Simply Quinoa

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • About
    • Contact
    • Work With Me
  • Blog
  • Recipes
    • Videos
  • Shop
    • Ebooks
  • About
    • Contact
    • Work With Me
  • Blog
  • Recipes
  • Videos
  • Cookbooks
  • Resources
    • Beauty

High Protein Quinoa Bread

January 19, 2014 by Alyssa 117 Comments

high-protein-quinoa-bread-2

Pin It Button - Simply Quinoa

Gluten-free bread. Oh, gluten-free bread. How I love you. And how you make me crazy at times. You're so temperamental. Such attitude. You sometimes turn out beautifully (like the Gluten-Free English Muffin Bread…my oh gorgeous!) and other times you're just flop. Yes, I'd say that we definitely have a love-hate relationship.

Gluten-free bread is something I've tried to tackle many, many times. I've shared some of my successes on the blog before (hello Gluten-Free Cinnamon Swirl Bread and Pumpkin Quinoa Bread), but there are also lots of failures that I haven't shared. I've tried to make gluten-free bread with no eggs: crumbly. I tried to make a banana oatmeal bread: didn't cook through. I hate to even think about how many ingredients I've wasted over the years.

But that's the price you pay when you can't eat gluten and you love bread. So when I finally nail the perfect sandwich bread, I just HAVE to share it. Enter my newest obsession: high protein quinoa bread!

A simple and delicious gluten-free bread, this quinoa bread recipe is loaded with protein, whole-grain flours and makes perfect sandwiches!

My dilemma this time around was that I wanted a gluten-free bread that was lower in starch that my normal recipes, but also higher in protein. After a little research, it turns out, protein actually helps give gluten-free bread some of its structure, so we were in luck.

Really, it makes sense if you think about it. Gluten is a protein itself and is found in “regular” flour and forms when flour and water are combined. It turns into this stretchy, elastic thing that helps us make things like pasta, kneadable bread dough, and pizza dough that you can flip over your head. Basically, gluten helps give structure to dough, especially in yeast breads, as they rely heavily on the formation of gluten.

So taking that knowledge and switching to gluten-free flour, where there is none of this protein is available, adding more protein to your flour blend makes sense. I would even venture to say the more proteins you can add to your bread dough, often times the better. Or at least you'll have a better structure to your yeast breads.

Quinoa, as I'm sure you already know from my “What is Quinoa” page, is full of protein. So the flour, made from grinding whole quinoa seeds, is also high in protein. In fact, it's one of the highest protein gluten-free flours.

Another flour that's also high in protein is chickpea (or garbanzo bean) flour, which is made from, yes you guessed it, chickpeas! So with a combination of the two flours, you've got a high-protein mixture on your hands. Perfect for baking a wonderful loaf gluten-free quinoa bread, right?

A simple and delicious gluten-free bread, this quinoa bread recipe is loaded with protein, whole-grain flours and makes perfect sandwiches!

Now, before we get to the recipe, I just want to warn you of something. I made this recipe using a scale to weigh my flours. Typically I share my baking recipes using cup measurements, but for this bread recipe I wanted to be very exact with my ratios.

And because it's so good, I wanted to get it in your hands as quickly as possible. I haven't tested it with cup measurements yet, but when I do, I'll be sure to come back to this post and update it.

Luckily, if you don't already have a baking scale in your kitchen, you can pick up one on Amazon fairly inexpensively. If you're looking for a baking scale, here is the one I use.

I also based this recipe off a percentage model. I wanted to create a recipe that was roughly 65% whole grain flours and 35% starch. Here's a little diagram of my flour breakdown for this quinoa bread recipe:

High Protein Quinoa Bread Recipe made with #quinoaflour and chickpea flour, this bread is perfection.

And I will say, this is my new favorite bread recipe. It has a nice whole grain flavor, a perfect crumb and it toasts up beautifully. You could use it for sandwiches in your kiddos lunch boxes, you could have avocado toast for breakfast or you could make french toast next weekend. It's incredibly versatile, and is full of whole-grain goodies!

ps: I highly recommend you invest in a kitchen scale, especially if you're a baker, it will help you be more accurate with your recipes, and will help guarantee results (especially with those temperamental gluten-free flours). Again, here is the one I recommend: http://amzn.to/1cFJRTh

High Protein Quinoa Bread

print shopping list
Preparation 60 mins 2018-04-26T01:00:00+00:00
Cook Time 45 mins 2018-04-26T00:45:00+00:00
Serves 1 loaf, 18 – 20 slices     adjust servings

Ingredients

  • 2 1/2 teaspoons active dry yeast
  • 1 1/2 cups water, about 90 degrees
  • 2 tablespoons honey
  • 4 oz chickpea / garbanzo bean flour
  • 4 oz toasted quinoa flour
  • 3.5 oz sorghum flour
  • 5.5 oz potato starch
  • 2 teaspoons xanthan gum
  • 1 teaspoon fine sea salt
  • 3 large eggs, at room temperature
  • 3 tablespoons almond oil (or other light flavored oil)
  • 2 tablespoons raw white quinoa (optional)
  • 2 tablespoons raw sunflower seeds (optional)
  • 1 tablespoon poppy seeds (optional)

