Bread from scratch but easy and gluten free! 10 ingredient Quinoa Bread made with quinoa flour, almond flour, flax, and tahini. Toast possibilities = ENDLESS.
Quinoa bread! With all then rustic-y feels. And tahini and flax. And a very lovable texture and flavor. And so many toast-topping possibilities.
To be honest, I don’t know what to feel about this recipe. Besides carb love, obviously lots of that. But it’s basically almost really close to a savory recipe, which none of us saw coming. Yet it still involves flour and the teensiest bit of sweetness and baking. And it’s one of those things you make to make into other things – toast, sandwiches, more toast because Instagram loves toast and we love/hate Instagram. And it’s GLUTEN-FREE HOMEMADE BREAD. An actual real life loaf.
Sorry. That’s just been on my To Make list for months years, so this is kind of an exciting, long-time-coming moment.
This is homemade bread but with a lazy person level of effort required. No yeast proofing or 5+ minutes of hand kneading or double rising. Mad respect to those authentic bread-making people, but we are not those people, amiright?
We are the kind of people who want a one(ish) bowl recipe that you dump in a pan, jazz up with some sprinkle-y seeds on top, and forget about in the oven for an hour. And then the timer goes off. And you pull that crusty-golden loaf from the oven. And you get to bask in the I JUST MADE BREAD FROM SCRATCH glory. It’s a good feeling.
Just 10 ingredients stand between you and Gluten-Free Quinoa Bread.
The wet ingredients:
- Nondairy milk.
- Tahini. Or any nut/seed butter you’re feeling, but tahini makes it extra savory in my opinion.
- Apple cider vinegar to help with the rise.
- A little bit of maple syrup. Which I suppose is optional.
The dry ingredients:
- Quinoa, obviously. In flour form or DIY flour form.
- Almond flour. For extra richness and so it’s not TOO quinoa-y. You could try oat flour too, I think it would work, but I haven’t tested it personally.
- Flax meal.
- Salt and baking powder and baking soda.
See, uncomplicated. And with a pretty good looking nutrition profile – hello plant protein and fiber.
Just in case you are unsure how to use homemade bread besides for all the things, a little inspo…
Gluten-Free Quinoa Bread
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10-12 slices 1x
- Category: bread
- Method: baking
- Cuisine: american
Description
Bread from scratch but easy and gluten free! 10 ingredient Quinoa Bread made with quinoa flour, almond flour, flax, and tahini. Toast possibilities = ENDLESS.
Ingredients
- 1 3/4 cup (420g) almond milk
- 1/4 cup (60g) tahini (or any nut/seed butter)
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 2 1/2 cups (315g) quinoa flour
- 1 cup (110g) almond flour
- 1/4 cup (30g) flax meal
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
Instructions
- Preheat the oven to 350F.
- In a small bowl, whisk together the nondairy milk, tahini, apple cider vinegar, and maple syrup.
- In a large mixing bowl, combine the quinoa flour, almond flour, flax meal, baking powder, baking soda, and salt. Stir to combine.
- Add the wet to the dry, and mix to form a sticky dough.
- Transer to a loaf pan (I recommend 8×4″) that has been sprayed with non-stick spray or lined with parchment paper.
- Bake for 1 hour at 350F.
- Remove from the oven and cool for at least 30 minutes before removing from the pan. I recommend letting it cool complete before slicing, otherwise it will be somewhat crumbly.
- Slice and enjoy!
- Store in an airtight container or bag with as little air as possible in the fridge for optimal freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 195
- Sugar: 1
- Fat: 9
- Carbohydrates: 19
- Fiber: 4
- Protein: 7
Keywords: gluten-free, baking, bread, toast, vegan, quinoa
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