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Honey Quinoa Bread (Gluten-Free, Dairy-Free)

Super easy to make, this honey quinoa bread is studded and topped with quinoa flakes for a delicious boost of protein, flavor and texture. This quinoa quick bread bakes up in under an hour, and is perfect for toasting and eating with jam, so bake a loaf anytime you want homemade bread! Totally gluten-free and dairy-free too.

Hand reaching for a slice of quinoa bread.

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My Love for Quick Breads

If you love baking bread as much as I do, you’ll probably also enjoy making quick breads – which are basically breads that don’t require yeast for rising, but use baking powder instead for the leavening effect.

Some of my favorite quick breads include this low-carb almond flour bread, coconut flaxseed bread and coconut flour bread.

However, the most popular recipe by far on this blog is this easy honey oat bread recipe, which everyone seems to love. I wanted to replicate the honey oat bread using an alternative to oats.

While oats are naturally gluten-free, most oats are often processed in facilities that also process wheat (resulting in cross-contamination). Certified gluten-free oats are not always available in every country, and given that many Celiacs also react to oats in the same way that they react to the gluten protein, many people with Celiac disease cannot consume oats (whether they are certified gluten-free or not).

cornbread in a cast iron skillet
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After searching for a long time, I’ve found that the best alternative to oats in a baked good (especially in terms of appearance and texture) are quinoa flakes.

Slicing a loaf of honey quinoa bread on a parchment-lined wooden board.

What are Quinoa Flakes?

If you’ve never heard of quinoa flakes before, you’re probably not alone. I only just discovered them a while back, so this is new to me too.

Basically speaking, quinoa flakes are essentially quinoa seeds that have been rolled through a machine and flattened, in the same way that oat groats are rolled through a machine to become rolled oats.

Quinoa flakes have the same benefits as quinoa, and are gluten-free, rich in plant-based protein, and a great source of fiber.

Hand reaching for a slice of quinoa quick bread.

Ingredients for Quinoa Quick Bread:

Ingredients for honey quinoa bread laid out on a marble board.

Ingredient Notes/Substitutions:

  • Gluten-Free All-Purpose Flour: I recommend using a good quality gluten-free flour blend that is made with a mix of lighter flours/starches (such as rice flour, tapioca starch, potato starch, or corn starch) for a lighter texture. I do NOT recommend using flour blends that include heavier flours such as garbanzo bean flour as that will result in a denser texture.
  • Xanthan Gum: It’s important that your gluten-free flour blend contains xanthan gum (which replaces the role of gluten in gluten-free flours). If your blend does not contain it, make sure to add this in.
  • Quinoa Flakes: Quinoa flakes are basically quinoa seeds that have been rolled through a machine and flattened and can be purchased from the stores, although it may not be easily found everywhere. I like using it because it mimics the appearance and texture of oats.
  • Coconut Yogurt: To keep this recipe dairy-free, I’ve used coconut yogurt, but you can also use other non-dairy yogurts. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy yogurt instead.
  • Egg: I haven’t tried this recipe without an egg, so I don’t know how it will turn out.
  • Coconut Oil: I recommend using refined coconut oil because it has a neutral flavor (as opposed to extra virgin coconut oil that has a stronger coconut taste and smell). You can also use vegan butter if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy butter in equal quantities.
  • Honey: I use honey as a natural sweetener in this case to give the bread a slightly sweet taste. If you prefer other liquid sweeteners such as agave nectar or maple syrup that will work just as well, but do note that the taste will change accordingly.
  • Water: I used water to add a bit more of moisture to the bread, but if you want to add even more flavor, feel free to use almond milk, cashew milk, or some other non-dairy milk. If you are not lactose-intolerant, go ahead and use normal dairy-milk too.

How to Make this Easy Quinoa Bread

1. Preheat and Grease

Preheat oven to 350F and grease a 9×4″ metal loaf pan and adjust the oven rack to the center position.

Greasing a metal loaf pan.

2. Whisk Dry Ingredients

Sift the gluten-free all-purpose flour, xanthan gum(if using), 1 cup quinoa flakes, baking powder, and salt together in a large bowl and whisk to combine.

Whisking dry ingredients in a glass bowl.

3. Mix Wet Ingredients

Beat the egg, yogurt, melted coconut oil, water and honey together until well blended.

Whisking a liquid mixture in a glass bowl.

4. Form Batter

Slowly add the wet ingredient to the bowl with the dry ingredients and stir until just the batter is just combined – it will be a thick batter that has to be scooped, not poured (do not overmix or the batter may become too tough).

Preparing batter in a glass bowl.

5. Transfer Batter to Pan

Transfer the batter to the prepared loaf pan and spoon the top with a spatula.

Hand holding a loaf pan filled with batter.

6. Sprinkle with Quinoa Flakes

Sprinkle the rest of the quinoa flakes evenly over the batter.

Sprinkling quinoa flakes over batter in a metal loaf pan.

7. Bake Until Golden

Bake for 40 to 45 minutes until the quinoa bread is golden brown on top and a toothpick inserted in the middle comes out clean.

Freshly baked loaf of quinoa bread in a loaf pan.

8. Cool Before Slicing

Let the quinoa bread cool for 10 minutes in the pan before removing and then completely on a cooling rack before slicing into it.

