Gluten Free Vegan Sprouted Quinoa Rice Bread

My sprouted quinoa rice bread is a vegan adaptation of this recipe from I used ground Chia/Salba seed for the egg replacement in this recipe, which I had never tried before. It made a thicker gel than flax, and I'm excited to try it out in other recipes. I also adjusted the flours, added some quinoa flakes to help stick everything together, and added a little olive oil for richness. Winter in Minnesota is cold, and a girl needs a little fat now and then.

Overall, I'm pretty pleased with the result. The loaf isn't particularly light or airy, but had a moist texture, pretty golden color, good flavor, and held its form pretty well. The best part was the crusty, crackly top. While the moist texture is nice, it is almost a little TOO moist, and could stand a lighter crumb - slicing this stuff gets a little sticky. So, I think next time I will bake it a little longer to help dry out the middle just a bit more, and maybe cut out the oil. Regardless, it wasn't bad...I ate nearly a third of the loaf once it came out of the oven, drizzled with a little good quality olive oil and a sprinkling of salt. Maybe that's just bread lust altering my opinion?


Gluten Free Vegan Sprouted Quinoa Rice Bread

adapted from
Yield: 1 9x5 loaf, approximately 10 slices

Rinse in cold water 3x:

  • 1 c dry quinoa

Soak in 2 c water at room temperature overnight, or for 6 - 10 hours. The seeds will start to sprout! Make sure you rub the quinoa grains together and rinse well, in order to wash off the bitter saponin coating on the seeds, which can irritate digestion.

After soaking...

Preheat oven to 350. Grease a large loaf pan with olive oil, and dust with rice flour. Set aside.

Drain excess water from quinoa, and rinse a final time. Puree sprouted quinoa seeds in a blender with:

  • 3/4 c rice, soy, or nut milk
  • 2 T tapioca flour
  • 1/2 tsp sea salt
  • 2 Chia/Salba eggs (1 T chia:3 T water for each egg - heat 2 T ground chia/salba with 6 T water in microwave for 1 minute, whisk briskly, and let cool slightly before using.- you should be left with a thick gel. You may want to do this first so your 'eggs' have time to cool)
  • 1.5 T olive oil

Combine separately:

  • 1/2 c brown rice flour
  • 1/2 c quinoa flour
  • 2 T quinoa flakes
  • 1/2 tsp baking soda
  • 1 1/4 tsp corn-free baking powder

Mix wet and dry just until evenly moistened. Pour into a greased loaf 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. Gently transfer loaf to a cooling rack.

If you can, let cool almost completely before slicing, or you will have a sticky mess! Or, take you chances (like me) and dig right in. Slice it thick, and serve it up with your favorite spread or nut butter.