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Gluten Free Bread

Ok – here it is….my secret recipe to the yummiest gluten free bread you can eat !
This delicious bread is just one of many loaves I’ve been designing for my baking section on this web site and my new book.  The most important steps would be to soak and rinse your quinoa and chia seperately overnight before starting the recipe and mix it for at least 3 minutes in your food processor. Once you have that sorted, it’s smooth sailing from there. Don’t expect this bread to resemble traditional loaves – it’s a very nutrient rich, dense and moist bread that is best eaten lightly toasted in a pan.

What I love about the raw batter before I cook it is that it also lends itself to a variety of dishes.  You can bake it as a thin flat bread and use it for a pizza base and top it with sun-dried tomato, roasted pumpkin chunks and ricotta or  you can cook spoonfuls in your cast iron pan just like pancakes or crumpets and drizzle with pure maple syrup and sliced banana.

What’s good about it:
Well to start is really delicious. Made simply from quinoa which is gluten free and has a low GI of 53.  Quinoa is also a complete protein which means that it contains all the essential amino acids that the body needs for repair and a healthy immune system.The chia seed pumps up the omega 3 in the bread plus it helps hold it together when it’s baked. The lemon activates the baking soda (bicarb) + helps to alkaline the loaf.

Makes 1  loaf –  The size I used was: 10 1/2 cm wide and 26 cm long…. T

300 g  (10  1/2 oz /  1   3/4 cups)  whole uncooked quinoa seed
60 g (2 fl oz /  1/4 cup)  whole chia seed
250 ml / 1 cup water (use half to soak chia seeds and the other half to combine in the food processor)
60 ml ( 2  fl oz / ¼ cup ) olive oil
1/2  teaspoon bicarb soda
1/2  teaspoon sea salt
juice from ½ lemon

Preheat oven to 160 C / 320 F. fan forced oven.
Soak quinoa in plenty of cold water overnight in the fridge.
Soak chia seed in 1/2 cup water until gell like – this can be done overnight as well, but just give it a few stirs at the beginning.
Drain the quinoa and rinse really well through a sieve. Make sure the water is fully drained from your sieve.
Place the quinoa into a food processor.
Add chia gell, 1/2  cup of water, olive oil, bicarb soda, sea salt and lemon juice.
Mix in a food processor for 3 minutes.  The bread mix should resemble a batter consistency with some whole quinoa still left in the mix.
Spoon into a loaf tin lined with baking paper on all sides and the base.
Bake for 1  ½ hours until firm to touch and bounces back when pressed with your fingers.  Mine took 1  1/2 hours –  oven temps can vary slightly – but the bread needs the time to cook and for the quinoa to become tender.
Remove from the oven and cool for 30 minutes in the tin…then remove from the  tin and cool completely on a rack or board. 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.
Store wrapped in the fridge for up to 1 week.(yes this can be frozen for upto 3 months)
Delicious lightly toasted on a pan.
Serves 12 – and best served lightly toasted in a pan until golden on both sides.

Serving suggestions:
Top with fresh sliced avocado and tomato.
Serve lightly toasted with your favourite soup.
Serve topped with cottage cheese and a little honey.
Serve topped with nut butter.

NOTES:
Use as a healthy pizza base – just bake as a flat bread and not loaf in the oven.
Sprinkle with sunflower seeds before baking.
The whole seed must be used – please don’t use rolled quinoa or the flour.
Any colour quinoa seed will work – I’ve used white in this recipe.
Store wrapped in an airtight container or glad wrap in the fridge to keep it fresh and yummy.
Can be frozen for up to 3 months.
Hulled millet can be used in place of quinoa in this recipe
Don’t use rolled quinoa for this recipe


Nutrition per slice

Protein: 2.5 g
Total Fat: 7 g
Saturated: 0.9 g
Carbs: 7.4 g
Kilojoules: 452
Calories: 108
Fibre: 3 g

 

 

 

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144 Responses to “Gluten Free Bread”
  1. Allison says:

    Looks great …. if you consider quinoa a seed then it could be considered Paleo though
    I’m sure some may object.

    Is the chia gel an egg alternative?

