RECIPE: gluten-free-bread-grain-free-yeast-free-bread

Bread Shot Sandwich

Almond Chia Seed Bread

Allergy Egg, Tree Nuts
Free From Dairy Free, Diabetic, Gluten Free, Grain Free, Paleo, Vegetarian
Meal type Baking, Bread, Breakfast, Lunch, Lunch Box, Mains/Dinner, Snack
Bits to Know freezable, hot or cold, kids food, party food, prepare ahead of time, serve cold
Cook Book Gluten Free Grain Free - Food we Love - Tania Hubbard - Author
This bread is gluten-free, grain-free, yeast-free & dairy-free. It has a wonderful crust, is light and soft in the middle and can be eaten like normal sandwich bread - without toasting.

Ingredients

  • 1 cup almond meal (I used almond meal because it is already blanched and easier for me to digest)
  • 2 tablespoons chia seeds (soaked in 30 mls of water (or you can simply put them into the dry mix and add water to the overall recipe if you don't have the time to soak the seeds))
  • 30ml water (this is used to soak the chia seeds (do this whilst preparing the dry mix))
  • 3/4 cups 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

Method

1. preheat oven to 175C
2. soak chia seeds in water whilst preparing the dry mix in a bowl. Stir to make sure the seeds are in the water
3. sift arrowroot and bi-carb (baking soda) into bowl
4. add almond meal and salt and mix well
5. use a whisk to combine the dry ingredients to help break up lumps and distribute ingredients evenly
6. add eggs, soaked chia seeds and apple cider vinegar
7. combine everything well until there are no lumps (about 1 minute of whisking)
8. don't be tempted to add any liquid - this mix is meant to be thick
9. pour mix into a baking tin lined with non-stick baking paper or a silicon bread mold lightly oiled with olive oil
10. REMEMBER: 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.
11. 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)
12. bake 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.
13. Remove bread from the oven and turn out onto a cooking rack.
14. Adjust cooking time to 45-50 minutes if cooking a double mix (larger loaf)

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45 Responses to “RECIPE: gluten-free-bread-grain-free-yeast-free-bread”

  1. Hi,
    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.

    • 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

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

    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!

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

    • 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

  4. 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!

    • 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

  5. 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.

    • 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

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

    • 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

  7. 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 :P I might try again with something else… we have a nut-free school, so I can’t send bread with almonds in it.

  8. 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.
    Cathriona

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

      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

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

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

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

      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

  11. 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 Reply

      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

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

    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

    • 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

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

    • 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

  14. 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.

    • 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

  15. 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.

    • 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

  16. 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

  17. 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.

    • 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

  18. 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 :)

    • 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

  19. Hello

    Is there a egg free option for this bread?

    Kate x

    • 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.

  20. 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.
    Julie

    • 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

  21. Can this be toasted?

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