Herbed Quinoa Flatbread

(Looking for ways to eat healthy without spending a ton of cash? Check out my latest e-book about healthy eating on a budget.)

Homemade bread is the ultimate five-ingredient recipe. All you need is flour, yeast, water and salt, along with a bit of sugar or honey to activate the yeast.

Gluten-free breads are not as simple to formulate. There are lots of great recipes (a few of my faves can be found here), but they use far more ingredients to achieve the same delicious effects.

My attempt to create a five-ingredient gluten-free loaf of bread failed miserably. Happily, the experience triggered culinary inspiration and after a few tweaks to the recipe, a very tasty flatbread was born.

This high-protein recipe takes 10 minutes to prepare and 20 minutes to bake. That means in only half an hour you’ll have a nutty, savory bread you can spread thickly with dips or nut butters or mashed avocado. As with my chickpea flatbread, this would make an amazing pizza crust or sandwich bread, too.

I absolutely adore dill for its fragrant flavour, and it works well in here along with the rosemary. Dill also has antibacterial properties, fights carcinogens and free radicals, and is a good source of bone-building calcium. Of course, you can always substitute your favourite herbs and spices to make this your own.

What are your favourite herbs to use?

5.0 from 3 reviews
Herbed Quinoa Flatbread
Prep time
Cook time
Total time
gluten-free, dairy-free, vegan, nut-free, soy-free, five ingredients or less
Serves: 8
  • ¾ cup dry quinoa
  • 2 tbsp olive oil
  • 1 tsp chopped fresh rosemary
  • 1 tbsp chopped fresh dill
  • 1 cup water
  • ½ tsp salt
  1. Preheat the oven to 350 degrees F.
  2. Using a coffee grinder or spice grinder, grind the quinoa into a fine flour. You should end up with about a cup or so.
  3. Place the quinoa flour into a large bowl and add the water, olive oil, herbs and salt. Whisk well. You can add an extra tablespoon or so of water if the mixture seems to dry.
  4. Pour the batter into a prepared 9-inch baking pan or dish. Bake for about 20 minutes, until the top of the bread is golden.
  5. Cool on a wire rack, then cut into wedges and serve.


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69 Responses to Herbed Quinoa Flatbread

  1. Bee September 7, 2012 at 1:44 pm #

    I tried this recipe today. I think it has potential but it was so salty that it was not edible. I will try again with less salt. I love all of your recipes and have tried many. I love that they are simple, healthy, and tasty.

  2. Sondi September 7, 2012 at 4:34 pm #

    Really? I’m surprised to hear that. I’m sorry that it was too salty for you! What kind of salt did you use? I used Himalayan sea salt, so I’m not sure if that made a difference. Try maybe 1/8 or 1/4 tsp next time.

  3. Ali September 7, 2012 at 11:37 pm #

    I am going to try this for a dinner partytomorrow. I have quiona flour from the store….. do you think that will work too? Thanks Sondi :-)

    • Sondi Bruner September 8, 2012 at 9:18 am #

      Yes, quinoa flour should work. Use 1 cup of it. Let me know if that works out okay!

  4. whiskydrinkinchimneysweep September 8, 2012 at 8:48 am #

    This sounds wonderful. I’m going to give it a go.

  5. Richa September 8, 2012 at 11:22 am #

    This sounds like an amazing bread! I will give it a go too!

  6. Eat Healthy Be Happy September 8, 2012 at 4:05 pm #

    Mmmm, flatbread. :) I’m not a fan of dill so I’d probably use some fresh rosemary.

    • Sondi Bruner September 8, 2012 at 7:36 pm #

      You can basically fill this with whatever flavours you want. Rosemary, garlic and sundried tomato would be amazing.

  7. in2insight September 8, 2012 at 4:50 pm #

    I’m going to make this as a pizza crust. I’m thinking that baking it first, than add topping, and pop onto the grill to finish off. Will report back.

    • Sondi Bruner September 8, 2012 at 7:36 pm #

      Oooh, that sounds awesome! Love grilled pizza.

