With just 4 simple steps, this hearty chia seed bread is incredibly simple to make. You don’t even need a mixer! It's a naturally healthy seed loaf that's gluten and dairy free. This all-purpose bread recipe is sure to become a favorite in your home for sandwiches, toast, and more.
No need to spend all afternoon making bread from scratch – from start to finish this chia seed bread takes less than two hours to put together! Like this buckwheat bread, this recipe is made with buckwheat flour, but it also adds hearty ground chia seeds. This whole grain loaf is packed with essential nutrients like dietary fiber, iron, antioxidants, and omega-3 fatty acids, similar to this flaxseed bread and these flaxseed muffins. Once you start baking this bread at home, you’ll never need to buy another loaf!
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Table of contents
⭐Why this recipe is the best!
I love this hearty chia seed bread because it’s a hassle-free quick bread! Since it’s not made with any yeast (like this cassava bread or these yeast free cinnamon rolls!), there is no kneading or rise time involved. With just 9 simple ingredients, the bread batter is easy to prepare in 20 minutes. You’ll also love that this recipe:
- Is made in 4 simple steps
- Can be prepared without a mixer
- Contains no gluten, dairy, or yeast (and sugar if desired)
- Can be sliced up and frozen for long-term storage
- Is hearty and nutritious
Quick breads are among the easiest homemade breads to make. This is true for both traditional and gluten free baking. That being said, there are some best practices that should be adhered to in order to get the best outcome when making gluten free bread. Follow these tips to ensure your chia seed bread is a success!
1. Use room temperature ingredients
Make sure your ingredients are at room temperature for this recipe. This will allow the ingredients to mix together evenly. Having the right batter consistency is important for the texture of the bread.
2. Measure the specified ingredients by weight
Use a digital scale to measure the ground chia seeds and buckwheat flour by weight as specified in the recipe. This is the most accurate method of measurement and will ensure your bread comes out with the perfect texture.
3. Use ground chia seeds
For this recipe, you’ll want to use ground chia seeds rather than whole ones. This prevents you from having large pieces of the seeds in your bread. You can purchase ground chia seeds or grind them yourself in a food processor or high-speed blender.
4. Let the batter rest for 30 minutes
It is necessary to give the batter 30 minutes to rest before putting it in the oven. This allows the dry ingredients to absorb the liquid ingredients. This is another step that contributes to the texture of your bread.
5. Prepare the pan with non-stick spray and parchment paper
To prepare your loaf pan, grease it with non-stick spray and line it with parchment paper. Allow the paper to drape over the sides of the pan so that you can easily remove the bread loaf after baking.
6. Helpful tools
Here are a few tools that will make prepping your hearty chia seed bread super easy:
- Digital scale
- Mixing bowls
- Sturdy spoon
- 8” x 4.5” loaf pan
- Parchment paper
- Wire cooling rack
🧾Ingredients & substitutions
- Ground chia seeds - Be sure to use ground chia seeds rather than whole ones. There is no substitute for the chia seeds in this recipe.
- Water - There is no substitute for the water in this recipe.
- Buckwheat flour - I recommend using the Bouchard Farm brand of buckwheat flour for this bread recipe. If desired, it can be substituted with one of these substitutes for buckwheat. Also ensure your flour is fresh - check out these storage tips particularly for flours
- Baking powder - There is no alternative for the baking powder.
- Salt - There is no substitute for the salt in this recipe.
- Pure maple syrup - The maple syrup does not make this bread sweet, it just balances out the heartiness. It can be substituted with honey or completely omitted and replaced with the same amount of water.
- Vegetable oil - The vegetable oil can be substituted with melted coconut oil or canola oil.
- Sesame seeds - The sesame seeds can be substituted for poppy seeds or sunflower seeds if desired.
