Crunchy Quinoa Flour Bread

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Quinoa Flour Bread

Using quinoa flour, ground flax seeds and chia seeds, this recipe comes together as a crunchy treat. I made it as a vegan bread, however, you can easily substitute the flax egg and coconut milk for eggs and dairy milk. This bread works well for breakfast or a side at dinner.  

Gluten free, quinoa, chia, flax

Quinoa Flour Bread

If at first you don’t succeed

My first round of working this recipe resulted in a very crumbly product (as pictured above). Despite that, the taste was surprisingly delicious, like a crunchy cornbread. I’ve made some modifications in the recipe listed below that hopefully addresses this problem. I haven’t tried the new recipe yet but plan on it soon. The crumbly version didn’t last long in our house and as such, I imagine it will be well received when I try again. If you try this, let me know how it turned out for you.

Quinoa Bread

Quinoa Bread



  1. If using flax eggs, prepare first.

  2. Pre-heat oven to 350 degrees.

  3. Spray a bread pan with non-stick spray.

  4. Mix all ingredients together.

  5. Pour into bread pan.

  6. Bake at 350 degrees for 40 minutes.
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Mike’s Mix Products Used: Quinoa Flour, Chia Seeds and Ground Flax Seeds

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