Instructions

  1. Whisk honey into warm water and add yeast. Let stand for 5 – 8 minutes until yeast has bloomed and is puffy.
  2. Meanwhile, whisk together dry ingredients and add to the bowl of a stand mixer. In a small bowl, beat together eggs and oil.
  3. With the mixer running on low speed, add yeast mixture and let incorporate for a few seconds. Add eggs and almond oil, and mix for 2 minutes. Turn mixer to medium speed, and mix for another minute, adding raw quinoa, sunflower seeds, and poppy seeds if using.
  4. Line a loaf pan (I recommend this one)with parchment paper and pour dough inside. Place in a warm, draft-free space in your house and let rise for 30 – 45 minutes until loaf has doubled in size.
  5. Preheat the oven to 375 degrees F. When dough has risen, bake on the center rack for 40 – 50 minutes until loaf is browned and sounds hollow when you tap on it.
  6. Remove bread from pan and let cool completely on a wire rack before slicing. Store extra bread in freezer (wrap in tinfoil and place in a sealable plastic bag.

by Alyssa

3 1
1 review
Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 2581kcal Calories from fat 637
% Daily Value
Total Fat 71g109%
Saturated Fat 9g45%
Transfat 0g
Cholesterol 558mg186%
Sodium 2526mg105%
Carbohydrate 401g134%
Dietary Fiber 30g120%
Sugars 47g
Protein 74g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g



 

New to cooking quinoa? Grab your FREE Quinoa Starter Guide!

Become part of the Simply Quinoa community and receive weekly emails with exclusive content that I only share in email, as well as my in-depth guide to starting your quinoa journey.

Download Your Free Guide

 

 

Want more quinoa bread recipes?
Follow my board on Pinterest!


 

 

High Protein Quinoa Bread Recipe made with #quinoaflour and chickpea flour, this bread is perfection.

Filed Under: Bread, Breakfast, Dairy-Free, Recipes Tagged With: baking with quinoa, gluten-free bread, quinoa bread, toasted quinoa flour

Comments

  1. Yolanda says

    January 19, 2014 at 10:35 am

    It sounds great! But I don’t have a stand up mixer can I use my processor??

    Reply
    • Queen of Quinoa says

      January 19, 2014 at 1:07 pm

      I’m not sure about the food processor, I never tried to make bread that way. I do think it would work though since this is a gluten-free dough and it’s more “liquidy” than typical bread flour. I’d say give it a whirl, but it definitely won’t need as much mixing time as it does in the mixer. Let me know how it works, Yolanda. I’d love to hear!! xo Alyssa

      Reply
  2. Brandy @ A Mindful Mantra says

    January 19, 2014 at 10:36 am

    oooh this bread looks so great! I totally agree with wanting a higher protein GF bread!

    Reply
    • Elizabeth says

      January 19, 2014 at 1:06 pm

      Hi Alyssa:

      Thank you for your wonderful recipes and the time you invest to produce them. Unfortunately because of a systemic candida overgrowth I cannot take yeast, or honey, for example. I am wondering if I could substitute Xylitol or Stevia as sweeteners, but I have no idea what to substitute for the yeast in the bread recipes. Perhaps you can give me some guidance? Thank you again.

      Reply
      • Queen of Quinoa says

        January 19, 2014 at 4:37 pm

        Hi Elizabeth – the only reason I use honey in this recipe is to feed the yeast. I have yet to make this yeast free, so I can’t say if it will work, but if you choose to try and make this with no yeast, I don’t think you’ll need any sweetener. I’d also try two teaspoons of baking powder to help give the bread some lift, but again, I haven’t tried yet, so I’m not sure if it’s going to work.

        xo Alyssa

        Reply
      • Marina Milosevic says

        April 18, 2016 at 2:57 am

        I’ve used baking powder and baking soda combo, 1 teaspoon of each, in similar recipes. And I just skip sugar or any sweetener all together. I also sometimes use mineral water in lieu of other liquids in recipes. I don’t know if this woud work here, but I just though I’d share. 🙂

        Reply
        • Alyssa says

          April 18, 2016 at 3:50 pm

          Thanks so much for sharing!

          Reply
          • Nancy says

            April 18, 2016 at 4:58 pm

            I would’nt have any idea of where I would find chick pea flour. Or the other flours as far as That goes. I am new to the getting healthy life style so am not eating any kind of bread at all and missing it terribly

          • Alyssa says

            April 18, 2016 at 8:21 pm

            Many of them you can find at natural grocers like Whole Foods, Sprouts, Trader Joes, etc. If you don’t have one locally, you can always purchase them online 🙂

          • Laura says

            August 22, 2016 at 11:46 pm

            You can make these flours if you have a good food processor or even a really good coffee grinder (probably a new one if you’re going to do it regularly). I’ve found posts and links on pinterest with the best ways to prepare each of the flours, and basically all you’re doing is making sure that they are rinsed, then fully and completely dry (or else they stick to the processor, no matter how long it takes!) and ground up.

