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Quinoa Bread Recipe (Gluten-Free) Recipe

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3.8 from 59 reviews

This gluten-free quinoa bread recipe is a nutritious and hearty loaf made with soaked quinoa, a blend of gluten-free flours, psyllium husk for binding, and seeds for added texture and flavor. Perfect for those avoiding gluten, this bread has a rustic crust and a soft, moist interior, baked to perfection in the oven.

  • Total Time: 4 hours 5 minutes
  • Yield: 1 loaf (approximately 8 slices)

Ingredients

Dry Ingredients

  • 170 g (1 cup) dry quinoa (soaked, rinsed, drained)
  • 180 g (1½ cups) gluten-free flour (blend of 70 g buckwheat flour, 75 g chickpea flour, 35 g tapioca starch or store-bought blend)
  • 30 g psyllium husk powder
  • 1 tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 50 g seeds (20 g flax seeds, 20 g sunflower seeds, 10 g chia seeds)

Wet Ingredients

  • 240 ml (1 cup) warm water (100-110°F/38-43 °C)
  • 15 ml apple cider vinegar

Instructions

  1. Soak Quinoa: Soak the dry quinoa in plenty of water for at least 2–3 hours or overnight. Rinse thoroughly and drain well.
  2. Preheat Oven: Preheat your oven to 180 °C (356 °F) and line a baking sheet with parchment paper.
  3. Blend Quinoa Mixture: Add the soaked drained quinoa to a blender with warm water and blend until smooth.
  4. Mix Dry Ingredients: In a large bowl, whisk together gluten-free flour, psyllium husk powder, salt, baking powder, and baking soda.
  5. Combine Wet and Dry: Pour the quinoa mixture into the dry ingredients, add apple cider vinegar, and stir well until the dough thickens.
  6. Add Seeds: Mix in the seeds until everything is well combined.
  7. Shape Loaf: Place the dough on the lined baking sheet and shape into a rustic loaf with damp hands; optionally sprinkle extra seeds on top.
  8. Bake: Bake approximately 50 minutes or until the crust is firm and a toothpick inserted comes out clean.
  9. Cool: Let the bread cool completely on a wire rack before slicing.

Notes

  • The gluten-free flour blend used is 70 g buckwheat flour, 75 g chickpea flour, and 35 g tapioca starch; alternatively, a store-bought blend will work.
  • Psyllium husk is essential as a binder; psyllium husk flakes can substitute if measured by weight, but ground chia seeds would require doubling in quantity and will produce a denser loaf.
  • Some psyllium brands react with baking soda causing a blue/purple tint that is safe to consume; try different brands to avoid discoloration.
  • The loaf does not rise much, so shape as desired before baking (loaf, baguette, or rolls).
  • Adjust baking time if making smaller or multiple loaves.
  • For doubling the recipe, bake two separate loaves rather than one large one for best results.
  • Author: Adeline
  • Prep Time: 3 hours 15 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Gluten-Free
  • Diet: Gluten Free

Find it online: https://flavorhug.com/quinoa-bread-recipe-gluten-free-recipe/