    • Hey Alison…you could say that Yes ! but it won’t apply to all recipes. Chia gell wll help it bind, but it won’t give the lightness you would get from using egg. Saying that, don’t use egg in this recipe – it’s better with the gell. And Yes I would consider this Paleo.

  2. Caitlin says:

    wow! this looks sooo good… only last week i was wondering if you could post a healthy garlic bread!
    could i make this a garlic and herb bread with parsley in it too?
    & can i use flaxseeds as an alternative to the chia? ( i dont have any chia but have the flaxseed )

    thank you heaps! and good luck with your new book cant wait to buy it! :)

    • Cailtin – Chia works better in this recipe. you could add more herbs, but no garlic..Spread your toasted bread with a roasted garlic + olive oil spread instead.

      • Caitlin says:

        thanks for the fast reply!
        looks like im going to be buying chia seeds tomorrow! …that means i can make your jam too!!
        thanks heaps!

        • Caitlin says:

          Hi Teresa,
          got my quinoa soaking.. just wanted to know what size tin to use?
          im making this tomorrow and it just dawned on me haha
          cheers x

  3. Jacqui says:

    Are whole quinoa and white quinoa the same thing?

  4. rebecca says:

    Hi Teresa, I have baked with quinoa flour before and found it always to be very bitter. Does soaking the actual seed itself and then processing it take the bitterness away?

  5. Margaret says:

    My God Teresa, how do you even come up with such amazing ideas?! It looks divine.
    I hope you won’t keep us waiting very long for your new book. :)

  6. Nicole says:

    Hi- is there an alternative to the food processor (mine fizzed out a while ago)?

  7. Sharnee says:

    Hi Teresa
    Thanks for sharing this recipe!
    Just wondering if you need to use a certain kind of quinoa?
    Would a tri-colour mix work equally as well as the plain white seeds?

  8. Elaine says:

    Hi Teresa
    How does this store in the fridge? It sounds yummy, will be trying this on the weekend

  9. Deb says:

    Hi, just wondering you say remove from tin then cool. Do you remove straight away or leave cool in tin for awhile first mine rose quite a bit don’t want it to sink as its cracked on top

    • Deb says:

      Ok cooked loaf as per instructions cooked for 1 1/2 hrs at 160 top cooked but all gooey and runny at bottom :(. Not sure where I went wrong…cooked in pyrex loaf cause my tin one was not big enough

  10. Michelle says:

    Hi Teresa, could you mix/kneed this by hand if you do not have a food processor?

    Looks amazing!

  11. Angela leet says:

    Terese, I want to thank you for the delicious healthy recipes that you create… everything I have tried has been really yummy, and the best thing is that they are healthy!!! My husband is totally Gluten Free, so I cant wait to try this bread… it looks like something my mother used to make when we were kids on the farm… she used to make everything wholesome and from scratch, even with 5 kids and a farm to run!!! I’ll let you know how I go!! X

  12. Judy says:

    Hi Teresa,
    I have a bread maker that has a gluten free setting. Would you recommend trying to cook this bread in it?

  13. Gwynne says:

    Hi Teresa x thanks for this. I made it last night for Jessica!

  14. shauna says:

    for the dummies, well me! when you say cook as a flat bread, do you mean roll it out to a certain thickness and then put it on a round pizza pan??? I’ve never cooked a pizza base, usually use pita bread!!

    • Shauna – the mix is more like a batter – not a dough as such so if making a pizza base, just spread it out onto a piece of grease proof baking paper – round shape….and bake it until firm and cooked through..top with your toppings and bake again. T:)

  15. Clare says:

    Hi Teresa, I dont have any way to weigh my quinoa, what would the 600g equate to in Cups?
    Thanks :)

  16. Rebecca says:

    Hi Teresa,
    Can the quinoa be substituted for millet in this recipe? If not, do you have any other gluten free bread recipes?

