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Almond & Chia Seed Bread Recipe

Almond & Chia Bread

This is a simple, delicious Almond & Chia bread recipe.  Made with a handful of ingredients you can easily change this recipe to suit your free-from needs.  If almond meal is not your thing, easy!

You can use pepita meal for a gluten free, grain free and nut free bread recipe.  If you get a bit of an upset tummy eating almond meal, change it up with hazelnut meal.

Check out the Almond and Chia Bread Video below.  Further down is a full recipe for you to use.  Easy as.  Remember this is a short video, showing what ingredient to use and in what order.

This recipe has been featured on Food Matters, Changing Habits, Natural New Age Mum and lots of fabulous places.  So finding variations, new ideas and awesome how to’s for your kitchen is easy.

Click the green box to download a copy of the Australian/UK/US measurements.

If you are super busy and looking for an awesome new grain free paleo bread mix you can jump over to Whisk and Bowl and grab a bag of Farmhouse Bread Mix.  Made with pepitas and chia seed meal, this is a much bigger loaf of grain free bread, lasts all week and is terrific bread for anyone living a free-from life.

Almond & Chia Bread Recipe Download

Almond Chia Bread Recipe

  By Tania Hubbard  , , , , ,

November 13, 2016


1 cup almond meal

2 tablespoons chia seeds

30ml water (this is used to soak the chia seeds - do this step first)

3/4 cup arrowroot or tapioca (remember to sift this to remove any lumps)

1 teaspoon bi-carb (baking soda) (sifted with the starch to remove any lumps)

2 tablespoons apple cider vinegar (or use lemon juice if you cannot have vinegar)

3 eggs (usually no larger than 60 gram eggs)

pinch salt


1preheat oven to 175C

2soak chia seeds in water whilst preparing the dry mix in a bowl. Stir to make sure the seeds are in the water

3sift arrowroot and bi-carb (baking soda) into bowl

4add almond meal and salt and mix well

5use a whisk to combine the dry ingredients to help break up lumps and distribute ingredients evenly

6add eggs, soaked chia seeds and apple cider vinegar

7combine everything well until there are no lumps (about 1 minute of whisking)

8don't be tempted to add any liquid - this mix is meant to be thick

9pour mix into a baking tin lined with non-stick baking paper or a silicon bread mold lightly oiled with olive oil

10REMEMBER: this is a small loaf - a single mix - 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 (mixing bowl) lined with baking paper works a real treat.

11BIG 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)

12bake for 25 minutes 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.

13Remove bread from the oven and turn out onto a cooking rack.

Extra Notes

  • I use almond meal because it is already blanched and easier for me to digest
  • you can use hazlenut meal (lots of people who cannot tolerate almond meal use this and it tastes delicious
  • if you don't want to soak the chia seeds in the 30 mls of water, don't
  • simply add them to the dry mix, combine well
  • add water, apple cider vinegar and eggs and continue to follow the recipe

the story of Almond & Chia Bread continues

This amazing yet simple bread recipe has been baked by so many amazing peeps (including you!).  Bloggers from across the globe love it.  Here are a few of my favourite versions.

You can find this recipe recreated in other cookbooks including Cyndi O’Meara’s Changing Habits cookbook and website and many others.  Testimony to how versatile my Almond and Chia Bread Recipe is.  Some of my favourite peeps are below.  Check them out – they are amazing people in the food space, keep it real and keep the chanels open for awesome conversation and of recipe sharing.

Natural New Age Mum

Tania’s Almond and Chia Bread

Cyndi O’Meara – Changing Habits

Changing Habits Chia Bread Recipe

About the Author:


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  4. Jennah November 14, 2013 at 7:35 pm

    Just wondering if your bread rises enough to me a ‘slice’ of bread? Mine came out about 8 cm and didn’t go golden (I use fan forced). It still feels a bit moist in the centre but otherwise is cooked I think. Any tips or tricks would help.
    Do you normally bake a double batch to get a proper slice of bread?
    I love this recipe as it is suiting my diet to a T at the moment
    Thank you.

