gluten-free quinoa bread

Quinoa bread (gluten-free + vegan)


This quinoa bread with sourdough starter and flax seeds is a gluten-free, vegan and low glycemic index recipe. Seeds and whole grains makes it easy to digest, nutritious and soft. It’s one of the best high protein gluten-free bread I always make.

Quinoa bread is relatively high in protein compared to traditional bread. Quinoa itself is a pseudocereal that is naturally rich in protein, containing all nine essential amino acids. When quinoa is used as an ingredient in bread, it contributes to the overall protein content.

How much protein is in quinoa bread?

While the exact protein content may vary depending on the recipe and brand, quinoa bread generally contains around 7 to 9 grams of protein per serving (usually one slice). In comparison, regular white bread typically has around 2 to 4 grams of protein per serving.

Quinoa bread is often sought after by individuals who follow vegetarian or vegan diets, as it provides a plant-based source of protein. Additionally, it may be a suitable option for those with gluten sensitivities or celiac disease since quinoa is naturally gluten-free.

Is quinoa bread gluten-free?

Quinoa itself is naturally gluten-free, which means that bread made solely from quinoa flour would be gluten-free. However, it’s important to note that not all quinoa bread is necessarily gluten-free.

Some commercially available quinoa bread products may contain a mixture of quinoa flour and other ingredients, including gluten-containing flours like wheat, barley, or rye. These blends are used to improve the texture and rise of the bread. Therefore, it’s crucial to carefully read the ingredients list or check the packaging to determine if a specific brand or product is gluten-free.

If you have celiac disease or a gluten sensitivity, it’s essential to look for certified gluten-free quinoa bread that is specifically labeled as such. These products are made in facilities that are dedicated to gluten-free production and have undergone testing to ensure that they meet the necessary standards for gluten-free labeling. In summary, while quinoa itself is gluten-free, it’s important to verify the ingredients or opt for certified gluten-free options to ensure that the quinoa bread you consume is gluten-free.

If you’re making this quinoa bread recipe at home, make sure to use gluten-free quinoa flour check all other ingredients to be labeled gluten-free, to ensure that the bread remains gluten-free.

Tips & Replacements

Flaxseeds and psyllium husks are mandatory for this recipe. They act as binders in this dough. You can replace psyllium husks with psyllium powder by using half of the indicated amount. No gums or eggs are involved, so these natural binders are much needed.

Also, you can use up to 100% of quinoa flour, instead of mixing it with buckwheat flour. I didn’t test any other replacements for flours until today.

Can I make this bread with regular yeast?

Yes, I have tested a version of this recipe without sourdough, too. First of all, make sure you are using a gluten-free yeast. If you are using a fresh yeast, double the amount I list below.
For a yeasted version, you can start the process by mixing 2 tsp of dry yeast with 1 tsp of sugar, ¼ cup of water (60 g) and 1/3 cup of rice flour (50 g). Leave it to rest for 5 minutes, then proceed by using this as your sourdough starter in the recipe below. Resting time will be just 3 hours. Baking time stays the same.

Can I freeze this quinoa bread?

This high protein bread is great for slicing and then freeze in single slices. Thaw at room temperature and toast the slices before serving to further lower their glycemic index.

Quinoa bread (gluten-free + vegan)

4 from 4 votes
Course: SidesDifficulty: Medium


Prep time


Cooking time


Resting Time




  • 1 + ¼ cup quinoa flour (150 g)

  • 1 + ¼ cup buckwheat flour (150 g)

  • 1 tbsp psyllium husks

  • 5 tbsp flax seeds

  • 1/2 cup active sourdough starter (115 g)

  • 1 + ¾ cup water (310 g)

  • 2 tbsp olive oil (12 g)

  • 1 ½ tsp salt (5 g)

How to

  • Start by mixing the flax seeds, psyllium husks and 1 cup of water in a small bowl. Set aside. If using psyllium powder, don’t mix it here but with the flours.
  • In a large bowl (or the stand mixer bowl) dissolve the sourdough starter in the remaining water. Then add all the flours, oil and salt. Whisk until smooth with no lumps.
  • Pour the gel mixture of flaxseeds and psyllium into the large bowl.
  • Whisk until everything is combined and the dough comes together. The dough should be very soft and hydrated.
  • Line a pullman loaf with parchment paper and pour the dough in the mold.
  • Level the surface, then let it rest in the oven off for 5 hours.
  • After the resting time, remove the loaf from the oven and pre-heat the oven to 395°F/200°C. Place a small suitable pot with water on the bottom of the oven (this helps with the rise).
  • Brush the surface of the loaf with some more olive oil.
  • When the oven is hot, bake the loaf for 30 minutes in the mold. Then remove it from the mold and continue baking for 15 minutes.
  • Let it cool completely before slicing.

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Looking for other easy gluten-free sourdough bread recipes? Check out my artisan bread loaf or these amazing naan that use sourdough discard.

And you can also follow my Instagram adventure, where I share all the latest experiments in the gluten-free sourdough world!


  1. Hi, I’m new to this, so pardon the question if it’s silly, but: do you use half a cup of activated sourdough starter, or half a cup of dry sourdough starter? This bread looks delish and I can’t wait to try making it. Thanks!

  2. Pingback: Flourless red lentils bread - Marta in the jar

  3. Lizeth Garcia

    Hi all the breads with started need to much time to rise, is normal ? im from mexico and here is hot now i dont know it helps to rest will be less.

    • Hello Lizeth, in the hottest day I let it rise only for 2 hours. Maybe you can try with this time! Let me know if it works out 🙂

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