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!