Quinoa Bread

quinoa-breadI can’t believe I waited this long to try quinoa bread!

I’ve tried so many quinoa recipes, but never once until now have I thought of making bread with quinoa.

In truth, considering that my bread making in general has stopped since my bread machine died, it is really not that surprising.

This weekend I finally decided to take the time to make the quinoa bread recipe from Healthy Bread in Five Minutes a Day (a cookbook I’ve had for a few weeks but until now has just been collecting dust).  It isn’t because it isn’t a wonderful book that inspires me.  It actually really does.

It’s just that there was a part of me that had serious doubt that I could make any bread, especially quinoa bread, without a bread machine and without a lot of fuss.

Sure, I’ve thrown a bunch of ingredients into my old bread machine and hit go hundreds of time. ………but this time it was just going to be me and my Viking Mixer and I was going to be sharing the results, so I was more than just a little bit intimidated.

I really have a reader to thank for this little experiment.  A couple of weeks ago I was asked by some one who couldn’t find quinoa flour if they could just add uncooked quinoa seeds to my banana bread recipe.  I quickly said that I didn’t think that it would work, but then I started questioning my response.  My gut reaction was that the seeds would be hard like when you toast them and that it would create a crunchy bread.  I started thinking and I realized that just because I’d never thought to try it didn’t mean it wouldn’t work.

quinoa bread

So, I started doing some research and ran across the Healthy Bread in 5 Minutes a day book.   I was really suprised to see that they only had one recipe for quinoa bread and that the recipe didn’t use quinoa flour at all!  Surely that was a typo!  A little more research revealed that these 5 minute a day bread people were well respected and really know their stuff, so I decided to give it a try.

Boy, am I glad I did.  I made this quinoa bread on Sunday at my Mom’s house while everyone was outside planting the garden I was so excited at how pretty it was looking that I literally made my Mom and husband come inside and look through the glass in the oven as it was cooking.  (Mom understood, my husband looked at me like I had lost my mind because I was so excited over bread!)

Of course the true test came with the taste and texture.  I took the bread out five minutes early because it was looking brown, but I think I should have left it in the full time.

Other than that – it was simply AMAZING!


Quinoa Bread

Rating: 51

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 50 minutes

Yield: 48 servings (12 slices per loaf X 4 loaves)

Serving Size: 1 slice

Calories per serving: 76

Fat per serving: 5g

Quinoa Bread


  • 3 cups white whole wheat flour
  • 3 ½ cups all purpose flour
  • 1 cup quinoa, rinsed an uncooked
  • 2 packages yeast
  • 1/4 cup vital wheat gluten
  • 3 ¾ cup lukewarm water
  • 1 tbsp Kosher salt (though I used red mineral rich sea salt)


  1. Combine all ingredients in your stand mixer using the paddle attachment.
  2. Cover (not air tight) and allow to rest for 2 hours.
  3. Prepare a bowl that is at least twice the size of the dough with olive oil.
  4. Add dough and toss to coat. Refrigerate for at least over night. (The dough will last covered in the refrigerator for 10 days.)
  5. On baking day, divide dough into grapefruit size pieces. (Or do what I did and bake just one loaf and save the rest for another day of fresh bread!)
  6. Form into a narrow oval and allow to rise for 90 minutes.
  7. Preheat baking stone in oven at 450 degrees for 30 minutes.
  8. On a lower rack, place a metal broiler tray.
  9. Brush loaf with water and use a serrated bread knife to make ¼ inch parallel cuts.
  10. Transfer to preheated pizza stone.
  11. Place one cup of water in broiler tray. Bake bread for 30 minutes.


Vegan, Vegetarian


quinoa bread
Quinoa Bread

I’ve had several people email me and ask me what vital wheat gluten is since I posted this.  Vital wheat gluten is 75% protein, and used to help the texture of breads.  You should be able to get it in the baking section of your grocery store.  I used Bob’s Red Mill, which is found in the organic baking section.

Now I know that the next question is going to be, ” does this recipe work with whole wheat flour?”.  In truth, I don’t know because I was so skeptical that I wanted to try the recipe as-is first.  But, you can rest assured that I will be testing it and trying other new recipes from the book as we typically only eat whole wheat bread in our house.  Once, of course, I cook all of the dough that I have made already.  Stay tuned for more adventures with quinoa bread! Next up – gluten free quinoa bread!

