Quinoa Rice Bread

Quinoa Rice Bread

A delicious moist quick-bread similar to cornbread - made with healthy sprouted quinoa and brown rice flour instead of cornmeal. Great with soups, or toasted and slathered with nut butter and honey for breakfast.



Ingredients / Directions: 

Rinse in cold water 3x:

Soak in 2 c water at room temperature overnight, or for 6 - 10 hours. (Your seeds will start to sprout! This will make them healthier, easier to digest, and easier to puree.)

Drain excess water (I often put the seeds in a strainer over a bowl, and loosely cover it for a few more hours) and puree sprouted quinoa seeds in a blender with:

  • *1/4 - 3/4 c milk or milk substitute
  • 2 eggs
  • 1 Tbps agave syrup or honey or sugar (optional)
  • 2 Tbsp starch (I use tapioca starch)
  • 1/4 tsp sea salt

* 3/4c milk has always worked for me. The batter is runny, but then it bakes-up to be an airy moist slice-able loaf. Still, natural ingredients vary, so others have had to use less. See comments starting at #12.

Combine separately:

  • 1 c brown rice flower
  • 1/2 tsp baking soda
  • 1 1/4 tsp baking powder (gluten-free)

Mix wet and dry just until thoroughly incorporated, but don't over mix. Pour into a generously greased loaf pan (I use a glass pan) dusted with rice flour. Bake at 350 for about 40-50 minutes - a toothpick inserted in center should come out clean when it's ready. Remove from oven and let sit for 5-10 minutes before removing it from the pan - and then on to a cooling rack.

Enjoy fresh as is, or with butter, honey, preserves, nut butters... If keeping longer than a day, wrap it up and sore it in the fridge. Later you can slice and toast it.

Enjoy :-)


quinoa-rice gluten-free bread

Hello again¡¡ So nice when I tell my friend about this recipe...she´s always looking for gluten-free recipes as you know. I will translate it for her and I will email her as soon as I can. She´s so happy with your gluten-free recipes. I would also try this for me. Best wishes.

Thank you Inmaculada! I

Thank you Inmaculada!

Quinoa Rice Bread

Thank you very much for posting this. I've been wanting to try sprouted breads for a while but only found recipes using wheat. I'm so anxious to try this, but I also have a question for you:

Have you ever tried sprouting millet, or do you think it would be a good substitute for the quinoa?

I really enjoy your blog, and each recipe I've tried has been great. Especially loving the dark chocolate spread, I passed the recipe on to a friend after she tasted it. Thanks for all your work, I look forward to each update.

Hi Heidi, I have tried

Hi Heidi,

I have tried sprouting regular health food store millet - I soaked the seeds and nothing happened. In retrospect, I think that it's because the millet was hulled for human consupmption (helpful info on millet here). I'm not sure how easy it is to find, but the right millet can be sprouted, here are some directions. When baking with sprouted/germinated seeds/grains, I often just do the initial germinating soak, and use the softened seeds in the recipe (rather than fully sprouting the seeds). I think it's worth trying sprouted millet in this recipe, very good chance it will work. Please let me know how it goes if you try (you may have to try more than once) - healthy baking experiments are fun!

Thank you for your encouraging words :-)


thank you so much for posting this!! i am not aloud to have gluten so this is like awsome. My parents are so very picky on health and here is a healthy yummy resipe!

Thank you so much for

Thank you so much for sharing this recipe. I really like the crumbly (not crumbly enough to fall apart in your hand) and gritty texture of this bread. (gritty maybe because I grind my own brwn rice flour?) I made it yesterday to go with lentil soup and there isn't anything left today except for a few crumbs; mind you my husband ate most of it...think I'll double batch it next time and freeze one.

For those who like cornbread must try out this recipe; it's awesome!

My pleasure :-)

My pleasure :-)
I use store-bought brown rice flour (which is quite finely ground) and my bread turns out pretty soft. I can imagine that a coarser grind would produce more of a cornbread texture - sounds good to me! (I also puree the quinoa very thoroughly.) On the same note, I've been working on a sprouted quinoa cornbread recipe that I'll be posting soon...

Do you think that adding

Do you think that adding xanthum or guar gum would make it more sandwich bread-like and less cornbread like?

