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
Bread from scratch but easy and gluten free! 10 ingredient Quinoa Bread made with quinoa flour, almond flour, flax, and tahini. Toast possibilities = ENDLESS.
- 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
- 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.
- 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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As if I didn’t already love toast enough! And how did you know that the last 2 times I made yeasted bread it was an epic fail? My favorite sourdough is actually yeast-free which has me convinced that delicious bread is possible without yeast. And now you presented me with this nutrient-packed quinoa version, and I’m blown away. And thanks for the dreamy topping inspiration: The 7 Avos in my fridge are now clearly destined for some toasted quinoa bread!
Oh girl, you and me both! Me and yeast NEVER end up in a fluffy toast-able loaf😬 Sourdough is amazing, that’s what I typically buy if I am buying store-bought, but I just do not have the patience to do the whole starter thing😆 If ever you figure it out PLEASE share! Ha omg SEVEN?? You lucky duck, so many possibilities–toast and otherwise🥑🥑
Hollie, Joy says
Well, Here’s the deal…Does the writer HAVE CELIAC disease? Or does she have a similar sensitivity to Gluten? Gluten -Free is NOT healthier than that with Gluten.Gluten has great protein and is god for you unless you are inflicted with a Gluten sensitivity. In addition…ALL sourdough is made from a fermented batch of flour AND YEAST. Some people are ignorant. I . am hereto educate them.Jeez. I am not sure if the “sourdough” this person writes of usessome sourt of “other” sour substance, but YEAST always flavors sourdough bread. This post uses a quickbread riser…baking soda and Baking powder, which are also used in things like bisquits, cake, cookies etc. There are also OTHER used for quickbread risers, which include Irish soda bread, and muffins etc. But no breadis USUALLY sourdough unless it has the yeast/flur riser.
pretty sure Hollie doesn’t mention ANYWHERE in this recipe about sourdough. and if you don’t like gluten free recipes – why on earth are you here? stop pontificating about that YOU ARE HERE TO EDUCATE PEOPLE. get your own website – seriously.
PS – Hollie – i love your recipes ! keep then coming 🙂 xo
Caroline @Unsweetened Caroline says
Wow, it’s like magic! I absolutely need to try this out. I’ve been on a no knead bread kick, but this would be a nice change. 🙂
No knead is pretty much the only kinda bread I make so I just checked out your recipe and damn do I wish me and gluten got along better right now. Five ingredients and THAT RISE! Between the two of us we could just live off toast already😂
Tiina @myberryforest says
Well HELLO there gorgeous loaf of yummy homemade bread!! I’ve been waiting for this recipe for 24 hours and yayyy finally i see it haha happy me. LOVE your use of quinoa flour and tahini. Seems like a successful combo 🙂 And I’m definitely a one bowl baking type of gal 🙂 I need to try this. I really do!! <3
Hehe “happy me”–you phrase things in the most smile-inducing way, I just love it😊😊 I mean one bowl plus that measuring cup, but we don’t need to talk about that ha. Thank you for your patience and hopping over to check this one out. I wish you had been here for the toast making/shooting, then they would’ve been extra colorful and magical💜
I have just arrived here and dammmm how many delicious vegan recipes!!! I´m going to try them all!!! Congrats e thanks for sharing <3
Woohoo!! Welcome and I cannot wait to hear what you try first🤗
Hi! I’m allergic to almonds, any substitution recommendations?
You can use another kind of nut flour like cashew or pecan flour. Both are kinda tricky to find, but if you have a high speed blender just blend them up really fine yourself 🙂
Have you tried using Hazelnut flour instead of Almond flour? I was thinking I would try it, but the fat content is much higher so I was going to leave out either the tahini or the flaxseed or maybe both??? Would appreciate your thoughts! Thanks.
The fat content of almonds and hazelnuts are about equivalent, so while I think it would work I think you will still need teh tahini and flax. But you are welcome to experiment!
I prefer DIY flour form to make quinoa bread. It tastes awesome. It is a great snack for the breakfast.
