Quinoa Bread
Discover the perfect blend of nutrition and flavor with this homemade quinoa bread—a gluten-free, vegan-friendly option that’s as wholesome as it is delicious. Made with protein-packed quinoa, hearty rolled oats, and nutrient-dense chia and flaxseeds, this recipe delivers a naturally moist and tender loaf with just the right amount of chew. A hint of apple cider vinegar and maple syrup adds subtle tanginess and sweetness, while olive oil ensures a soft crumb. Whether toasted for breakfast or served alongside soups and salads, this easy-to-make bread is an excellent alternative to traditional loaves. With no yeast required and a quick prep time, it’s ideal for busy lifestyles without compromising on health or taste. Try this gluten-free quinoa bread for a nourishing addition to your daily meals!
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Recipe Information
Ingredients
- 1 cup quinoa
- 1.5 cups water
- 0.5 cup rolled oats (gluten-free if needed)
- 0.25 cup ground flaxseed
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon sea salt
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 2 tablespoons chia seeds
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove any bitterness.
Combine the rinsed quinoa and 1.5 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for approximately 15 minutes or until the quinoa is cooked and the water is fully absorbed.
Let the cooked quinoa cool completely before proceeding.
Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or lightly grease it with oil.
In a large mixing bowl, combine the cooled quinoa, rolled oats, ground flaxseed, baking powder, baking soda, and sea salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the apple cider vinegar, olive oil, and maple syrup.
Add the wet ingredients to the dry mixture and stir until fully combined.
Add the chia seeds and mix them into the dough evenly.
Transfer the dough to the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve as desired. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2263 mg | 98% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 14.0 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 346 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
