What Is Quinoa Bread?

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  • Written By: S. McCumber
  • Edited By: Angela B.
  • Last Modified Date: 12 October 2019
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Quinoa bread is bread made from the seeds of the quinoa plant. It is popular because of its nutty flavor, nutritional value and gluten-free properties. The seeds are a versatile nutrition source and can be used as a substitute for many grains, including wheat and rice. Quinoa is not technically a grain, because it is classified as a flowering plant rather than a grass. The seeds can be ground into flour and used for baking foods such as quinoa bread, though it is more often used as a cereal or a substitute for rice dishes.

Before being used to make quinoa bread, the seeds must be treated to remove a coating of saponins — a bitter chemical coating. After the saponins are removed, the seeds are ground into fine flour and can be used for baking. The flour is gluten-free, so it does not form loaves as easily as grain-based breads such as whole wheat.


Most quinoa bread is made from a combination of quinoa flour and grain flour, which results in a loaf that is fluffier and less dense than one made solely from quinoa flour, but with the nutty flavor and nutritional value of quinoa. To obtain a gluten-free loaf, quinoa flour can be mixed with other non-grain flour, such as almond meal or soy flour. Quinoa bread can be made entirely with quinoa flour, but the loaf will not rise as well as a grain-based recipe and an increase in binding agents, such as eggs, may be required.

Quinoa is popular in part because of its high nutritional value. It contains much more protein than grains such as wheat and rice, and it also includes an abundance of amino acids, which makes it a favorite among vegans concerned about their protein intake. It delivers large doses of manganese, magnesium and iron, which have been shown to be important in the treatment of atherosclerosis and diabetes.

Quinoa bread and other quinoa dishes have been a staple in South America for centuries. Western explorers first discovered the plant being farmed by the area's indigenous people during the 16th century. European settlers normally refused to partake of the plant, because it was often used in pagan rituals.

Quinoa has recently been re-discovered and has become popular in North America and Europe. Imports of the seed have increased dramatically in recent years, and it can be found in almost any whole food store and even in some large grocery chains in different forms. Collections of recipes for many dishes and several styles and flavors of bread have been published in books and online.


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Post 3

I like sweet quinoa bread, like banana quinoa bread and cranberry quinoa bread. I think it tastes a lot better than plain quinoa bread. It's sweet but also very healthy and nutritious.

Especially banana quinoa bread is very good. The nutty flavor of quinoa and fruity banana are perfect together. A slice or two of it in the afternoon with coffee is the best snack. It keeps me going at work and I don't get hungry until dinner time although dinner is very late for me.

Post 2

@turquoise-- Yes, you should add other types of flours like tapioca, almond and potato. You can even put chickpea flour. I also suggest using a binder like xanthan gum. Sometimes eggs are enough, but in my opinion, the results are better with xanthan gum. Ingredients of bread made with qunioa can be even more difficult to bind.

Post 1

I tried making dairy and gluten free quinoa bread. I don't eat gluten and my wife doesn't eat dairy. So I wanted to make something we both can have.

I did not make the bread just from quinoa flour, I also used potato starch. But the bread did not rise well or bind well. The result was rather disappointing.

I'm planing to add much more of other non-gluten flours next time and reduce the quinoa considerably. Do I need to do anything else?

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