Gluten Free Quinoa & Buckwheat Skillet Bread


And there it was again, a very happy “I wonder what would happen if… ” accident. Somehow quinoa flour does that in my kitchen, first it was tortillas, then a chocolate crumble crust and now bread.

But in the midst of making this at least once a week for the past three months I’ve neglected to share it with you. Shame on me.


This is ‘Emergency Bread‘ at its best. Less than 20 minutes start to finish and gluten free to boot. Crumbly, light, slice-able. The only thing I haven’t yet tried is making a bigger batch and baking it in a loaf pan…


On the day I took the photos I ate torn off wedges of the bread with a hard goat cheese, Rhubarb & Apple Spread and some apple slices – but it has made an appearance with everything from Crab Scrambled Eggs for breakfast, to Shiitake Bacon for lunch – and even garlic bread for dinner.

I do love a good happy accident.


Ooh, one more thing, a few months back Martyna asked if I would contribute a recipe to a new e-cookbook she was putting together. The book, Guilt Free Desserts, was released on Monday!

It is simply gorgeous and packed full of gluten-free // vegan // soy-free // refined sugar-free – yet absolutely decadent – desserts, you must check it out. If you get the book make sure to keep an eye out for my Quinoa Apple Crumble contribution, I developed the recipe over the holiday season and it made a perfect guilt free dessert for Christmas lunch!




  1. says

    Great idea! I’m a bit of a lazy cook when it comes to bread… feeding the starter for weeks, waiting for bread to rise, etc – sadly I have little patience and travel away too often. This is perfect. Quick and tasty I bet. Thanks for the eBook mention too, it was great having you onboard and that recipe is delicious!

  2. says

    Hi there. Love the idea of this recipe – I’ve been experimenting lately with buckwheat so am happy to have another way to try using it.

    I do have a quick non-food blog question, if you don’t mind answering it. I like the photo mosaics you used in this post. I’m curious how you made them? Did you do it in WordPress or did you create them using a separate program?

    Thanks for any help you can offer.

    • JJ says

      Hi Kristine, I don’t mind at all! I edit my pics and watermark in Lightroom but create the collages and apply any text in Picasa. More complex stuff like the How To’s and Calendars are done in Illustrator :)

    • JJ says

      Hi Zosia, I’m not sure but you could certainly try! Perhaps a combo of almond, chestnut and arrowroot or tapioca would work? Please let me know if you try it out!

    • JJ says

      Hi, the vegan attempt mentioned in the recipe was no egg at all and it ended up far too dense, would love to hear how it goes with egg replacer.

      • Maria Farquharson says

        Beore I have tryed using one Tbsp. of flaxmeal plus three Tbsp. of water as a substitute for one egg. I will try it in this recipe and let you know how it went

  3. chrystelle says

    well done! I’ve just tried it but with chickpeas and buckwheat. Wasn’t crumbly but really….soft. But it was still good with salted butter and cheese. Thanks

  4. says

    This looks awesome! Have you tried any other flours besides quinoa in this recipe? I don’t normally keep it on hand so I’m wondering how it would work with a gf blend, do you have recommendations? I think I might just try it anyways… :)

    • JJ says

      Hi Toni, the recipe notes to lightly spray your pan with oil. I used a non-stick but a well seasoned cast iron would work well too. Of course you can brush with oil instead of spraying it.

  5. Beth says

    Love this recipe! I have made this quite a few times. It’s very delicious and easy! Thank you so much for sharing. Have you tried baking in a muffin tin or making sandwich rounds?

  6. Sylvia says

    Thank you ! I didn’t have any Quinoa flour so I tried it with Coconut flour.
    The batter came out a little thick so I added Almond Milk until I had a pancake like mix.
    It is still very good! I also added Cinnomon and used Coconut oil in the pan! I will have to get Quinoa flour next time and see what it taste like.

    • JJ says

      Hi Sylvia – thanks for letting me know that this works. Coconut flour behaves very differently to quinoa flour so I’m glad it turned out for you! ~ JJ

    • JJ says

      Hi Victoria, per the recipe It can be replaced with soured non-dairy milk so yes, whey should be fine – you can always add the lemon juice just in case. ~ J

  7. Tea says

    Hi! Do you think this would work if I substitute amaranth flour for the buckwheat? It’s my first ever bag of amaranth flour so I have no idea how it behaves, and I noticed you’ve worked with it before. (There’s just something about buckwheat flour that makes baked goods offputting for me, I have no idea if it’s the buckwheat flour I get in my country/store that’s different or what. I searched the internet and nobody seems to mind the taste/smell, which I find weird to be the only one, cause I’m not fussy about food at all.
    Also, since all my pans and skillets are large and prone to sticking, I’d like to make this in the oven. Do you think it would work? And if so can you suggest to me please the temperature and time for baking? Thanks!

    • JJ says

      Hi Tea, it should, they aren’t too far off in how they work. Haha yes some people do have issue with buckwheat (it can taste dirty to them) however different brands do differ and if the flour is old it may taste off. I’ve never made this in the oven so can’t really advise but 350 F (180 C) is a pretty good all-purpose temp. Let me know how it goes! ~ JJ

      • Tea says

        I finaly got around to making it. I’m quite pleased with the result. I’ve been on the hunt for some good bread-like imitations that’s a bit more nutritious than regular bread and I consider this one a success. I ground my own flours in the coffee grinder(the store bought am. flour didn’t have amaranth’s colour(??) and it seemed way too gritty). I put it in an 180C oven like you suggested, and kept it in for 25 mins; the toothpick came out clean much sooner but I left it in some more just in case (was weird checking for bread’s doneness with a toothpick:)),
        I made the “1/2 cup each” version. It actually tasted better the next day when it god cold. Will put a tsp of honey next time. Also, I thought it was weird it didn’t have any fat in it so I added a tbsp or two of ghee. I don’t quite know what that did? Maybe make it more moist?
        I’m guessing that in the place of the buckwheat or amaranth I could put almost anything and it would work fine (except coconut flour), like ground oats or millet or even whole spelt. I’m just wondering if I’m out of quinoa, do you think this cake-like-bread-thing would work with putting something else in quinoa’s place, or is IT the thing holding the recipe together? I’m just asking if your evil-genious-intuition is hinting something. Or I’ll just experiment for myself. I’m also a big “I wonder what would happen if… ”-type of cook; just my accidents aren’t all very happy, so I was looking to avoid a waste of ingredients if you already have a sense of what would happen.


Leave a Reply

Your email address will not be published. Required fields are marked *