Name: Quinoa Oat Flour Gluten-Free Bread with Psyllium Husk Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 4 h 15 min
Cuisine: Gluten-Free
Ingredients: 1 1/2 cup Homemade Oat Flour; 3 tablespoons Psyllium Husk Powder; 1 teaspoon Baking Soda; 1 teaspoon Salt; 1 cup Dry Quinoa (soaked, rinsed, drained); 1 1/2 cup Lukewarm Water; 2 tablespoons Apple Cider Vinegar

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Introduction

This quinoa bread is a wholesome, gluten-free alternative that’s both nutritious and satisfying. With a dense, moist texture and a crisp crust, it’s perfect for those seeking a hearty, grain-based loaf without wheat.

A loaf of bread is shown with two slices cut and lying on their side on brown parchment paper over a wooden board. The bread is light brown with a slightly dense and soft texture inside, while the crust is covered with a speckled seasoning mix in black, white, and red colors. Crumbs and bits of seasoning are scattered around the parchment paper. In the background, there is a half avocado and some purple flowers resting on a white marbled surface, with a blue and white striped cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup dry quinoa (soaked, rinsed, drained)
1 1/2 cups homemade oat flour

3 tablespoons psyllium husk powder
1 teaspoon baking soda

1 1/2 cups lukewarm water
2 tablespoons apple cider vinegar

1 teaspoon salt

Instructions

Step 1: Place the dry quinoa in a bowl and cover it with cold tap water. Set aside for 3 hours or overnight to soak.
Step 2: Drain the soaked quinoa over a sieve, rinse quickly, then transfer it to a high-speed blender with the lukewarm water.

Step 3: Blend for 20-30 seconds on medium-high speed until no quinoa grains remain visible. Stop the blender and set aside.
Step 4: In a mixing bowl, whisk together the oat flour, salt, baking soda, and psyllium husk powder to combine evenly.
Step 5: Pour the blended quinoa mixture into the bowl with the dry ingredients and add the apple cider vinegar.

Step 6: Stir the mixture with a rubber spatula until it forms a thick, moist, greyish dough. This should take about 1 minute as the oat flour and husk absorb the liquid.
Step 7: Set the dough aside for 10 minutes to rest.
Step 8: Preheat the oven to 350 °F (180 °C) and line a baking sheet with lightly oiled parchment paper.

Step 9: Place the dough on the prepared baking sheet. Shape it into an oval bread with a maximum height of 2 inches (5 cm), as it will not rise during baking.
Step 10: Lightly oil your hands and smooth the surface of the dough. Sprinkle bagel seasoning on top if desired.
Step 11: Bake on the center rack for 1 hour. The bread is done when it has a hard, crusty exterior and a pick inserted in the center comes out with only a bit of sticky batter—not liquid.

Step 12: Let the bread cool on a rack for 3 hours or overnight before slicing to allow it to set fully.

Tips & Variations

If you don’t have homemade oat flour, you can make your own by finely grinding rolled oats in a blender or food processor.
Add herbs or seeds to the dough before baking for extra flavor and texture.

If the bread is too moist in the center after baking, try increasing the psyllium husk slightly or extend the baking time.

Storage

Store the cooled quinoa bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread, then toast or reheat slices as needed. Avoid refrigerating, as it may dry out the bread.

How to Serve

A thick slice of grainy brown bread with a crust covered in seeds and spices is topped with a thick layer of mashed, light green avocado spread showing a slightly chunky texture; the slice rests on another plain slice of bread, both placed on a sheet of light brown parchment paper over a wooden board. Behind them, a whole loaf of the same bread with a seed and spice crust is visible with a few crumbs scattered nearby. In the background, there is a halved avocado with a dark brown pit in the center and some blurred sprigs of herbs next to a soft striped fabric, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other flours instead of oat flour?

Oat flour works best here for texture and binding, but you can experiment with gluten-free flours like rice flour or sorghum flour. Adjust liquid quantities as needed.

Why doesn’t the bread rise?

This recipe is gluten-free and does not contain yeast, so the bread won’t rise like traditional loaves. The texture is dense, and shaping before baking is important for the final appearance.