Quinoa Gluten-Free Bread

After making our last bread recipe some of you requested a gluten-free vegan bread recipe. To be honest, making a delicious gluten-free bread that doesn’t fall apart without a lot of ingredients is difficult. But we wanted to give it a shot while keeping the ingredient list as short as possible. This is how we made our Quinoa Gluten-Free Bread!

We used oat and quinoa flours in this recipe. This is a flavor combination that we use in some of our muffin recipes, and we already love it. We won’t lie, it’s a little crumbly, but if you let it cool completely before cutting with a very sharp knife, it won’t fall apart!  

This delicious recipe is vegan, gluten-free, yeast-free, and dairy-free. It’s filling and nutritious, and it’s high in protein and fiber. It’s also very simple to make since there’s no kneading or proving time required! This quinoa bread recipe is the best “effortless” fast bread for inexperienced cooks and “lazy bakers.”

 
Let us know if you like this recipe. Here are some of our best bread recipes you must try too: Spelt Sorghum Flour Bread With Sunflower Seeds, Vegan Pumpkin Bread, and Easy Vegan Banana Bread.

Prep time: 10 min   Cook time: 40-45 min   Total: 50-55 min   Servings: 8-10

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INGREDIENTS

• 1 2/3 cup (170 g) of oat flour
• 1 2/3 cup (200 g) of quinoa flour
• 5 tablespoons olive oil 
• 1 1/2 teaspoon baking soda
• 1 teaspoon Himalayan salt
• about 1 1/2 cup (350 ml) water
• 1 teaspoon baking powder
• 1 tablespoon apple cider vinegar
• 5 tablespoons raw pumpkin seeds

TOPPING INGREDIENTS (OPTIONAL)

• raw pumpkin seeds
• oat flakes

INSTRUCTIONS

• Preheat the oven to 320°F (160°C). Line your loaf pan with parchment paper and set aside.
• In a large bowl combine all dry ingredients except the pumpkin seeds.
• Make sure that your water is room temperature.
• Add half of the water, olive oil, and apple cider vinegar into a bowl with dry ingredients. Stir everything gently, using a wooden spoon or silicone spatula. Then gradually add more water and stir until you reach a batter consistency. If the consistency is too dry add more water. At the end stir in pumpkin seeds.
• Dump the mixture into the loaf pan. Use a spoon or spatula to evenly distribute the butter. Add more pumpkin seeds and oat flakes (topping) on top.
• Bake for about 40-45 minutes. Check with a toothpick – if it comes out clean then it’s done.
• When done, transfer it to a cooling rack and let it cool at least 15 minutes before slicing it.
• Enjoy your Oat Quinoa Gluten-Free Bread!

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