To prepare this hearty chia seed bread batter, start by making sure all of your ingredients are at room temperature. Then, add the ground chia seeds and 1 cup of water to a small bowl. With a fork, mix until the chia seeds are completely combined with the water (step 1 above). Set the mixture aside. In a large bowl, add the buckwheat four, baking powder, and salt (step 2) and whisk until combined. Next, add the ⅔ cup of water, maple syrup, vegetable oil, and the chia seed mixture to the flours (step 3). Using a sturdy spoon, mix for 30 seconds to fully incorporate all of the ingredients (step 4). Then, set the batter aside to rest for 30 minutes.
Meanwhile, prepare an 8" x 4.5" loaf pan by lightly spraying it with non-stick cooking spray. Then, line the pan with parchment paper and form it to the pan. Allow the paper to drape over the sides of the pan for easy removal after baking.
Preheat the oven to 350°F. Once the batter is done resting, scrape it into the prepared loaf pan and spread it evenly. Finally, sprinkle the top of the batter with sesame seeds. Bake the bread for 1 hour or until it tests done with a toothpick. You should start checking the loaf after about 50 minutes to ensure it doesn’t get overbaked. Once it’s done, remove the bread loaf from the oven and allow it cool in the pan for 5 minutes. Then, turn it out onto a wire rack to cool completely before slicing.
Yes. Contrary to its name, buckwheat is naturally gluten free and contains no wheat at all. It is a “pseudo-grain”, meaning that it looks at acts like a grain in baking. It makes an excellent gluten free replacement for wheat flour in many sweet and savory recipes.
This recipe is made with ground chia seeds and buckwheat flour, both of which are a great source of several important nutrients including fiber, iron, and essential fatty acids. Additionally, this whole grain bread does not contain any yeast, gluten, or dairy. With the option to omit the maple syrup, you can make it sugar-free as well.
This chia seed bread can be stored at room temperature for 1 day. If you’d like to keep it fresh for longer than a day, you should slice up the loaf and freeze it for longer storage. Be sure to store it in a freezer-safe bag or container for best results.
🍞Other bread recipes
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Hearty Chia Seed Bread (Gluten & Dairy Free)
- 40 grams ground chia seeds about ½ cup
- 1 cup water
- 300 grams buckwheat flour about 2 ½ cups
- 3 teaspoons baking powder
- ¾ teaspoon salt
- ⅔ cup water
- ⅓ cup pure maple syrup
- ¼ cup vegetable oil
- 2 Tablespoons sesame seeds
- In a small bowl, mix the ground chia seeds and 1 cup water with a fork. Mix until the chia seeds are completely combined with the water. Set aside.
- In a large bowl, add the buckwheat four, baking powder and salt. Whisk until combined.
- Add the ⅔ cup water, maple syrup, oil and chia seed mixture to the flours and mix using a sturdy spoon. Mix for 30 seconds to fully incorporate ingredients.
- Set batter aside to rest for 30 minutes.
- Meanwhile, prep the 8" x 4.5" baking pan by spraying lightly with cooking spray. Then place a piece of parchment paper in the pan, forming the edges. Allow paper to drape over the sides of the pan.
- Preheat oven to 350F.
- Scrape batter into prepared pan and sprinkle with sesame seeds.
- Bake for 1 hour or until toothpick tests done. Start checking at 50 minutes.
- Allow bread to cool in the pan for 5 minutes. Remove from pan and let cool on a wire rack, cooling completely before slicing.
- Measure ingredients by weight if weight is given.
- All ingredients should be at room temperature.
- Grounding the chia seeds ensures that there are no large pieces of seeds in the bread.
- The oil can be substituted with melted coconut oil or even canola oil.
- The maple syrup does not make this bread sweet, just balances out the heartiness. It can be substituted with honey or completely omitted and replaced with water.
- The Bouchard Farm brand of buckwheat flour is the brand recommend for this recipe. If desired, it can be substituted with one of these substitutes for buckwheat.
- The sesame seeds can be substituted for poppy seeds or even sunflower seeds.
- Make sure to let the batter rest for 30 minutes before baking.
- This bread can be stored at room temperature for 1 day. After that, slice the loaf and freeze the slices for longer storage.
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