    • Tania Hubbard November 14, 2013 at 7:45 pm

      Hey there – yes you can cook it to slice like good old bread:) I bake a single batch in a small pudding size stainless steel bowl lined with baking paper – or a double in a medium sized loaf pan. If your baking mould is too wide – the bread won’t “force” its rise – it will go golden and crusty in the oven, Eric (my hubby) cooks his on a lightly higher temperature than me – 180C and leaves it in for about 5 minutes longer…… it gets crusty, and a bit more of a dry bite to it…… each oven is a wee bit different……….you won’t ever get a super dooper high top loaf though sorry, not unless you add yeast and let the bread ferment and prove a wee bit….. xxxx

  5. Mel @ The cook's notebook November 15, 2013 at 2:11 pm

    Just made this for the first time – absolutely delicious, especially with big dollops of goats cheese and avocado 🙂 My hubby (who loves ghastly white supermarket bread) LOVED it.

    thanks Tania!

    • Tania Hubbard November 16, 2013 at 9:02 am

      Noice! Am loving that – my favourite cheese! Gosh – when is dinner at your place? xxxxxxxxxxx

  6. Stephanie November 28, 2013 at 1:55 pm

    Hi there. Is there a good substitute for the almond meal for this recipe please. We have nut allergies here. Thank you so much 🙂

    • Tania Hubbard November 28, 2013 at 2:15 pm

      Hi there Stephanie – you can change the almond meal with any seed meal you like. Just remember cooking with sunflower seeds – if you don’t get the pH balance right – acid/alkaline – you will end up with green bread. xx

  7. Linda Evans December 25, 2013 at 2:25 pm

    I made this bread for the first time today (for Christmas lunch) and WOW! I used a large muffin tray (oiled and floured), it made 4 beautiful large ‘bread rolls’. So very yummy – will definitely be making them again! Thank you!

    • Tania Hubbard December 28, 2013 at 9:23 am

      Hey there Linda

      So happy you love the bread. I love it too xxxxx Something a bit special if you can have cheese – a wee bit of freshly grated Parmesan and some freshly chopped rosemary in the wet mix and the bread rolls turn out extra special. nom nom nom xxxxxxxxx

  8. Leonie Saunders January 11, 2014 at 9:39 am

    Thankyou Tania! I’ve finally found a grain free bread that is savory! Delicious! I made a single batch in 3 little loaf moulds( it’s got 6 together). I filled them to the top and they puffed up beautifully! I’m looking forward to experimenting with other savory fillings in them.

    • Tania Hubbard January 14, 2014 at 10:22 am

      Hey there Leonie, so pleased you are happy with the bread. It took a long time to work it out and now I kind of look at the recipe and think …. mmmm how simple is it – the lesson for me – the simpler the better! Have a stack of fun playing and making it your own. xx Tania

  9. Rochelle January 22, 2014 at 10:58 am

    Just wondering how this should be stored? And can it be kept in the freezer too? Thanks!

    • Tania Hubbard January 22, 2014 at 11:10 am

      Hey there Rochelle – hot weather – wrapped up airtight in the fridge. In cooler weather, I just leave it wrapped airtight on the bench for 5 days generally. It does dry out over the days, but so does most bread without all the added junk 🙂 When I freeze the bread – I preslice, wrap up nice and airtight and freeze for 3 months. The other option is making small bread roll muffins and freezing them. 3 months is generally the longest I have kept the bread in the freezer – defrost and eat just like fresh bread or toast. xxxx thanks for dropping in Tania

  10. Rochelle January 26, 2014 at 10:48 am

    Thanks Tania!

  11. Lori February 9, 2014 at 2:59 pm

    I wish I’d read your comments here before I tried substiting sunfler seeds 😉 lol I doubled the batch, but forgot to double the ACV and I ended up with a green loaf!!! Not nice 😛 I might try again with something else… we have a nut-free school, so I can’t send bread with almonds in it.

