High Protein Quinoa Bread

High Protein Quinoa Bread Recipe made with #quinoaflour and chickpea flour, this bread is perfection.Gluten-free bread. Oh, gluten-free bread. How I love you. And how you make me crazy at times. You’re so temperamental. Such attitude. You sometimes turn out beautifully and other times you’re just flop. Yes, I’d say that we definitely have a love-hate relationship.

Gluten-free bread is something I’ve tried to tackle many, many times. I’ve shared some of my successes on the blog, but there are also lots of failures that I haven’t shared. I’ve tried to make gluten-free bread with no eggs: crumbly. I tried to make a banana oatmeal bread: didn’t cook through. I hate to even think about how many ingredients I’ve wasted over the years.

But that’s the price you pay when you can’t eat gluten and you love bread.

High Protein Quinoa Bread Recipe made with #quinoaflour and chickpea flour, this bread is perfection.

But here was my dilemma this time around: I wanted a gluten-free bread that was lower in starch that my normal recipes, but also higher in protein. After a little research, it turns out, protein actually helps give gluten-free bread some of its structure, so we were in luck.

Really, it makes sense if you think about it. Gluten is a protein itself and is found in “regular” flour and forms when flour and water are combined. It turns into this stretchy, elastic thing that helps us make things like pasta, kneadable bread dough, and pizza dough that you can flip over your head. Basically, gluten helps give structure to dough, especially in yeast breads, as they rely heavily on the formation of gluten.

So taking that knowledge and switching to gluten-free flour, where there is none of this protein is available, adding more protein to your flour blend makes sense. I would even venture to say the more proteins you can add to your bread dough, often times the better. Or at least you’ll have a better structure to your yeast breads.

Quinoa, as I’m sure you already know from my “What is Quinoa” page, is full of protein. So the flour, made from finely ground quinoa seeds, is also high in protein. In fact, it’s one of the highest protein gluten-free flours.

Another flour that’s also high in protein is chickpea (or garbanzo bean) flour, which is made from, yes you guessed it, chickpeas! So with a combination of the two flours, you’ve got a very high-protein mixture on your hands. Perfect for baking a wonderful loaf gluten-free quinoa bread, right?

High Protein Quinoa Bread Recipe made with #quinoaflour and chickpea flour, this bread is perfection.

Now, before we get to the recipe, I just want to warn you of something. I made this recipe using a scale to weigh my flours. Typically I share my baking recipes using cup measurements, but for this bread recipe I wanted to be very exact with my ratios.

And because it’s so good, I wanted to get it in your hands as quickly as possible. I haven’t tested it with cup measurements yet, but when I do, I’ll be sure to come back to this post and update it.

Luckily, it you don’t already have a baking scale in your kitchen, you can pick up one on Amazon fairly inexpensively. If you’re looking for a baking scale, here is the one I use: http://amzn.to/1cFJRTh

I also based this recipe off a percentage model. I wanted to create a recipe that was roughly 65% whole grain flours and 35% starch. Here’s a little diagram of my flour breakdown for this quinoa bread recipe:

High Protein Quinoa Bread Recipe made with #quinoaflour and chickpea flour, this bread is perfection.

And I will say, this is my new favorite bread recipe. It has a nice whole grain flavor, a perfect crumb and it toasts up beautifully. You could use it for sandwiches in your kiddos lunch boxes, you could have avocado toast for breakfast or you could make french toast next weekend. It’s incredibly versatile, and is full of whole-grain goodies!

ps: I highly recommend you invest in a kitchen scale, especially if you’re a baker, it will help you be more accurate with your recipes, and will help guarantee results (especially with those temperamental gluten-free flours). Again, here is the one I recommend: http://amzn.to/1cFJRTh

