This gluten-free quinoa focaccia bread is made entirely without flour, yet still delivers a wonderfully fluffy, moist crumb and a slightly crisp surface. An easy, natural gluten-free bread made from just a handful of ingredients!

When I think back to gluten-free baking from a few years ago, words like 'dry, crumbly and inedible' come to mind. These days you can find recipes for gluten-free breads and the like online that easily keep up with their wheat counterparts.
The single most important ingredient for gluten-free bread baking: psyllium husks! And in this gluten-free quinoa focaccia recipe they play a central role too. Without psyllium husks the focaccia wouldn't turn out nearly as fluffy and moist. Besides psyllium husks - which are also rich in valuable fiber - all you need for this gluten-free focaccia bread is quinoa, yeast, salt, water and toppings of your choice, so no gluten-free flour blend is required. It doesn't get more natural than this!
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Why You'll Love This Recipe
- Gluten-free & flourless: Quinoa, a gluten-free pseudorain, form the base for this gluten-free focaccia bread.
- Natural & wholesome: Made from just a few natural ingredients.
- Ultra light & moist: A moist, airy focaccia that keeps its lightness even after a few days.
- Easy to make: This quinoa focaccia recipe is super simple - just make sure you plan for the proofing time.

Ingredient Notes
- Quinoa - The base of the focaccia bread and essentially the flour substitute. Be sure to use white quinoa.
- Psyllium husks - The replacement for the missing gluten. They bind the dough and give it that typical fluffy, moist focaccia bread texture. There is no substitute for this ingredient!
- Active dry yeast - Make sure the yeast hasn't expired yet.
- Salt - Belongs in every bread.
- Olive oil - For a bit more flavor and moisture. Completely optional - you can easily make the focaccia oil-free.
- Date or cherry tomatoes & rosemary - For the classic focaccia flavor. It also tastes great with halved olives and minced garlic.
See recipe card for quantities.
Step-By-Step Instructions

- Step 1: Rinse the quinoa thoroughly, cover with hot water and soak for at least 2 hours.

- Step 2: Stir the psyllium husks with water and put aside. It will bind the water and form a gel.

- Step 3: Drain the quinoa, rinse and drain well.

- Step 4: Blend the quinoa with water, salt and (optionally) olive oil in a blender until smooth. Add the psyllium gel and the yeast and blend briefly again.

- Step 5: Transfer the batter into a prepared, lined or oiled pan and smooth it out.

- Step 6: Cover and let it rise in the fridge for 8-10 hours (or overnight).

- Step 7: After the proofing time, scatter a few tomato halves and fresh rosemary sprigs on the surface and slightly press into the dough.

- Step 8: Bake in a preheated oven at 200 °C / 390 °F for about 35 minutes. For a slightly crispy surface, briefly use the broil setting at the end.
Before removing the focaccia bread from the pan, make sure to let it cool for about 15 minutes.
Top Tip!
Dough consistency: The dough is more of a thick batter than a classic bread dough - that's normal. You won't be able to shape it with your hands.
Patience pays off: The long proofing time results in better texture and flavor.

Variations
- Fresh or dried herbs - Instead of fresh rosemary you can also use dried herbs or even a mix (e.g. oregano, thyme, basil).
- Spices - Coarse salt, chili flakes or coarsely ground black pepper add flavor accents.
- Garlic - Press a few garlic cloves through a garlic press and brush them onto the dough surface. If it doesn't need to be oil-free, drizzle some garlic oil on the focaccia dough before baking.
- Vegetables - Besides tomatoes, (pickled) red peppers, zucchini, olives, capers, or onion slices are a great option too.
- Pesto - Either store-bought from a jar or homemade.
Serving suggestions
This gluten-free focaccia bread goes perfectly with:
- Soups: tomato soup, creamy vegetable soup, carrot-ginger soup
- Salads: beetroot-carrot salad
- Antipasti or roasted vegetables
- Dips: carrot hummus, savory tomato jam
- Stews: white beans in sweet potato sauce, chili sin carne
- Roasted cauliflower on tahini sauce
- Or simply with a little olive oil or pesto

FAQ
Naturally, the bread tastes different than if you baked it the classic way with flour. The flavor, however, is pleasantly mild and slightly nutty.
No, the psyllium husks are essential for the airy and moist texture of gluten-free bread like this one.
That's certainly possible too; I haven't tested it myself yet. The proofing time should then reduce to about 2-3 hours. Still, I recommend the slow fermentation in the fridge for a better flavor.
It easily keeps for 5-6 days stored airtight in the fridge. To reheat, simply pop it in the microwave briefly or the air fryer (150 °C / 300 °F for 5-8 minutes).
More gluten-free Recipes
Looking for other vegan recipes that are gluten-free? Try these:

I hope you'll give my vegan quinoa focaccia recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Easy Gluten-Free Quinoa Focaccia (Flourless)
- Prep Time: 2 hours
- Proofing Time: 8+ hours
- Cook Time: 35 minutes
- Total Time: 10+ hours
- Yield: approx. 12 pieces
Description
This gluten-free quinoa focaccia bread is made entirely without flour, yet still delivers a wonderfully fluffy, moist crumb and a slightly crisp surface. An easy, natural gluten-free bread made from just a handful of ingredients!
Ingredients
- 1 cup + 2 tbps (200 g) white quinoa, uncooked
- 1 tbsp (8 g) psyllium husks
- ⅓ cup+ ¼ cup (80 ml + 60 ml) filtered water
- 1 tbsp olive oil (optional)
- 1½ tsp (4 g) active dry yeast
- ½ tsp (4 g) salt
Toppings
- ~⅔ cup (100 g) date or cherry tomatoes
- Fresh rosemary sprigs
- Coarse salt
Instructions
Preparation
- Rinse the quinoa, pour hot water over it and let it soak for at least 2 hours.
- Mix the psyllium husks with ⅓ cup (80 ml) water and set aside.
Blend the dough
- Drain the soaking water, then rinse and drain the quinoa again. Blend it with ¼ cup (60 ml) water, the salt and 1 tablespoon oil (optional) until smooth and silky.
- Add the psyllium gel and yeast and blend again.
Let the dough proof
- Transfer the dough into a baking dish (approx. 10x7 inches / 26x18 cm) lined with parchment paper or greased, and smooth it out.
- Let it rise overnight, about 8-10 hours, in the fridge.
Bake the focaccia
- The dough should have visibly risen. Preheat the oven to 390 °F / 200 °C top/bottom heat.
- Top with the halved date tomatoes and rosemary sprigs and press them in lightly.**
- Bake for 35 minutes. Then switch to the grill function and bake for another 2-3 minutes (keep an eye on it so it doesn't burn!) for a slightly crisp surface.
Notes
**If you like, you can also drizzle the dough with a little olive oil before baking.
This post is also available in German (Deutsch).









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