  12. Cathriona March 26, 2014 at 9:55 am

    Hi there
    Love your work. I made bread from your packet today with another twist – I added turmeric, herbs and on top added semi sun-dried tomatoes, cheddar and sesame seeds. baked it in a slice tray and now have lovely herby foccacia. I have a pic – I can put on your fb page.
    Thanks – love the book – got it last week – also made ginger cake with mango slices on the bottom.

    • Tania Hubbard March 28, 2014 at 7:43 pm

      Hey there Cathriona – awesome! So pleased you make the bread recipe your own. We love having fun it with. Email me a photo and we will post it here along with the bread recipe so we can share it for everyone. info@glutenfreegrainfree.com.au – how much of the ingredients you added and lets put it up there with your name in lights!

      Thank you so much for the lovely comments about my book. It was a big journey writing it – book 2 is heaps easier – probably because I am more relaxed and have let go of all the fear:-)

      Big cuddles xxx Tania

  13. Jill April 22, 2014 at 7:22 pm

    Hi Tania
    this is a great recipe for those of us who don’t really like flaxseed in everything. Easy and quick. Thanks!

    • Tania Hubbard May 2, 2014 at 8:04 am

      Jill…. biggest of cuddles and you are most welcome xx Tania

  14. Emma April 25, 2014 at 7:40 pm

    I make this with feta and olives, soo good with a bit of butter

    • Tania Hubbard May 2, 2014 at 8:02 am

      Butter makes it better! I love feta and olives – some lovely thyme and a hint of rosemary is loveleeeeeeee:-) thanks for popping in – send through a photo if you have one – I would love to upload it here so everyone else can see your wonderful creation xxxxx Tania

  15. Kati May 1, 2014 at 6:06 pm

    Greetings from Germany! I made this bread about a year ago and since then I am looking for arrowroot in Germany, that is affordable! Finally I found some on iherb and ordered it =) only to make this bread again! It’s in the oven and I can’t wait to try it! Have you tried it with sth different than almond flour (nut-free)? Thanks for the amazing recipe!!!
    Blessings, Kati

    • Tania Hubbard May 2, 2014 at 8:01 am

      Kati – woo hoo:-) so loved receiving your message and just love that you are in Germany. Gosh – I think all the time about how to come across to Europe and make the book, recipes and whole gluten free grain free lifestyle easier for you guys. It will happen – it is a dream and a goal:-) I am so pleased you where able to find some arrowroot – it can be hard to get over your way – a great alternative is tapioca ….. nut free – easy – just grind up some pumpkin seeds instead if you can find them – I cup of pumpkin seed meal and it is nut free. Big cuddles. xxxxxxxxx

  16. Madeleine @ NZ Ecochick May 28, 2014 at 7:19 pm

    Hello, I made this bread to eat with our soup for dinner. I LOVED it!!! Thank you so much for this recipe!! I mixed mine up then put it in my breadmaker to cook (I took the paddle out and just used the bake cycle) . I cooked it for 40 minutes and it came out perfectly. I will be making this bread over and over again!! It’s the best gluten free bread I’ve made yet! Thank you so very much Mx

    • Tania Hubbard June 2, 2014 at 6:37 pm

      Hey there Madeleine, I get asked all the time about making this in a breadmaker – thanks for the awesome tip. So pleased you love the bread – make it your own, love it, add stuff, enjoy and have fun. Gosh – a breadmaker – that is so fantastic! xxxxx Tania

  17. Kelly June 4, 2014 at 12:30 am

    Hi there. This sounds yummy! Can you please give some rough measurements for the small pan size in which to cook this. Thanks 🙂

    • Tania Hubbard June 16, 2014 at 9:23 am

      Hi there Kelly, we just say a small pudding bowl or a small stainless steel mixing bowl. Lined with non stick baking paper you will get a lovely loaf, go for a dish that has a diameter 16cm xx tania

  18. Toula June 15, 2014 at 7:19 pm

    Hey there, made your almond chia bread today for the second time. I haven’t eaten bread in nearly a year so was excited when I came upon your wonderful site. I am in love with this bread!!!! I will continue to make it and after reading some variations that some of your other readers have made to the bread, would love to try these!! Thank you so much.

