Quinoa Bread with Golden Raisins & Rosemary, Gluten Free

butterfly Serves: 8

Written By Eydie Desser


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One food that is “vegan” is yummy delicious bread!  White flour, sugar, oil, salt and yeast are not exactly healthy, though.  Here’s a great way to have your bread and eat it too!.  Try this healthier gluten free version, with high protein quinoa, omega-3 rich flax seed, raisins and rosemary.  It’s savory, sweet and delicious. 

Equipment needed: parchment lined 8” x 4” loaf pan


  • 1-¾ cup unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 2-½ cups quinoa flour
  • 1 cup almond flour
  • ¼ cup flax meal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup golden raisins
  • ¾ teaspoon fresh minced rosemary leaves


Preheat the oven to 350 °F

  1. Whisk together the almond milk, apple cider vinegar and maple syrup in a small bowl.
  2. In a large mixing bowl, combine quinoa flour, almond flour, flax meal, baking soda, baking powder, raisins and rosemary.
  3. Pour the wet ingredients into the dry ingredients and mix until it forms a sticky dough.  Transfer the dough to an 8” x 4”  loaf pan lined with parchment paper and bake for 30 minutes.
  4. Remove the bread from the loaf pan, peel off the parchment paper and place the loaf directly on the oven rack and bake for an additional 30 minutes or until a toothpick inserted comes out clean. 
butterfly Cook's Notes:

The Quinoa Bread is wonderful served for breakfast, or with an entree, or even super delicious using slices as the base for a very special tasting avocado toast.

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