Quinoa Bread with Sunflower and Pumpkin Seeds is a nutritions gluten free no yeast bread that provides a perfect balance of all nine amino acids essential for the human body. Made with chia seeds, this vegan bread is also free of eggs, dairy and yeast.
This is my second gluten free Quinoa Bread that I made this month (lets not forget that I also made green banana flour bread which is my absolute favorite banana bread). The first quinoa bread was made with red quinoa and this amazing quinoa loaf is made with regular white quinoa. Either way, I’ve been having 2 slices of this quinoa bread each morning with my eggs and my super tasty gluten free chocolate chip cookies with almond flour. I just love it!
Homemade Gluten Free No Yeast Bread
The process of making this gluten free quinoa bread is quite simple:
- Soak Quinoa for at least 8 hours to get rid of bitter saponins in the quinoa seeds.
- Soak Chia Seeds for at least half an hour to arrive at gel like consistency. Chia Seeds are used here in place of eggs to “glue” the bread together. This is our “gluten” and this is also what makes our gluten free quinoa bread yeast free as well.
- Mix quinoa and chia seeds in the food processor until it resembles a soft batter. Add baking soda, salt, spices.
- Transfer the quinoa mixture to the loaf pan and sprinkle with sunflower and pumpkin seeds on top.
- Bake until the gluten free quinoa bread is crispy for 50 minutes at 375 F.
Quinoa also offers a good dose of fibre, vitamins and minerals that help to regulate your digestive system and keeps you feeling satisfied and full.
Quinoa contains B-vitamins, iron, magnesium, potassium, calcium, vitamin E and a good dose of fatty acids. It also has a high protein to carbohydrate ratio making it a well balanced energy source.
What a great way to get all these nutrients in you by eating this amazing gluten free quinoa flour bread!
Sunflower Seeds are a good source of the amino acid tryptophan as well as rich in vitamin E, B-complex vitamins and folic acid and minerals calcium, iron, manganese, magnesium, selenium and zinc.
Besides, quinoa flour bread just tastes better with sunflower seeds. And we need to pack any gluten free bread with as many nutrients as possible!
Pumpkin Seeds are rich in iron, magnesium, manganese and zinc and are great for promoting a healthy reproductive system.
Chia Seeds are rich in fibre, protein and omegas making them a super super-seed! Chia seeds are a fantastic for healthy bowels and will help to keep you regular.
I love how gelled chia seeds make the quinoa batter sticky and easy to bake!
The whole quinoa bread loaf with sunflower seeds and pumpkin seeds goes on vacation in the oven, for 50-60 minutes. Because soaked quinoa is heavy and there is lots of it, don’t expect a high rise. Good things come in small packages.
More delicious gluten free breads, including more quinoa breads and quinoa cookies are here:
Quinoa Bread with Sunflower and Pumpkin Seeds
- 2 cups quinoa (soaked and fully drained)
- 1/3 cup chia seed + 2/3 cup water for soaking
- ¼ cup olive oil
- 1/3 cup water
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon cumin
- 2 teaspoons ginger
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- Rinse quinoa and the soak it in cold water (about 3 cups) for at least 8 hours or overnight. Can be left on the counter. Once soaked, rinse it by leaving in the strainer for 10-15 minutes to get rid of any excess water.
- Soak chia seed in 2/3 cup water until gel like - this can be done half an hour ahead.
- Preheat oven to 375 F. Line a loaf pan with parchment paper on all sides and the base.
- Place drained quinoa into a food processor.
- Add gelled chia seeds (after soaking them), 1/3 cup of water, olive oil, sea salt, baking soda, ginger and cumin.
- Mix in a food processor for 3 minutes (pause after each minute in order not to overheat the processor). The bread mix should resemble a batter consistency with some whole quinoa still left in the mix.
- Spoon into a lined loaf can.
- Spread pumpkin seeds and sunflower seeds on top of the bread.
- Bake for 50 minutes until the toothpick comes out clean and the loaf is firm to touch and bounces back when pressed with your fingers.
- Remove from the oven and cool for 30 minutes. Then remove from the loaf pan and cool completely on a rack. The bread should be slightly moist in the middle and crisp on the outside. Cool completely before eating.
- Serve delicate slices only when cold with a serrated knife.