Hi Kristel, Can I assume you

Hi Kristel,
Can I assume you mean wheat-based yeast breads as sandwich bread? This recipe is more like a cornbread because it's a quick bread made with baking powder and soda instead of yeast. The eggs and milk give it that cakey quick bread texture too. The rice flour gives it a slightly crumbly cornbread texture as well, so a super-fine ground rice flour would be less crumbly. Pureeing the quinoa very thoroughly will help too. Not sure if it will do much, but you can try adding xanthum or guar gum to see if it makes things more glutenous in texture... Please let us know if you do!

quinoa rice bread


I was just experimenting and this was my first ever non-gluten baking project! I really loved this little loaf; its' light, rather delicate, but nutty texture is perfect for soups, toast, and snacks. Since I've no experience with NG baking, I'd love to know of some tips for baking this loaf as muffins! Any wise words? Thanks so much for the recipe and the absolutely wonderfully done web-site. Very much appreciated by one who loves to bake (beautiful tarts, pound cakes, full-of-butter pastries, etc.), but has had to make several major dietary (ND,NG) changes.

Hi Elaine, Thanks  for the

Hi Elaine,
Thanks  for the great feedback - it means a lot to me :-)
I haven't tried muffins yet, though I think it would be strait forward: Bake at 350 for about 20-25 minutes - a toothpick inserted in the center should come out clean when they're ready. (Rotate them in the oven after 10 minutes, and check them 15 minutes into baking for doness.) Please let us know how it goes!

Quinoa Rice Bread

I found this recipe quite easy to make but it didn't cook in the middle. I baked it for the specified time but upon cutting it the centre was very doughy, so I actually wrapped it in foil (so it wouldn't burn)and returned it to the oven. The bread was in for a further 20-30 minutes but the consistency of the bread did not change. I followed the recipe exactly and was very precise with my measuring. Any ideas what went wrong?

Hi Pauline, Sounds like too

Hi Pauline,
Sounds like too much liquid. Assuming you drained the soaked seeds well before pureeing (and didn't include the soaking water into the mix), try reducuing the milk by 1/4c. I hope this helps! (Thanks for the feedback.)

Hi Patty: I did what you

Hi Patty: I did what you suggested and it did turn out a little drier in the centre (which is a good thing) however, I might try reducing the liquid even more in the hopes of getting the centre of the bread to not stick to the knife when cutting. Also, I use rice milk instead of cows milk (lactose intolerant) would this make a difference? When reducing the liquid do you suggest altering the amount of the other ingredients as well as cooking time and oven temperature? Thank you so much for your help.

Hi Pauline, I agree, sounds

Hi Pauline,
I agree, sounds like you need less liquid - maybe try reducing by another 1/4c (or however much you think based on the differences you noticed in your 2 loaves - you may not need milk at all). The rice milk should work well here, and the other ingredients can stay the same. As for cooking time, keep it in as long as it needs to be there (test after 40 minutes). It's surprising how different a recipe can turn out in another kitchen! I do find that when working with natural whole ingredients, the consistency in products can vary greatly... Also, you may want to check your oven temperature with a thermometer (I used to bake with an old gas oven, and I always had to raise the temperature more than the recipe called for...) and it's good to check to see if your baking powder is working: mix a bit into some warm water - it should fizz up.

Thanks for the feedback - please let us know how it goes :-)

Thanks for such a healthy

Thanks for such a healthy recipe. I tried it and it came out very well. I ended up using only a 1/4 c of milk though.

Sounds like the milk

Sounds like the milk content in this recipe varies from kitchen to kitchen, and falls in a range between 3/4c and 1/4c.

Thanks for the helpful feedback Radhika!

rice flour substitute

This recipe looks awesome! Thanks for sharing it. I a thinking about making it with cornmeal instead of rice flour, because I am allergic to all flours except whole germ corn or gluten free sprouted grains. needless to say finding bread recipes is challenging for me. i will let you know how it turns out:-) maybe i could also just make it with the sprouted grains and no flour?

Hi Judy - thanks :) Using

Hi Judy - thanks :)

Using all sprouted grains may work, but you would have to shift all
the ingedients and probably experiment with a few loaves before finding the right ratios... I have a similar recipe for Quinoa Cornbread which should work better for you. Please let us know how it goes. Happy baking!

Thanks so much for this

Thanks so much for this wonderful recipe. I made it last night and it turned out perfectly. The taste reminded me so much of my mum's fresh sweetcorn bread, steamed in the corn leaves. I will see if I can post it on this site.

