Can I use store-bought oat flour instead of homemade?

Yes, you can absolutely use store-bought oat flour! Just ensure it’s gluten-free if you need it to be.

How do I know if my quinoa bread is done baking?

Use a toothpick for testing; if it comes out clean, the bread is ready! It should also sound hollow when tapped on the bottom.

What if my quinoa bread is too dry?

If your bread turns out dry, try adding a little more liquid the next time or ensure it's cooled properly before slicing.

Can I substitute quinoa with another grain?

Yes, you can experiment with other grains, but you may need to adjust the liquid and soak times based on the grain you choose.

Is quinoa bread gluten-free?

Absolutely! Both quinoa and oat flour are gluten-free, making this bread a suitable option for those with gluten sensitivities.

Quinoa Bread

Name: Quinoa Bread
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Cuisine: Gluten-Free
Ingredients: 1 cup dry quinoa (soaked for at least 6 hours or overnight, rinsed, and drained); 1 1/2 cups oat flour (homemade or store-bought); 3 tablespoons psyllium husk powder; 1 teaspoon baking soda; 1 1/2 cups lukewarm water; 2 tablespoons apple cider vinegar; 1 teaspoon salt; 1–2 tablespoons bagel seasoning (for topping)

Description

This Quinoa Bread is a wholesome, gluten-free, and vegan loaf that’s packed with fiber, protein, and nutrients. Made with soaked quinoa and oat flour, it’s soft inside with a perfect crust—ideal for sandwiches, toast, or as a side with soups and salads.

Ingredients

Scale

Essential Ingredients:

1 cup dry quinoa (soaked for at least 6 hours or overnight, rinsed, and drained)
1 1/2 cups oat flour (homemade or store-bought)
3 tablespoons psyllium husk powder
1 teaspoon baking soda
1 1/2 cups lukewarm water
2 tablespoons apple cider vinegar
1 teaspoon salt

Optional Add-Ons:

1–2 tablespoons bagel seasoning (for topping)

Instructions

Preheat your oven to 375°F (190°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
In a large mixing bowl, combine the soaked quinoa, oat flour, psyllium husk powder, baking soda, and salt.
In a separate bowl, mix the lukewarm water and apple cider vinegar.
Pour the wet mixture into the dry ingredients and stir until a thick dough forms. Let it sit for 5–10 minutes to allow the psyllium husk to activate and thicken the dough.
Spoon the dough into the prepared loaf pan and smooth the top with a spatula. If using, sprinkle bagel seasoning evenly over the top.
Bake for 60–70 minutes, or until the loaf is firm to the touch and a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Soaking the quinoa is essential to soften it and remove bitterness—don’t skip this step.
You can make oat flour by blending rolled oats in a food processor until fine.
This bread stores well in the fridge for up to 5 days or can be frozen for up to 3 months.

Prep Time: 10 minutes (+ soaking time)
Cook Time: 65 minutes
Category: Bread
Method: Baked
Cuisine: Gluten-Free, Vegan

Nutrition

Serving Size: 1 slice (1/12 loaf)
Calories: 140
Sugar: 0g
Sodium: 190mg
Fat: 2.5g
Saturated Fat: 0g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg

Keywords: quinoa bread, gluten-free bread, vegan bread, oat flour bread, healthy homemade bread