            If you’re going to use it right away, done! If you’re doing it for later use, it’s recommended to bake in the oven at 200 degrees Celsius for about 10-15 minutes, and store in a sealed jar in the fridge up to 2-3 months tops. Easy way to save money if you already have a food food processor and beans, quinoa etc in the house!

    • Queen of Quinoa says

      January 19, 2014 at 1:06 pm

      Makes a big difference. I feel way less guilty indulging 🙂

      Reply
  3. Lynne L says

    January 19, 2014 at 11:03 am

    Thank you so much for the recipe. Now I’m hungry lol. I wish you had done the cup measurements, though, as I detest weighing gf flours (flies around & I make a horrible mess!) & no room on my counter to leave a scale. I will, however, bite the bullet & try this, because it looks so yummy! Thanks again

    Reply
    • Queen of Quinoa says

      January 19, 2014 at 1:06 pm

      Hi Lynne – I was fearing the same thing with a kitchen scale, but the one in this post is tiny and could easily be put away. I keep mine with all my flours in the pantry. Weighing flours shouldn’t be too challenging, simply put a bowl on the scale, zero it out and then measure with big spoonfuls (at least that’s how I do it!). I’ll be sure to update the recipe when I make it with the cup measurements 🙂

      Reply
  4. Nancy says

    January 19, 2014 at 12:35 pm

    Do you know about how much protein is in each serving of the bread?

    Reply
    • Queen of Quinoa says

      January 19, 2014 at 1:04 pm

      Hi Nancy –

      I’m not sure exactly, but I believe it’s between 4 or 5 grams per slice 🙂

      xo Alyssa

      Reply
  5. Deb says

    January 19, 2014 at 1:40 pm

    Do you know how to make it yeast free? Other than the yeast, it sounds great! Thanks

    Reply
    • Queen of Quinoa says

      January 19, 2014 at 4:35 pm

      Hi Deb – I haven’t tried to make this yeast free yet, sorry!

      Reply
  6. Ingrid says

    January 19, 2014 at 3:07 pm

    Hi Alyssa,

    I wonder why you toast the quinoa flour before using it in the recipe.
    Keep up the good work!
    Ingrid

    Reply
    • Queen of Quinoa says

      January 19, 2014 at 4:34 pm

      Hi Ingrid, toasting the quinoa flour gives it a softer more nutty flavor. Untreated, quinoa flour can sometimes taste a little grassy, so to offset that flavor I recommend toasting it. You can absolutely make this bread with untoasted quinoa flour, it just might have a stronger flavor. Hope that helps! xo Alyssa

      Reply
      • Ingrid says

        January 20, 2014 at 11:47 am

        thanks!

        Reply
  7. Michelle says

    January 19, 2014 at 11:20 pm

    Thanks for the recipe. Can it be made in a bread machine? Anyone tried it?

    Reply
  8. Peter @Feed Your Soul Too says

    January 20, 2014 at 2:25 pm

    very timely for me to see this recipe. Even though my wife and I do not have a gluten problem, we are trying to eat healthier. Part of that is taking the gluten out, of at least, part of our diet. I will definitely give this a try.

    Reply
  9. Joshua Hampton says

    January 21, 2014 at 2:23 am

    This is an awesome bread recipe, and just what I need right now. Thanks for this.

    Reply
  10. Ken S. says

    January 21, 2014 at 10:40 pm

    Could this recipe be used in a bread machine? My mother-in-law has one I can borrow. I like the thought of being able to put the ingredients in when I go to bed and wake up in the morning to freshly baked bread.

    Reply
    • Lisa says

      February 6, 2014 at 7:10 pm

      Well, I finally tried this recipe in my bread machine- my old reliable Regal machine that I’ve used since 1997. Initially, I followed the recipe, yet used tapioca starch instead of Potato starch (1:1 per suggestion of other postings). I am pleased to report that my bread came out quite tasty- a compact, high protein taste treat. I must say that I made some modifications when my machine started kneading, mainly because the dough had more of a “batter” consistency, vs the usual “dough-like” consistency I am familiar seeing when using my machine. As such, I sprinkled in a bit of Oat Bran, Flaxseed meal and about 1 tsp extra Xanthan gum, since I really wanted everything to stick together and rise successfully. In reference to using a bread machine on delayed setting, my book suggests NOT doing so if EGGS are used (which may spoil). Hope others will also post their results using bread machines… When done, I cut the loaf in half- one part for now, one for freezer/ later enjoyment. I weighed each portion… 18+ oz (max on my scale- not digital). I am very happy with results; please let me know what the “typical” consistency of the dough is when made by hand. Thanks for the great site!

