Red Quinoa & Flax Bread

 At last I have come up with a home-made bread for my metabolic balance clients who are gluten-free. Many gluten-free breads have eggs in so it was a challenge. And many have chia seeds in and lots of my clients have not tested well with chia seeds. 
I used red quinoa here as that is what I had in the cupboard but the standard white quinoa will work well. It is a really filling bread. It will last for a week in the fridge. 


  • 300 g whole uncooked quinoa 

  • 50 g whole flaxseed seeds

  • 250 ml water (use half to soak flax seeds and the other half to combine in the food processor)

  • 60g butter or coconut oil, melted

  • ½ teaspoon bicarbonate of soda

  • ½ teaspoon sea salt

  • 2 tablespoons apple cider vinegar or fresh lemon juice


  1. Soak quinoa in plenty of cold water overnight in the fridge.

  2. Soak flax seed in 125 ml water until gel like – this can be done overnight as well, but just give it a few stirs at the beginning.

  3. Preheat oven to 160 C fan oven.

  4. Drain the quinoa and rinse really well through a sieve. Make sure the water is fully drained from your sieve.

  5. Place the quinoa into a food processor.

  6. Add flax gel, 125ml water, butter or coconut oil, bicarbonate of soda, sea salt and vinegar or lemon juice.

  7. Mix in a food processor for 3 minutes. The bread mix should resemble a batter consistency with some whole quinoa still left in the mix.

  8. Spoon into a one pound loaf tin lined with baking paper on all sides and the base.

  9. Bake for 1 ½ hours until firm to touch and bounces back when pressed with your fingers. 

  10. Remove from the oven and cool for 30 minutes in the tin, then remove from the tin and cool completely on a rack. The bread should be slightly moist in the middle and crisp on the outside.

  11. Cool completely before eating.

  12. Serve - I like to toast this bread in a griddle pan. 

BreakfastPippa Campbell