Gluten Free Quinoa Bread

Small but mighty, the so-called pseudo-grains quinoa and buckwheat are rich in protein, nutritious and full of energy. These tiny seeds can not only be cooked like rice, but also used to bake bread. This recipe for quinoa bread with rice, buckwheat and cornmeal promises not only a particularly inexpensive treat, but also naturally gluten-free. But the best thing is: when you bake your own bread, you know exactly what's in it. And if necessary, you can easily swap, omit or add one or two ingredients. And if it doesn't have to be gluten-free, you can try replacing some of flour mixture with wheat flour. This guarantees the perfect bread enjoyment – preferably fresh and still warm from the oven!


150 g Quinoa 2 tbsp Flaxseed, crushed (or chia) 430 ml Water 10 g Fresh yeast 100 ml Warm water 1 tbsp Date syrup, maple syrup or sugar 80 g Rice flour (or millet flour) 120 g Buckwheat flour (or teff flour) 100 g Cornmeal 1 tsp Salt 25 g Psyllium husks, ground 120 g Whole hazelnuts (almonds or walnuts) 300 ml Buttermilk 1 tbsp Hazelnut oil (walnut oil or olive oil)

Place the quinoa in a strainer, rinse with cold water. Drain and place them in a large bowl with crushed flaxseeds. Add in 350 ml water and leave to soak overnight in the fridge.
Dissolve the yeast and date syrup in 100 ml lukewarm water.
Mix the rice flour, buckwheat flour, cornmeal, salt, ground psyllium husks and hazelnuts together in a large bowl.
Add in the yeast mixture, buttermilk, soaked quinoa-flax-mixture, and remaining 80 ml of water. Mix everything into a smooth, thick batter.
Scrape the thick batter into a 24x12x9cm loaf pan lined with baking paper. Cover and leave to rest for 1½ - 2 hours. Brush the top with hazelnut oil.
Preheat the oven to 180C/350F. Bake the quinoa bread in the middle of hot oven for an hour until golden and cooked through. Remove from the oven, tip out of the pan and leave to cool on a rack before slicing.

17 comments:

DEZMOND 26/9/25 13:17: It looks beautiful und tasty! I do sometimes make glufree bread with just soaked quinoa and nothing else LOL It bakes lovely like with red lentils.
I do boo and hiss on psylium husks though LOL
eileeninmd 26/9/25 13:23: Looks delicious, Angie! Thanks for sharing.
Take care, Happy Friday! Have a great weekend.
Lola Martínez 26/9/25 13:28: Seguro que está exquisito y lo más importante para mi es no lleva gluten. Cualquier alimento que lo acompañe lo enriquece aún más.
Anonymous 26/9/25 13:46: Interesting and looks good-Christine cmlk79.blogspot.com
Linda's Relaxing Lair 26/9/25 14:17: Looks very tasty 😋
Tom 26/9/25 15:54: ...looks nutty good.
Anonymous 26/9/25 20:11: thank you! https://sintrabloguecintia.blogspot.com/
Ananka 26/9/25 20:28: That looks amazing :-D
Bill 26/9/25 20:48: Looks great, thank you.
J.P. Alexander 27/9/25 00:50: Gracias por la receta. Tomó nota. Te mando un beso.
Brian's Home Blog 27/9/25 01:22: That sure looks wonderful!
Margaret D 27/9/25 11:59: Looks rather nice, Angie.
ellie 27/9/25 13:57: It looks so great! I love hazelnuts! Yum!
Caitlin'nMegan 27/9/25 13:57: Awesome to see your recipe! Beautiful bread!
My name is Erika. 27/9/25 19:13: I love that you added hazelnuts. I bet they give it a good crunch. I made some super sour bread yesterday. It took me 3 days. It didn't rise as much as I hoped it would, but it had a delicious taste. Happy rest of your weekend.
Lowcarb team member 28/9/25 01:19: I like the addition of the nuts ...

All the best Jan
Grace 28/9/25 01:42: Lo haré tal cual! Hace algunas semanas hice el intento y no me quedó como se muestra el vuestro. Seguiré tu receta, a ver que tal. Uso quinoa en mi dieta.
He venido a dejarte mi saludo y recuerdo; tras unas semanas de viaje el cual les estaré compartiendo oportunamente, tan pronto mejore mi estado de salud. Me enfermé durante el viaje y continúo ahora en mi casa. Por consiguiente no estoy usando laptop ni leyendo; me siento muy decaída.
Ya nos volveremos a encontrar!
Te recuerdo siempre con estima.
Un abrazo; Grace. :-)