Nutritious and delicious quinoa flour almond flour soda bread, made with only 8 ingredients! It is vegan, oil-free, sugar-free, gluten-free, yeast-free, and easy to make.
Hi everyone! Apologies for not posting sooner; we have house guests, so I’ve been (slowly) playing catch-up with, well, just about everything the past few days. It’s good to have some time to sit down and compose a post.
It was actually (finally!) a cool autumn morning, so I decided to bake bread to celebrate the seasonal shift.
My choice? A quinoa flour and almond flour soda bread.
What is Soda Bread?
Soda bread is a quick bread made without yeast. It gets its name because it uses baking soda in combination with soured milk (e.g., buttermilk or yogurt). The acid in the soured milk reacts with the baking, causing a chemical reaction that makes the bread rise.
Some of the most basic recipes require no more than flour, baking soda, soured milk and salt. But fancier versions are enriched with oil or butter, citrus zest, seeds (caraway seeds are a classic option for Irish soda bread), and dried fruit (such as dried currants or golden raisins).
Gluten-Free Soda Bread Made with Quinoa Flour & Almond Flour
I wanted to make a gluten-free version of soda bread, but I did not want to rely on a (mostly white rice flour) GF flour blend. Instead, I turned to one of the most nutritious flours around: quinoa flour,
I love quinoa flour; it has an earthy quality that works in a variety of baked goods. It is especially fine in savory baking.
I tried making an all quinoa flour soda bread, but the flavor was too sharp, even for me (and I love bitter foods). It needed tempering with another flour. I decided on almond flour. In addition to its versatile and delicious flavor, it is packed with natural oils–just what I needed to keep this bread tender, but oil-free.
I also added flaxseed meal, both for rustic flavor and texture (I even sprinkled a bit on top before baking). I love the result.
The texture is wonderful–more tender than wheat flour soda bread. The flavor is reminiscent of Irish brown bread (a whole wheat variation of soda bread). The subtle sweetness of the almond flour plus the faint bitterness of the quinoa flour results in a mellow, wholesome loaf.
It received unanimous thumbs up from Kevin and our visitors. Nick gobbled his slice in minutes (admittedly, I smeared it with Nutella and topped it off with sliced bananas; I had a slice the same way. YUM!).
Soda bread is such a great go-to bread, so play around with add-ins or make the bread in different sizes (e.g., muffins, mini muffins).
Happy baking!
More Easy, Gluten-Free & Vegan Breads to Try:
Coconut Flour Bread {4 ingredients, vegan, keto, oil-free}
Almond Flour Soda Bread {vegan, grain-free, oil-free}
4-Ingredient Power Bread {vegan, oil-free, sugar-free}
Chickpea Flour Sandwich Bread {5 ingredients}
White Bean Flatbread {4 ingredients}
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Quinoa Flour Almond Flour Soda Bread (vegan, gluten-free, oil-free)
- Prep Time: 10 mins
- Cook Time: 65 mins
- Total Time: 75 mins
- Yield: 12 slices 1x
Description
Nutritious and delicious quinoa flour almond flour soda bread, made with only 8 ingredients! It is vegan, oil-free, gluten-free, yeast-free, and easy to make.
Ingredients
- 2 cups (500 mL) nondairy milk
- 1 tablespoon (15 mL) cider or white vinegar
- 2 and 1/2 cups (315 g) quinoa flour (here’s how to Make Your Own!)
- 1 and 1/4 cups (140 g) almond flour or almond meal
- 1/3 cup flaxseed meal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 tsp fine sea salt
Instructions
- Preheat oven to 350°F (175C). Grease or spray a 9×5-inch (22.5×12.5 cm) loaf pan.
- In a medium bowl, whisk together the milk and vinegar. Let stand for 3 to 5 minute to curdle slightly.
- In a large bowl, whisk the quinoa flour, almond flour, flaxseed meal, baking soda, baking powder, and salt.
- Add the milk mixture and stir until blended. Spread evenly in prepared pan (optional: sprinkle top with a bit of flaxseed meal).
- Bake 60 to 65 minutes until risen, browned, and a toothpick inserted in middle comes out clean.
- Let cool in pan for 30 minutes, then remove from pan and cool completely on racks.
