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Going gluten-free? This almond and chia seed bread is just for you

by , 15 March 2017
Going gluten-free? This almond and chia seed bread is just for you
Are you considering going gluten-free but can't picture yourself giving up bread? Good news - with this deliciously satisfying recipe for gluten-free almond and chia seed bread, you don't have to!

Packed with protein, vitamins and minerals, this bread is fantastic to have on hand for snacks and breakfast. Plus, the recipe is quick and easy! Make sure you give it a go.

Gluten-free almond and chia seed bread recipe

  • 1 cup almond meal
  • 2 tbsp chia seeds (soaked in 30 ml 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)
  • 30 ml water (this is used to soak the chia seeds - do this whilst preparing the dry mix)
  • ¾ cup arrowroot or tapioca
  • 1 tsp bi-carb (baking soda)
  • 2 tbsp apple cider vinegar (or use lemon juice if you cannot have vinegar)
  • 3 eggs
  • Pinch of salt


SanVia Gold turns all kinds of "guilty pleasures" into stealth superfoods -Even mouth-watering brownies!
If you hate to cook, you'll love SanVia Gold. Just stir SanVia Gold into your favourite hot or cold cereal, and you're done. Or you can whip it up with your morning shake, add it to fruit-flavoured yoghurt, or sprinkle it onto salads or into your brownie mixture. No cooking skills of any kind are required...
Get your hands on this phenomenal super-grain that turns any food healthy…

  1. Preheat oven to 180°C.
  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 mould 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 colour 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).
Recipe source: www.foodmatters.com

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Going gluten-free? This almond and chia seed bread is just for you
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