If you’ve been on the hunt for a wholesome, no-fuss bread that’s both vegan and gluten-free, this Quinoa Bread is your new go-to! It’s made with just a handful of ingredients—no yeast, no kneading, and no rising time needed. What you get is a hearty, slightly nutty loaf that’s perfect for sandwiches, toast, or just slathered with a little plant-based butter.
This recipe was born out of a fridge cleanout and a craving for something bready without the bloating. Quinoa brings protein and fiber, while oats add a gentle sweetness and chew. You’ll be amazed at how satisfying this is—especially when you realize how nourishing it is too.
💌 Want more gluten-free, nutrient-rich bakes? Subscribe for weekly inspiration in your inbox!
Overview of Recipe Content
This quinoa bread is a one-bowl, blend-and-bake miracle with no fancy tools or flours needed.
Why You’ll Love It
- Naturally gluten-free and 100% vegan
- Just 7 ingredients
- No kneading or rising required
- Super satisfying and protein-rich
- Perfect for meal prep and freezer-friendly
What It Tastes Like
This bread has a rustic, nutty flavor with a tender, moist crumb. The oats mellow out the quinoa’s earthiness, and the crust bakes up golden and sturdy. It’s not your fluffy white loaf—it’s better: hearty, nourishing, and incredibly versatile.
Ingredients
- 200 g (1 cup) uncooked quinoa
- 200 g (2 cups) oats (gluten-free if needed)
- 2 heaped teaspoons baking powder
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 1/4 teaspoon salt (or to taste)
- 350 ml (1 ½ cups) water
- 1 tablespoon apple cider vinegar
Tools Needed
- Blender or food processor
- Large mixing bowl
- Loaf pan
- Parchment paper (optional)
- Measuring cups or scale
Suggested Substitutions and Additions
- Add herbs like rosemary or thyme for savory flair
- Stir in chopped nuts or seeds for crunch
- Swap water for plant-based milk for added richness
- Mix in nutritional yeast for a cheesy flavor boost
How to Make Quinoa Bread (Vegan + Gluten-Free)
- Preheat oven to 375°F (190°C). Grease or line a loaf pan with parchment.
- Blend ingredients: Add quinoa and oats to a blender or food processor and pulse until you get a coarse flour.
- Mix dry ingredients: Transfer the flour to a bowl and stir in baking powder, baking soda, and salt.
- Add wet ingredients: Stir in water and apple cider vinegar until fully combined. The batter will be thick.
- Bake: Pour batter into the loaf pan and smooth the top. Bake for 40–50 minutes, or until golden and firm.
- Cool: Let the bread cool completely in the pan before slicing.
What to Serve with Quinoa Bread
- Avocado, hummus, or nut butter for toasts
- With soup or salad as a hearty side
- Toasted and topped with jam for a sweet bite
- Use as sandwich bread with veggies or tempeh
Tips for Making It Perfect
- Rinse quinoa well to remove bitterness
- Let the bread cool completely before slicing—it firms up as it rests
- Store in the fridge to maintain texture
- Use parchment for easy removal from the pan
Storage Instructions
- Store in the fridge up to 5 days
- Slice and freeze for up to 1 month
- Toast slices straight from frozen
General Information
Quinoa bread is a modern twist on ancient grains. Quinoa, once known as the “mother grain” of the Andes, brings complete protein to this loaf, making it especially great for vegan and gluten-free diets. It’s dense, chewy, and filling—a powerhouse in every slice.
Frequently Asked Questions
Do I need to cook the quinoa first?
Nope! Just rinse well and blend—it bakes beautifully.
Can I use quick oats?
Yes, but rolled oats offer a better texture and structure.
Can I make this oil-free?
Absolutely—there’s no oil needed at all.
How do I know it’s done baking?
It should feel firm to the touch and pull slightly away from the sides.
Conclusion
This Quinoa Bread (Vegan + Gluten-Free) is a game changer for anyone wanting a satisfying, wholesome loaf without gluten, dairy, or hassle. Perfect for everything from toast to sandwiches, it’s your new weekly staple!
Want more clean, feel-good bakes? Try these next:
- Flourless Coconut Greek Yogurt Cake
- Sweet Potato Bread
- Carrot Raisin Oatmeal Yogurt Cake
- Protein Cookie Dough
Tag me on Pinterest with your creations—I love seeing your healthy twists! 🥖🌱
Interactive Elements
What herbs or add-ins would you try in this quinoa bread? Share your ideas in the comments or tag @poulefrecipe on Pinterest!
Nutritional Information (per slice, approx. 10 servings)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 190 |
| Protein | 6g |
| Carbohydrates | 27g |
| Sugars | 1g |
| Fat | 5g |
| Saturated Fat | 1g |
| Fiber | 4g |
| Sodium | 180mg |
Quinoa Bread (Vegan + Gluten-Free)
- Total Time: 55 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
This hearty Quinoa Bread is naturally vegan and gluten-free, made with oats, quinoa, and just a few pantry staples. No kneading, no yeast—just blend, bake, and enjoy! It’s packed with plant-based protein and perfect for sandwiches, toast, or snacking.
Ingredients
-
200 g (1 cup) uncooked quinoa
-
200 g (2 cups) oats (gluten-free if needed)
-
2 heaped teaspoons baking powder
-
1/4 teaspoon bicarbonate of soda (baking soda)
-
1/4 teaspoon salt (or to taste)
-
350 ml (1 ½ cups) water
-
1 tablespoon apple cider vinegar
Instructions
-
Preheat oven to 375°F (190°C). Grease or line a loaf pan with parchment paper.
-
Blend quinoa and oats in a blender or food processor until they resemble a coarse flour.
-
Transfer to a bowl and mix in baking powder, baking soda, and salt.
-
Add water and apple cider vinegar; stir until a thick batter forms.
-
Pour into prepared loaf pan and smooth the top.
-
Bake for 40–50 minutes, until golden and firm.
-
Cool completely in the pan before slicing.
Notes
-
Rinse quinoa well before blending to remove bitterness.
-
Use rolled oats for best structure (quick oats also work).
-
Let cool fully before slicing for best texture.
-
Freeze slices for easy toast-on-demand breakfasts.
- Prep Time: 10
- Cook Time: 45
- Category: Bread
- Method: Baking
- Cuisine: Gluten Free
