Buckwheat Quinoa Quick Bread

Make this fresh loaf of bread to enjoy with soup, salad, or by itself! Gluten-free, vegan, and easy to make!
Course Bread
Cuisine Gluten-Free
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 14 slices
Calories 94kcal
Author Lauren Goslin


  • 2 c . buckwheat flour , ground from raw groats (see Notes)
  • 1 1/2 t . baking soda
  • 1/2 t . baking powder
  • 1/2 t . sea salt
  • 1/2 c . cooked quinoa
  • 1 1/2 c . buttermilk (see Instructions for how to make your own)
  • 1/2 c . applesauce


  • Preheat oven to 350 degrees.
  • To make your 'buttermilk', mix 1 1/2 tablespoons of apple cider vinegar with 1 1/2 cups of any milk you tolerate.
  • Stir and let sit for 3-5 minutes.
  • Mix dry ingredients in a large bowl (flour, baking soda, baking powder, salt).
  • Mix wet ingredients in a medium bowl ('buttermilk' and applesauce).
  • Mix everything together, including the quinoa, until well combined.
  • Pour the batter (it will be wet) into a well-oiled loaf pan.
  • Bake 30-40 minutes until golden and springy to the touch.
  • Remove from the oven and cover the pan with a tea towel for 10 minutes while the loaf cools.
  • Remove from pan, slice, and enjoy!


Nutrition facts based on using pre-made buttermilk. WW SmartPoints: 3


Calories: 94kcal | Carbohydrates: 18.3g | Protein: 3.9g | Fat: 1.1g | Sugar: 2.6g