High Protein Quinoa Bread

Prep Time: 60 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 45 minutes

Yield: 1 loaf, 18 - 20 slices



  1. Whisk honey into warm water and add yeast. Let stand for 5 - 8 minutes until yeast has bloomed and is puffy.
  2. Meanwhile, whisk together dry ingredients and add to the bowl of a stand mixer. In a small bowl, beat together eggs and oil.
  3. With the mixer running on low speed, add yeast mixture and let incorporate for a few seconds. Add eggs and almond oil, and mix for 2 minutes. Turn mixer to medium speed, and mix for another minute, adding raw quinoa, sunflower seeds, and poppy seeds if using.
  4. Line a loaf pan (I recommend this one)with parchment paper and pour dough inside. Place in a warm, draft-free space in your house and let rise for 30 - 45 minutes until loaf has doubled in size.
  5. Preheat the oven to 375 degrees F. When dough has risen, bake on the center rack for 40 - 50 minutes until loaf is browned and sounds hollow when you tap on it.
  6. Remove bread from pan and let cool completely on a wire rack before slicing. Store extra bread in freezer (wrap in tinfoil and place in a sealable plastic bag.


* If you don't have a warm place in your house to rise the bread, turn your oven for 2 minutes, then turn off and place bread inside.

** To toast your quinoa flour, preheat your oven to 300 degrees F. Line a baking sheet with parchment paper and spread your quinoa flour onto the baking sheet in a thin layer. Bake for 1 - 2 hours, stirring every 30 minutes or so, until the flour has turned golden brown.

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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Breads, Breakfast, Corn-Free, Dairy-Free, Gluten-free, Nut-Free, Quinoa, Recipe Index, Refined Sugar-Free, Soy-Free, Yeast Breads and tagged , , , . Bookmark the permalink.

54 Responses to High Protein Quinoa Bread

  1. Yolanda says:

    It sounds great! But I don’t have a stand up mixer can I use my processor??

    • I’m not sure about the food processor, I never tried to make bread that way. I do think it would work though since this is a gluten-free dough and it’s more “liquidy” than typical bread flour. I’d say give it a whirl, but it definitely won’t need as much mixing time as it does in the mixer. Let me know how it works, Yolanda. I’d love to hear!! xo Alyssa

  2. oooh this bread looks so great! I totally agree with wanting a higher protein GF bread!
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    • Elizabeth says:

      Hi Alyssa:

      Thank you for your wonderful recipes and the time you invest to produce them. Unfortunately because of a systemic candida overgrowth I cannot take yeast, or honey, for example. I am wondering if I could substitute Xylitol or Stevia as sweeteners, but I have no idea what to substitute for the yeast in the bread recipes. Perhaps you can give me some guidance? Thank you again.

      • Hi Elizabeth – the only reason I use honey in this recipe is to feed the yeast. I have yet to make this yeast free, so I can’t say if it will work, but if you choose to try and make this with no yeast, I don’t think you’ll need any sweetener. I’d also try two teaspoons of baking powder to help give the bread some lift, but again, I haven’t tried yet, so I’m not sure if it’s going to work.

        xo Alyssa

    • Makes a big difference. I feel way less guilty indulging :)

  3. Lynne L says:

    Thank you so much for the recipe. Now I’m hungry lol. I wish you had done the cup measurements, though, as I detest weighing gf flours (flies around & I make a horrible mess!) & no room on my counter to leave a scale. I will, however, bite the bullet & try this, because it looks so yummy! Thanks again

    • Hi Lynne – I was fearing the same thing with a kitchen scale, but the one in this post is tiny and could easily be put away. I keep mine with all my flours in the pantry. Weighing flours shouldn’t be too challenging, simply put a bowl on the scale, zero it out and then measure with big spoonfuls (at least that’s how I do it!). I’ll be sure to update the recipe when I make it with the cup measurements :)

  4. Nancy says:

    Do you know about how much protein is in each serving of the bread?

