Quinoa Flat Bread

YouTube video

Quinoa Flat Bread

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.
4.57 from 16 votes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course Bread
Cuisine American
Servings 4 people
Calories 158 kcal



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


Calories: 158kcalCarbohydrates: 28gProtein: 6gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7mgPotassium: 244mgFiber: 3gSugar: 0.03gVitamin A: 6IUVitamin C: 0.1mgCalcium: 25mgIron: 2mg

45 thoughts on “Quinoa Flat Bread”

  1. 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 :-).

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

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

    1. 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.

      1. 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.

      2. 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!

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

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

  5. 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.

  6. 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!

  7. 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.

  8. 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!

    1. 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.

  9. 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?

    1. 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.

  10. 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.

  11. i found spraying the parchment with a cooking spray helped the bread come off the parchment really easily. also cooking it at 425 made it brown and crisp. i added garlic powder, nigella seeds, salt, pepper, chili flakes, onion powder to it. i can NOT believe how good it is and is only made with water and quinoa! thanks for the recipe 🙂

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