• Prep Time: 10 mins
  • Cooking Time: 60 mins
  • Serves: 12

Gluten Free Quinoa Bread

  • Recipe Submitted by on

 Ingredients List

  • 1 3/4 cup (420g) almond milk
  • 1/4 cup (60g) tahini (or any nut/seed butter)
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 2 1/2 cups (315g) quinoa flour
  • 1 cup (110g) almond flour
  • 1/4 cup (30g) flax meal
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda


Preheat the oven to 350F.
In a small bowl, whisk together the nondairy milk, tahini, apple cider vinegar, and maple syrup.
In a large mixing bowl, combine the quinoa flour, almond flour, flax meal, baking powder, baking soda, and salt. Stir to combine.
Add the wet to the dry, and mix to form a sticky dough.
Transer to a loaf pan (I recommend 8×4″) that has been sprayed with non-stick spray or lined with parchment paper.
Bake for 1 hour at 350F.
Remove from the oven and cool for at least 30 minutes before removing from the pan. I recommend letting it cool complete before slicing, otherwise it will be somewhat crumbly.
Slice and enjoy!
Store in an airtight container or bag with as little air as possible in the fridge for optimal freshness.

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