Quinoa Bread

This is NOT a dry loaf, it's moist (please, someone come up with a different word meaning the same!), nutty, full of flavour, will not crumble and is full of protein! Can anyone eating wheat with their white sandwich loaf state the same? This recipe will make you understand there are many benefits to being a coeliac and embrace it with a new zest for baking! It's easy to make too...as are all of these recipes.


  • 85g uncooked quinoa and 200ml water
  • ¼ tsp Himalayan pink salt
  • 150g Sunflower Seeds
  • 50g Ground Flax Seeds
  • 50g Ground Almonds
  • 2 Tbps Chia Seeds
  • 4 tbsp Psyllium Seed Husks
  • ¼ tsp Himalayan pink salt
  • 1 tbsp Maple Syrup
  • 3 tbsp Coconut Oil Melted
  • 350ml Water


Bring the water and quinoa and salt to a simmer and cook for 15-20 minutes until the water is absorbed.

Lightly oil a 500g loaf tin.

In a bowl, mix the cooked quinoa with all the other ingredients and leave to rest for at least 4 hours at room temperature.

Place mix in to the loaf tin and cook at 180 degrees for 45 minutes. When lightly coloured on top and firm feeling, carefully remove the loaf from the tin and place on a baking sheet, upside down. Bake for another 30-40 minutes until the loaf sounds hollow on the base. Leave to cool.

This stores well for up to 5 days in an airtight container and also freezes very well.

Calories Per Slice 145g
Carbohydrate 11.5g
Protein 5.2g
Fat 8.9g