Quinoa Bread

about the recipe

This Quinoa Bread Recipe is the perfect gluten-free bread! It is moist and flavorful and is perfect to use for sandwiches or toast. I love the nutty flavor that toasted quinoa flour  adds.  You’ll never miss your favorite avocado toast again!


– 1 ½ cups warm water 105 to 110 degrees – 2 ½ tablespoons honey or maple syrup – 2 ¼ teaspoons active dry yeast – 1 ¼ cups toasted quinoa flour – 1 cup tapioca starch – 1 cup cornstarch organic/non-GMO – 2 tablespoons dry milk powder OR rice milk powder – 1 tablespoon xanthan gum – 1 ¾ teaspoons fine sea salt – 2 eggs lightly beaten OR flax eggs 2 tablespoons ground flax seeds + 6 tablespoons warm water – 2 tablespoons melted coconut avocado or olive oil – Sesame seeds optional

– Lightly grease a 9 x 5 loaf pan. – If using flax eggs in place of eggs, combine 2 tablespoons ground flax seeds with 6 tablespoons warm water. Mix well and set aside. (Skip this step if using eggs.)

– In a small bowl combine warm water and honey or maple syrup. Sprinkle yeast on top and stir gently. Set aside for 5 to 10 minutes, until it begins to foam. – In a large mixing bowl, combine quinoa flour, tapioca starch, corn starch, milk powder, xanthan gum and sea salt.

– In a separate bowl combine yeast mixture, beaten eggs and oil. Add wet mixture to the dry ingredients and beat for 3 minutes at medium speed.

– Transfer to the prepared pan and use a spoon dipped in cold water to smooth the top. If desired, sprinkle with sesame seeds.

– Cover with a damp cloth and allow to rise for 1 hour. – Place a small pan on the bottom rack of your oven. Preheat oven to 350 degrees.

– Add 1 cup of water to the pan in the bottom of your oven and then place the loaf in the oven on the middle rack. – Bake for 40 to 45 minutes. Allow to cool in the pan for 5 minutes and then turn out into a wire cooling rack. Best stored in the refrigerator.