Yep that totally works too, I’m just lazy ha😆 So so good and versatile though, I agree!
OMG!! BREAD!!!!!! And bread that I can eat!! 😍😍 I did a little happy dance while watching the video for this! It’s been about 2.5 years since I’ve had bread (unless you count banana bread 😉), so I’m obviously going to make this as soon as I restock my quinoa flour…we used it all to make your pancakes again 😆 I LOVE the toppings you chose for your slices! Wanna know what I else I love about this recipe!!?? TAHINI!!!! I am so so excited to make this! Hehe! Lazy person level of effort and one(ish) bowl…count me in! ❤️
Oh you KNOW I count banana bread, maybe even count it twice, but I know what you mean. Haha well I am happy to hear the quinoa flour has gone to good use, I’ve been going through it too quick over here too. I know right, tahini…AREN’T YOU PROUD!?!😂 Happy lazy baking and weekend to you! xo
I love that this bread is gluten-free!! Quinoa flour is really an amazing flour, I should use it more often. Wonderful pics and video, Natalie! 🙂
I am loving it more and more, so many awesome GF flours out there made from just about everything these days 🙂 Happy weekend Ela!
Millie McGee says
How long does this bread last for? xox
It will dry out with time, but if you are going to toast it anyways then it will still be fine for up to a week 🙂
Looks so YUMMY!!! Could I possibly replace the almond flour with something else? If so what could I use?
Another nut flour would work like pecan or cashew flour. Or you could try oat flour, but it will make the bread slightly more dry since the natural fat content is much lower. If you use the oat, maybe decrease the amount to 3/4 cup. Hope that helps!
I just made this with some substitutions and it is delicious! I used Ripple instead of the almond milk (slightly diluted/thinned out) and used oat flour for the almond flour. Baked up great!
WOOHOO!! I am so so happy to hear it was a success Elaine🤗 Thanks for the feedback and happy toast/sandwich making to you!
clare edmonstone says
Hi quick question is Almond Flour the same as ground almonds and is Flax meal just ground flax seeds. I live in the UK and am unsure if things are just names differently ? thanks
Flax meal is the same as ground flax seeds, yes. But just grinding almonds makes something more akin to almond meal than almond flour. Almond flour is much much finer and has the skins removed, which doesn’t sound like it should make too big a difference but when I’ve tried subbing almond meal into recipes it actually does affect the texture quite a lot so I stick to buying my almond flour. Hope that makes sense and helps!
Your email came through today while Willow and I were in the middle of making this bread!! Hehe!! How fun is that?! ☺️❤️❤️ I will forever keep a stash of quinoa flour on hand because this bread is everything!!!!!! I am in love with how easy and fast this recipe comes together…the waiting was hard, but SO worth it. Savory, perfect texture, endless possibilities, and happy bellies all around! My first slice I topped with almond butter, banana slices and cinnamon – then my second slice I just did a generous spread of blueberry jam! I am so happy you used tahini!! Besides being a major addict 😆, I couldn’t imagine using any other nut/seed butter since this flavor keeps it savory. Which is really funny, btw, because Josh said while we were making this, “wait, this is a Natalie recipe?? I thought she did fruit and sweets?” 😂😂😂 I am so excited to toast a slice up and have avocado toast!!! It’s been so long! Such an amazing recipe, my friend!!! XOXO ❤️
P.S. – this week I discovered that Natural Grocers sells a 1lb bag of organic quinoa flakes for around $3!! I did a happy dance in the aisle! 😂
Eeeeeeeep!!! The “this bread is everything part” has me happy dancing big time over here🤗🤗🤗 Especially since you know savory is a little bit outside my comfort zone, but I am so so happy you loved it. Ha even when I was adding the tahini I was like: Mandy would be proud😆 I actually have not one but TWO jars in my pantry right now..who am I even?? Bahahaha I am cracking up at Josh’s reaction😂 Yeah I really need to work on that whole blog name change thing. But in the meantime I’ll just keep breaking out of my niche and confusing people. Confusion in the form of bread…there are worse things😊 That’s it, I’m moving to Oregon! THREE DOLLARS??😦 Those flakes are like $11 here for the tiniest box! Okay enough rambles, you just made me so happy and I love your choice of toppings, and have a marvelous weekend❤️❤️
The Vegan 8 says
This bread looks so good Natalie! I love how healthy and simple it is. Love that you used almond flour, quinoa and tahini! I bet it has such a nutty earthy flavor! Ha, your post me laugh! I’m definitely one of those bread making people. I of course love quick versions and make quickbreads too but I actually LOVE the process of truly homemade yeast bread. The lightness and airiness and soft texture that comes from yeasted bread is just pure heaven to me. I love the smell from it baking too and since I love to bake so much, I actually enjoy kneading dough, I know I may be weird, but I do, lol! BUT, I have room in my life for kneading bread and QUICK bread, haha. I definitely need to give this a try and use up that quinoa flour in my fridge! Although, it’s been in there so long, it’s probably not safe to eat anymore, haha. I love all of your beautiful toasts Natalie, so vibrant and scrumptious-looking!
