Quinoa bread recipe

By April 9, 2016Recipes

This quinoa bread recipe is gluten-free and 100% vegan. It is a fabulous alternative to supermarket bread which most of the times contains a huge amount of unnecessary (and sometimes harmful) ingredients.

This quinoa bread is ideal for toasts.

Keep it wrapped in kitchen paper. It will stay fresh for at least three days.

Ingredients (one loaf of bread)

  • 250 g quinoa
  • 500 ml water
  • 3 tbsp. chia seeds
  • 100 ml water
  • 1 tsp salt
  • 50 ml olive oil
  • 10 g baking powder
  • 2 tbsp. vinegar
  • 1 tbsp. agave syrup (or maple syrup)


  1. Preheat oven to 200 degrees (heating mode above and below).
  2. Pour 100 ml water over chia seeds. Let stand for 25-30 minutes until a gel forms.
  3. Cook the quinoa in 500 ml water with 1 tsp salt on low heat for 15-17 minutes or until quinoa has absorbed all the water.
  4. Blend in a food processor quinoa, chia gel, oil, baking powder, vinegar and sweetener.
  5. Transfer the mix in an oven dish. I usually use a rectangular silicone mold. Bread can easily jump out of it. Put the dish in the oven and bake the bread for one hour. Allow to cool. It will take approximately an hour. Be patient and make really sure to let it cool thoroughly before cutting into slices!

Author Lera Krasovskaya

More posts by Lera Krasovskaya

Join the discussion 5 Comments

  • Trish says:

    This looks so good! I’m making this tonight to go with the cauliflower soup I’m preparing. I’m trying to stay clear from oil if they’re not from whole plant foods. Can I replace the oil with something else in this recipe or would you recommend that I keep it in there? Looks delish 🙂

  • Lera Krasovskaya says:

    Thank you for your comment!
    I would recommend to keep the oil. Oil acts as an emulsifier in breads, so better leave it. This loaf you can easily cut in 12-16 slices. So it is like 3 ml oil per slice – not really a lot! Besides we absolutely need some oil every day in order for out body to function properly, so don’t be too strict on that!

  • Trish says:

    I made this with the oil and it was delicious although oil from whole foods (nuts) is truly all the body requires, but of course everyone has their own opinions 🙂 Thanks for a great recipe!! Interesting in a very good way and I’ll definitely be making this again in the future 🙂

  • Mara says:

    what kind of food processor did you use to blend the ingredients?
    I can see the bread with whole seeds.

    • Lera Krasovskaya says:

      Dear Mara, for this particular bread I often do not use any food processor at all — just mix it by hand. Sometimes I use a very basic one just to stir it quickly without blending too much.

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