Hi Jennie, thanks so much -

Hi Jennie,
thanks so much - it´s my pleasure to share. I would love to try your sweet cornbread, please feel free to email it to: patty(at)pattycake(dot)ca. Not sure when I´ll get a chance to make it, as I´m spending the next few months in the jungles of Mexico... Then again, all the ingredients may be here, and I can always improvise the oven :)

I just tried making this

I just tried making this recipe and it turned out brilliantly.
I used Oatly instead of milk and it still worked a treat.
I've just had a couple of slices for brunch slathered in peanut butter and your noir chocolate spread (which is also superb). Yum!

Super, great to hear about

Super, great to hear about successful dairy substitutions - thanks for the great feedback! Happy healthy baking :)

re: gluten free

After discovering that our son,a toddler at the time,was severely sensitive to gluten I accidentally gave him sprouted wheat to eat only to discover that there was no negative effect at all. Previously wheat affected him not only physically but also in his behavior(he became very aggressive after eating any thing with wheat). I suspect that, after testing it repeatedly, the gluten is broken down in the sprouting process. I would be interested in finding out from others if my theory is valid.
Thank you, Lothar

Hi Lothar, Very

Hi Lothar,
Very interesting... I read the book Eat Right for your (Blood) Type (which is a bit out-there at times, but may have some validity) and it states that people with the blood type O don't do well with grains including wheat, but are able to digest sprouted grains. I think type A's didn't do well with wheat either... This may help support your theory. I think sprouted wheat will still have gluten - maybe a bit less - so I don't think it would be safe for someone with celiac disease or a wheat allergy, but it may be OK for someone with a wheat sensitivity. Sprouted grains and beans work better for me than un-sprouted, but that may be true for most people. Pre-ground whole flour goes rancid quickly, which is another variable to note. And then there's mold... I would consult a specialized health care practitioner to be sure as food allergies can be dangerous. Anyone else have any info?


I just wanted to say that we've been using this recipe for our gluten-free customer requests pretty much since you posted it, and with 100% "fabulous" reviews - almost everyone asks for the recipe - so they get sent here, and get even more good tips!

I'm very interested in

I'm very interested in trying this recipe but I want to know if I can substitute 1 cup of quinoa flour for the seeds (because I only recently purchased quinoa flour). Your help is very much appreciated. Thanks.

Hi C, I haven't tried it,

Hi C,
I haven't tried it, but looking at the liquid and dry ingredient ratios makes me think it may work. If you do try it, please let us know how it goes.

egg substitute

I'm excited to try this recipe but I'm allergic to eggs. What would be a good substitute?

Hi Ann, This recipe relies

Hi Ann,
This recipe relies on eggs, so I don't think an egg substitute would work... but I could be wrong. If you want to get experimental, try reducing the "3/4c milk or milk substitute" to 1/2c, and use one of these egg substitutes:

Here's a recipe that looks great from another blogger for Chia Brown Rice Bread that is egg-free: http://zippysgarden.wordpress.com/2008/10/18/chia-brown-rice-bread-at-last/

Please let us know how it goes!


i made this about an hour ago and i am having trouble not eating it all!
especially since i also made some homemade borscht and fresh plum jam.
yum i love summer!

anyhow, thought I'd share my changes:
1/4 c almond milk.
added maybe 1/4 c quinoa flour to make it drier (the sprouted quinoa was really really wet even after draining)
and 3 T of ground flax seed in with the "dry" ingredients (i add this to everything)
cooked for approx 60 minutes

Thanks for the great recipe!

Hi Tamsyn, Thanks for the

Hi Tamsyn,
Thanks for the feedback - and thanks for sharing your variation! Whenever I've made this bread, I've always been a bit nervous by how runny the batter was - then surprised that it baked-up to be an airy moist slice-able loaf every time. That being said, there is more room for dry ingredients here (and/or a bit less liquid) so it's great to here how you successfully altered this bread recipe. Bravo. :)


Thank you for the recipe!

I made a double batch of this using sprouted quinoa and amaranth the leftover almond pulp from almond milk (I was hesitant about the wet middle, so did not add any liquid). One batch was plain, and to the other, I added walnuts, dried apricots, lots of cinnamon cardamon and ginger (maybe 2 cups of nuts and fruit and 2 T of spice) and some extra agave. It came out DELICIOUS!!