  17. Hannah says:

    Hiya, this bread looks great and I want to make it but have 1 (probably silly) question! Is quinoa seed what you buy in the shops as quinoa (I usually use as a GF replacement for cous cous)? Or something different. I have not heard or seen it labelled as quinoa seed before (I live in NZ).
    Thanks
    Hannah

  18. Jade says:

    I made a loaf this morning and it’s turned out perfectly! What a fantastic bread, nice crunchy outside (esp with sunflower seeds) and soft inside texture very much like a standard bread. I don’t have a food processor so made my batter in my Blendtec, blended for less time keeping an eye on the consistency so it was batter like but still with some whole quinoa. Thanks Teresa! Another great recipe :)

  19. emma says:

    Hi Teresa, I was wondering what sized loaf tin you used, was it a regular loaf tin?

  20. Meggy says:

    Hi Teresa
    Thank you for all of your wonderful recipes. Quite a few are staples on our weekly menu and I can’t get through the day without my green smoothie. (I think about it like I used to think about coffee. Need it, need it, need it!)
    I was wondering if ground chia would work or does it need to be the whole seed?

  21. Susie says:

    Made this bread last night and had it toasted in pan today with avocado and fresh tomato – yummy!! Looked exactly like the picture and tasted fantastic.
    Thanks again Teresa …

  22. Robin says:

    Hi Teresa,
    I have just made the Gluten Free Bread and it is no where near as high as yours in the picture, can you please let me know what the dimensions are of the loaf tin you used.
    It tastes delicious…..thanks
    Robin

  23. Kristine says:

    Hi Teresa, is this bread meant to rise? Mine didn’t and came out very flat, I think my loaf tin was too big. Still tastes good though. The chia gel was also very thick and I felt the mix needed a bit more water to get the better going when processing. Also 1- 1.5 hours baking is a big variation. Can you do it on 180 for a shorter time? I really hope to master this as I am really want a GF bread without yeast. Cheers Kristine :)

    • Doesn’t rise much Kristine – Chia gell needs to be thick – don’t add more water. Bake 1 1/2 hours. Tin size is on the post. :) oven temp needs to be 160. :)

  24. Julia says:

    Hi Teresa, I love the look of this recipe but I don’t have a food processor. Can I make it without a processor? Thanks!

  25. Erin Goodare says:

    Hi Teresa,

    This recipe is SUCH a winner! I’ll be making it For the 3rd time tomorrow. The first time I didn’t add
    Rosemary and was delicious with coconut oil and cinnamon on top or with avo and eggs! The second time I added chopped rosemary and it was DELICIOUS I used un-hulled tahini which tastes like peanut butter!

    So happy with this bread! Looking fwd to adding black olives next time :)

  26. Melissa Hughes says:

    You think it is OK to mix the batter in my Vitamix? I’m very excited to make this :-)

  27. Cath says:

    Hi Teresa,

    I LOVE this recipe. Although my bread turned out an odd shape (my own fault), it is delicious and tastes so nutritious. My batter was a bit runny (my quinoa may not have been adequately drained), however I added 2 tablespoons coconut flour. I can’t wait to make any another batch, which I will make as pizza base to freeze. Thank you so much for sharing.

  28. Katy says:

    Such a yummy bread thanks Theresa! Sooooo difficult to control portion size!! :)

  29. Vaso says:

    Hi Teresa,

    Any suggestions on how to increase the fibre content of this receipe?

    Thanks
    Vaso

  30. Chloe says:

    Hi Teresa,

    Tried out the quinoa recipe and loved it, thanks!

    Just one question re. the chia seeds, does cooking them at the temp you suggested de-value their goodness as an Omega 3 source and make them rancid as it does with other Omega 3′s when cooking at high temps?

    I have tried to research this but can’t find anything conclusive

    Thanks so much,
    Chloe

  31. Inge says:

    Just had a slice of that Gluten Free Bread, its absolutely delicious.
    Thanks for sharing such a great recipe

  32. Vicki says:

    Forgot to add the water to the mix and it still turned out great. (Won’t forget next time).

