Gluten-Free, Yeast-Free Quinoa and Chia Seed Bread

I was skeptical about this recipe, which was created by Teresa Cutter, as it has so few ingredients and is so simple to make. But I was pleasantly surprised! I thought it’d be rock hard and inedible, or would crumble just at the sight of butter, however, it’s a lovely consistency and tasty too!

Although the slices are smaller than conventional bread, it’s incredibly filling and two slices, with cashew nut butter and banana slices, leaves me absolutely stuffed!


  • 300g dried quinoa
  • 60g chia seeds
  • 60ml olive oil
  • 1/2 tsp bicarbonate of soda (I swapped for baking powder due to a lack of bicarb)
  • 1/2 tsp sea salt
  • juice from 1/2 lemon
  • Sprinkle of sunflower seeds


Preheat over to 160 C/ 320 F.

Soak quinoa in plenty of water overnight. When ready to make, drain and rinse the quinoa thoroughly. Make sure the water has fully drained from the sieve. Soak the chia seeds in half a cup of water until gel-like. This can be done overnight but only takes around 10 minutes otherwise.

Add the quinoa, chia seeds, olive oil, salt, bicarb or baking powder, and lemon juice to the food processor. Blend for 3 minutes or until it reaches a batter consistency with some whole quinoa bits.

Line a loaf tin with baking paper on all sides and the base, and spoon in the mixture. Sprinkle with sunflower seeds.

Bake for 90 minutes until firm but bounces back.

Store in an airtight container. Freezes well.

This is delicious toasted, with a spread like almond butter, hummus, or cottage cheese. Enjoy!

You can also use as a healthy pizza base by simply rolling out flat!

Click here to see the original recipes, by Teresa Cutter.