    • Tania Hubbard June 16, 2014 at 9:17 am

      Hey there Toula, M.A.R.V.E.L.O.U.S! so happy you love the bread – you can do so much with it. Fruit loaf, pizza, small rolls, I use egg rings and turn it into hamburger rolls. So pleased and delighted. Thanks for stopping by and sharing the love. xx tania

  19. Karen July 27, 2014 at 10:13 am

    Hi Tania. I was wondering if I can us zanthan gum instead of arrowroot. This recipe sounds really good and I am going to try it.

    • Tania Hubbard August 21, 2014 at 3:42 pm

      Hey there Karen, sorry for the delay in responding. I have no clue about zanthum gum sorry. I use arrowroot or tapioca starch for the bread because both starches are inert – they don’t mess with my blood sugar – zanthum gum – sorry – never used the stuff 🙂 thanks for dropping by xx Tania

  20. Rowena July 27, 2014 at 10:54 am

    So delicious. I added some soaked almonds and pepitas to the mixture, and extremely happy with the result. I’m definately going to make this again. Thank you for this lovely recipe

  21. Shirley August 20, 2014 at 9:34 pm

    Love this bread Tania, thank you for the recipe. I went to your cooking demo of it at Charlestown. When I make it which I have done many, many times I find it is very wet, even started using only 2 eggs but still very wet. Still tastes great but am wondering what I am doing wrong. Would also like to make it without eggs, do you think it would work with another 3 tablespoons of chia seeds and water instead of the eggs.

    • Tania Hubbard September 8, 2014 at 4:05 pm

      Hi there Shirley – so pleased you came along:-) sorry for the delay in responding – been a bit of a crazy couple of months since my workshop.

      I am not sure why the bread is so wet – I baked a loaf today to make sure the recipe was ok. 1 cup almond meal, 3/4 cups of starch, 1 teaspoon of bicarb of soda, a good pinch of salt, 2 tablespoons of chia seed (soaked in 30 mls of water), 2 tablespoons of apple cider vinegar and three eggs (60 grams or smaller). Once everything is combined – you bake in an oven 175C for 30-35 minutes – I use a small pudding size mixing bowl lined with non stick baking paper – remembering it is a small loaf. Not sure what else to say really. Too much chia seed and extra water will not go well with the starch.

      Maybe just check on your recipe and lets make sure we have all of the quantities right.

      Big cuddles xx Tania

  22. Damian September 3, 2014 at 1:45 pm

    Excellent! Thanks so much for sharing. Loved by the entire family, including 3yo. Added in some grated Tumeric for a bit of extra colour and goodness, will likely try some Rosemary next time as well 🙂

    • Tania Hubbard September 8, 2014 at 1:11 pm

      Yippee – the grated Tumeric sounds fantastic and I love how great it is for our wellbeing. Thanks for the tip – will be adding some to my next bread bake up. Rosemary is totally delicious – for a milder taste – I use some fresh thyme finely chopped up – along with a small amount of grated parmey (if you can have diary) a wee bit delicious xxtania

  23. Kate October 1, 2014 at 12:44 pm


    Is there a egg free option for this bread?

    Kate x

    • Tania Hubbard November 14, 2014 at 9:01 am

      hi there Kate – mmmm I replace the eggs with 2 or 3 small ripe bananas that have been mashed too within an inch of their life, add to the mix, bring the dough together, pop on a non stick baking tray (I line mine) and bake as per normal instructions.

  24. Julie October 31, 2014 at 6:36 am

    I would love to try your recipe as I have. Intolerance for wheat, dairy, kidney beans and egg whites. Can you help with what change to make for the egg white. Thanks.

    • Tania Hubbard November 14, 2014 at 8:57 am

      Sorry Julie, the only way I have made this without eggs is with bananas – the bread won’t rise the same though. I use 2/3 small ripe bananas and leave out water & eggs. cheers xx tania

  25. Leanne November 24, 2014 at 6:39 pm

    Can this be toasted?