  33. De Balcombe says:

    Can you make without lemon as I have a citus alergy too or what could you replace it with as I cant use vinegar either

    • Anita use a spoonful of natural yoghurt with live cultures or even buttermilk. This should activate the bicarb. you can also substitute for 2 teaspoons gluten free baking powder – where by bicarb is combined with cream of tartar for activation and stability. T:)

  34. De says:

    Btw I love your recipes, its making life bit easier

  35. Karina says:

    Thankyou so very much for sharing your wonderful recipe Teresa. The bread turned our perfect and looks just like your picture. Probably one of the most economical wheat and yeast free loaves I have made, yet definitely the best. Finally something to have with my scrambled eggs. I don’t have a food processed so I see my blender. Xxx

  36. Beck says:

    Hi Teresa!

    Like many of your followers, I LOVE this website. I made the Naked Chocolate Cake in an intricate butterfly baking mould for her first birthday party and was so thrilled that I could still let her and her little bubba friends have cake and not worry about refined rubbish. I have two autoimmune conditions and need to kick gluten properly. Its hard. But this bread looks amazing.

    I know some of your readers have said they have used a blender – I have a blender and food processor on my wish list (Santa?!) but its not likely at this stage! :( I’m desperate to cook some of your recipes which require one and am wondering if you think a Kenwood stick blender with a bit of grunt would cut the mustard. Or the chia and quinoa, in this case :) I just don’t want to break it as then I’d be in real trouble!

    Please let me know.

    Thank you so much for this website – I have purchased all your books in the hope that you can continue to share your wonderful recipes with us. I love being able to cook healthy, uncomplicated, nourishing food for my family and your website and books are now my go to for my baby and husband.

    In good health,
    Beck.

  37. Andy says:

    I made this and just finished the taste test. I didn’t have the right quantities so I used 1 cup quinoa and 3/4 cup millet. In my eagerness I forgot to add the extra 1/2 cup water but it turned out anyway and I absolutely LOVE IT. It tastes amazing. Great recipe, a zillion thanks!

  38. Luci says:

    What a great recipe! Tastes great fried in butter till golden. Will put with eggs for breakfast in the morning. :-)

  39. Joanna says:

    I baked this last night and tried it in the morning and it was amazing!!! I just cut out 2 slices and put it in my toaster and ate them without putting anything on top!! It just tastes sooooo lovely!

  40. Liss says:

    Hi Teresa,
    Looks like a great recipe, but I’m wondering what I could use instead of Quinoa? I’m Paleo but can’t use Quinoa either.
    Thanks so much in advance! Your website is saving me from food frustration during my transition!

  41. Annie says:

    Love this recipe! It tastes amazing! We are cutting out citrus as well, so I subbed the lemon juice for 3 tbsp of apple cider vinegar. It worked great! Thanks for sharing!

  42. B says:

    Delicious bread! Mine came out a bit flat and very pale. Not sure if I should have used a hotter oven. Any tips? Thanks :)

  43. Sandra says:

    I made this last night, really pleased with it,only one problem, I sprayed the tin then put the baking paper but it stuck to the bread and would not come off, not sure what I did wrong there – any help would be really appreciated. Thanks and happy Easter :)

  44. Alex says:

    Just made this there, and i tell you it won’t be the last time! Dense and chewy- just the way i like it!!! It will be gone in no time at all. :)

  45. Julie says:

    Hi there,

    I was wondering if you can also make this with cooked quinoa. What is the difference in having it uncooked?
    Also do you use white quinoa or can you use red or black quinoa?

    Thank you so much, can’t wait to try this out !

  46. Lacey says:

    Thank you so much for this fantastic recipe! I made this bread this morning and although I did not have Chia seeds, it still turned out absolutely perfect – crunchy on the outside, soft on the inside! Thanks again :-)

  47. Camilla says:

    this recipe has literally made my life. have been experimenting with gluten free flours for over a year now and never got such a great loaf. Either too crumbly, dried out too quickly, went bitter quickly. This however is just PERFECT and would have lasted the week had it not been so yummy. Thank you!

  48. Carla says:

    Hi Teresa,
    how are you,

    Thank you for this recipe! i’m so excited to try it since i cannot have eggs, dairy or yeast! I just wanted to ask you if you would know if I can use sprouted quinoa or sprouted chia and if I can substitute hemp seeds for quinoa? Just a thought, otherwise its perfect! Thanks! xoxo

  49. Jan says:

    I am really glad I found your website Teresa. I also was in a hurry to make it, couldn’t find my Chia, so substituted poppy seeds, soaked in the same manner. I had to turn the loaf over in the tin after the cooking time and put in the warming oven for a time until the base was firmer. It is delicious, I will try rosemary or thyme in it next time as other readers have suggested. Many thanks again.

