The super hearty & delicious Gluten-Free Chia Bread will be your new favorite breakfast or snack! It is loaded with nutrition and totally scrumptious. It's vegan, grain-free, egg-free, dairy-free and sugar-free. Perfect to top with some sliced avocado or nut butter.
This is not your average gluten-free bread!
It is jam-packed with protein, omega 3's, fiber, and iron. It is heavier and more nutrient-dense than a typical bread, but still moist and delicious.
This Gluten-Free Chia Bread is great on its own, but also pairs nicely with some Dijon mustard or sliced avocado on top ??
It's super easy to make, especially with my favorite kitchen gadget, the Vitamix ? That thing never ceases to amaze me.
It can pulse through ANYTHING. It's incredible.
Here are a few collections of gluten-free recipes that you will love!
1. 50+ AMAZING Vegan & Gluten-Free Meals for Weight Loss (Under 350 Calories!)
2. 100+ DELICIOUS Vegan Keto Recipes for Weight Loss
3. 50+ INCREDIBLE Vegan & Gluten-Free Dinner Recipes Ready in 30 Minutes or Less
For more yummy gluten-free recipes, check out the gluten-free section of my blog!
Also, if you're wanting to shed a few pounds and jumpstart your weight loss, you will LOVE my 7-DAY VEGAN DETOX Meal Plan!! It's complete with 21 simple, delicious recipes that will help you lose weight, reset, and get back on track. Use coupon code VEGANNIE to get 15% off! Get yours here!
Cost per serving: $0.21
Calories per serving: 154
Equipment you'll need: Vitamix or food processor, loaf pan
1 3/4 cup uncooked quinoa + enough water to cover it
1/4 cup chia seeds + 1/2 cup water
1/2 cup water
1/4 cup olive oil
1/2 tsp baking soda
1/2 tsp sea salt
1 Tbsp lemon juice
1. Soak quinoa in cold water. Leave in the fridge overnight.
2. In a small mixing bowl, add 1/2 cup of water to chia seeds and stir a few times. Place in fridge overnight.
3. The next day, rinse quinoa thoroughly and drain.
4. Preheat oven to 325F and line loaf pan with parchment paper.
5. Combine all ingredients in blender or food processor. Process until mixture is batter-like, and not many whole quinoa seeds are left.
6. Pour batter into loaf pan and bake for 1.5 hours or until it passes the toothpick test.
7. Let cool completely before serving.
Gluten-Free Chia Bread
Ingredients
- 1 3/4 cup uncooked quinoa + enough water to cover it
- 1/4 cup chia seeds + 1/2 cup water
- 1/2 cup water
- 1/4 cup olive oil
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 Tbsp lemon juice
- 6 drops liquid stevia (optional)
Instructions
- Soak quinoa in cold water. Leave in the fridge overnight.
- In a small mixing bowl, add 1/2 cup of water to chia seeds and stir a few times. Place in fridge overnight.
- The next day, rinse quinoa thoroughly and drain.
- Preheat oven to 325F and line loaf pan with parchment paper.
- Combine all ingredients in blender or food processor. Process until mixture is batter-like, and not many whole quinoa seeds are left.
- Pour batter into loaf pan and bake for 1.5 hours or until it passes the toothpick test.
- Let cool completely before serving.
hey annie
i would like to try the bread but have one question.
is the 1/2 cup water for the quinoa or for the next day to stir with all ingredience in the blender?
thanks steffi an greetings from germany!
Hi Steffi! 1/2 cup of water is for the chia seeds and then an additional 1/2 cup of water goes straight into the blender. The quinoa is soaked in enough water to cover it. Sorry for the confusion!
Hi Annie
Your breas looks different than the original recepie. Did you not mix the mixture in the blender? It seems that the quinoa is still whole. If you did not blend it, does it still hold together?
For me your bread looks very yummy!
Hi Stefania! I blended the mixture in the blender, but not as long as in the original recipe. The bread ended up being slightly crumbly, but still delicious.
Hi! I made this recipe last night. At the beginning I didn't not like it os it tasted like birds food :). Then I realize I must toast the bread really good, otherwise it tastes like birds food, healthy but too much quinoa taste. Once you toasted really good and top it with your fav toppings, then the quinoa heavy flavor fades away. Id do it next time and would increase the salt, add some stevia or sweetener and top it with 1/2 c nuts. Thx for the recipe 🙂
Glad you tried it out! I didn't try toasting it, but that sounds like it would be delicious! Next time I will try that.
Hi can you boil the quinoa instead to save time ?
Hi. Which size of loaf pan do you use - 4 x 8 or 9 x 5? Thanks.
Hi Marline! I used a 9x5 loaf pan ?