Quinoa Flat Bread

by Jill Dalton

This quick and easy flat bread recipe is gluten free and made with three simple ingredients. Make up a batch and serve with soups, sandwiches, or just smother with peanut butter and jelly for tasty afternoon treat.

Quinoa Flat Bread

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.2/5
( 91 voted )

Ingredients

1 cup quinoa
1 1/2 cups water
1 tsp onion powder

Instructions

  1. Preheat oven to 400°F
  2. Blend quinoa, water, and onion powder in blender until smooth
  3. Pour mixture onto cookie sheet lined with parchment paper spreading evenly
  4. Bake for 20-25 minutes
  5. Let cool for 5 minutes
  6. Flip bread and peel off parchment paper slowly
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37 comments

cheryl naujock November 4, 2018 - 2:30 pm

can you please provide the link to the onion powder. i didn’t find it

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Jill Dalton November 4, 2018 - 4:17 pm Reply
Heidi Z November 4, 2018 - 4:52 pm

As soon as I opened my email and saw this, I preheated my oven and blended up a batch. What a simple and delicious gluten-free treat…the chewy parts are complemented by crispy edges…such a sensory delight! I doubled the onion powder and added 1 tsp. of Italian seasoning. We tore off chunks and spread some hummus and sliced green onions on top. Hubby gave it a huge thumbs up. Thanks Jill! I’m a new fan, not sure how it took me so long to find you as we’ve been WFPB for 8+ years. Better late than never! Can’t wait to make some of your desserts, like the black bean brownies :-).

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Jill Dalton November 4, 2018 - 8:34 pm

That is fantastic! Let me know what you think. Our family favorites are the peanutbutter cup blizzard and the chocolate cheesecake =)

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amydmomof4 November 4, 2018 - 5:15 pm

This looks perfect. So easy, just two ingredients. Can you make it in a nonstick pan even faster? Can’t wait to try this !!

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Jill Dalton November 4, 2018 - 8:31 pm

I haven’t tried it but I’m pretty sure that would work =)

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Jyll E November 4, 2018 - 7:02 pm

Silly question— do I use cooked or uncooked wuinoa?

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Jill Dalton November 4, 2018 - 8:30 pm

uncooked =)

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anand November 5, 2018 - 7:02 pm

Is the quinoa cooked or raw

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Heidi Z November 5, 2018 - 7:52 pm

Jill showed raw (uncooked) in the video. I used raw; just measured and poured into my Vitamix blender, added rest of ingredients and blended well for a minute or so. I had to scrape down some of the unblended bits of quinoa and thought next time I might blend/grind the dry quinoa by itself before adding the other ingredients.

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Jill Dalton November 6, 2018 - 4:30 pm

It is not cooked =)

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Karen l Button January 7, 2019 - 11:47 am

I did ch 5his and it was totally watery. What am I d oying wrong

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Karen l Button January 7, 2019 - 11:48 am

Sorry typos. 1 I did this and it was totally watery. What am I doing wrong

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Jill Dalton January 8, 2019 - 9:05 am

Not sure, mine has never been watery. Maybe after you mix it, let it sit for a few minutes before pouring it in the pan.

Beth Benson March 23, 2019 - 2:44 pm

I made the mistake of washing the quinoa first & then added the full amount of water as well. Also, came out totally watery. Added additional dry quinoa (took about a full cup more)
, blended it again, & the battered thickened up well enough. Thanks Jill for the recipe!

Michele November 6, 2018 - 7:11 am

Made these for the family using garlic powder and rosemary. My daughter refuses to eat quinoa, but she loved this recipe. Thank you!

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Jill Dalton November 6, 2018 - 4:31 pm

That’s fantastic!

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srotan November 18, 2018 - 10:29 am

Sorry, but do you cook the quinoa first?

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Jill Dalton November 18, 2018 - 2:31 pm

nope =)

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Janine Tacey November 25, 2018 - 3:48 pm

20 or 25 minutes? 5 minutes is a big difference in time. What will I be looking for, please?

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Jill Dalton November 25, 2018 - 9:49 pm

Golden brown edges and firm center =)

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Kristi January 8, 2019 - 8:38 am

These are fabulous! I love how easy they are to put together. Thank you for the great recipe!

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Nina April 23, 2019 - 6:06 pm

Love this recipe but aren’t you supposed to rinse Quinoa well before cooking… But if I do it ends up watery. Pls help!!

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Jill Dalton April 24, 2019 - 3:51 pm

I don’t rinse the quinoa for that very reason in this recipe.

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Nicole H Harris September 24, 2019 - 3:25 pm

A lot of quinoa comes pre rinsed. Should state it on the package unless you do bulk.

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Lu May 23, 2019 - 1:20 am

Could you use these as a base for pizza? Love think pizza crust.

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Jill Dalton May 23, 2019 - 8:48 am

Yes =)

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Dena S June 3, 2019 - 9:08 pm

Jill, I LOVE your youtube channel and your recipes! I am new to plant-based eating and your videos are making it a lot easier for me to make the transition. I really appreciate you, the time you invest to help all of us, and your inspiration.

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Melissa June 19, 2019 - 11:16 am

This is my go-to WFPB bread now, I’ve made it many times, it’s delicious and so simple. I usually add a T of onion and a T of garlic to make it more flavorful, also a t of Braggs. Thank you for yet another great recipe, Jill!

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Dena S September 24, 2019 - 8:56 pm

Thank you, Jill! I can’t wait to try this! I really enjoy your recipes and videos.

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l greg September 30, 2019 - 3:32 pm

LOVE this!! Since it can bend and not break it makes great buns for sandwiches and your carrot dogs! If I wanted to experiment and use another grain, can you suggest any that might work.

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Ann October 20, 2019 - 9:05 pm

How much does the ground quinoa make by volume? I have quinoa flour already and it would allow me to skip this step.

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Ashleigh November 19, 2020 - 1:56 pm

How do you store this if you’re not going to eat it right away? I’m the fridge or just wrapped up and put away? I made mine today and hoping to eat it throughout the week. Thank you!

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Jill Dalton November 22, 2020 - 9:49 am

I store mine in an airtight container in the fridge for over a week and then just pop one in the toaster to heat it up slightly.

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Greg February 3, 2021 - 8:45 pm

We had difficulty peeling off the parchment paper after 5 minutes. It was stuck tight. Except for the edges, we pulled away a layer of the bread with the paper. Any idea what we did wrong?

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Jill Dalton February 4, 2021 - 10:18 am

Some brands of parchment paper are like that for some reason. You might bake it a bit longer so that it is more firm before trying to peel it off.

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Judith April 7, 2021 - 11:21 am

Thanks for the recipe, I will definitely try them. I have to mention though, that the surface of quinoa grains is full of saponins, which is toxic. It is always a good idea to wash them. A simple google search will provide the info about this. One can put a bit less water to make the batter.

Reply

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