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. Quinoa flour make it a high protein, healthy option for your breakfast and meals. It is ideal for anyone who has decided to avoid gluten (like celiacs) without giving up the taste of homemade bread!

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 freeze this quinoa bread?

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

Quinoa bread (gluten-free + vegan)

5 from 2 votes
Course: SidesDifficulty: Medium
Servings

8

servings
Prep time

10

minutes
Cooking time

45

minutes
Resting Time

5

minutes

Ingredients

  • 1 + ¼ cup 1 + ¼ quinoa flour (150 g)

  • 1 + ¼ cup 1 + ¼ buckwheat flour (150 g)

  • 1 tbsp 1 psyllium husks

  • 5 tbsp 5 flax seeds

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

  • 1 + ¾ cup 1 + ¾ water (310 g)

  • 2 tbsp 2 olive oil (12 g)

  • 1 ½ tsp 1 ½ 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.

Want more recipes like this?

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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!

2 Comments

  1. 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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