    • valleygirl September 16, 2012 at 7:12 pm #

      Any insights on the pizza crust? Seems like you’d really have to overbake it to get the right consistency?

      • Sondi Bruner September 16, 2012 at 11:09 pm #

        I actually think it will be ok in terms of consistency – if you bake it for 20 minutes, then top it with a bunch of toppings and leave it in the oven for another 10 or so minutes while the toppings cook, it will be lovely. The consistency won’t be exactly the same as a ‘regular’ pizza crust, but I think it will taste pretty darn yummy.

  8. ellebakes September 8, 2012 at 11:35 pm #

    This looks so good! Thanks for sharing:)! I would love to hear how the pizza crust turns out as I haven’t had pizza in soo long!

  9. Rachelle September 9, 2012 at 1:55 pm #

    Hey Sondi, How did you prepare the pan? Mine stuck really bad even though I oiled it. Do you have any tips?
    I skipped the herbs you suggested and used 1/4 cup sun dried tomatoes and 1 Tbsp Italian seasoning. It tastes amazing!

    • Sondi Bruner September 9, 2012 at 2:08 pm #

      Hi Rachelle! I lined my pan with parchment paper and then greased it with coconut oil.

  10. hil September 12, 2012 at 3:16 am #

    Is the oil an essential piece of the recipe? If so, do you think coconut oil would work instead of olive oil? Also, I do not have a grinder- any suggestions? I really want to make this recipe!

    • Sondi Bruner September 12, 2012 at 8:24 am #

      You could use coconut oil instead, absolutely. As for a sub for the grinder, you could try a food processor – it may not get the quinoa as finely ground, though. You could also use quinoa flour if you can find it.

      • hil September 14, 2012 at 12:11 am #

        Thank you for the quick reply! I am excited to make this! I will look for quinoa flour but will probably end up buying a grinder :) Thanks again!

        • Sondi Bruner September 14, 2012 at 8:08 am #

          I bought an inexpensive grinder for $11 and it works great for spices, flours, nuts, etc. It’s a good buy!

  11. Sue Marie September 13, 2012 at 7:31 am #

    The bread is in the oven as I write this. This looks amazing. Can’t wait for it to come out of the oven. Another great use for Quinoa. I was checking out your e-book and realized it was a Kindle e-book. Do you have any other form of download. I don’t have a Kindle, but would love to buy your e-book. I’ve run into this problem before, but I would hate to miss out on your recipes (and your good advice). Thanks!

  12. Sue Marie September 13, 2012 at 7:46 am #

    Wow! Its delicious. Love the rosemary and dill, perfect combo. I put a little earth balance on mine while it was still warm…..so good. I will make this a lot. I did cut the salt down to 1/4 only because I’m trying to cut my overall salt intake, but I don’t see where 1/2 teaspoon would be a problem as mentioned above. An easy thing to adjust to your own taste. Best part about this recipe is the simplicity. When you’re busy it’s so fast and easy. Thanks Sondi for sharing this recipe.

    • Sondi Bruner September 13, 2012 at 8:29 am #

      I’m so glad that you enjoyed it!

  13. Sue Marie September 13, 2012 at 8:09 am #

    Yay, I was able to buy your e-book. It was downloaded on my mac without having a Kindle. Can’t wait to try out some of your recipes! =)

    • Sondi Bruner September 13, 2012 at 8:27 am #

      Oh, interesting! That’s great that you were able to get it that way, good to know. I’m working on a PDF version that I’ll have available, too. Thanks for buying it and supporting me. :)

  14. reciperenovator September 15, 2012 at 2:02 pm #

    Super excited to try this Sondi! Yum!

    • Sondi Bruner September 16, 2012 at 11:09 pm #

      I hope you like it Stephanie!

  15. valleygirl September 16, 2012 at 4:46 pm #

    Wow, so yummy! So excited. My son who is gluten and dairy (and nut) free LOVED it and it is strangely addicting for me as well. I’m stuffed bc I can’t stop eating it! THANK YOU!!!!!!

