Gluten-Free Quinoa Oat Bread

Gluten-Free Quinoa Oat Bread

Gluten-Free Quinoa Oat Bread

Easy, nutritious, and perfect for batch baking

I love eating gluten-free, but it has to be good, easy to make, not lots of ingredients I don't have and affordable. This recipe ticks all the boxes. It requires little effort, takes no time to mix with ingredients you have accessible, and you can bake two, three or even four loaves at once. We freeze it sliced to always have some on hand to boost the nutritional value of our daily meals.

Why Gluten-Light?

Gluten isn’t always the enemy, but it often shows up in foods that are. Think white toast, croissants, sugary pastries, and ultra-processed snacks packed with low-quality fats and refined flour. These foods take up space on our plate, and in our bodies, that could be used for more nutrient-dense options.

Even if you’re not gluten intolerant, living gluten-light can be a powerful way to boost your overall health. It’s not about cutting out sourdough, pasta, or pizza completely, but about enjoying them in smaller amounts, so there’s plenty of room for whole foods rich in healthy fats, fibre, protein, and micronutrients.

Let’s upgrade our meals—not restrict them.

Today, gluten-free living is more accessible. But, just like with veganism, we still need to read the back of the packet. Replacing gluten with processed gums and unpronounceable additives doesn’t help anyone. This homemade bread skips all that.

Quinoa Oat Bread (1 Loaf)

Ingredients

  • 200 g quinoa (white)
  • 400 ml water (for blending)
  • 1 tbsp apple cider vinegar
  • 150 g rolled oats
  • 3 tbsp psyllium husk
  • 1 tsp baking soda
  • 1 tsp sea salt

Method

  • Soak the quinoa in cold water overnight or for at least 3 hours.
  • Drain and rinse the quinoa.
  • In a blender, combine the soaked quinoa with 360 ml fresh water and the apple cider vinegar. Blend until smooth.
  • Separately, blend the oats into a fine flour. Add psyllium husk, baking soda, and salt.
  • Pour the wet mixture into the dry ingredients and mix well. The psyllium will thicken the dough quickly.
  • Shape into a loaf and place on a baking tray or in a lined tin.
  • Bake at 185°C (fan oven) for 60 minutes.
  • Let cool fully before slicing.

Storage

Keeps well for 2–3 days in an airtight container.

Freezes beautifully, whole or sliced, we always make two loaves at once.

Gluten-Free Quinoa Oat Bread

 

Gluten-Free Quinoa Oat Bread