Best Gluten Free Grain Free Bread Recipe - Almond and Chia Seed Bread

I have to say that after years and years of developing bread recipes for coeliacs, paleo peeps and people who eat gluten free, I reckon my Almond and Chia Bread Recipe first launched in 2010 in my cafe is still the best gluten-free, grain-free, paleo bread recipe ever.

A simple, easy to bake, great tasting bread made with a handful of ingredients you can easily change to suit your free-from needs.  If almond meal is not your thing, easy! You can change almond meal with hazelnut meal or try one of my nut free versions.

Finding the best ever gluten-free, grain-free, paleo bread recipe is the best.  Reliable, affordable and tastes fantastic.  A gluten-free, grain-free bread recipe that bakes like magic.  No need to toast this bread!

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.

whisk and bowl specialty baking mixes to the rescue

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.

variations from other terrific foodsters

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.

Food Matters are committed to helping you help yourself. They believe that your body is worthy of good care and that no one is more suitably qualified to care for it than yourself.  Love that!

Cyndi O’Meara from Changing Habits has included my Almond and Chia Bread recipes in one of her latest cookbooks so it has to be pretty darn good.  Changing Habits talk about using 2 cups of sunflower seeds – this is wonderful except when mixed with bicarb a little science experiment can take place and turn the bread green.  Start with Almond Meal and you will be happy as a pig wrapped in gluten free bread.

This delicious bread is based off Tania Hubbard‘s original Almond Chia Seed Bread Recipe from her brilliant cookbook Abundance.

Love Love Love Soul Shine Simo – does things her way and that is the best way to be.  Here is a snippet of Simo’s take on giving up bread. When I was first toying with the idea of giving up gluten, grains and other inflammatory foods, my original thought was “HOLY MOLY, how on earth am I going to give up bread?”. I honestly couldn’t picture myself living without it and it was certainly my biggest fear that’s for sure!! Click the link for a good read and a beautiful take on the Almond and Chia Bread Recipe.

Almond and Chia Seed Bread Recipe


  • 1 cup almond meal
  • 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
  • 1 teaspoon bi-carb (baking soda)
  • 2 tablespoons apple cider vinegar (or use lemon juice if you cannot have vinegar)
  • 3 eggs
  • pinch salt


  1. Preheat oven to 350F (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. Use a whisk to combine the dry ingredients to help break up lumps and distribute ingredients evenly
  5. Add eggs, soaked chia seeds and apple cider vinegar
  6. Combine everything well until there are no lumps (about 30 seconds of whisking) don’t be tempted to add any liquid – this mix is meant to be thick
  7. Pour mix into a baking tin lined with non-stick baking paper or a silicon bread mold lightly oiled with olive oil
  8. 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.
  9. For a 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)
  10. Bake for 25 minutes until the bread is firm (single loaf) to the touch and bounces back when lightly pressed.
  11. The top will be golden in color and firm to the touch.
  12. Remove bread from the oven and turn out onto a cooking rack.
  13. Adjust cooking time to 35 minutes if cooking a double mix (larger loaf)