    • Sondi Bruner September 16, 2012 at 11:09 pm #

      Yep, this one is definitely high in protein so it’s filling.

  16. Jennifer September 20, 2012 at 8:18 pm #

    Hi! Thanks for this easy, healthy recipe. I have a question: what consistency should the batter be like? Cake batter? Cookie dough? Thank you for your help.

    • Sondi Bruner September 20, 2012 at 10:16 pm #

      It’s a wet batter – like a thick cake batter. Hope that helps!

  17. jennifer February 6, 2013 at 6:11 am #

    hi sondi,

    Am most inspired by the ease and simplicity of your recipe and also the versatility

    Am taking up your suggestion of adding sun dried tomatoes – question: would you rehydrate in oil or water before adding to the dough or add dry as they come from the box?

    • Sondi Bruner February 6, 2013 at 8:26 am #

      It depends on your personal preference, you could do either. I would probably re-hydrate them, so they are a little softer, easier to chew and easier to digest.

  18. Mary Cat February 28, 2013 at 10:00 am #

    I used premade quinoa flour and I think that might have been what messed mine up! It still tasted good, but the batter was very thin and it was more of a bread pudding type consistency.

    • Sondi Bruner February 28, 2013 at 12:04 pm #

      I think premade flour is finer than when you grind it yourself, so it doesn’t soak up as much water. Try using less water, or letting the mixture soak for an hour or two before using it. I’m glad it still tasted good – that’s the important bit, right?

  19. Stacy March 28, 2013 at 6:10 am #

    I’m looking for a good topping to make pot-pie. Do you think this batter would work to pour over veggies and in a cashew cream sauce? I have made similar pot-pies using cornbread batter and it worked great.

    • Sondi Bruner March 28, 2013 at 9:49 am #

      Hmm, that’s an interesting idea. The batter here is more on the thin side, so I wonder if it would just seep into the pie instead of remaining on top. You could try mixing in a little less water and see what happens. Let me know if it turns out!

  20. No April 3, 2013 at 3:18 pm #

    This was amazing! Thank you so much for posting this recipe. I used quinoa flour and decreased the water as you suggested. After baking, I removed it from the pan, flipped it over onto a pizza stone, topped it with shrimp, garlic, and cheese, then put it back in the oven for 10 minutes. Fantastic!

    • Nancy (not 'no' as previously entered)! April 3, 2013 at 3:20 pm #

      Oh darn this iPad! I tried to enter my name and it sent it as ‘no’! This is a definite yes!

  21. Matt April 14, 2013 at 11:30 am #

    Great recipe. I tried my first batch in a cast iron skillet. Heat your skillet first before adding the batter. Used dried basil as the sole herb. Made a wonderful compliment to my spring green salad.

    • Sondi Bruner April 14, 2013 at 12:04 pm #

      Glad you liked this – it’s one of my faves.

  22. jacinthe May 10, 2013 at 7:39 pm #

    Hi Sondi!

    Tami has brought this to school and I’m finally giving it a try myself. Can’t wait! Have some turkey bacon in the fridge so am planning to make a egg sandwich. Haven’t had one in ages. Thanks for the awesome recipe.


    P.S. Love the new site!!

    • Sondi May 10, 2013 at 8:38 pm #

      I hope you like it! I know Tami has been raving about this. I’m biased, of course, but I think it’s great.

  23. Sumita June 22, 2013 at 11:25 pm #

    Been trying to add quinoa in my cooking.bread is in oven as I write… I plan to use it as pizza base and was wondering… Can I make them a day in advance and assemble the pizza next day? I have a small oven so it will cut down on my serving time…

    • Sondi June 23, 2013 at 9:02 am #

      Yes, this can be made in advance. And it makes a fab pizza crust! Enjoy.

  24. Lisa January 18, 2014 at 4:46 pm #


    I omitted the herbs added onion and cyan pepper.

