Savory Protein Bread (Vegan, Gluten Free, Oil Free)
Prep time
Cook time
Total time
The quinoa and chickpea flour combination is reminiscent of cornbread, and the nutritional yeast adds a subtle, cheesy flavor that pair beautifully with the parsley and hemp hearts! If you are searching for an allergy friendly, savory bread option that is chock-full of good nutrients, then this recipe is for you!
Recipe type: Bread
Serves: 1 loaf, 10 slices
  • ¼ cup ground flaxseed
  • ¾ cup quinoa flour
  • ½ cup chickpea flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ cup nutritional yeast
  • ½ tsp salt
  • 2 Tbsp dried parsley
  • ½ cup tahini
  • ½ cup unsweetened cashew yogurt
  • 1 cup water
  • 1 Tbsp apple cider vinegar
  • *optional: hemp hearts and nutritional yeast for topping the loaf
  1. Preheat the oven to 375˚F and prepare a bread loaf pan by lining it with parchment paper.
  2. In a medium bowl, whisk together the ground flaxseed, quinoa flour, chickpea flour, baking powder, baking soda, salt, nutritional yeast, and dried parsley.
  3. In a large bowl, whisk together the tahini, cashew yogurt, water, and apple cider vinegar.
  4. using a spatula, mix the dry ingredients into the wet ingredients.
  5. Pour the batter into the loaf pan, smooth the top, and if desired, sprinkle the top with hemp hearts and more nutritional yeast.
  6. Bake for 40-45 minutes or until the top is a golden brown.
  7. Remove from the oven and place the loaf pan on a cooling rack.
  8. Let the bread cool in the pan at least 20 minutes before removing from the pan, and once the bread comes out of the pan, let the loaf continue cooling on the rack.
  9. Slice and serve!
  10. Store in a bread box or airtight container.
The serving size and nutritional information are general estimates based upon the ingredient amounts.
Nutrition Information
Servings: 1/10 of loaf Calories: 200g Fat: 11.9g Saturated fat: 1.6g Unsaturated fat: 10.3g Trans fat: 0g Carbohydrates: 16.6g Sugar: 1.3g Sodium: 210mg Fiber: 5.8g Protein: 11g Cholesterol: 0mg
Recipe by Shalom Homestead at