Quinoa Bread (Vegan, Gluten-free, Oil-free)

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I don’t eat much bread, now that I am gluten-free. But sometimes I get this urge to make some home-made bread. Other the last few months I have worked on this vegan and gluten-free quinoa bread recipe every now and then.

At first I used leftover cooked quinoa but the bread turned out super sticky and dense. I wanted something more light and fluffy with a nice crust.

So in the end I used quinoa flour and it turned out just as I wanted it to be: slightly light and fluffy on the inside with a crunchy crust on the outside. While it looks quite dense, it still has a beautifully soft and fluffy texture 🙂

Please note: You can make your own quinoa flour by blending it in a high speed blender.

For one loaf tin you’ll need:

1 1/4 cup (175g) quinoa flour
1 1/4 cup (175g) rice flour
1 1/4 cup (175g) buckwheat flour
1 tablespoon psyllium fibre husk
1 teaspoon sea salt

1 cup (250ml) warm water
1 teaspoon coconut sugar
1 1/2 teaspoon active dried yeast

1 1/4 cup (310ml) warm water

some sesame seeds (or other seeds)


1. Mix 1 teaspoon coconut sugar, 1 1/2 teaspoon active dried yeast in 1 cup of warm water. Let sit until it turns foamy (about 10 minutes).

2. Mix all dry ingredients in a medium sized bowl. When the yeast-water-mixture has turned foamy, pour it into the bowl with the dry ingredients. Add the additional 1 1/4 cup warm water and mix well. It should turn into a fairly thick dough.

3. Line the loaf tin with baking paper. Sprinkle some sesame seeds on the bottom of the tin. Then scoop in the dough. Sprinkle more sesame seeds on top.

4. Let sit in a warm spot until the dough has risen by at least one third of its size (about one hour). You can also place it in the oven after it has been switched very shortly so that it is nice and warm (around 25C).

5. Once the dough has risen, switch the oven on to 200C (top-, bottom heat) and bake without preheating for approx. 15 minutes. When the top turns brownish, cover with a loosely placed sheet of aluminum foil and bake for another 10 minutes or so. If an inserted skewer comes out clean, the bread is ready.

6. Let cool down a little before taking it out of the form. Then let cool down properly on a cooling rack.

Enjoy! 🙂

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

2 thoughts on “Quinoa Bread (Vegan, Gluten-free, Oil-free)

  1. Matthew

    This came out really well. It ended up taking 15 extra minutes, but produced a bread that nearly doubled during the rise and has a beautiful crust! I opted to mill oat gorats instead of buckwheat, and wasn’t disappointed.


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