Vegan 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
In this vegan quinoa bread recipe we use chia seeds instead of eggs and olive oil instead of butter. Because of these substitutions, this version of the bread has a very different texture than 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.
By the way, 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. And it’s best either toasted, or sliced and baked in the oven. This vegan 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.
Ho to soak quinoa
- First of all, we rinse red quinoa.
- Then we soak it overnight.
- We want to soak I in order to remove saponin substances from quinoa. These bitter substances sometimes can affect our digestion negatively.
How to soak chia seeds
- Chia seeds don’t need to be soaked overnight
- But they need to become jell like before you can add them into your food processor.
- Therefore, you should only soak them 30 minutes ahead. Gelled chia seeds will bind our quinoa bread together.
How to use food processor to make vegan quinoa bread
- You will need to use a food processor with a regular attachment to mix the quinoa bread ingredients.
- You will run it for at least 3 minutes, but not continuously. I don’t let my food processor run for 3 minutes straight. Rather I go for 30 seconds, then I take a break before running it again.
Should I use 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 without using any baking soda. I also used 1/2 teaspoon salt and 1 teaspoon baking soda combination successfully. In my experience, I didn’t notice any difference in the height of the quinoa loaf.
Prepare bread loaf pan
First things first, you will line your bread loaf pan with parchment paper.
You will use the parchment paper for your quinoa and chia bread because will make it so much easier to release the bread! 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
- You will soak the quinoa overnight.
- Use 2:1 ratio of water to chia seeds to soak them.
- You will drain the quinoa well prior to using.
- Leave the quinoa bread loaf to cool in the loaf pan for at least 20 minutes.
- You will 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!
- 2 cups quinoa (soaked and fully rinsed)
- 1/3 cup chia seed + 2/3 cup water for soaking (to be discarded after soaking)
- ¼ cup olive oil
- 1/3 cup water
- 1 teaspoon sea salt
- 2 tablespoons lemon juice (fresh)
- 2 teaspoons cumin
- 2 1/2 teaspoon ginger
- 1/4 teaspoon ancho pepper
- 1/2 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.