Millet and Quinoa Loaf (Gluten-Free)


Millet and Quinoa Loaf (Gluten-Free)

A wonderful alternative to bread! Millet and Quinoa are two of the most alkalising, gluten free grains which is why I choose to make this loaf. It is both filling and delicious!


  • 3/4 cup millet
  • 1/2 cup quinoa
  • 1 1/4 cups filtered water
  • 3 tbs psyllium powder
  • 1 1/4 cups gluten free rolled oats (divided) OR almond meal
  • 1 tbs baking powder
  • 1/2 tsp baking soda
  • 2 tbs olive oil
  • 2 tbs pure maple or raw honey
  • 1 tsp sea salt (optional)
  • Seeds for topping pumpkin, sesame, chia etc


  1. Combine the quinoa and millet in a bowl of water. Cover and set aside to soak overnight or for at least 10 hours.
  2. Preheat the oven to 165 degrees (330 F.) Line a loaf pan with baking paper.
  3. Combine the water with psyllium powder. Set aside to thicken.
  4. Pour the soaked quinoa and millet into a mesh strainer and rinse well. Drain thoroughly then place in a food processor with 3/4 cup of oats OR almond meal, baking powder, sea salt, oil and maple (or honey).
  5. Add the psyllium mixture and blend until completely combined and the grains are mostly broken down.
  6. Add in the remaining oats/almond meal and blend again.
  7. Transfer the dough into the prepared baking pan and spread out evenly.
  8. Top with oats and seeds of your choice. (I used gluten free oats, pumpkin seeds, chia seeds and black sesame seeds)
  9. Using a sharp knife, score the top of the loaf in several places.
  10. Place in the oven and bake for 40 minutes.
  11. Remove and re-cut the places where you scored. This will allow the air out of the dough to ensure it's cooked through. Bake for an additional 40 minutes.
  12. Remove from the pan and set aside to cool. Slice and enjoy!



Sophie Steevens