Gluten-Free Quinoa Bread
By the Gluten Free Recipes team ·
This wholesome gluten-free quinoa bread boasts a tender crumb and a subtly nutty flavor, perfect for toasting or enjoying as is. Its slightly chewy texture makes it a satisfying alternative to traditional loaves.
At a glance: This medium baking recipe yields 4 servings in about 45 minutes (15 min prep, 30 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend, xanthan gum, certified gluten-free baking powder — and walks through 5 steps. Updated . Browse more baking recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Quinoa Bread: When preparing this baking recipe, to ensure this recipe remains safe for those with celiac disease or gluten sensitivity, always use ingredients that are certified gluten-free. Be mindful of cross-contamination in your kitchen, especially when handling ingredients that may have come into contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Quinoa Bread: This recipe is gluten-free, relying on a blend of gluten-free flours and starches for structure. It avoids all gluten-containing grains.
Ingredients
- 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
- 1 tsp xanthan gum
- 1 tsp certified gluten-free baking powder
- 0.5 tsp salt
- 1 cup warm water
- 2 large eggs
- 3 tbsp olive oil
Instructions
- 1
In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure all the dry ingredients are thoroughly combined, creating an even base for your bread.
- 2
In a separate medium bowl, whisk together the warm water, large eggs, and olive oil until well incorporated. The mixture should be smooth and homogenous, ready to be added to the dry ingredients.
- 3
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or wooden spoon until a thick, sticky dough forms, about 1-2 minutes. Gluten-free dough will be considerably stickier than dough made with gluten-containing grains.
- 4
Lightly grease your hands with a little olive oil or use a piece of parchment paper to help shape the dough into a loaf directly on a baking sheet or into a greased loaf pan. Allow the shaped dough to rest for about 10 minutes before baking, which helps it to slightly puff.
- 5
Bake in a preheated oven at 375°F (190°C) for approximately 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped. Allow the gluten-free quinoa bread to cool completely on a wire rack for at least 1 hour before slicing to prevent a gummy texture.
Nutrition (per serving)
Tips & Notes
- If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
- Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
- Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.
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