Gluten-Free Chia Seed Bread
Discover the joy of homemade bread with this Gluten-Free Chia Seed Bread recipe—your new go-to for a hearty, nutritious loaf that's perfect for a variety of diets. Packed with the superfood power of chia seeds and the binding magic of psyllium husk, this bread delivers incredible texture and moisture without the need for gluten. The simple combination of gluten-free all-purpose flour, olive oil, and apple cider vinegar creates a flavorful base, while yeast ensures a light and airy rise. Easy to make and naturally dairy-free, this recipe is ideal for sandwiches, toast, or as a side to your favorite soups and salads. Whether you're gluten-intolerant or just looking for a wholesome, satisfying bake, this Gluten-Free Chia Seed Bread will become a staple in your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 50 grams Chia seeds
- 240 milliliters Warm water
- 30 grams Psyllium husk powder
- 7 grams Yeast
- 15 grams Sugar
- 5 grams Salt
- 60 milliliters Olive oil
- 15 milliliters Apple cider vinegar
Instructions
In a small bowl, combine the chia seeds with 120 milliliters of warm water. Stir and let sit for about 10 minutes until it forms a gel-like consistency.
In another bowl, mix the yeast, sugar, and the remaining 120 milliliters of warm water. Let it sit for about 5 minutes until frothy.
In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, and salt.
Add the chia seed gel, yeast mixture, olive oil, and apple cider vinegar to the dry ingredients.
Use a sturdy spatula or wooden spoon to mix everything together until a sticky dough forms.
Transfer the dough to a lightly greased 9x5-inch loaf pan. Smooth the top with a spatula.
Cover the pan with a clean kitchen towel and let the dough rise in a warm place for about 45 minutes to 1 hour, or until it has doubled in size.
Preheat your oven to 375°F (190°C).
Once the dough has risen, bake the bread in the preheated oven for about 60 minutes or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2001 mg | 87% | |
| Total Carbohydrate | 330.0 g | 120% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 16.7 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 543 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