    Yummy thank you

  25. Nancy Lee Campbell March 7, 2015 at 11:19 am #

    Hello Sondi, I’m so pleased to find the Herbed Quinoa Flatbread recipe, yippee!! I’ve been looking for a breakfast flatbread that is not sweet but more savory and especially that it is made with quinoa. I grow a few herbs so I can experiment with them in the recipe. I especially like the fact that I can just pour the batter into a pan instead of rolling it out on a board first. Many, many thanks to you dear lady.
    All the best from Cornwall, ON

    • Sondi March 7, 2015 at 1:31 pm #

      Nancy, I’m glad you like this recipe! It’s one of my faves, and it definitely works with a wide range of herbs and spices. Have fun experimenting!

  26. Lana April 27, 2015 at 3:45 pm #

    Recipe looks great. Have you or anyone else added sauteed or curried vegetables to the dough and then cook it, rather than adding the veggies as a topping?

    I would like to try it.


    • Sondi April 27, 2015 at 5:50 pm #

      Hi Lana – yes, I’ve added grated veggies to my flatbreads and they turn out great, too. Depending on the moisture content of the veggies, the flatbread may need some more time, so keep checking while it’s in the oven.

  27. Lana June 28, 2015 at 10:33 pm #

    This just came out of the oven. I tried a wedge and it is quite delicious.

    I added crushed red chilli flakes. I didn’t have fresh dill, so subbed with dry parsley I needed only 3/4 cup water. I lined the pan with oiled parchment paper. The top and bottom somehow didn’t brown.

    Next time I plan to add some cumin and coriander powder and fresh indian chillies to give it an indian flavour. The possibilities seem endless.

    Thanks again.

    I just polished off 1/2 of the flatbread by myself!!!!. yummy…

    • Sondi June 29, 2015 at 7:39 am #

      So glad you liked this, Lana! This is truly a versatile recipe and turns out delicious with a variety of herbs and spices.

  28. Amber July 16, 2015 at 4:59 am #

    I just want to say thank you so much for this recipe!

    I have just found out I have a whole bunch of food allergies, gluten, egg, dairy, soy to name a few! I have been craving bread so much and this recipe was absolutely delicious and so easy to make and will definitely become a new favourite!!

    • Sondi July 16, 2015 at 7:50 am #

      You’re welcome! I love, love, love this bread.

  29. Marie September 15, 2015 at 6:17 pm #

    I just discovered your blog and I am already trying to decide what to try first, but this looks delicious. Have you tried making it with red quinoa?

    • Sondi September 15, 2015 at 7:04 pm #

      Hi Marie! Welcome to my blog. This recipe is one of my faves. I’ve tried it with white quinoa and tri-coloured quinoa. It will work with red quinoa too, I’m sure.

  30. Deborah November 27, 2015 at 12:30 pm #

    This sounds so yummy! I’m just wondering about soaking the quinoa first. I thought it was necessary to soak quinoa for at least 5 minutes before cooking to remove some toxic substance (can’t remember the name). Any feedback appreciated! I might just try soaking it the draining the blending it wet with the other ingredients. Probably won’t have the same texture though.

    • Sondi November 27, 2015 at 12:45 pm #

      That’s a great question, Deborah! Soaking and rinsing quinoa does remove some of those bitter saponins. You could soak the quinoa for an hour or two, rinse well, and then blend it with the water, oil and salt. I’ve never tried this myself, but I imagine the consistency and flavour would be fairly similar. If you do this, please let me know how it turns out!

  31. Toni April 5, 2016 at 1:42 pm #

    Delicious! I did find that 1 cup of water was too much, so I added 2 tsp of coconut flour to thicken it up a bit. I also didn’t have the herbs you suggested so I used cumin, cayenne, chopped onion grass and chopped dandelion leaves. I also used grape seed oil instead of olive oil


    • Sondi April 5, 2016 at 2:04 pm #

      Those are some fabulous additions!

  32. Joanne Ochej April 13, 2016 at 6:05 am #

    I’ve been looking for new ideas for GF types of flatbreads – thank you! Cannot wait to try this!


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