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Chia & Oat Bread (gluten & egg free)

Updated: Mar 29, 2019

A slice a bread with ghee or grass-fed butter is so delicious with soup and sandwiches! Not all breads are created equal though. Many people now look for gluten free but i needed to find something that didn't have eggs either. On my hunt for a gluten free & egg free bread recipe, I was getting tired of not finding something that worked for me. I had found out recently that I am allergic to eggs-chicken eggs. It's one of the most common allergies now along with cow milk and wheat. I could have duck eggs, but I really don't have them readily available till the spring. For now, I'll be baking without them.

This recipe was altered from another recipe I had found and decided to make my own version. This bread turns out a bit softer than normal but it is wonderful with sandwiches, soups, and you could even make your own stuffing or bread crumbs with it! This recipe is filled with great fiber and minerals. I hope you enjoy this bread!

To start off, It's really not that complicated to make this bread, it just takes some time and effort.

Total Time: 1 hour & 45 minutes.

Preheat Oven: 350 degrees

Wet Ingredients:

2 1/4 tsp dry active yeast

1 cup warm milk-can use cow, goat, almond, or coconut milk. I personally like goat milk

2tsp sweet luv ( stevia sweetener) you could also use honey or organic cane sugar

1 cup warm water

5Tbsp ground chia seeds (you can use white or regular) You can also use Neat Egg which is an egg replacement.

3Tbsp avocado oil ( can use olive oil or coconut oil as well)

2tsp organic apple cider vinegar ( you can also use lemon juice)

Dry Ingredients:

1 cup oat flour

1 cup millet flour -( can also use rice flour, buckwheat, sorghum, etc)

1/2 cup arrowroot flour- (can use cassava flour also)

1/2 cup tapioca starch

1/4 cup garbanzo bean flour- ( can use other flours like rice or buckwheat)

1tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

3tsp Xanthan Gum


* Grease glass bread pan (or any bread pan) and set on top preheated oven

*In a large bowl combine all the dry ingredients and mix well together

* In a separate medium bowl, combine the milk, yeast, and sugar. Mix it and allow it to sit for 10 min to allow it to active or poof. It will look cloudy/frothy.

*After 10 min add water, oil, vinegar, and ground chia seeds to wet mix and combine. Let that mixture now sit for 2 min. This will allow the chia seed to expand.

*After 2 min, pour the wet mixture into the dry mix and combine with a spoon.

* Now place the batter into the greased bread pan. Make sure there are no gaps in the batter.

*Now let the bread rise for 30-45 min in a warm draft free area. I like to keep mine on the preheated stove.

* After 45 minutes, place your bread in the oven to bake for 1 hour. After it's done, let it cool a bit and then place on a wire rack to fully cool.

* Slice and enjoy! Can be kept on the counter for a couple days, but recommend putting it in the fridge to keep it longer.

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