  50. Cass says:

    Just wondering if ACV could be used in place of the lemon juice? Thanks.

  51. KP says:

    Hi Teresa, I made this chia & quinoa bread for myself- dabbling with gluten free diet- and my mother, who is gluten intolerant. it was DELICIOUS!!!! Great website, excellent instructions, looking forward to trying more of you recipes.

  52. asia says:

    Mine bread was not good. I don’t know what I did wrong:( I was so excited about it:(

    • Try again Asia and don’t rush when making it. Take your time…read the instructions…make sure to soak your quinoa and chia overnight. Use a food processor to mix…don’t blend it. let me know how you go. :)

  53. asia says:

    Just to be clear – I love your website and you are an amazing person!!!!! :) I need to try to make this bread again soon:)

  54. Kasia says:

    Hello Teresa,

    I just find out your blog and I think it is great!
    This bread look delicious! I made it, but bad it come out as “sad layer”. Any ideas what might go wrong? I would really like to try again!

    Best regards from Poland :)
    Kasia

    • Hey Kasia – this is an awesome bread recipe. Make sure you soak the quinoa and chia overnight properly. Drain all the liquid from the quinoa the next day before putting all the ingredients in a food processor – not blender. Take your time and don’t rush..you can also test a tablespoon over a stove and make them into pancakes. :) xx

  55. Mel says:

    Thank you for this fantastic recipe! Due to medical conditions I’m only able to eat a dozen different ingredients at the moment so it’s a miracle I can still eat something as interesting as this recipe! (Omitted lemon juice and subbed bicarb for 2tsp baking powder).

  56. Naomi says:

    Can you use egg to sub chia seeds in a pinch, I live in south of France and it is very hard to find chia seeds, or other suggestions??
    Thanks
    Ps absolutely love your site!

  57. Trang says:

    Could I add canned or fresh pumpkin to this and make pumpkin bread?

  58. Erlina says:

    HI Teresa I tried the gluten free bread today and followed instructions carefully, however it did not bind together well, tastes good but the tezture is not like bread at all. Not sure if I should have cooked it longer?

    • Hi Erllna – it’s important that you soak the quinoa and chia seeds well. It’s best to do this overnight….Make sure to drain all the liquid well the next day before commencing the recipe. Mix the bread recipe for a good 3 minutes in the food processor….and make sure to bake it slowly and long. Hope this works for you…it’s an awesome recipe :) x

  59. Noémi says:

    This bread is GENIUS! Made it twice in two days for just the two of us… My man ate up half of the second loaf while I was gone for 3 hours, which is no issue considering how good for you it actually is. Thanks so much for sharing this awesome recipe. I feel it will become a staple in our home.

    greetings from Hungary

  60. Gal says:

    Hi Teresa,

    Is mixing the batter in the Thermomix ok or is that blending it? :)

  61. Carly W says:

    I made it! Is nice … I crumble it up and pop in my salad or have with some Chia ‘jam’.
    I’m on a Low FODMAP diet .. so this is perfect for me. Thank you

  62. Sel says:

    This recipe is so yummy! Seems its so good that someone in the uk has tried to call it their own. I googled this soaked quinoa bread and a recipe came up at a blog called hip and healthy uk. There is no credit to you anywhere. The author also has followers hailing ‘her’ recipe on Instagram. Shame on her.

    Thanks for such tasty recipes!

    • Hey Sel – Yep it’s a shame there are many bloggers and professionals rip off recipes that have taken me months and sometimes years to develop and share with everyone on my website. I recently had a nutritionalist from South Africa basically duplicate most of my recipes and images. Thanks for letting me know and so glad you love this bread…it’s my favourite too ! Have an awesome new year Sel and stay healthy T:) x

  63. Rachael says:

    Hi Teresa, is this bread ok to freeze? Thanks for your help, happy new year :)

  64. Nancy says:

    Am wondering if a “fan forced oven” is a convection oven. Since I don’t have a convection oven, can I bake this loaf in a conventional oven? If so, at what temp (in Fahrenheit degrees) and for how long? Thanks!