  • Annette

    Has anyone tried it without a pizza stone? What if just placed on a baking sheet?

    • Wendy Polisi

      I haven't tried it without a stone but I think you would be ok.

      The purpose of the stone is to grab moisture from the wet dough and allow the crust to crisp. It also helps to ensure even heat. Most baking experts recommend using one that is 1/2 inch thick, but the one I have is no where near that.

      The crust may not be quite is pretty but it will still be good.

  • LL in MO

    The bread looks delicious! I do want to try…..I am a novice at bread making….but love Quinoa….My question is….what is Vital Wheat Gluten and where might I find this and what is the exact purpose for the wheat gluten? Thanks so much for you fabulous site!!

    • Wendy Polisi

      I am pretty much a novice at bread outside the bread maker too!  Well – maybe not after this weekend – I made this and an amazing pizza dough for my upcoming cookbook.

      Vital wheat gluten is the natural protein found in wheat.  It is 75% protein and added to breads to improve the texture.  You can find it in the organic section of your grocery store.  It will come in a bag.  The brand I used was Bob's Red Mill.

      Thanks so much and let me know if I can help,


      Sent from my iPad

  • Avalon

    For me, the idea is to be completely gluten-free. I'm more interested in quinoa flour bread that looks, feels and tastes like really good bread with no sugars or dairy, if that's possible. That would be a recipe I'd be willing to try.

    • Wendy Polisi

      Thanks for the feedback. I had someone else email me with the same request so that is what I'm going to work on next!

      Sent from my iPad

  • Linda G

    That is one beautiful loaf of bread! I just have to try it. I had given my baking stones to my kids because they make pizzas all the time. They had one at the grocery store recently for under $10 so I bought one and keep it in my oven. Surprising how many things you can bake on it. I like the idea of the crusty loaf so I'm glad I have it. When I do this, I'll report back. I'm on Weight Watchers and try to avoid good breads because its so hard for me to just eat a normal amount.

    • Wendy Polisi

      Thanks Linda! I can honestly say that it may be the prettiest loaf of bread I've ever made! I'm just dying to try more recipes from the book.

      I agree – a pizza stone is invaluable. You can heat up pizza on it and it usually tastes fresh again! I've been debating about upgrading to a thicker one but I haven't done it yet because there are so many things I want for my kitchen.

      Let me know how it goes! The good news is that the dough lasts for 10 days in the fridge, so you can bake an amount that won't let you get too wild. :) (I'm the same way BTW!)

  • Ann Dube

    Do you think it could be made in a bread maker?

    • Wendy Polisi

      I don't see why not but you might want to check the amount that it makes and make sure that your bread machine can handle it.  It may be necessary to half, which would be easy since it uses two packages of yeast.  Let me know how it goes if you try it!


  • Ann Dube

    Do you think it could be made in a bread maker?

  • TCS

    Beware of the Quinoa flour you use and ensure it doesn't contain gluten. Most of my family is celiac and react really badly to gluten and we find that even if the ingredients on a package don't have gluten in them the first time it's read, doesn't mean it doesn't show up in the list a few weeks later. I haven't purchased the flour before, but I was warned to double check those ingredients to confirm that it's true Quinoa flour.

    • Wendy Polisi

      That is a very good point and thanks for brining it up.  If you have celiac disease or any other gluten allergy or intolerence, it is always very important to read the labels on any product you use.  It is my understanding that while there are certainly GF quinoa flakes and flour that not all are.

  • Cathy

    I don't have a stone, but have a cast iron pizza maker……can't you use that the same as a stone?
    Thanks for any help, I'm a begginer and about ready to give up.

    • Wendy Polisi

      That should work just fine! I just got an email from someone who made it in their bread machine so I think it's pretty forgiving! Let me know if I can help!

  • Tara I.

    Wow! I came across this recipe, and couldn't wait to try it. I cut it in half, and inadvertently used unbleached bread flour and unbleached AP flour (thought I had white wheat, whoops). I threw everything into my bread machine, and was a little skeptical, (it was mixing really wet). I let it rise in the machine and pulled it out and reshaped to bake. It is the most beautiful loaf of bread! And it tastes fantastic with my homemade honey butter! I'd love to include a picture, but I can't figure out how to attach it! Thanks for sharing the recipe! 😀

  • amee

    It didnt raise very much, did I do something wrong? I followed the directions perfectly, I'm getting ready to put it in the over as soon as my stone heats up but the loaf looks pretty flat?? Should I be worried? I do not bake much but this looked so good . Any help?