The whole homemade legit yeasted bread thing is something I enjoy doing with my mom to tradeoff on those long kneading shifts and with actual wheat flour. Trying to do it GF is just frustrating in my experience, but I totally agree that when you are in the mood nothing smells or tastes better. Um well I personally would probably still risk the quinoa flour, but that’s probably just me😆 Thanks for reading Brandi!
will this work with Rob Red gluten free baking flour?
I haven’t tested it with that mix so I really can’t say for sure. You will have to try it and see 🙂
Hi. Its already the second time I’m baking this wonderful bread. Its simply awesome, incredibly delicious!! The best glutenfree bread I ever ate!!
Thank you for sharing! Thank you! Thank you!
Hi Brigitte! I am so so happy you like this one, a repeat batch is always a very good sign🤗 Thanks for the feedback (and the stars⭐️) Happy weekend!
I forgot the Stars ⭐⭐⭐⭐⭐
Hi, can’t wait to try this tecipe! One question though – what can I use to substitute the flaxmeal? PS I do eat eggs in case the flaxmeal was used instead of them 🙂
Thank you, look forward to your reply and starting baking!
I think I answered you on IG yesterday, but just in case yes I would try 2 eggs and reduce the non-dairy milk by 1/4 cup. Or ground chia in the same amount as the flax 🙂
I am still amazed that I baked my own bread! Thank you so much, this recipe is super easy and the bread is very tasty! Family approved, and it’s lasting very well in the fridge.
Woohoo!! Honestly bread is so intimidating to me too, but this non-yeasted method is so much easier I think. And GF! And family approved, which is even better🤗 I am so happy you guys enjoyed it, thanks for the feedback Laura!
Hi! I can’t eat baking powder. Can you suggest a substitution? Thank you!!
Just add an extra 1/2 tsp baking soda, it might not be AS fluffy but will still work 🙂
Hi my daughter is allergic to all nuts what can I use instead of the almond flour and nut butter. TIA x
Hmm well tahini is made from seeds, so can she have those? If so that should be fine as is! The almond flour is a bit tricky, you could try grinding hemp seeds into a flour in a high speed blender perhaps. They have the same higher fat content that you need from the nuts for moisture, so that would be my best idea 🙂
Hello! Looking forward to trying this recipe. Can you use water instead of the non dairy milk?
Thank you 🙂
Might make the bread a little bit drier, but should be fine!
THANK YOU! This recipe is everything I wanted from a grain-free vegan loaf. Even my critical non vegan friends love it. A game changer!
YAY!! Oh that is amazing feedback Whitney, thank you for sharing🤗
Philis Hileman says
My husband eats this bread every day with each meal. So Good. SPECIAL thanks from him. Thanks for a happy year of Quinoa Bread.
Ah Philis, you have no idea how happy that makes me to hear🤗🤗🤗 Such incredibly high praise, I am honored and so happy he loves it!