  5. Deb says:

    Do you know how to make it yeast free? Other than the yeast, it sounds great! Thanks

  6. Ingrid says:

    Hi Alyssa,

    I wonder why you toast the quinoa flour before using it in the recipe.
    Keep up the good work!

    • Hi Ingrid, toasting the quinoa flour gives it a softer more nutty flavor. Untreated, quinoa flour can sometimes taste a little grassy, so to offset that flavor I recommend toasting it. You can absolutely make this bread with untoasted quinoa flour, it just might have a stronger flavor. Hope that helps! xo Alyssa

  7. Michelle says:

    Thanks for the recipe. Can it be made in a bread machine? Anyone tried it?

  8. very timely for me to see this recipe. Even though my wife and I do not have a gluten problem, we are trying to eat healthier. Part of that is taking the gluten out, of at least, part of our diet. I will definitely give this a try.

  9. This is an awesome bread recipe, and just what I need right now. Thanks for this.

  10. Ken S. says:

    Could this recipe be used in a bread machine? My mother-in-law has one I can borrow. I like the thought of being able to put the ingredients in when I go to bed and wake up in the morning to freshly baked bread.

    • Lisa says:

      Well, I finally tried this recipe in my bread machine- my old reliable Regal machine that I’ve used since 1997. Initially, I followed the recipe, yet used tapioca starch instead of Potato starch (1:1 per suggestion of other postings). I am pleased to report that my bread came out quite tasty- a compact, high protein taste treat. I must say that I made some modifications when my machine started kneading, mainly because the dough had more of a “batter” consistency, vs the usual “dough-like” consistency I am familiar seeing when using my machine. As such, I sprinkled in a bit of Oat Bran, Flaxseed meal and about 1 tsp extra Xanthan gum, since I really wanted everything to stick together and rise successfully. In reference to using a bread machine on delayed setting, my book suggests NOT doing so if EGGS are used (which may spoil). Hope others will also post their results using bread machines… When done, I cut the loaf in half- one part for now, one for freezer/ later enjoyment. I weighed each portion… 18+ oz (max on my scale- not digital). I am very happy with results; please let me know what the “typical” consistency of the dough is when made by hand. Thanks for the great site!

      • Thanks for letting us know how it turned out for you! Have you made gluten-free dough in your bread machine before? I will say, I’m kind of surprised it work with adding the extra ingredients, but I’m glad to hear that it did! Gluten-free dough is very batter like and not like traditional wheat-based doughs. I’m guessing that if you tried it again without those additions you’d have an ever moister, fluffier dough :) Anyway, I’m thrilled you enjoyed it and thank you for sharing! xoxo

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  12. yvonne says:

    Hi Alyssa, can you give me a substitute to use for the potato flour. For example any kind of nut, seed or bean flour. And please let me know the amount to use to sub it for. Thank you for your help. Yvonne

  13. shakti says:

    Quinoa bread and chicpea, really wonderful BUT…..have you any with no yeast or egg?
    I have sensivity to them, have issues with fats, salt andcsugar…sigh…….yes, it does make things harder, still have to be within gf range too.
    I know you have some tucked up your sleeve or in the deep recesses of that recipe box so….

  14. Jodie says:

    This sounds yummy! I have two boys who have multiple allergies including gluten, eggs and cow’s milk. Can you supplement the eggs in this recipe with success? Thank you


    • I’ve had a few other people ask for egg substitutes and honestly, I haven’t tried it yet so I can’t be sure. My best guess would be to try an egg replacer before going down the flax/chia gel route. I’d worry those would cause the bread to be too dense and gummy.

  15. Katie says:

    Hi, I wondered whether you have an alternative flour for use instead of sorghum? I find it quite difficult to buy in the UK, and when you do find it, it’s quite expensive. Thanks in advance!

    • Hi Katie, I think you could try using brown rice flour, but the texture might change slightly. I’d also recommend millet as an alternative. If you can’t find millet flour, it’s really easy to make. Just grind up whole millet in a high-powered blender or spice grinder, sift through a fine mesh strainer and you’ve got flour :) Let me know how it works out for you!!