A sliced loaf of bread on parchment-lined wooden board.

Dish by Dish Tips and Tricks

  • Do not Overmix: Make sure you only mix the batter until just combined. If you mix it too much, it may result in a dense texture.
Up close shot of a sliced loaf of quinoa bread.

Recipes FAQs:

How do You Store Quinoa Bread?

Store the honey quinoa bread in an airtight container in the refrigerator for up to 5 days.

Can You Freeze Honey Quinoa Bread?

To freeze, wrap the cooled loaf of quinoa bread in plastic wrap and then freeze for up to 3 months. Let the bread completely defrost in the refrigerator overnight.

Hand reaching for a slice of bread.

Other Quick Breads You’ll Love:

Bread Recipes to Bake and Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Honey Quinoa Bread (Gluten-Free, Dairy-Free)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Felicia Lim
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free

Description

Super easy to make, this honey quinoa bread is studded and topped with quinoa flakes for a delicious boost of protein, flavor and texture. This quinoa quick bread bakes up in under an hour, and is perfect for toasting and eating with jam, so bake a loaf anytime you want homemade bread! Totally gluten-free and dairy-free too.


Ingredients

Units Scale
  • 2 1/3 cups gluten-free all-purpose flour
  • 3/4 teaspoon xanthan gum (leave out if your flour blend already includes it)
  • 1 cup + 2 tablespoons quinoa flakes, divided
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup plain coconut yogurt
  • 1 large egg
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey
  • 3/4 cup water

Instructions

  1. Preheat and Grease: Preheat oven to 350F and grease a 9×4″ metal loaf pan and adjust the oven rack to the center position.
  2. Whisk Dry Ingredients: Sift the gluten-free all-purpose flour, xanthan gum(if using), 1 cup quinoa flakes, baking powder, and salt together in a large bowl and whisk to combine.
  3. Mix Wet Ingredients: Beat the egg, yogurt, melted coconut oil, water and honey together until well blended.
  4. Form the Batter: Slowly add the wet ingredient to the bowl with the dry ingredients and stir until just the batter is just combined – it will be a thick batter (do not overmix or the batter may become too tough).
  5. Transfer Batter to Pan: Transfer the batter to the prepared loaf pan and spoon the top with a spatula.
  6. Sprinkle with Quinoa Flakes: Sprinkle the rest of the quinoa flakes evenly over the batter.
  7. Bake Until Golden: Bake for 40 to 45 minutes until the quinoa bread is golden brown on top and a toothpick inserted in the middle comes out clean.
  8. Cool Completely before Slicing: Let the bread cool for 10 minutes in the pan before removing and then completely on a cooling rack before slicing into it.

Notes

  • Gluten-Free All-Purpose Flour: I recommend using a good quality gluten-free flour blend that is made with a mix of lighter flours/starches (such as rice flour, tapioca starch, potato starch, or corn starch) for a lighter texture. I do NOT recommend using flour blends that include heavier flours such as garbanzo bean flour as that will result in a denser texture.
  • Xanthan Gum: It’s important that your gluten-free flour blend contains xanthan gum (which replaces the role of gluten in gluten-free flours). If your blend does not contain it, make sure to add this in.
  • Quinoa Flakes: Quinoa flakes are basically quinoa seeds that have been rolled through a machine and flattened and can be purchased from the stores, although it may not be easily found everywhere. I like using it because it mimics the appearance and texture of oats.
  • Coconut Yogurt: To keep this recipe dairy-free, I’ve used coconut yogurt, but you can also use other non-dairy yogurts. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy yogurt instead.
  • Egg: I haven’t tried this recipe without an egg, so I don’t know how it will turn out.
  • Coconut Oil: I recommend using refined coconut oil because it has a neutral flavor (as opposed to extra virgin coconut oil that has a stronger coconut taste and smell). You can also use vegan butter if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy butter in equal quantities.
  • Honey: I use honey as a natural sweetener in this case to give the bread a slightly sweet taste. If you prefer other liquid sweeteners such as agave nectar or maple syrup that will work just as well, but do note that the taste will change accordingly.
  • Water: I used water to add a bit more of moisture to the bread, but if you want to add even more flavor, feel free to use almond milk, cashew milk, or some other non-dairy milk. If you are not lactose-intolerant, go ahead and use normal dairy-milk too.
  • Do not Overmix: Make sure you only mix the batter until just combined. If you mix it too much, it may result in a dense texture.
  • Storing: Store the honey quinoa bread in an airtight container in the refrigerator for up to 5 days.
  • Freezing: To freeze, wrap the cooled loaf of bread in plastic wrap and then freeze for up to 3 months. Let the bread completely defrost in the refrigerator overnight.
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Category: Bread
  • Method: Baking
  • Cuisine: American

2 Comments

  1. Good morning Felicia,

    I applaud you for your continuous passion to discover or research out for more gluten-free ingredients and different ways of food preparation to benefit the community who are gluten intolerence.

    I thank God for you and pray that you be continuously blessed with His divine wisdom, love, peace and joy as you co-labour with Him to bless others in the community!

    God loves you and we love you too!
    Mum






    1. Hi Mummy! Thank you for your lovely comment and for always encouraging me with the blog! So happy you find the information I share useful, hopefully others find it helpful too! 🙂 Love you lots!

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