      Reply
      • Queen of Quinoa says

        February 11, 2014 at 10:09 pm

        Thanks for letting us know how it turned out for you! Have you made gluten-free dough in your bread machine before? I will say, I’m kind of surprised it work with adding the extra ingredients, but I’m glad to hear that it did! Gluten-free dough is very batter like and not like traditional wheat-based doughs. I’m guessing that if you tried it again without those additions you’d have an ever moister, fluffier dough 🙂 Anyway, I’m thrilled you enjoyed it and thank you for sharing! xoxo

        Reply
  11. yvonne says

    January 26, 2014 at 12:47 pm

    Hi Alyssa, can you give me a substitute to use for the potato flour. For example any kind of nut, seed or bean flour. And please let me know the amount to use to sub it for. Thank you for your help. Yvonne

    Reply
    • Queen of Quinoa says

      February 3, 2014 at 9:11 pm

      Hi Yvonne, you can use arrowroot or tapioca starch in place of the potato starch. Just sub out 1:1 and it should be fine!

      Reply
  12. shakti says

    January 26, 2014 at 6:01 pm

    Quinoa bread and chicpea, really wonderful BUT…..have you any with no yeast or egg?
    I have sensivity to them, have issues with fats, salt andcsugar…sigh…….yes, it does make things harder, still have to be within gf range too.
    I know you have some tucked up your sleeve or in the deep recesses of that recipe box so….

    Reply
    • Queen of Quinoa says

      February 3, 2014 at 9:13 pm

      At the moment, I don’t have a good sandwich bread that is yeast or egg free. I’ll let you know when I come up with something though!!

      Reply
  13. Jodie says

    January 26, 2014 at 9:32 pm

    This sounds yummy! I have two boys who have multiple allergies including gluten, eggs and cow’s milk. Can you supplement the eggs in this recipe with success? Thank you

    Jodie

    Reply
    • Queen of Quinoa says

      February 3, 2014 at 9:14 pm

      I’ve had a few other people ask for egg substitutes and honestly, I haven’t tried it yet so I can’t be sure. My best guess would be to try an egg replacer before going down the flax/chia gel route. I’d worry those would cause the bread to be too dense and gummy.

      Reply
  14. Katie says

    January 28, 2014 at 5:04 am

    Hi, I wondered whether you have an alternative flour for use instead of sorghum? I find it quite difficult to buy in the UK, and when you do find it, it’s quite expensive. Thanks in advance!

    Reply
    • Queen of Quinoa says

      February 3, 2014 at 9:02 pm

      Hi Katie, I think you could try using brown rice flour, but the texture might change slightly. I’d also recommend millet as an alternative. If you can’t find millet flour, it’s really easy to make. Just grind up whole millet in a high-powered blender or spice grinder, sift through a fine mesh strainer and you’ve got flour 🙂 Let me know how it works out for you!!

      Reply
  15. Kolie says

    January 29, 2014 at 3:32 pm

    Do you have any advice for someone who has a yeast digestion issue (as well as gluten)? I want to make this bread, and I have had mild success in the past with baking soda and vinegar breads verses using yeast. I didn’t know if you had any advice on exact substitutions for this recipe. Never hurts to ask right? ^_^

    Reply
    • Queen of Quinoa says

      February 3, 2014 at 8:55 pm

      Honestly, I haven’t done much experimenting with non-yeasted sandwich bread. I think you probably could test that, but I’m really not sure if it would work or not. Sorry!

      Reply
    • Jacob Moses says

      November 22, 2015 at 4:19 am

      You could use this recipe minus the yeast to make flat bread which doesn’t need to rise. From the consistency of the mix from my first effort, I would get it would be excellent for pancakes or waffles

      Reply
  16. Melanie says

    February 1, 2014 at 12:25 pm

    Do you think this could be made with only quinoa flour? My daughter has food allergies & that is the only “flour” we have at the moment!

    Reply
    • Queen of Quinoa says

      February 3, 2014 at 8:45 pm

      You know, I’m not sure. I think it could work, but I think the texture would be a little different. I say go for it 🙂 Let me know how it turns out! I’m planning to turn this into a cinnamon-raisin variety soon!

      Reply
  17. Justine says

    February 2, 2014 at 5:43 pm

    THIS WAS ABSOLUTELY AMAZING!
    I was nervous because I don’t have a kitchen scale but when the recipe called for 4 oz I used 1/2 cup, for 3.5 oz I used 7 tablespoons and for 5.5 oz I used 11 tablespoons.
    It came out perfect!

    Reply
    • Queen of Quinoa says

      February 3, 2014 at 8:41 pm

      I’m thrilled to hear that it worked out for you!! And I’m glad the measurements weren’t too bad 🙂 I’m going to use this recipe to make a cinnamon raison bread soon!

