CategoriesBreakfast Healthy eating Recipes

Quinoa Bread (GF)

Quinoa Bread (GF)

This is a different kind of bread using whole grain instead of flour. Quinoa gives a dense and nutty flavour and texture. Quinoa is a very nutritious superfood grain containing protein and it is naturally gluten-free. Using whole quinoa makes this bread less processed than those with flours so it is a nice change. It is easy to make because no yeast or rising required. For gluten-free, make sure your ingredients like bicarb soda are gluten-free. Delicious served with grass-fed butter!

Makes 1 loaf


1 ½ cups + 1/3 cup raw quinoa

4 tablespoons psyllium husks + 1 cup water

½ teaspoon sea salt

½ teaspoon aluminium-free bicarb soda

3 tablespoons coconut oil melted or other oil

1 tablespoon organic apple cider vinegar

1 tablespoon pure honey or maple syrup (optional)

 1 cup filtered water


  1. Soak the quinoa in plenty of water overnight or about 8 hours. Rinse well and put in a sieve to drain well.
  2. Preheat the oven to 160C. Grease or add greased paper to a small loaf pan (12 x 20 x 6 cm).
  3. Mix the psyllium husks with 1 cup of water and stir to combine. Let sit for 10 minutes until it becomes a gel.
  4. Combine the soaked grains, psyllium gel, oil, bicarb soda, sea salt, apple cider vinegar and extra 1 cup of water in a food processor and process for 2-3 minutes or until the batter becomes sticky like a ball of dough.
  5. Pour the mixture into the prepared loaf pan. Place in the oven for 90 minutes or until the top of the loaf bounces back when lightly pressed. Halfway through cooking, poke the top of the loaf with a skewer or tip of a knife to help extra steam escape. The loaf will fall a bit after cooking but that is expected.
  6. Let the loaf sit for a few minutes in the pan. Let cool on a wire rack. It will be very soft until it has cooled then slice. The loaf can be stored in the fridge for up to a week or sliced and frozen. It is nice served with a slice of grass-fed butter.

Adapted from Teresa Cutter’s recipe.

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