Quinoa Bread Recipe: How to Make Homemade Quinoa Bread
Written by MasterClass
Last updated: Jul 12, 2022 • 2 min read
Learn how to make a delicious loaf of quinoa bread at home. Use the homemade bread for sandwiches, homemade croutons, or creamy avocado toast.
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What Is Quinoa Bread?
Quinoa bread is a gluten-free yeasted bread made with quinoa, an ancient grain. Quinoa bread uses toasted quinoa flour rather than cooked quinoa to achieve a bread texture. You can make quinoa flour by blending the grain in a high-power blender or food processor. The high protein content in quinoa helps replace the gluten structure in bread flour. Use quinoa bread to replace traditional sandwich bread, make breadcrumbs, croutons, toast, or fill other gluten-free bread needs.
5 Tips for Making Quinoa Bread
Follow these tips to make the best quinoa bread recipe:
- 1. Skip the dough hook. Gluten-free quinoa bread dough is much stickier and softer than regular bread dough, making it challenging to knead. To ensure you work the dough enough, use the paddle attachment rather than the dough hook.
- 2. Make it vegan. To make vegan quinoa bread, replace the eggs with a vegan egg product or combine ground flax seeds with water. Use 1 tablespoon flaxseed meal and 3 tablespoons water for each egg in a recipe.
- 3. Skip the yeast. You can make a yeast-free quick bread with quinoa flour using baking soda and baking powder mixed with a splash of acid like lemon juice or apple cider vinegar.
- 4. Experiment with toppings. Sprinkle the top of your quinoa bread with sesame seeds, poppy seeds, sunflower seeds, or raw quinoa for some extra crunch. Add chocolate chips or dried fruit for a sweet loaf of bread.
- 5. Eat it fresh. It is best to eat quinoa bread fresh the day it’s baked. Slice the bread after baking and freeze pre-sliced for easy use to keep it longer. Use any leftover, stale bread to make gluten-free breadcrumbs or gluten-free croutons.
Gluten-Free Quinoa Bread Recipe
makes
1 loafprep time
45 mintotal time
1 hr 5 mincook time
20 minIngredients
Note: The total time does not include 1 hour of inactive time.
- 1
Lightly grease a loaf pan with oil or cooking spray.
- 2
Sprinkle half of the sesame seeds all over the inside of the loaf pan.
- 3
In a measuring cup or small bowl, combine warm water and honey until fully dissolved. Stir in the yeast and set aside until foamy, 5–10 minutes.
- 4
In the bowl of a stand mixer fitted with a paddle attachment, whisk to combine the quinoa flour, chickpea flour, potato starch, sorghum flour, milk powder, xanthan gum, and salt.
- 5
With the motor running on medium speed, add the oil, eggs, and yeast mixture to the dry ingredients. Beat until well combined, sticky, and slightly springy, about 5 minutes.
- 6
Transfer the dough to the prepared loaf pan and smooth in an even layer. Sprinkle with remaining sesame seeds. Cover the bread pan with plastic wrap or a damp towel and set aside in a warm place to rise until doubled in size, about 1 hour.
- 7
Preheat the oven to 350 degrees Fahrenheit with a rack in the middle.
- 8
Bake the bread until puffed, golden brown, and reaches an internal temperature of 195 degrees Fahrenheit, 40–50 minutes. Cool in the pan for 5 minutes, then carefully transfer to a cooling rack.
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