      Reply
  18. Kathy says

    February 8, 2014 at 6:48 pm

    Hi there,

    Do you have a replacement for chickpea flour? The taste is just so awful and bitter

    Reply
    • Queen of Quinoa says

      February 11, 2014 at 10:00 pm

      Hi Kathy, I don’t have replacements for this recipe yet. I used to agree with you, but truthfully you can’t taste it in this recipe. I think the toasted quinoa flour overpowers it and it actually tastes quite pleasant 🙂

      Reply
    • sonja says

      February 27, 2014 at 10:55 am

      Try amaranth or chia seed. You can just grind the seeds in a coffee grinder. I used both of them and the bread turned out great!

      Reply
      • Queen of Quinoa says

        February 28, 2014 at 10:20 am

        Thanks for sharing Sonja! What were you proportions if you don’t mind me asking? You were able to make it vegan? Glad you enjoyed it 🙂

        Reply
    • Jacob Moses says

      November 23, 2015 at 6:59 pm

      Did you toast tthe quinoa flour? I saw a comment somewhere else that said that neutralises the chickpea flavour

      Reply
  19. sonja says

    February 27, 2014 at 10:43 am

    I follow the Genotype Diet so I switched out the Chickpea and Sorghum for Amaranth and Chia Seed. IT IS FANTASTIC. I want to shout from the rooftops! Nice and springy, firm, not crumbly and a nice crust. I love your Naan bread,too. Thank you!!!!

    Reply
    • Queen of Quinoa says

      February 28, 2014 at 10:21 am

      You just made my day!! Thanks for coming back to let us know how it turned out for you 🙂 Ps, just responded to your other comment and would love to know your proportions!

      Reply
  20. Sonja says

    February 28, 2014 at 11:12 am

    I substituted amaranth for the chickpea….4oz. And the chia seed for sorghum at 3.5. I didn’t include the seeds. I will next time. I can’t tell you how inspired your site and this recipe have made me. I have already shared this with several of my friends who have issues like me…who need to be grain free. Most don’t know quinoa is a pseudo grain. It acts like a grain but it’s from a broadleaf plant akin to spinach. Anyway… Thank you soooo very much!

    Reply
  21. Laurenda Bennett says

    February 28, 2014 at 3:57 pm

    Hi Alyssa – came across your blog and you have a new friend/follower in me! I am a LOVER of quinoa! I started incorporating it into my diet over a year ago and it’s now a staple. I have it almost daily. I love making my own recipes up with it but they’re usually just salads! I know I’ll find a lot more inspiration here! xoxo

    I just started a clean eating blog over at LaurendaMarie.com – I would love if you give it a peek. I’m new to the blogging world and am trying to find some friends 😉

    Gorgeous photos by the way. Food photography is not easy!

    Laurenda
    LaurendaMarie.com

    Reply
    • Queen of Quinoa says

      March 7, 2014 at 4:48 pm

      Thanks for stopping by Laurenda! I appreciate the kind words and love “meeting” other quinoa fans. As you can imagine, I too eat it almost daily 🙂

      Reply
  22. Allie says

    March 6, 2014 at 8:18 pm

    So…. I tried making this bread today and it didn’t rise at all! Being in the northeast, there is no warm place in my house, so I turn the oven on to warm (which is 170 deg F), then turned it off and put the dough in to rise. It didn’t really rise and then I turned the oven back on and up to 375 to bake for 40 minutes. The loaf came out very very dense! (Tasty, but dense!). I didn’t make any ingredient substitutions and weighed out my flour. Any thoughts about what went wrong? I’m wondering if the warming function was too warm and started to bake the bread instead of helping rising?

    Reply
    • Dave says

      April 12, 2016 at 12:03 am

      If you have rising issues, it is probably yeast related… How fresh was the yeast you used? I use Fleischmann’s RapidRise fast acting yeast, it’s a live product and so does expire, especially if not stored in a fridge. Did you use warm water to help the yeast start metabolizing the sugar – you should get a strong foamy layer on the surface of the water if its doing its job. I also let the bread rise for at least an hour. With traditional bread you have to knead the bread to help it to grow. The consistency of this bread makes kneading tricky, but it can be done. I take the mix out of the bowl, and sprinkle with more quinoa flour, this allows you to manipulate the dough mix more easily. I also line my surface with more flour which i use to knead the bread. I don’t knead the bread anywhere near as much as normal bread, but i do get a really nice rise on the breads i make. I’m also wondering if more Xanthum Gum would help, as this is meant to be a gluten substitute and so is needed for rising also.

      Reply
  23. Debbie Goodyear says

    March 14, 2014 at 5:01 pm

    This is amazing! I didn’t have the bean flour, so I subbed 2 oz of flax meal and an extra 2 oz of the sorghum flour. I didn’t add the extra seeds the first time. This will be a staple in my freezer. I’m so happy to have good tasting bread again! It’s fantastic toasted!