Hello Natalie! I made this over the weekend, after grinding up quinoa in a coffee mill to make the flour, which I saw in the post would be okay. I measured all the ingredients using the weights you list in the recipe. Everything went swimmingly until I tried to slice the loaf – I’d get the knife about halfway down each slice and then it would just crumble. I removed the bread from the pan immediately after it came out of the oven and let it completely cool on a wire cooling rack before I sliced it. Has this every happened to you? Any tips to prevent it? I thought I might try adding some psyllium powder next time if you’re not sure. (It didn’t stop me from eating it, and I am 99% sure that the crumb pieces too small to eat in a civilized way as toast/bread can be used as breadcrumbs.) It really is delicious with avocado and tomato!
Aw no! It definitely shouldn’t be that crumbly, maybe try more milk and tahini next time so its just more moist all around. Or yes psyllium is a great idea 🙂
Hi Natalie! I can’t wait to try this! Do you think I can replace the vinegar with lemon juice? Also can I use oat milk instead of almond milk? Also is it possible to make my own quinoa flour? I am beyond excited to make this! The tahini in this sounds soooo good! Thank you for this recipe!!
Hi Michele! Lemon juice and oat milk will both work, yes. You can make your own quinoa flour but you need to toast the quinoa first otherwise it will have a very bitter flavor. I tend to prefer store-bought even still, but if you want to DIY it try this method: https://www.superhealthykids.com/recipes/make-quinoa-flour/
Thank you so much Natalie! I appreciate you and all your recipes! All I can think about is this quinoa toast now! Haha!
Hi Natalie! One more question! What does the salt do for this recipe? I don’t use salt would it be all right to leave it out? Thank you for the link to making my own quinoa flour. So thoughtful of you. Yes seems easier to buy the quinoa flour I will do that thank you so much.
Sure you can leave it out, its just for flavor! It may be a little more bland without, but that is up to you 🙂
I am really looking forward to making this bread. Can millet flour be used as a substitute for quinoa flour?
I’ve only used millet flour once, but it was quite similar so I imagine it would work here. Haven’t tested it personally so I cannot guarantee, but I think its worth trying if thats what you have😊
I want to know how the Millet flour worked!!!
Natalie.. it’s just a bit too crumbly – especially the top – even after cooling it down in the fridge. I used homemade rice milk (which is thicker than almond milk), and I ground up the quinoa flakes I had on hand into flour. It did seem very thick before I put it into the bread pan. I also used almond meal/flour which is almond flour without the skins. Should I use the almond flour with the skins ground in? What can I do to firm it up? Any suggestions would be helpful as this has a nice subtle light tahini flavor. thank you!
Hmm so it was dry or just crumbly? Your almond flour sounds fine, without skins is better. If it was too dry, more tahini or a little bit of oil will help, if it moist but just not holding together try extra flax!
After 1st reading this recipe I immediately ordered quinoa flour (not sure why I didn’t think to grind my own??) because I couldn’t wait for TOAST!! I used 2 c quinoa and 1/2 c oat flour and a combination of sunflower butter and tahini and topped with old-fashioned oats. OMG!! It came out perfectly, (really hard to wait for it to cool!!) slices beautifully and tastes SO delicious!! warm with vegan butter…toasted with peanut butter and raspberries…avocado toast!!
Thank you Natalie – I LOVE ❤️ your recipes and your photos 🙂🙂🙂
YAY!!! Your variations and toppings sound soooooo delicious, I am thrilled that you loved this one Valerie🤗 And actually I don’t recommend grinding your own quinoa flour, it will be much more bitter, so buying it is the way to go!
I love this bread 🙂 I make it all the time, and have for a couple of years now! I substitue the quinoa flour sometimes for chickpea flour, and it turns out perfect either way. I also sometimes add in a few seeds to the batter, like black sesame! I just wanted to say thank you for this awesome recipe that has changed the way I see homemade bread!
I love the sound of all of your variations, and I am so happy and honored you love this recipe 🙂
Have you tried freezing this bread?
I have not personally, but is should be just fine!