Thank you for the recipe!

I made a double batch of this using sprouted quinoa and amaranth the leftover almond pulp from almond milk (I was hesitant about the wet middle, so did not add any liquid). One batch was plain, and to the other, I added walnuts, dried apricots, lots of cinnamon cardamon and ginger (maybe 2 cups of nuts and fruit and 2 T of spice) and some extra agave. It came out DELICIOUS!!

oops, forgot another change: I used sprouted millet and oat flour...

Awesome - thanks for sharing

Awesome - thanks for sharing your stellar variations. :)
To clarify, what quantity of grains and flours did you use for 1 batch?

love your recipe!!

I am so thankful to find this, as it has become a weekly staple. I've made several variations on your recipe, and they are all wonderful.

The base is always 1 cup of sprouted grains, usually millet, and I use a combo of rice flour with whatever I might have (ex: half rice, half quinoa flour, half rice, half blue corn meal).

This last batch I made was vegan banana nut. I added 3 bananas and 1/4 c of ground flax seeds, and used hemp milk. I only used a T of honey, which was a mistake. I will probably add some molasses and a more agave next time.

Just found a sprouted flat bread recipe. It came out more like mochi, so not sure about the rice flour in that instance. I wouldn't make it again. They end up like hockey pucks if you don't eat them right away ;{

I just want to thank-you for

I just want to thank-you for this amazing bread recipe! I have many food intolerances and cannot eat bread containing yeast, but with this recipe at last I can eat bread again!

You're welcome. :)

You're welcome! Happy to share with you all. :)

Great Easy recipe.

Thank you for the recipe. I have googled and tried to find GF bread recipes without the gums or yeast, but could not find anything that was suitable. Yours was easy and tasty, however, the 2 times I have made it, it has been dry and crumbly and wondered what went wrong. My quinoa, from the health food shop did not sprout in 9 hours but I dont think that could be a problem? I would like it a bit sturdy, what do you suggest? Thanks again for making this a possibility!

Hi Troy, Hmmm... not sure

Hi Troy,
Hmmm... not sure what to suggest. The quinoa I use always shows signs of sprouting (a little tail is noticeable) after an overnight soak. Maybe it does have something to do with the quinoa? Pureeing the soaked grain as much as possible should help it be less crumbly. Adding a bit more starch (1-2 Tbsp more) might help too.


I just made this yesterday, and on the advice of one of the comments here I added flax meal, cinnamon, ground cloves, and ginger. I also went part way and used 1/2 cup milk. I had already been sprouting quinoa (for another purpose) for two days and left them out to dry for a bit so most of the moisture was gone. The bread came out perfect. Mind you it gotten eaten up super fast so next time I think I'll double, or triple the recipe!

Awesome - thanks for sharing

Awesome - thanks for sharing your variation!

Mmmmmm... so good. I just

Mmmmmm... so good. I just made this and it is delish! I subbed a couple of dates for the agave, used homemade almond milk (1/2 cup), and added a tsp of orange zest and a handful of dried cranberries. Thanks so much for the recipe. This is a keeper.

Sounds great - thanks for

Yum! Sounds great - thanks for sharing :)


Wow, this is exactly the recipe I've been wanting. Thank you for posting it. Going to try it right now!


Awesome, please let us know how it goes. :)

Substitution question

I am new to gluten free baking so I am afraid to experiment without asking first as gluten free flours are so expensive. Can I substitute sorghum flour for the rice flour without any trouble? I am almost out of rice flour but have a new bag of sorghum so I thought I would try it but wanted to ask what you thought. Or better question, can any gluten free flour be substituted for the rice flour?

Hi Renee, Sorry for the late

Hi Renee,

Sorry for the late response - I've been travelling alot and haven't been able to keep up with the blog. I haven't tried other gluten-free flours in this recipe, but I think a good blend, or the sorghum would probably work. If anyone else knows please chime in.

Please let us know how it goes it you try!


This quinoa bread recipe is exactly what I've been hoping to find for quite some time. Thank you can't wait to try it out!

So useful!!

I am thrilled we found this recipe, thank you so much. It came out fantastic even without egg (I tried putting chia seeds in instead and it worked really well) . Our 5 year old with allergies now has something new she loves to eat as her breakfasts which is a huge help! Thanks!