    Reply
    • Queen of Quinoa says

      March 25, 2014 at 9:24 am

      Yay! Happy you liked it Debbie. I’m really excited to hear that people’s substitutions have been working. I love the sounds of yours. I’m working on using this base for a few other recipes – oatmeal honey, cinnamon raisin, ancient grain blend, etc., so I’ll be sure to share those recipes when I have them perfected!

      Reply
  24. Leisa says

    April 8, 2014 at 7:18 pm

    I’m baking this right now and top is brown and I still have
    24 minutes,now what? Should I drop temp or cover lightly with foil?

    Reply
    • Leisa says

      April 8, 2014 at 8:10 pm

      Ok,opened door with 24 minutes to go,took out of oven with 5 minutes left. My bread really double in size like you said before baking. Even though bread baked way fast,its prefect,taste great sliced great.. still can’t believe it baked so fast and still turned out!

      Reply
      • Queen of Quinoa says

        April 9, 2014 at 8:00 pm

        I’m thrilled it worked out for you, Leisa 🙂 This is by far one of my favorite recipes!

        Reply
  25. Rae says

    September 4, 2014 at 9:54 pm

    Can I make this in a bread machine?

    Reply
  26. Dace says

    September 21, 2014 at 12:42 pm

    Can I use quinoa flakes instead of the flour?

    Reply
  27. Ed Broomhead says

    October 31, 2014 at 5:17 pm

    Does anyone have the nutritonal analysis for this bread?

    Reply
    • Spenser Hardin says

      April 15, 2015 at 12:10 am

      Hi, yes, I would love to see a nutritional analysis…it looks amazing.

      Reply
  28. Eddy says

    November 5, 2014 at 4:01 pm

    I made this last weekend and it turned out dry and crumbly. It also didn’t double in size during the rising phase. Any suggestions for improvements?

    Reply
    • rickmaddren says

      September 26, 2015 at 9:21 pm

      My grandmother would cover rising bread in a blanket

      Reply
  29. Veronica Pena says

    November 13, 2014 at 6:18 am

    Great recipe, I cannot find Sorghum flour in spain. Could you please advice for a sustitute?. Thanks

    Reply
  30. Sam @ PancakeWarriors says

    December 4, 2014 at 1:42 pm

    I can’t wait to make this! I’ve been looking for a gluten free bread recipe and this might be it 🙂

    Reply
    • Jacob Moses says

      November 23, 2015 at 6:57 pm

      When I made this, I left out the xanthan gum. The consistency of the mixture reminded me of pancake batter. Might be work having a play with

      Reply
  31. Amanda Boulet says

    December 22, 2014 at 10:44 pm

    Hi there, Just recently joined your blog and I am in LOVE! Just had a question regarding this loaf, I don’t own a stand up mixer but I do have a bread machine, do you think that this recipe would work on the dough cycle? or even on a full bake cycle?
    Thank you 🙂

    Reply
  32. Elisabeth says

    January 1, 2015 at 6:24 pm

    2 TBSP of honey is too much glucose for me. Can it be reduced or substituted?

    Reply
    • Jacob Moses says

      November 22, 2015 at 4:16 am

      Remember that the yeast has to eat something. Chances are there wouldn’t be much left of the honey by the time the yeast done its work

      Reply
  33. Bobbie Conner Burton says

    April 2, 2015 at 10:32 am

    Having surgery in 2 weeks . Wondering how well the bread , cakes , and granola bars freeze ….. Would like to bake ahead so I can continue to eat healthy . Has anyone every froze any of the items ? Would appreciate any comments . Thanks in advance .

    Reply
  34. Jo-anne says

    April 9, 2015 at 1:38 am

    I would like to make this with instant yeast. Will this be possible?

    Reply
  35. Jane says

    April 25, 2015 at 2:04 pm

    I made this bread last night and had two slices for breakfast. The bread did not look all that appealing but it had a really nice moist crumb. I will make it again, hopefully it will look better as I get more experience with it. I thought about using my bread maker but put that idea away for now.

    Reply
  36. Tammy says

    July 12, 2015 at 9:28 am

    I want to know too if you can use this recipe in a bread machine. I don’t have one, but my friend does and is looking for a healthy bread recipe for her machine.

    Reply
  37. Susie says

    September 16, 2015 at 7:11 pm

    Do you have the nutritional information for this recipe?

