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Body Balance Quinoa Bread

∙ whole food ∙ protein-rich ∙ naturally gluten free

From thinking about it to having a great loaf of nutrient-dense bread to eat in less than 4 hrs using basic ingredients  – that was my goal!  Great hold in your hand sandwich texture, which can be difficult to achieve in gluten-free whole food bread.  Tasty + nourishing + quick = a win! 


Toast it until you get used to it + top it with your favourite ingredients too – this Bread is different from the mainstream and may take a little getting used to – that’s ok – new taste & changes take time.


It comes together very quickly, and although it looks like a lot of ingredients, it is a soak + blend + bake approach, making this fabulous “bread” straightforward!   


Quinoa is a protein-rich whole grain, and high fibre flax & chia are very cleansing & stimulating for the digestive system.

  • Serves1 loaf
  • Cooks in 90 mins
  • Prep time soaking + 15 mins
  • Gut Health
  • Whole Food
  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

  • Prebiotic Insoluble Fibre

    A prebiotic is an insoluble food fibre for beneficial gut bacteria.  Eating a diet rich in prebiotic foods helps us maintain a healthy-gut-flora and microbiome.  Inulin is a type of insoluble plant carbohydrate that is a prebiotic food source.

    Prebiotic Foods include;
    Chicory Root, Dandelion greens, Jerusalem artichoke, Garlic, Onions, Leeks, Asparagus, Banana, Blueberries, Seaweed, Apples, Jicama, Yacon Root, Burdock root, Shitake Mushrooms, Barley, Oats, Wheat bran, Legumes, Beans, Peas, Raw Cacao, Flaxseeds, Chia Seeds, Honey, 

  • Gluten-free

    Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.


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Soak Quinoa 1hr

  • 2 cups Quinoa - white | tri-colour
  • 4 cups BOILING water

Seed Blend

  • ¼ cup flaxseed | linseeds - whole
  • ¼ cup chia seeds
  • 1 cup water


  • ¼ cup olive oil - extra virgin
  • 1 tbsp apple cider vinegar - I use raw
  • 1 teaspoon sea salt
  • ½ teaspoon baking soda
  • 1/4 cup water


  • 1 cup rolled oats - gluten-free


Body Balance Quinoa Bread


SOAKING ~ 2 cups quinoa, rinse add to 6-8 cup capacity bowl.  ADD 4 cups BOILING WATER stir really well. Soak 1 – 2 hours.


RINSE soaked grains in fine mesh colander under running water for 15 secs, then let drain well



PRE-HEAT oven 325F/162C. LINE a standard loaf tin 9″x5″ | 23×13 cm with parchment paper



GRIND | BLEND flax seeds + chia seeds to create flour style texture.  Mix in a bowl ADD 1 cup water, stir well – Sit 5 mins to form a “gel”  see**Note


FOOD PROCESSOR  – ADD soaked, rinsed & drained quinoa + seed gel + staple ingredients. – process 2mins. 


 ADD 1 cup rolled oats, scrape sides – process 1 min.   Mix = white dough with a few visible grains. 


POUR into lined loaf tin spread evenly, garnish oats or seeds press gently to stick.  SCORE \ \ \  3 shallow cuts across the top to let steam escape


BAKE 45 mins.  RE-SCORE \ \ \  cuts to let further steam escape – this is an important step.  BAKE another 45 mins until the top springs back and a skewer inserted comes out clean.


REST 10 mins, remove the pan, cool completely on a wire rack before slicing.



Serving Ideas
as fresh bread with soups,
with Rosemary Sundried Tomato Butter
Veggie Bolognese on Toast.
Tomato Bruschetta.
Pumpkin Hummus
Roasted Tomato & Garlic Dip
AMAZING TOASTED in a skillet and topped with smashed avocado + rocket. 


STORE in an airtight container in the fridge.  Freeze whole or in slices.  


Similar Recipe
Quinoa Millet Bread

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

**NOTE: the food processor in my experience will not grind flax|chia fine enough – use a coffee grinder, spice grinder, high-speed blender.

TOASTING IT TASTES BETTER in a skillet with olive oil is lush – under the broiler is simple.  This Bread is different from the mainstream and may take a little getting used to.  Toasting it taste better, topping it with your favourite ingredients too!


FREEZE SLICED – this bread freezes well. I slice it and layer slices between parchment paper to stop them from sticking together so you can grab just 1 slice at a time.


SEEDS mix in ¼ – ½ cup hemp hulls, sunflower, sesame, nigella, chopped pumpkin seeds.

HERBS 2-4 tbsp fresh/dried chopped parsley, sage, rosemary, thyme, oregano, basil, fennel, nettle.

MAKE IT SWEET ¼ – ½ cup dried fruit; currants, raisins, cranberries, sliced apricots, figs, dates, cacao nibs.

SPICE it up 1-2 tbsp cinnamon, clove, ginger, cardamom, cumin, chilli, pepper, mustard, sumac, orange.

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