    • Wendy Polisi

      The times in the past where I've had things not rise up the issue was the yeast not anything that I had done.  Any chance the yeast is old?  Or are you at a high altitude?   Mine did rise quite a bit as it cooked.

      Sent from my iPad

  • Cynthia Solis Hendrickson

    Thanks for this recipe! Mine is in the oven right now. The homemade loaf I've ever tried before was an italian loaf. This one has a much runnier texture. It's not firm at all. Also, it rose quite a bit the in fridge overnight but not during the two hours that I let it sit on the counter. My yeast is brand new. I wonder if I messed up the ingredients…?

    Can you offer any suggestions for transferring the dough to the pizza stone? Mine got all messed up when I picked it up (maybe because it's the wrong consistency/texture?) It sort of flopped around like I was trying to pick up a gooey wet rag and maintain the shape :-(

    • Wendy Polisi

      You may just need to add a little flour.  In my experience bread sometimes requires a little tweaking.  Did you scoop the flour out with a spoon and level it?

      As far as transferring it I just bought a pizza peel for $9 and I put flour on it before I form the dough. (or corn meal and flax seeds if I'm making pizza.). It works like a charm.

      Sent from my iPad

  • Denny A.

    I have always loved bread but I am trying to cut down on breads, but if I have to sin this bread looks like a winner. The fact that Quinoa has so much nutrition that it seems like a worthy slip. Your recipe looks so good (and so does the picture) It looks like the next day off project for me.
    What does the vital wheat gluten add or do in your bread recipes?

  • Lorna Wheet

    I need to know where to purchase quinoa flour, quinoa flakes, and gluten free flour in large pound bags, say 20 pounds.I was disappointed Whole Foods did not have quinoa flour or quinoa flakes. Where did you say you order your flour in bulk? Thank you.
    Lorna law12149@yahoo.com

    • Wendy Polisi

      I am a big fan of ordering from Amazon. I do the prime program which means that as long as something is part of the prime program I can order it and get it in two days with no shipping. I use it for everything – not just food! As an example, yesterday I lost an earring back and was able to order a set of replacements for $6. The prices are typically better than you would pay in a grocery store and there are several options for ordering in bulk. I agree – the Whole Foods options have been really disappointing lately. I used to be able to get both flour & flakes in the bulk bins but the last few times they have been sold out.

  • Caryn

    Help ! My dough is more like batter. No way I can form it into a loaf.

    • Wendy Polisi

      Sounds like you may need to add more flour!  There are a lot of things that can impact the texture of bread dough.  Exact measurements matter more than in other types of cooking. (which is why people in other parts of the world use weight not measuring cups.). Temperature and humidity impact it too which further complicates things.  I would knead in flour 1/4 cup at a time until the consistency is right.

      Sent from my iPad

  • denise lockhart


    How much yeast is 2 packages plz


  • Charissa

    We loved my first batch! I put chia and sesame seeds on the crust before baking – super yummy! This week I added rosemary, basil and garlic to the dough. I can't wait to see how it turns out!! Thanks!

  • tara pakosta

    I thought gluten was horrible for us to eat? they put it in everything, but I thought with more and more people getting sick and allergies from it, I thought it wasn't good for you? Just wondering, not criticizing or anything. this looks YUMMY. I just wondered if there was something else you could use besides gluten to hold the bread together? because to me if you are making a quinoa healthy bread, but then put in gluten, which is bad for you, then what's the point of it?! Please let me know if this is a different type of gluten that is better?!
    thank YOU!

    • Wendy Polisi

      Tara – Gluten is only a problem if you are allergic to it or have an intolerance. There are plenty of people who handle it just fine. (I just don't happen to be one of them, though I didn't know that when I wrote this post 2 years ago.) If you suspect you have an issue with it I recommend eating gluten free for a couple of weeks and then trying to add it back into your diet. You will know pretty quickly if you have an issue with it. You should also talk to your Dr. about testing for celiac because that is serious business and not something you want to mess around with.