  65. Adrienne says:

    Wow! I have been on the lookout for grain-free bread recipes for a while now and I am so glad I stumbled across this one. I made it over the weekend and am so happy with how it turned out. Easy and absolutely delicious!! Thank you so much Teresa :)

  66. Tam says:

    This is a fabulous recipe, I soaked the quinoa for a couple of days in the fridge (just didn’t get round to making it in time) and it still worked out perfectly! I used red quinoa and halved the recipe cooked it in a smaller tin and shortened the cooking time to 45 min. Delicious with macadamia butter and cinnamon….

  67. Linda says:

    Hi Teresa… I was wondering if I can knead this bread recipe in a theromix ? Thank you so much for this website… Just stumble onto it tonight. Can’t wait to try this bread.. Just what I’ve been looking for

  68. Linda says:

    Cooking bread tomorrow . I’ll certainly let you know. Sooo excited

  69. Em says:

    Hi Teresa,
    I was wondering if apple cider vinegar would do the trick rather then the 1/2 lemon, as there are a shortage of organic lemons where I am at the moment. How much apple cider vinegar would I need to use to replace the 1/2 lemon juice? I love this bread it’s quick, easy, delicious and super healthy. Thankyou for all your beautiful recipes!!

  70. Jenny says:

    Hi Teresa, I followed your recipe exactly and although mine looked similar to your photo and tasted delicious unfortunately it didn’t rise and was a bit crumbly so it was hard to slice. Any tips?? Thanks Jenny

  71. Nurit says:

    Thank you so so much for this recipe! I have been looking for a healthy bread that tastes good and this is amazing…healthier than any vegan, gluten free bread I have tried and so tasty! You are a genius! I will be doing this every week :-)Can’t thank you enough.

  72. Lauren says:

    Hi Teresa,

    Just wondering whether there is a time limit to soaking the quinoa and chia. I know you said over night, but should 8 hours suffice? Also, Can I soak the chia seeds for say 2 hours? It seems to achieve the same consistency as if I were to soak for longer. Lastly, is it possible to use cooked quinoa? What would be the difference to using soaked?

    Kind regards,

    Lauren.

  73. Julia says:

    Hi I have made this bread and whilst it tastes great the consistency is all wrong, I soaked, measure everything, mixed for 3 mins and baked for 1.5 hrs at 160
    Its just not bread like and very wet/moist. Crunchy on top though and firm with a bounce.
    I am a terrible cook but this looked so easy I thought I must be able to do it.

    Any ideas?
    My daughter makes hers and its lovely, I know what its supposed to be like.

    • Hey Julia – why don’t you make my bread recipe with your daughter next time. There may be a few steps you may be missing out. It’s a very simple and delicious bread so I hope you get to try this again. T:)

    • Janet says:

      Just wondering if you baked it at 160C or 160F….?? I bake it at 350 degrees Fahrenheit.

  74. Faiza says:

    Hi, was diagnosed with pcos an have been looking for a low GI Nutritious Gluten free bread recipe. Made this bread this morning with mixed herbs and sliced olives. DELICIOUSS!!!

    Thanks
    Xx

  75. Rhiannon says:

    Hi Teresa, I made this bread but when it came out of the oven the quinoa was still whole (ie you can still see the whole quinoa see, like it hadn’t blended properly), and was falling apart slightly. I’m just wondering what I did wrong? Thanks

    • you should still see whole quinoa in this bread….as it’s not supposed to fully blend when mixing. I would let this bread cool overnight in the fridge…and slice it tomorrow with a serrated knife. I think you’ll be pleasantly supprised. T:)

  76. joanna garcia says:

    Theresa
    can you make sandwiches with this bread

  77. Sally says:

    Just baked this bread and oh my I couldn’t wait for it to cool to cut into it. So good. Except mine was a little thinner! Will double the recipe next time i think!

