Quinoa Flour Sourdough Bread


I am a newbie here and I want to share my experience with quinoa flour. Recently I saw quinoa flour in an organic supermarket and I wanted to give it a try in my regular sourdough bread recipe. I am very amateur in sourdough bread making; I am baking once in a week for about 1kg sourdough bread for the last 6 months. From time to time I am experimenting different flours or flavours. 

Result is delicious, I could wait a bit longer before slicing the loaf but I couldn't resist. I can recommend quinoa flour if you like its taste. You can enjoy the whole loaf with olive oil.

Please share your comments

The Dough

Ingredient Metric Imperial Baker's Percentage
Whole wheat sourdough (%74 Hydration) 225 grams 7.94 oz 37.50%
White wheat flour 400 grams 14.12 oz 66.67%
Whole wheat flour 115 grams 4.06 oz 19.17%
Quinoa flour 85 grams 3 oz 14.17%
Extra virgin olive oil 14 grams 0.49 oz 2.33%
Salt 11 grams 0.39 oz 1.83%
Organic Lavender Honey 9 grams 0.32 oz 1.50%
Water 350 grams 12.36 oz 58.33%
Sunflower seeds 60 grams 2.12 oz 10.00%
Sessame seeds 40 grams 1.41 oz 6.67%
Oatmeal 40 grams 1.41 oz 6.67%
Total Flour Weight:
600 grams

Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the starter is not counted. This recipe was originally in grams and has been automatically converted to other measures.

  1. I keep my sourdough refrigerated so before starting, I let it warm to room temperature.
  2. Mix all the ingredients for about 10 minutes
  3. Cover the dough and keep it for 9-10 hours in room temperature
  4. Take it to a well floured area and shape it for your pan (or how you like)
  5. Rest it to rise for 3-4 hours
  6. Pre-heat your oven to 220C
  7. Place one cup of water in the oven to have some moisture
  8. Set your oven to 200C
  9. Place your loaf in the oven and bake it for 45 minutes



669 users have voted.


Kimberly 2016 April 15

Hi there..

Thank u for sharing this recipe:) I have a question though..did u use a sourdough starter or yeast? I dont see either one of those things in the recipe..

Thank u!!

farinam's picture
farinam 2016 April 25

Hello Kimberly,

The first item in the recipe is the sourdough starter.

Good luck with your projects.


leona 2016 September 21

so i changed the recipe around a little bit but used your quantities as a guidline.

mix of half rye, half white starter

300g white flour

200g wholemeal flour

150g quinoa flour

20g honey (not intentionally!)

12g salt

i mixed the flours, starter and honey and autolysed for 20 minutes. added the salt then did 4 stretch and folds before leaving it out overnight at room temperature. (10pm-9am). i shaped it, put it in a basket then into the fridge for 9 hours. got it out for 2 hours while the oven heated then baked. i had the oven too hot and the oven spring wasnt great but it is amazinly sour. too sour for some im sure but i loved it. surprised there is no flavour from the quinoa flour though? 

SourdoughSA_ 2019 October 25

Hi.....normally when i autolyse, i only use the flours and hydration, so that the hydration can start to break down the flours and gluten can start to develop, if i add the culture to the autolyse process, fermentation starts to take place, and because sourdough cultures technically break gluten up.... i know it sound funny, but it does, autolysing with a culture in it will actually cause fermentation to take place, and it will work agains gluten forming, what the autolyse process actually is doing.

So i normally autolyse only the flours and hydration for an hour or two, then ill work in my culture, and the rest of the ingredients, lastly ill do my salt.

Sylvia 2017 January 6
I need to ask pls: do you take the starter straight from the fridge without feeding it at all ????
farinam's picture
farinam 2017 January 18

Hello Sylvia,

It is not absolutely necessary to prepare a levain (fed and activated starter) as the loaf ingredients will achieve the same result in due course.  The big advantage of going through the exercise of preparing the levain is that you are absolutely sure that the yeasts and bacteria are working and actively growing. 

This is basically the same as the instruction for yeasted bread where you mix the yeast with some flour and water and leave for ten minutes to be sure that it is active so that you do not waste your flour and other ingredients by adding a yeast that is no longer alive for some reason such as age or excessive heat or somesuch.

Good luck with your projects.


J. 2018 June 5

Why do you use yeast? Wild-captured sourdough culture is the real deal; it produces more healing nutrients. Baker's yeast mainly makes air bubbles. 

dk 2017 January 20
Hey, great comment and advice, i was wondering about this and whether it was necessary, thanks for the good example
Anonymous 2019 September 29

So is this really quinoa dough? How much % is the quinoa in this recipe? 

Anonymous 2021 February 19

Quinoa flour approx. 14% of the recipe.  According to the ingredient list, the recipe also includes whole wheat, white wheat, starter, salt and honey

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