    Reply
  38. Jacob Moses says

    November 22, 2015 at 4:13 am

    I just made this loaf. The mixture was quite runny – more like a pancake mix, so it ran over the sides of the loaf tin. Thankfully I sat the loaf tin in an oven pan. I have tasted the warm bits than ran over the sides, Delicious

    Reply
  39. Helen Griffithshelens says

    May 18, 2016 at 10:56 am

    Thank you so much for this bread recipe, I made it and I love it, I did not have sorghum so I used chick pea flour for it. Turned out great. Counder i toast the quinoa before grinding into flour.
    Thanks again. Helen

    Reply
    • Alyssa says

      May 19, 2016 at 9:50 am

      So glad you enjoyed it! xo

      Reply
  40. Renee says

    July 21, 2016 at 1:02 am

    I found a website that lets your put in your ingredients to find the nutritional facts- http://www.myfitnesspal.com/recipe/calculator

    Ingredient Cal Carb Fat Protein Sodium sugar
    Active Dry Yeast 0 0 0 0 0 0
    Honey 2 tbsp 128 35 0 0 2 34
    Chickpea flour 4 oz 178 27 3 10 29 5
    Quinoa Flour 4 oz 264 46 4 8 6 62
    Sweet White Sorghum Flour 3.5 oz 350 73 3 12 0 0
    Xanthan Gum 20 4 0 0 20 0
    Eggs- 3 Lg 215 1 14 19 213 1
    Oil, Almond, 3 tbsp 361 0 41 0 0 0
    Potato Starch 5.5 oz 520 130 0 0 0 0

    TOTAL 2,036 316 65 49 270 42
    Per serving 102 16 3 2 14 2

    Hopes this helps. There were times when I had to use the measurements given on the secondary website-

    You can also put any substitution and get the new nutritional profile.

    Reply
  41. Lindsey says

    September 28, 2016 at 3:20 pm

    Hi there,

    This may sound like a weird question, but since this isn’t a “typical” bread recipe, did you use the paddle attachment or bread hook in your stand alone mixer? I’ve been gf for years and have made tons of recipes, but this one didn’t work out for me. Only thing I can think is that I screwed up my weights or used the wrong attachment?

    Reply
    • Lindsey says

      September 28, 2016 at 3:23 pm

      PS..I know it wasn’t my yeast because it bloomed well..

      Reply
    • Alyssa says

      October 6, 2016 at 10:34 am

      I use the paddle attachment! I actually just made this yesterday and it worked out well, so maybe it was the weight of the flours? Sorry you had trouble!

      Reply
  42. Gez says

    October 30, 2016 at 10:57 pm

    I must admit I was nervous to try some new ingredients for me but the bread looked so good, especially in the toasted picture, so I went for it! I just tasted my 1st slice and am so impressed!! I can’t wait for tomorrow morning to have a toasted slice with mashed avocado & egg. After tasting I then looked up the health benefits of what was new to me, such as sorghum & xanthan gum. I found an artical recommending physilium fiber over xanthan gum as a binder. I’m going to try next time I make this and really hope it comes out as good as your amazing creation.

    Reply
    • Alyssa says

      October 31, 2016 at 11:55 am

      So glad you enjoyed it!! One of my favorites as well 🙂 And please do let me know if you try psyllium husks – I’d love to know if that works!

      Reply
  43. Sophie says

    January 1, 2017 at 10:53 pm

    A big thank you for the recipe! I tried it with my old bread machine and it was a success. It was a first because all of my other attempts at gluten free bread with a machine were unsuccessful…. I used the normal setting on my bread machine and did add some yeast during the second rise because it flopped during the second kneading. :S

    Reply
    • Alyssa says

      January 3, 2017 at 12:38 pm

      So glad it worked for you! This is definitely one of my favorite recipes as well 🙂 xo

      Reply
  44. Heather says

    January 5, 2017 at 10:05 pm

    I’m going to be making this soon and wondering if there are any cup measurements yet for the flours? I do not have a working kitchen scale!

    Reply
    • Alyssa says

      January 9, 2017 at 2:40 pm

      I don’t have cup measurements, sorry! You can definitely google the weight conversions though 🙂

      Reply
  45. Cecilia Teh says

    March 2, 2017 at 3:29 am

    Hi Alyssa,

    Just baked this gorgeous looking bread. I was wondering if you knew what internal temperature the bread is considered done … it would help a lot since I am all thumbs in the kitchen. 🙂

    Reply
    • Alyssa says

      March 2, 2017 at 2:45 pm

      I’m not positive to be honest, sorry! I usually just go by feel 🙂

      Reply
  46. Dwayne says

    March 21, 2017 at 2:10 am

    At high altitude (5300 ft) the yeast may be too high. Mine slid over the top of the bread pan while waiting for it to rise.

    Reply
    • Alyssa says

      March 21, 2017 at 9:48 am

      I think you’re probably right! I haven’t done much high altitude baking, so am not really sure what the best suggestion would be. Sorry about that!

