Mini Quinoa Bread

January 20, 2017
This adorable little loaf is the perfect allergy friendly addition to any breakfast, lunch or dinner.
Corn Free
Dairy Free
Egg Free
Gluten Free
Soy Free
I can't take any credit for this recipe, I got it from the blog Power Hungry, or at least I was mostly inspired by them. I kept it simple and left out any extra ingredients like seeds and I (actually my mom, can't take credit for this either) already did all the math for you to make it corn free as well as gluten free and dairy free. This little bread is great! the first time we made it we were so excited to finally have bread that we just ate it plain, but it would be great with a little nut butter or jam on it too! I put the link to Power Hungry's original recipe below. Try adding some raisins to it like they did, sounds delicious!


  • 2 cups quinoa flour
  • 7/8 teaspoons baking soda
  • 1 and 1/8 teaspoons cream of tartar
  • 1 cup favorite non-dairy milk
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt


  • Preheat oven to 350ºF
  • In a small bowl mix milk and lemon juice together, set aside for 15 minutes
  • In a large mixing bowl combine quinoa flour, baking soda, cream of tartar and sea salt
  • When milk and lemon juice is done, slowly pour into large mixing bowl and mix together with the other ingredients, batter consistency will be kind of thick and gummy
  • Divide batter into two equal parts and spread evenly into greased two mini bread pans (6×3 inches)
  • Bake in oven for about 25-35 minutes or until golden and a toothpick comes out clean from the center


Power Hungry recipe here.


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