This is a simple, delicious 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.

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

Almond & Chia Bread Recipe Download

Almond Chia Bread Recipe

  By Tania Hubbard  , , , , ,

September 13, 2013


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