  16. Kolie says:

    Do you have any advice for someone who has a yeast digestion issue (as well as gluten)? I want to make this bread, and I have had mild success in the past with baking soda and vinegar breads verses using yeast. I didn’t know if you had any advice on exact substitutions for this recipe. Never hurts to ask right? ^_^

  17. Melanie says:

    Do you think this could be made with only quinoa flour? My daughter has food allergies & that is the only “flour” we have at the moment!

    • You know, I’m not sure. I think it could work, but I think the texture would be a little different. I say go for it :) Let me know how it turns out! I’m planning to turn this into a cinnamon-raisin variety soon!

  18. Justine says:

    I was nervous because I don’t have a kitchen scale but when the recipe called for 4 oz I used 1/2 cup, for 3.5 oz I used 7 tablespoons and for 5.5 oz I used 11 tablespoons.
    It came out perfect!

  19. Kathy says:

    Hi there,

    Do you have a replacement for chickpea flour? The taste is just so awful and bitter

  20. sonja says:

    I follow the Genotype Diet so I switched out the Chickpea and Sorghum for Amaranth and Chia Seed. IT IS FANTASTIC. I want to shout from the rooftops! Nice and springy, firm, not crumbly and a nice crust. I love your Naan bread,too. Thank you!!!!

  21. Sonja says:

    I substituted amaranth for the chickpea….4oz. And the chia seed for sorghum at 3.5. I didn’t include the seeds. I will next time. I can’t tell you how inspired your site and this recipe have made me. I have already shared this with several of my friends who have issues like me…who need to be grain free. Most don’t know quinoa is a pseudo grain. It acts like a grain but it’s from a broadleaf plant akin to spinach. Anyway… Thank you soooo very much!

  22. Hi Alyssa – came across your blog and you have a new friend/follower in me! I am a LOVER of quinoa! I started incorporating it into my diet over a year ago and it’s now a staple. I have it almost daily. I love making my own recipes up with it but they’re usually just salads! I know I’ll find a lot more inspiration here! xoxo

    I just started a clean eating blog over at LaurendaMarie.com – I would love if you give it a peek. I’m new to the blogging world and am trying to find some friends ;)

    Gorgeous photos by the way. Food photography is not easy!


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  24. Allie says:

    So…. I tried making this bread today and it didn’t rise at all! Being in the northeast, there is no warm place in my house, so I turn the oven on to warm (which is 170 deg F), then turned it off and put the dough in to rise. It didn’t really rise and then I turned the oven back on and up to 375 to bake for 40 minutes. The loaf came out very very dense! (Tasty, but dense!). I didn’t make any ingredient substitutions and weighed out my flour. Any thoughts about what went wrong? I’m wondering if the warming function was too warm and started to bake the bread instead of helping rising?

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  26. Debbie Goodyear says:

    This is amazing! I didn’t have the bean flour, so I subbed 2 oz of flax meal and an extra 2 oz of the sorghum flour. I didn’t add the extra seeds the first time. This will be a staple in my freezer. I’m so happy to have good tasting bread again! It’s fantastic toasted!

    • Yay! Happy you liked it Debbie. I’m really excited to hear that people’s substitutions have been working. I love the sounds of yours. I’m working on using this base for a few other recipes – oatmeal honey, cinnamon raisin, ancient grain blend, etc., so I’ll be sure to share those recipes when I have them perfected!

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  28. Leisa says:

    I’m baking this right now and top is brown and I still have
    24 minutes,now what? Should I drop temp or cover lightly with foil?

    • Leisa says:

      Ok,opened door with 24 minutes to go,took out of oven with 5 minutes left. My bread really double in size like you said before baking. Even though bread baked way fast,its prefect,taste great sliced great.. still can’t believe it baked so fast and still turned out!

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