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    Home » Recipes » Quick Bread

    Hearty Chia Seed Bread (Gluten & Dairy Free)

    Published: Sep 2, 2022 · Modified: Oct 31, 2022 by Christine · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    slice of chia seed bread

    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!

    inside of a loaf of chia seed bread.

    This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Table of contents

    • ⭐Why this recipe is the best!
    • 💭Pro tips
    • 🧾Ingredients & substitutions
    • 📖Mixing
    • ⏲️Baking
    • FAQ's
    • 🍞Other bread recipes
    • 📋Recipe

    ⭐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
    slices of chia seed bread on a cutting board.

    💭Pro tips

    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
    • Fork
    • Whisk
    • Sturdy spoon
    • 8” x 4.5” loaf pan
    • Parchment paper
    • Wire cooling rack

    🧾Ingredients & substitutions

    labeled ingredients on a countertop
    • 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.

    📖Mixing

    steps to preparing bread.

    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.

    ⏲️Baking

    chia seed bread ready to bake.

    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.

    baked loaf of chia seed bread in a baking pan.

    FAQ's

    Is buckwheat flour gluten free?

    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.

    Is chia seed bread healthy?

    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.

    How long does this chia seed bread last?

    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

    • Savory Cassava Bread (Gluten & Dairy Free)
    • Soft Flaxseed Bread (Gluten & Dairy Free)
    • Millet Bread (Dairy Free)
    • Sorghum Bread {Gluten & Dairy Free}

    Did you make and love this recipe? Give it your review and star rating rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!

    📋Recipe

    slice of chia seed bread on a cutting board.

    Hearty Chia Seed Bread (Gluten & Dairy Free)

    This hearty, chia seed bread is so simple to make - it's just a 4 step process with no mixer needed! It's a naturally healthy seed loaf that's gluten & dairy free.
    5 from 1 vote
    Print Pin Rate
    Course: bread, Breakfast, Snack
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Rest time: 30 minutes
    Total Time: 1 hour 50 minutes
    Servings: 12 slices
    Calories: 133kcal
    Author: Christine

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    • 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. 

    Nutrition

    Calories: 133kcal | Carbohydrates: 26g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 152mg | Potassium: 285mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 98mg | Iron: 2mg
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    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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