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5-Ingredient Healthy Gluten-Free Vegan Bread

5-Ingredient Healthy Gluten-Free Vegan Bread

This 5-Ingredient Healthy Gluten-Free Vegan Bread is quick and easy to make. Made with just five ingredients and water. No leavening, agents or flour are used in this grain and gluten-free bread recipe – it’s just nuts and seeds! Inexpensive healthy bread as it’s mostly the whole quinoa.

People often say this is their favorite vegan gluten-free bread recipe. It’s so easy to make either with or without a bread maker. As it’s not left to proof/rise this is a quick gluten-free bread recipe with minimal work.
This gluten-free bread recipe is suitable for gluten-free, vegan, plant-based, oil-free, whole 30 grain-free and general healthy whole foods diets.

Gluten-free bread is often known as expensive, difficult to make and dry. This gluten-free bread recipe is none of those and really easy to make. It has a great texture that isn’t dry at all. No leaving agents are used and nothing gluey is used to replace the gluten.

I recommend slicing the bread as soon as it’s taken out of the oven. This is to help it cool quicker and to stop the residual heat from cooking the loaf. It’s great toasted and topped with slices of my Herby Cashew Cream Cheese.
You can make this recipe nut-free just replacing the almonds with pumpkin seeds or sunflower seeds.

Let’s get baking, shall we?
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2 cups / 340g Quinoa

1/2 cup / 80g Chia seeds

1/2 cup / 70g Almonds/ pumpkin seeds

2 cup / 480ml Water

4 handfuls of pumpkin seeds/almonds for topping

1 teaspoon of salt


1. Soak the quinoa and almonds/ pumpkin seeds in water. Overnight is best but an hour will do.
Pre-heat oven to 375F / 190C.

2. Drain and rinse the quinoa and almonds/pumpkin seeds.

3. Place everything for the bread apart from the almonds/pumpkin seeds into a blender and blend until smooth.
Chop the almonds into slices, of using mix into the batter then pour into a lined 1lb loaf tin.

4. Bake the bread for 40 minutes and you can enjoy this 5-Ingredient Healthy Gluten-Free Vegan Bread as soon as it’s out of the oven.
Keep the bread an airtight container once cooled and it will last for at least 3 days.

Equipment: Blender, 1lb loaf tin, Greaseproof paper, and Oven

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  • Reply
    Sue Resig
    5 October 2020 at 5h15

    I’m sorry I’m having trouble following the recipe. Are the soaked pumpkin/almonds getting puréed with the quinoa or are they getting sliced and added later? You list them twice so it’s not clear. Does the salt go in the blender because it’s listed after the toppings, does it get sprinkled on top? Thanks. It sounds good and I’m looking forward to trying it.

    • Reply
      5 October 2020 at 11h17

      Hey! I am sorry that I have written the post so difficult to understand. So, to answer all your questions:

      1. Everything is getting blended once soaked overnight (that includes the salt too) APART from the 4 tbsp of almonds AND pumpkin seeds ( which specify are for the topping) , WHICH are added later! Once the batter is blended, chop the almonds and fold it into the batter. Sprinkle the pumpkin seeds on top and bake!

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