Quinoa Bread — Gluten-Free, Vegan, and Easy!

recipe — yummy nutty bread, without nuts or bread

Quinoa Bread

I have a very restricted gluten-free diet, so I’m excited when I figure out uncomplicated ways to make yummy things I can actually eat. This recipe is a simplified, smaller loaf version of this one.

Hearty and satisfying, this gluten-free bread is perfect drizzled with a little olive oil and topped with avocado and sea salt. The crust is very crumbly, but maybe the best part.

The bread is definitely on the dry side so I try to slice as thin as I can and am generous with the mayo and/or drizzle with olive oil before adding other toppings.

Time

Prep: 10 minutes (If you have the flours ready to go)
Bake: 60 min.
Cool before slicing: 60+ min.

Ingredients

Dry

1 1/2 c. Quinoa flour — I make a whole bunch in advance by running uncooked quinoa in a blender and storing it in a large jar.

3/4 c. Gluten-Free Oat flour — I make a whole bunch in advance with uncooked rolled oats as above. I’ve also used Teff or just more Quinoa flour.

1 tsp. Baking Soda

1 tsp. Baking Powder

1/4 tsp. Sea Salt

Wet

3 Tbs. Oil — Olive Oil or Avocado Oil. Coconut oil or Ghee (dairy) work great too, but I melt them first or they are harder to mix into the batter.

1 Tbs. Vinegar — Any kind. I use Apple Cider Vinegar

1.5 c. Nut Milk — Whatever kind of milk you like, or even water will do.

1 Tbs. Maple Syrup — I’ve also used monkfruit sweetener (dry), honey (not vegan) or no sweetner at all.

Easy Procedure

1. Set oven to 400*

2. Grease an 8”x5” loaf pan with whatever oil you’re using. Sprinkle a bit of flour on the bottom so the bread is easier to get out.

3. Add dry ingredients to a large bowl, and mix. A spatula will get you through the whole job like a champ.

4. In a smaller bowl, combine wet ingredients, also with your handy spatula.

5. Add all of the liquid mixture into dry mixture bowl and stir until even consistency.

6. Scoop the batter into the pan and smooth out the top.

7. Bake for 60 minutes.

8. When it’s cool enough to handle easily, loosen the sides with a knife and turn over to release the bread onto a cutting board. Let it cool upside down.

9. When the bread is completely cool, you can slice it without it crumbling too much. Try slicing from the underside (upside down) if that works better than from the top.

Variations

I’ve not tried it yet, but this bread is probably great if you mix any of the following into the batter before baking:

• 1/4 cup of finely chopped walnuts, raisins, or sunflower seeds.

• I’ll bet it would also work with a smashed ripe banana.

• I wonder about adding 1/2 cup grated carrots or zucchini. hmm…

• Dry herbs, garlic powder, onion powder.

Be Creative and Enjoy!

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❤ 2024 | Maja Apolonia Rodé

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