If you’ve been craving a wholesome homemade bread that’s vegan, gluten-free, yeast-free, and delightfully simple, fermented quinoa bread might just become your new obsession. This recipe uses only quinoa and water (plus a pinch of salt if you like), relying on natural fermentation to create a beautiful, hearty loaf with a subtle tang.
In this post, I’ll walk you through the ingredients, the fermentation process, and how to achieve a sliceable loaf with a nutty aroma and incredible nutritional benefits.
Fermented quinoa bread doesn’t behave like typical flour-based loaves. Instead, you’ll get:
- A dense but tender crumb
- A crisp exterior when toasted
- A nutty aroma with a faint sourdough-like tang
- A wholesome, earthy flavour that pairs beautifully with sweet or savoury toppings
It’s also fantastic for meal prep. Store in the fridge for up to a week or freeze slices for easy breakfasts.
Serving Ideas
- Spread with avocado, sea salt and chilli flakes
- Top with peanut butter or tahini and a drizzle of maple
- Serve alongside soups and curries
- Use as the base for open-faced sandwiches
- Toast and enjoy with hummus
Ingredients
(Makes 2 Loaves)
- 900g raw quinoa
- Water (enough to cover + 2 cups for blending)
- 1/4 teaspoon salt (optional)
- 1-2 tbsp mixed seeds (optional)
1. Place the quinoa in a large bowl and cover generously with water. Let it sit for 24 hours to soften and begin fermenting. You may notice tiny bubbles forming. After soaking, rinse the quinoa several times until the water runs clearer. This removes bitterness and surface starch.
2. Add the soaked quinoa to a blender or use a hand blender. Pour in water a little at a time, blending until the grains break down into a thick, porridge-like batter. It won’t become completely smooth - that’s totally normal for this bread. Add salt here if you’re using it.
3. Transfer the batter to a clean bowl, cover it, and let it ferment overnight or for about 12 hours. During this time, the batter will naturally puff slightly, smell tangy, and develop air bubbles.
4. Grease or line two loaf tins. Pour the fermented quinoa batter into the tins and top with mixed seeds if using.
5. Bake at 180°C for 1.5 hours, or until the loaves are firm and lightly golden. Remove from the oven and allow the bread to cool completely before slicing.
