Quinoa Flour Almond Flour Soda Bread {vegan, oil-free, GF}

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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Yield: 12 slices

Quinoa Flour Almond Flour Soda Bread (vegan, gluten-free, oil-free)

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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.

Prep Time 10 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 15 minutes

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!)

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

1. Preheat oven to 350°F (175C). Grease or spray a 9x5-inch (22.5x12.5 cm) loaf pan.
2. In a medium bowl, whisk together the milk and vinegar. Let stand for 3 to 5 minute to curdle slightly.
3. In a large bowl, whisk the quinoa flour, almond flour, flaxseed meal, baking soda, baking powder, and salt.
4. Add the milk mixture and stir until blended. Spread evenly in prepared pan (optional: sprinkle top with a bit of flaxseed meal).
5. Bake 60 to 65 minutes until risen, browned, and a toothpick inserted in middle comes out clean.
6. 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.

Nutrition Information

Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g

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