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Amazing gluten free quinoa bread

I love this bread so much that I bake it regularly so as to always have some slices on hand in the freezer.  I discovered this recipe via Deliciously Ella and My New Roots’ similar versions… and got hooked!

Once it’s cooked, I slice it into thin slices and keep them in a freezer bag. Then all I have to do is to get the number of slices i need at the last minute and pop them into the toaster (It’s nicer toasted actually – the smell of those roasted nuts is to die for too).  Perfect for a Saturday morning avocado toast or simply spread with some almond ou cashew butter.  Add my red fruit and chia jam for some fruitiness if desired.

It reminds be a bit of the dense Swedish rye bread that I used to love so much.  This one is really dense, so nicely filling and full of good vegetal proteins, healthy fats, vitamins and minerals.  And if you don’t know psyllium, it’s a great fibre that comes from plantain that has a nice sweeping effect on the colon. Just perfect for a smooth transit and to regulate blood sugars. Once mixed with water, it swells and gives the bread its density and full texture. You can buy it from organic shops or even some Pakistani food shops.

In my first versions I used oat flakes and then one day that I ran out of them and so I improvised with quinoa flakes.  What a discovery ! This is actually my preferred version as I find the quinoa gives the bread more depth of flavour.  That said, don’t hesitate to replace them with the same quantity of oat (or even buckwheat) flakes !

This is such an easy recipe but remember to make it ahead of time as once it’s in the loaf tin, it needs a couple of hours rest to really swell.  My tip is to leave it to rest for longer if you can. I tend to do it in the evening, then leave it to rest overnight before cooking it the next day – morning or evening.  That way all the ingredients get to be predigested for a happier tummy / colon.


  • 1 mug of sunflowers
  • 1/2 mug of flaxseeds
  • 1/2 mug of almonds or cashew nuts
  • 1,1/2 mug of quinoa (or oat or buckwheat) flakes – see above
  • 2 tbp of chia seeds
  • 3 tbs of melted coconut oil
  • 3 tbs of psyllium powder (or 4 tbs of husks)
  • 1 tsp of sea salt
  • 1,1/2 mug of water


  • Prepare a loaf tin with parchment paper or a little oil.
  • EITHER mix everything in a really large mixing bowl :
  • First the flakes, seeds, nuts, salt and psyllium
  • In a small bowl, whisk the melted oil and the water, then add to the dry mix before thouroughly mixing (it becomes quite hard – don’t hesitate to add 2 tbs of water if you need to).
  • OR put each of the dry ingredients, then the water and oil in a food processor and blend the whole thing for a minute or two depending on whether you prefer the texture a little chunky or not. I give mine two good minutes – it’s still got texture but is easier to slice up !
  • Pour the mix in the prepared loaf tin.
  • Rest for a couple of hours or more (see above tip) until it becomes really compact.

  • Preheat the oven at 180°C or th6.
  • Bake on the middle rack for 20 minutes.
  • Take the bread out of the dish and turn it upside down directly onto the rack and bake for another 35 minutes.
  • Cool completely before slicing it into quite thin slices and put in a freezer bag.

Now it’s your turn: do you have a favourite gluten free bread recipe? If so, thanks for sharing it right here on the blog!

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