Notes
Storage: Store the cooled bread in an airtight container at room temperature for 2 days, the refrigerator for 1week, or the freezer for up to 3 months.
- Category: Bread
- Method: Baking
Keywords: soda bread, bread, gluten-free bread, quinoa flour bread, almond flour quinoa bread, vegan, wheat-free, egg-free, dairy-free, oil-free
Is there anything else I could use besides raisins? Excited to try this
Oh definitely, Sandra! First of all, you can just leave them out! It’s still soda bread without them. But you could add some hopped toasted walnuts or seeds, or some chopped herbs (rosemary is a favorite for me ). Chocolate chunks or chips will also work 🙂
Hi! Would you consider an update to this article? With more pictures? I suspect the dough is runnier than most people expect and I was so scared when I put it in the oven. I made something very similar to this, except I added an egg to it. I found your recipe after I made it and I love the minimalist aspect a lot.
★★★★★
Thank you so much for this recipe. Can’t wait to try it. Do you think it would be okay to substitute the milk for water?
Hi Massi,
I wish I could tell you, but I just don’t know how that would turn out. If you did experiment and try it, you would still need to add the vinegar component to help the bread rise. Good luck!
Very very good bread!! This was my first time making bread from scratch and it turned out great! Easy to follow!! Did have to adjust time but that’s the case when baking anything.
So glad you enjoyed it, Eve–and congrats on making your first loaf of homemade bread!
Do you think I could use whipped egg whites (2) instead of the baking powder and baking soda? My son cannot have yeast or baking powder/soda….I have read that whipped eggs will cause bread to rise too. Didn’t know if it would work in this recipe.
Hi Sharon–so sorry it did not urn out. It sounds like your leavening might have run out of oomph. Other possibilities: (1) did you use two small pans as directed? (2) Did you add BOTH leaveners (baking powder and baking soda)?
Been looking for quinoa bread recipe to try to make a pizza crust. Will use this one and spread dough on a cookie sheet, bake to almost done and then add pizza sauce, cheese etc and finish baking. It might not be as firm as wheat bread but bet it still will be good. thanks.
I don’t think I’ve ever eaten soda bread. Could this be a substitute for wheat bread in sandwiches?
sure!
Do you think that you could use cooked quinoa to make this, if it was the proper ratio?
Hi Kely,
No I don;t think that would work, sorry 🙁
Hi, I just wanted to let you know that I tried this recipe today and it is the first loaf of gluten free bread I made that actually cooked all the way through. ( 4th try) It is tasty as well, and even my dog wanted some! (she would not eat any store bought gluten free bread). However, it only rose a tiny bit. I used almond milk and 1 TBSP of lemon juice and let sit for an hour. When I mixed the “buttermilk” with the flour it was still cold. I am wondering if I should warm the almond milk beforehand and then add the lemon juice? any tips?? I will probably get some mini-loaf pans as you mentioned above that it rises better. I baked at 350 for about 50 minutes. Thanks for this recipe.
This makes my heart sing, Evie!!! 🙂
can this be made in a 9×5 loaf pan? that is the only pan I have… and how much longer would it take to bake approximately? thanks! this look wonderful and healthy.
Yes, that should work fine, Evie. I would start by adding 15 more minutes, then check for dines every 5 minutes more if it is not done.
was something left out of recipe, mine was really dry
Ohhhhh this looks awesome and just perfect for a weekend brunch. Thanks!!
Hi Bill,
Yes, it’s not just aestetics: since the quinoa flour is a gluten free flour, it tends to work better in quickbreads when made in smaller loaf pans . It does not rise quite as high as quick breads made with gluten flour, so when it is baked in smaller pans it results in a better rise, as well as better browning, too.
Cheers,
Camilla
Hi,
Is there a reason you make two mini loaves rather than one larger loaf (9×5)? Or a “boule”?
Thanks,
Bill
Hi Eralda! The rolls were ridiculously good (I think you know my feelings about brown sugar-butter). But it was so fun to get the soda bread to turn out–it is so satisfying with a bit (ok, a lot ) of goat cheese in particular.
I love the look of those sticky rolls. Yum! The bread looks wonderful, too. I am so thankful you’re willing to tweak and test, otherwise I’d never try new flours. 🙂