Gluten Free Bread: Almond Meal & Chia Loaf

 This bread is so simple to make. You probably have most of the ingredients in your pantry right now! This recipe has been slightly simplified from Tania Hubbard’s Gluten Free, Grain Free- Food we Love cook book. It is moist, substantial and crunchy on top. Chia seeds are a wonderful superfood that bring a variety of health benefits to this bread, read more here.


It doesn’t require yeast, kneading or proving. Don’t expect this to rise like store bought bread though, as it isn’t made the same way.

This bread is high in protein and has a low GI, meaning you’ll feel fuller for longer. It also only requires 3 eggs! This batch is a small loaf, however the recipe can be doubled to make a bigger loaf (just double everything- including cooking time).

1 cup almond meal
2 tablespoons chia seeds (soaked)
3/4 cups arrowroot or tapioca
1 teaspoon bi-carb (baking soda)
2 tablespoons apple cider vinegar
3 eggs
pinch saltMethod
Step 1. Preheat oven to 175C
Step 2. Soak chia seeds in about 30mL of water whilst preparing the dry mix in a bowl. Stir to make sure the seeds are in the water.
Soaked chia
Soaked chia

Step 3. Sift flour and bi-carb soda into bowl
Step 4. Add almond meal and salt and mix well with a whisk

Dry Ingredients
Dry Ingredients

Step 5. Add eggs, soaked chia seeds and apple cider vinegar

Add eggs and vinegar
Add eggs and vinegar

Step 6. Combine everything well until there are no lumps (about 1 minute of whisking)

Whisk to combine
Whisk to combine
NOTE: don’t be tempted to add any liquid – this mix is meant to be thick
Step 7. pour mix into a baking tin lined with non-stick baking paper
Lined baking tin
Lined baking tin
Step 8. bake for 25 minutes (double cooking time if doing a double mix) until the bread is firm (single loaf) to the touch and bounces back when lightly pressed. The top will be golden in colour and firm to the touch.
Step 9. Remove bread from the oven and turn out onto a cooking rack.



NOTE: This is a small loaf –  it won’t rise and rise like traditional bread so you need to use a small baking mold to “force” the rise – a small stainless steel pudding bowl lined with baking paper works well.

BIG LOAF: you will need to double the mix and bake in a loaf tin or 20 cm or smaller cake tin (lined with non stick baking paper)

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