Quinoa Bread Recipes

Finally, quinoa bread recipes that don't slip wheat flour into the mix. They are 100% grain free and gluten free. If you haven't already been indoctrinated, click here to find out more about quinoa flour.

These recipes are yeast free, are quick and easy to prepare, and will more than likely provide you with quinoa bread on tap much cheaper than commercially produced brands - if indeed you are lucky enough to live somewhere where you can find a commercially produced brand.

Quinoa Flat Bread

This recipe is an adaptation from a herb quinoa bread recipe by Rena Patten from her recipe book “Cooking With Quinoa: the Supergrain”.


1 cup quinoa flour

1 tsp bicarbonate soda

1 cup quinoa flakes

½ tsp salt

2 tbsp oil

1 cup milk

Looking for quinoa flakes? Not a problem - Check out Amazon:


Sift quinoa flour and bicarbonate soda together. Add quinoa flakes and salt and mix well. Whisk together the oil and milk and combine with the dry ingredients.

Pour the mixture into a greased, 20cm/8 in. cake tin, or onto a baking tray lined with baking paper and shape evenly to a height of approximately 3cm/2 in. Bake in a preheated 180°C /350°F oven for 20 – 25 minutes until golden.

Quinoa Bun



1 cup quinoa flour

½ cup soy flour

¼ cup potato flour, tapioca flour or arrowroot

¼ tsp guar gum or xanthan gum

1 tsp salt

1½ tsp baking powder (see the bottom of the grain free flours page for instructions on making grain free baking powder)

2/3 cup water


Combine dry ingredients. Add water a little at a time and mix thoroughly. The mixture should resemble a thick, sticky dough that is still firm enough to mold with your hands.

The key to success is in the amount of moisture. Too little will lead to a still edible, but super-dense loaf. Too much will result in an inedible, gelatinous-centered lump that never cooks through. So err on the side of not moist enough if you're not sure.

Different brands of quinoa flour can vary in their coarseness and absorbability, so you may find you need a little more or a little less water than the recipe requires.

Using oiled or moistened hands, divide the mixture into two and shape into two flattened discs shaped approximately 3cm/1.2 inches in height on a baking tray lined with baking paper. If the mixture is not flattened as such, it runs the risk of not baking evenly all the way through. Bake in a preheated oven at 320°F/160°C for 45 minutes.

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Ever tried buying flour in bulk and having it delivered? It's sooo much easier! Bob's Red Mill is my all time favourite for its fine grain and smoothness in texture.