      Reply
  47. Viri says

    July 28, 2017 at 12:42 pm

    Hello Alyssa….. First, I want to thank you for been such a great baker and help us (lousy bakers in progress like me) attempt and succeed at making this bread. I am so happy and I feel so accomplished after my three bakings…two were successful (sorta) I had to split the dough in two pans because it overflew and spilled out of the pan….and one flopped completely because I put the yeast in very hot water, but hey! is not bad for somebody who burns toasts…hehe. Today I decided to make two portions but pour it on to three pans….let me tell you it looks AMAZING! this is mostly for my daughter but everyone at my house enjoyed eating the bread toasted with butter on it for breakfast. Also, today I used instant yeast, the kind you mix with the dry ingredients and it worked the same… I think I am safer at using this kind of instant yeast then the regular one. Now, thanks to your recipes we are off white flour completely, I accomplished my goal of getting rid of that poison that is affecting our body and brain. Thank you so much for your recipes and amazing ideas! God bless you!

    Reply
    • Alyssa says

      July 28, 2017 at 2:09 pm

      I’m so glad you’ve found the recipe and are enjoying it!! So wonderful to have a slice of bread that you can enjoy and still have it be gluten-free!! xox

      Reply
  48. Judy Bennett says

    November 21, 2017 at 5:08 pm

    Hi Alyssa,

    Thanks for this recipe. I just found out that I have a gluten allergy and so I am still learning how to alter my diet. I would like to try this recipe as the gluten free bread from the store tastes like poison. I have never been much of baker except for banana bread which I mix by hand (I do love to cook though). Do I need a buy a stand mixer for this recipe or can this recipe by done by hand? Also, I would like to know how to toast the quinoa flour (oven temperature, length of time, etc) as the internet has too many variances.

    Reply
    • Alyssa says

      November 29, 2017 at 5:17 pm

      Hi there! You should be able to do this with an electric mixer, but it will be tough to do it by hand. It really does need to get beat pretty thoroughly! In terms of toasting quinoa flour, here’s an example: https://www.simplyquinoa.com/how-to-toast-quinoa-flour/

      Reply
      • Judy says

        November 30, 2017 at 5:41 pm

        Thank you Alyssa!!!

        Reply
  49. Eileen Tavares says

    February 2, 2018 at 11:37 am

    Hi Alyssa,

    I am wondering if you can replace the potato starch with something else as well as the chickpea flour and the active yeast? I have candida which does not allow me to have starchy foods or any yeast in my diet as it produces a bacteria overgrowth in my gut. I know I can replace the active yeast with xanthan gum but I see this is already in the recipe. Thank you.

    Reply
    • Alyssa says

      February 7, 2018 at 9:18 am

      Hi Eileen,

      I’m really not sure as those are pretty big portions of the recipe. The chickpea flour is there for protein and the potato starch helps with binding and yeast helps with the rise….! What about this bread? https://www.simplyquinoa.com/quinoa-almond-flour-bread/

      Reply
  50. Faith Ukwuomah says

    February 16, 2018 at 5:28 pm

    Sounds like a good recipe. I’ll have a go at it. Would it be okay if I use lucuma powder instead of honey?

    Reply
    • Alyssa says

      February 16, 2018 at 6:18 pm

      I haven’t tested, so I’m not sure! If it has sugar, it might be okay, but you do need the sugar for the yeast to work 🙂

      Reply
      • Faith Ukwuomah says

        April 5, 2018 at 2:47 pm

        Could I use ground flaxseed (to make flax eggs) in place of 3 large eggs?

        Reply
        • Alyssa says

          April 17, 2018 at 1:46 pm

          I don’t think so unfortunately…! The eggs are part of what gives the bread it’s texture and I don’t think it would work to be vegan 🙁

          Reply
  51. Kim says

    February 21, 2018 at 8:02 pm

    I’m super excited about this recipe but am having a difficult time sourcing xanthum gum and sorghum flour. Are there any other options there?

    Reply
    • Alyssa says

      February 23, 2018 at 10:10 am

      You could try guar gum if you can find that! You really do need a gum tho as that is what helps the bread hold it’s texture. To replace the sorghum, you could try millet or potentially brown rice, although I’d worry that brown rice is a bit grainy in texture…

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Hi there! I'm Alyssa!

photoWelcome to Simply Quinoa, a blog dedicated to simple, healthy food, always with a quinoa twist. I'm a former marketer turned full-time blogger living in NYC, with a serious love of anything peanut butter or chocolate. It's nice to meet you!
Read my full story here>>
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube


Grab Your Copy Today

Sign up for instant access and join our growing community of 20,000+ other amazing quinoa fans!

Subscribe via Email


Watch on YouTube!

Meet Alyssa

photoAlyssa is the quinoa-obsessed girl behind Simply Quinoa. She's passionate about helping you find health, happiness and balance with wholesome recipes and lifestyle tips.
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Search

Seasonal Recipes

Detox Turmeric Lentil Soup
Super Healthy Green Detox Soup
Curried Cauliflower & Squash Soup
Slow Cooker White Quinoa Chili



HOME      ABOUT      RESOURCES      START HERE      RECIPES      VIDEOS      WORK WITH ME      SHOP      CONTACT


Copyright © 2018 Simply Quinoa | Web Design by Viva la Violette | Affiliate Disclaimer | Terms of Use | Privacy Policy

7ads6x98y