    Love all your recipes!! Thank you

  78. Virginia says:

    Hi Theresa,

    I attempted to make this bread but failed twice! I think i may be using the wrong type of Quinoa. I used the Quinoa flakes. Can you please tell me the corect type of Quinoa to use? Many thanks

  79. Sarah says:

    I made this today using the loaf tin dimensions from the recipe, next time I will use my smaller one as the bread is only about 3cm thick.. BUT, amazing! So tasty. Thank you

  80. Anne Perry says:

    Teresa I tried to make your loaf and ran into a few problems. Firstly I don’t have a large food processor only a mini one so I mixed up the seed with a stick blender. But it did not come out as battery as I would have liked, also the chia did not exactly ”gel” it was more like clumpy damp sand. When the loaf came out it was small and very dense, and when cut it, it tasted very ”grassy” is the only word I can think of to describe it. Please let me know what I have done wrong as I really want this to work.

    • Hi Anne – sounds like I am going to have to create a video on how to make this bread. you need to right tools for the right job – and the stick blender is not very great for this recipe. Video on it’s way. !!

  81. Keira says:

    Hi Teresa,

    This looks DELISH!

    I have been trying to master a healthy gluten free protein bread for ages – do you think incorporating protein to this would work??

  82. Chloe says:

    Hi Teresa,

    I’ve tried making this bread 3 times exactly how you say & every time it doesn’t rise up like yours in the picture it just stay’s how I put it in the baking tray about the size of my pinky finger & I only use a small bread tray… What could be going wrong ? Should I not put the half a cup of water in it?.. The taste of the bread is lovely but it just so flat to even put anything on it like bread..

    Kind Regards,

    Chloe =)

  83. Emma says:

    Just made this as pizza bases.
    It was delicious! It still felt like you were being naughty and having pizza, only it wasn’t bad for you!
    The recipe made two really nice big bases and I pre-cooked them until they were slightly crisp and brown.
    Amazing!

  84. missflipflop says:

    I loved the sound of this recipe, but sadly it turned into a flat blob. :-(
    I did everything as per the instructions. So i have no idea why it is so flat?
    The only thing i may have wrong is the food processor part. When you say food processor, you do mean the sharp blade setting? If so thats what i did, the ingredients were to a batter consistency.
    Will try make it again someday. I was really looking forward to having it for breakfast this week.

    • A few people have had trouble making this awesome bread. I’ll be posting a video on it very soon and take your through the process step by step….it’s an amazing bread and well worth making it again. T:) x

      • Missflipflop says:

        Even though it’s was a flat blob, it was amazing! Toasted some and then added some hummus topped with your dukkah recipe….think I have found my new favourite thing. Just love your recipes. :-)

  85. Jirka says:

    Hi Teresa
    A great site… do you have a recipe for bread using quinoa flour? You mentioned that you can’t use flour in this one…. How do you bake with Q flour?

  86. Adeline says:

    HI Teresa,

    Made this bread but it was a little too wet after 1.5hr so I left it in a little longer and not much change. I also made it in my TM. Does this have anything to do with it? Any tips of what I can add to make it drier?

  87. izabelle says:

    I can’t do chia seeds, could I substitute with an egg? I’m very excited as I haven’t had bread for a very long time. Quinoa is the only grain I tolerate. Also will have to substitute citric acid for lemon juice

  88. Kelly says:

    Hi Teresa!! Can I use whole rice in the place of the quinoa? Thanks!!

  89. Tina says:

    I am definitely going to try this bread asap!! I NEED a good bread sub!! Looking forward to the video! (I’m worried my Magimix is going to blend this into oblivion in three minutes!) I would be lost without your brilliance and these delicious recipes!! Thank you x

  90. Ivan and Sabrina says:

    Hi Teresa,

    Thanks for this great recipe! We followed your method as explained, replacing the lemon juice with 1tbsp of Apple Cider Vinegar as you suggested in earlier comments.

    It was so simple and we used half of the batter for a pizza base. We cooked the base for about 45 mins, then added the toppings (pizza sauce, prosciutto & ricotta). We cooked for a further 15mins and took it out garnishing with some baby rocket leaves. It was crunchy and moist all at the same time!

