Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free flour blend that is made up of a mix of lighter flours and starches (such as rice flour, corn starch, tapioca starch, or potato starch) to ensure you get a light and fluffy final texture. I do NOT recommend using flour blends that include heavier flours (such as garbanzo bean flour) as it will result in a denser texture.

Xanthan Gum: Xanthan gum replaces the role of gluten in gluten-free flours, and is essential for binding the ingredients together. If your gluten-free flour blend does not include xanthan gum, make sure you add it in.

Quinoa Flour: Since this is a recipe for quinoa bread, quinoa flour is the star here. However, if you don’t have it on hand, you can also use other whole grain flours instead (such as oat flour, sorghum flour, brown rice flour, millet flour, teff flour, buckwheat flour or amaranth flour).

Psyllium Husk Powder: This helps the bread to keep its shape once it has risen and creates a beautiful dome shape that is otherwise hard to achieve with most gluten-free breads, so I do not recommend omitting it. Note that I use psyllium husk powder (which is basically ground whole psyllium husks). If you do not have the powder form on hand, simple grind whole psyllium husks in a coffee grinder or your high-speed blender until it is super fine.

Baking Powder: In this recipe, baking powder (along with instant yeast) helps to give the bread extra lift and rise. If you are Celiac or gluten-intolerant, make sure you use gluten-free baking powder.

Instant Yeast: I like using instant yeast because there’s no need to activate the yeast before hand and can simply mix all the dry ingredients together before adding the wet ingredients. If you do not have instant yeast, make sure you activate the yeast with the sugar and warm water before adding the rest of the ingredients.

Sugar: I used white sugar, but you can also use brown sugar if you prefer. The sugar in the recipe is used for feeding the yeast and giving it energy to activate and create air bubbles that will give the dough rise. Since the amount of sugar used is little and will be eaten up by the yeast, the bread will not be sweet.

Sunflower Oil: I like using sunflower oil because I always have a bottle of sunflower oil on hand. Alternatively, you may also use another vegetable oil (such as olive oil, avocado oil, or melted coconut oil).

Apple Cider Vinegar: The apple cider vinegar creates an acidic environment that reacts with the baking powder (an alkaline product) to create air bubbles and helps the bread to rise. If you don’t have apple cider vinegar, you may also use lemon juice or white wine vinegar.

Water: Make sure the warm water is between 105 to 115F. The yeast requires the warmth to be activated, but if the water is too hot, it will kill the yeast. If you wish to add extra flavor, you may also use non-dairy milks (such as almond milk, cashew milk, rice milk or soy milk). Alternatively, if you are not lactose-intolerant, you may also use normal milk instead.

Eggs: The eggs in this recipe helps the bread to rise and give it structure. I haven’t tried using any egg-replacements or alternatives, so I don’t know how it will turn out. However, if you are allergic to eggs or vegan, you could try using aquafaba or an egg-replacer. (Please let me know how it turns out in the comments if you do make this without eggs!).

Storing/Freezing: To store, place the bread in an airtight container and keep in the refrigerator for up to a week. To freeze, wrap the bread in various layers of plastic wrap or store it in a freezer-safe container and freeze for up to 3 months. Let the bread thaw completely overnight in the refrigerator before slicing into it.

Use a Metal Pan: I strongly suggest using a metal loaf pan to ensure that the bread browns evenly on all sides. Using a glass pan or a ceramic pan will likely result in the bottom not browning well and remaining wet or soggy or even sticking to the pan.