Red Quinoa and Chia Bread is vegan, gluten free, dairy free, sugar free, nut free and egg free! And it’s a quick bread made without any yeast. Eat it as is, toast it or serve it with raw organic honey.
Vegan Quinoa Bread Recipe
This is a vegan version of the quinoa bread recipe because we use chia seeds instead of eggs and olive oil instead of butter. Because of these substitutions, this vegan quinoa and chia bread has a very different texture to regular bread, but it’s ideal for anyone with food allergies or those who like to experiment with alternative grains!
I made this quinoa bread using red quinoa, however if you would like to see what it looks using regular white quinoa, take a look at the Quinoa Bread with Sunflower and Pumpkin Seeds.
You don’t have to have a bread maker too make an easy loaf of gluten free bread to eat over the next few days. It’s best either toasted, or sliced and baked in the oven. Quinoa bread can be frozen, too, which is great if you want to bake a batch.
What kind of Quinoa to use
I usually make this gluten free Red Quinoa bread with red or black quinoa because I like the texture of that particular seed. The resulting bread has alway reminded me of old country Russian bread that I used to eat when I was little.
Soak Red Quinoa overnight
In this quinoa bread recipe we first rinse red quinoa and then soak it overnight before starting the quinoa bread recipe in order to remove saponin substances from quinoa.
Soak Chia Seeds half an hour ahead
Chia seeds don’t need to be soaked overnight, but they need to become jell like before being added into the food processor. Soak them 30 minutes ahead. This is what will bind our quinoa bread together.
Use food processor
You will need to use a food processor with a regular attachment to mix the quinoa bread ingredients for at least 3 minutes. I don’t let my food processor run for 3 minutes straight. Rather I go for 1 minute, then take a break before running it again, etc.
Use of baking soda
Use of baking soda in this quinoa and chia bread recipe is optional. I found that because this bread is so dense, use of baking soda is not really necessary. I made this quinoa bread many times using 1/2 teaspoon salt and 1 teaspoon baking soda, and I also made exactly same bread using 1 teaspoon salt only (without any baking soda) and I didn’t notice any difference in the height of the quinoa loaf.
Prepare bread loaf pan
Make sure to line it with parchment paper.
Using the parchment paper for your quinoa and chia bread will make it so much easier to release it when it’s done! The whole quinoa bread loaf goes 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.
Chef Tips For Gluten Free Quinoa Bread
- Soak the quinoa overnight
- Use 2:1 ratio of water to chia seeds to soak them
- Drain the quinoa well prior to using
- Leave the quinoa bread loaf to cool in the loaf pan for at least 20 minutes
- Slice the quinoa and chia loaf thinly before refrigerating or freezing
- Toast the quinoa bread prior to eating
More delicious gluten free baking recipes that use alternative flours, including quinoa:
Vegan, gluten free, dairy free and egg fee bread to tantalize your senses!
- 1 3/4 cups quinoa (soaked and fully rinsed)
- 1/3 cup chia seed + 2/3 cup water for soaking
- ¼ cup olive oil
- 1/4 cup water
- 1 teaspoon sea salt
- 2 tablespoons lemon juice (fresh)
- 1 teaspoon cumin
- 1 1/2 teaspoon ginger
- 1/4 teaspoon ancho pepper
- 1/4 teaspoon coriander
Soak quinoa in cold water (about 3 cups) for at least 8 hours or overnight. Rinse soaked quinoa well and drain well using a strainer. Set aside
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 the drained quinoa into a food processor.
Add gelled chia seeds (after soaking them), 1/4 cup of water, olive oil, sea salt, lemon juice, ginger, cumin, ancho chili pepper, coriander.
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.
Bake for 50 minutes until 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.
TO FREEZE: Slice the bread and arrange slices on the baking sheet lined with parchment paper. Place the baking sheet into your freezer for at least 2 hours. Once the slices are frozen, store in a freezer bag. Squeeze as much air out of the freezer bag as possible.