    With the left over batter we made 3 little loafs in a muffin tin and cooked them for the recommended hour and a half. They also turned out brilliantly and even rose about a fifth of their original size.

    Considering it was our first time with this recipe we found it incredibly versatile, simple and delicious!

    Thanks again and we look forward to trying out some more of your recipes :)

    Ivan & Sabrina

  91. Robyn says:

    Made this loaf today. Followed the recipe…have a failure.. Loaf flatter than picture.. And very dense..used bicarbonate soda and the lemon juice.

  92. Aimee says:

    Hi Teresa

    I want to make this bread, however i live in a tiny bungalow at the moment and only have access to a toaster oven. If i made a smaller version of this recipe do you think it would work? Or does it need the power and consistency of a conventional oven?

    Thanks a lot

    Aimee

  93. Sarah says:

    Hi Teresa,

    I am really looking forward to trying this bread it looks amazing and finally a bread I can eat as I am on a low FODMAPS diet! Just wondering could I use left over cooked quiona instead of soaking it? And what could I use instead of a food processor as I don’t have one unfortuately :(

    Thanks,
    Sarah :)

  94. Kat Destito says:

    Hi there, I need a gluten free bread recipe that children will eat. My son has recently been diagnosed with autism, we need to try the gluten free/ casein free diet, I have tried all I can find in commercial gf breads, all really average and not kicking any goals with the kids, this bread I would love, just too dries for kids, reminds me of dench bakery gf bread, which tastes great, but not kid friendly… Any other recipes?.. Thanks loads.. Kat

  95. Angela says:

    Hi Teresa

    Can coconut oil be substituted for olive oil?

  96. Abbey says:

    Hi Teresa,
    I have 2 questions. First is it okay to use a med quinoa and will a slice of this for breakfast be good for weight loss.
    Thankyou

  97. Marge says:

    Hi Teressa,

    This is a silly question but how thick were the slices approximately based on the nutritional info.

    Thank you :)

  98. Rhonda says:

    Hi Teresa, can’t wait for the video, I am one of those people who got the 2cm high loaf. It looked great in the tin and then did nothing :( Still tastes OK but would love it to to loo ‘loaflike’. :)

  99. Michelle says:

    Hi Teresa
    We are having a Teresa Cutter banquet tomorrow!!!
    Can I prepare the batter, leave it in the fridge and bake it the following morning?

    You are amazing!!!
    Michelle :)

  100. Michelle says:

    fyi everybody
    you most definitely can prepare the batter the night before – I left it in the fridge, baked it the following morning and it was just as good!!!

  101. Chris says:

    hi Teresa, if I use millet do I still soak overnight? Love your website, tell all my friends about you! Chris:)

    • Caitlin says:

      hi Chris, ive made this loaf with half quinoa and half buckwheat or millet and i soak them in separately, hope this helps :)

  102. Karen says:

    Hi Teresa, Thanks for a great recipe, I am so happy I found this! I have tried some awful gluten free bread from the shops and i really wanted something to make myself. I have made it twice now! Today substituted a tiny bit of the white quinoa with some red that was left in a jar and replaced 3/4 cup of the quinoa with millet to give that a go. I also added a teaspoon of maca powder. Used pumpkin seeds on top as I had run out of sunflower seeds. This was so easy to make and worked perfectly again. I am going to be making this all the time. It tastes amazing with beetroot hummus!

  103. janet says:

    Yes what a delicious loaf. I am such a fan of my own sourdough breads but this is such a great alternative. Thank you for a wonderful site with such superb and healthy recipes. Oh tried the papaya smoothie this AM and boy was it good.

  104. MIsh says:

    Hi Teresa, I have attempted this bread 3 times now & each time I have followed the recipe to the letter with soaking the quinoa & chia overnight & mixing for 3 minutes etc. The third time I tried baking powder rather than the bi carb & lemon as it did not rise at all the first 2 times. Unfortunately, the baking powder did not work either. Has anyone had this problem & figured out how to correct it? I rely on gluten free bread for breakfast so I really want to keep making it but just don’t know why it won’t rise. Any assistance would be appreciated.

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