Best Healthy Lighter & Moist 100% Quinoa Bread
A naturally light and tender gluten‑free loaf, lifted beautifully with the perfect balance of lemon juice, eggs, and baking powder. It’s a versatile everyday bread that pairs effortlessly with toast, sandwiches, or a warm bowl of soup.
Equipment
- 1 Blender
- 1 Silicon Spatula
- 1 Loaf Pan 9×5 inch
- 1 Parchment Paper
- 1 Bread Knife
- 1 Cooling Rack
Ingredients
- 450 g Cooked Quinoa (170 g-180 g Uncooked Quinoa)
- 200 g Eggs Large 4 EA
- 45 g Olive Oil 4-5 Tbsp
- 40 g Honey OR Maple Syrup
- 12 g Baking Powder 3 tsp
- 3 g Fine Salt 1/2 tsp
- 5 g Vanilla Extract Optional
- 2 g Cinnamon Optional
- 5 g Lemon Juice Helps lighten texture
Instructions
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
- Add the cooked and cooled quinoa to a blender and blend until extremely smooth and creamy.
- In a separate bowl, whisk the eggs for 20–30 seconds to add lightness.
- Add eggs, oil, and honey to the blender with the quinoa. Blend until fully combined.
- Add baking powder, salt, vanilla, and cinnamon. Pulse just a few times — do not overblend.
- Check the batter: it should look like a thick smoothie. If too thin, let it sit 5 minutes to thicken.
- Pour into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, until the center springs back and a toothpick comes out clean.
- Cool completely before slicing to allow the crumb to set.