    • Tania Hubbard November 25, 2014 at 10:03 am

      Hi there Leanne – yep we toast it all in time – either under the grill, in a toaster (leave it longer) or over a naked flame when we go camping. cheers Tania

  26. sheryl January 7, 2015 at 10:06 pm

    Hi Tania, thanks for the recipe!
    Is there an alternative to apple cider vinegar as this triggers my yeast allergy!
    Thanks Sheryl Miller

    • Tania Hubbard January 8, 2015 at 10:18 am

      hey there Sheryl – easy as ….. I use lemon juice for my girlfriend who has a yeast issue – another uses pure white vinegar – the smell and taste dissipate once the bread has cooked and cooled down – I hate pure white vinegar to be honest – I clean my loo with the stuff! Have a crack at the lemon juice – it will help soften and activate the rise in the bread – remember to cook in a small baking tin (I use a small pudding bowl lined with non stick baking paper) to help “push” the rise xxx tania

  27. Kristin January 18, 2015 at 6:09 pm

    Hi! Love this bread. So tasty toasted or not. Well done and thanks for the recipe. My thoughts are that this is essentially a savoury cake- have you heard of anyone sweetening it with blended dates or anything to make it sweet?

    • Tania Hubbard February 13, 2015 at 4:30 pm

      Hey there Kristin – I have a sweet loaf of this in my cookbook – I just add 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, some lovely dates finely chopped – around 1/4 cup (too much and it will sink), some lemon peal – I sweeten with the spices xxx tania

  28. Huong February 23, 2015 at 7:23 am

    Hi Tania,
    Just wanted say thank you for this recipe. I double up the recipe and baked it in a 8x4cm loaf pan and it raised wonderfully. What I love the same (beside the taste) is that I can slice it like regular bread.

  29. sarah March 19, 2015 at 4:25 pm

    Hi Tania!
    Just wondering if single loaf 25min or 35min? And do I just double that time for larger loaf?
    Im doubling the batch and it seems to be coming out under cooked. Im cooking it for 50 mins.

    • Tania Hubbard March 31, 2015 at 10:17 pm

      HI there Sarah, mmmm…. a lot depends here – size of the container you are using for the double batch? I use a 18cm cake tin and cook a double batch at 175C for around 40 minutes – it will bounce back and should have a lovely crust. If your oven is fan forced this is a good amount of time. Middle shelf perhaps?

      The other thing might be the size of your eggs. Check they are 60 gram eggs – bigger means that over a large loaf (double batch) there might be too much liquid – eg if 70 gram eggs x 6 a wee bit more than 6 x 60 🙂

      Lets get this sorted. If you can email me at info@glutenfreegrainfree.com.au exactly what is going on lets fix this for you.

      love Tania

  30. Suma April 26, 2015 at 12:52 pm

    I was wondering if you can add yeast to the almond chia bread to make it rise a bit more, and if so when would you add it?

    • Tania Hubbard May 25, 2015 at 1:29 pm

      sorry Suma, the bread has been made specifically to be yeast free – there are stacks and stacks of gluten and grain free yeast based breads on the internet. xxxxx

  31. Name May 7, 2015 at 4:26 pm

    Tania, I have been waiting for this bread for sixteen years! I never thought you could get a yeast and gluten free bread recipe that was tasty and soft. This recipe alone makes me want to rush out and buy your book immediately. Thankyou

    • Tania Hubbard May 25, 2015 at 1:23 pm

      Hey there Kat – you are totally welcome – just happy this loaf is working for you. Thank you so much for popping in and sharing here. Always keen to know if the recipes are working for you. I love nothing more than a bloomin good challenge so let me know what else you are looking for and lets see what kind of recipes come out of that xxxxx

  32. Laura May 14, 2015 at 9:55 pm

    Thanks for the recipe. Made a loaf this evening to go with dinner. First almond meal based loaf I’ve made that is actually like bread rather than cake! Fantastic. My gluten free toddler is well pleased to have bread ‘just like daddy’. It is so helpful to have wonderful bloggers creating wonderful recipes when kids have dietary restrictions. 🙂

    • Tania Hubbard May 25, 2015 at 1:21 pm

      Hey there Laura, thanks so much for your wonderful message. I reckon if toddler and daddy are happy about their bread then your life is most certainly a wee bit easier. Keep at it Laura – we can do this stuff together xxxxx

  33. sera July 26, 2015 at 5:07 pm

    Hi Tania,

    I just made this bread today & I am very impressed. I’m new to gluten free foods after doing a month of clean eating & cutting out bread, it made me feel so much better. Less bloated & no more tummy aches. I absolutely dislike store bought gluten free breads so I decided to search the net to make my own. I went with your recipe because I didn’t need to buy anything new like starches or gum stuff. I had everything in my cupboard, whipped it up in minutes & let my bread maker do the rest (I was being too lazy for the oven) 🙂 I love it! The nutty flavour is beautiful & what’s makes it a big winner is hubby even ate it 🙂 thank you for the lovely recipe!

    • sera July 26, 2015 at 5:10 pm

      P.s. Yeast free was a big part of my decision making too 🙂 most of the other gluten free breads called for yeast & even though a gluten free diet has been good for me, I know that yeast affects my body more. So thank you again 🙂

    • Tania Hubbard August 13, 2015 at 5:27 pm

      Hey there Sera, gosh – thank you so much for your lovely message. Feeling less bloated and no more tummy aches is a big game changer heh? Just waking up happy can be the difference between an awesome day and an average day. Whipped it up in minutes in your bread maker sounds awesome! Send through some photos of your creations! Love sharing other people’s stories here and across social media – it means we are doing this journey together, sharing and caring …. big cuddles! xxxx tania

  34. julie bell August 28, 2015 at 4:31 am

    hi I was just wondering by Tapioca do you mean tapioca starch/flour?

  35. Franny Luke October 9, 2015 at 2:57 pm

    Sounds delish. I’ve never made bread and just bought a machine. Could this recipe be converted? (Not that I’m capable of doing so 🙁 )

    • Tania Hubbard October 13, 2015 at 5:02 pm

      Hi there Franny, I don’t use a bread machine sorry so I really am not able to assist you. I know others who have used a BM successfully but have no clue how. I simply mix it in a mixing bowl and bake in my oven in a lined bread tin. Sorry I cannot be more help to you. tania

  36. dalexyova September 12, 2016 at 11:40 am

    Hi, I tried making it first time today and its ok size wise and structure but taste is a bit funny – have a very bitter after taste, what could have gone wrong? Thank you Tania (I used arrowroot and apple cider vinegar but maybe in wrong order ?)

    • Tania Hubbard March 23, 2017 at 3:37 pm

      Hi there, sorry for the late reply. Not sure why but your post was held for moderation in the spam folder! sorry! Bitter aftertaste can be number of things – almond meal or almonds are rancid – this leaves a bitter after taste after eating. Your bicarb might be a bit old and this can do two things – first is leave a funny metalic taste and the second is the bread will not rise very much – kind of rises and then sinks back. Apart from those two things – your ACV might be pretty strong and not something you enjoy when baked into bread. You can leave it out. CHeers Tania

  37. Viv June 20, 2017 at 2:21 am

    Hello Tanya – Great recipe and would love to try it. Just one thing – do you have the nutritional data. What I really need to know is how many carbs in the whole loaf – I can work out by slice. I am grain free but also low carb so it would be very useful

    • Tania Hubbard June 20, 2017 at 9:57 am

      Hey there Viv,

      Thanks for your message. Sorry to say I have stopped working out the full nutritional data for the bread. I did a few posts about it but now recommend people use the FSANZ website to work it out for themselves. Some people add larger eggs to their mix for more fat and protein, others sub out some of the eggs or all of the eggs for a replacement and some stick the the recipe. So …. after a few not so lovely emails and posts from peeps who disagreed with my nutritional table for the bread recipe I opted to leave it up to individual peeps to work it out for themselves and find what works best at their own pace. Cheers and thanks for dropping in xx Tania H

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