Skip to Content

2-Ingredient Chia Bread (V, GF, K, Oil-Free)

High protein (7 g per serving), delicious and easy 2-ingredient chia bread made with chia seeds & baking powder (plus water and optional salt). This wonderful bread is vegan, keto, paleo, oil-free, grain-free, nut-free and sugar free (zero grams).

2-ingredient chia bread on a cutting board, sliced

I have been meaning to experiment with a chia seed version of 2-ingredient flax sandwich bread for some time. Ever since I began creating chia flour (ground chia seed) recipes last year (like these chia breakfast cookies and 3-ingredient chia oat rolls), I suspected that I could make it work.

I finally made the time and got to testing, and…my suspicions were correct! It only took about a dozen trials, but I made it work. Hurrah!

A fabulous bonus of using chia seeds for this bread: each serving has 7 grams of protein!

Introducing my 2-ingredient Chia Bread. It is 100% chia seeds (no other flours or starches) and it is nutty, delicious, and easy to make.

two loaves of 2-ingredient chia bread

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Grain-free
  • Oil-free
  • High fiber (14 grams per serving)
  • High protein (7 grams per serving)
  • Sugar-free
  • Paleo-friendly
  • Keto-friendly
  • Easy to make
  • 2 ingredients (plus water and optional salt)

Ingredients for the Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

You will also need some regular tap water. I like to add some salt, but it is optional/adjustable according to your needs.

ingredients for chia bread , in glass bowls, on top of a marble surface

Tip for Ready-to-Use Chia Flour

My recipe calls for grinding chia seeds into a fine flour. This is simple to do in a blender (high speed or regular) or a small coffee mill.

If you prefer, you can skip the grinding and use ready-to-use chia flour. You will need to use an equal weight of chia flour to replace the chia seeds.

Second, be sure that it is finely ground chia (flour consistency) as opposed to chia meal (coarsely ground chia seeds). In order for this recipe to work, the seeds must be finely ground into a flour.

If you have a package of chia meal, not flour, place it in a blender and pulse until it is a fine flour.

How to Make 2-Ingredient Chia Bread

Note that the complete directions are also in the recipe card below.

Step One: Preheat the Oven and Prepare Baking Pan

Preheat the oven to 400 F (200C) degrees and line a large baking sheet with parchment paper.

Step Two: Grind the Chia Seeds into a Fine Flour

This is a very important step. Using a blender or a clean coffee mill, grind the chia seeds into a fine flour. A fine consistency is critical for the texture and rise of the bread.

three photo collage showing chia seeds being ground into a fine flour.

Step Three: Combine the Dry Ingredients in a Bowl

In a large bowl, whisk together the finely ground chia seeds (chia flour), baking powder, and the (optional) salt.

two photo collage demonstrating the dry ingredients getting whisked together in a large glass bowl.

Step Four: Add the Water

Next, stir in water. It will come together together into a thick, somewhat gooey dough (note: the dough will become less gooey in 1 to 2 minutes as the chia seeds absorb the water).

two photo collage showing the addition of water to the dry ingredients for 2-ingredient chia bread

Step Five: Shape the Loaves

Divide the dough into three equal portions. With damp hands, shape each into a flattened 8-inch (20 cm) long log.

two photo collage showing how to shape loaves for the 2-ingredient chia seed bread

Make 4 deep diagonal slashes through the top of each loaf.

raw chia bread loaves with deep slashes cut on the diagonal

Step Six: Bake

Bake the loaves in the preheated oven for roughly 55 to 60 minutes until risen slightly, the slashes on top have opened up some, and the surface of the loaves appears dry. The loaves will be deep brown in color.

The crust of the bread should be hard (great-crustiness).

baked chia bread loaves on a parchment-lined baking sheet

Step Seven: Cool the Bread

Transfer the loaves to a cooling rack and cool completely.

three loaves of 2-ingredient chia bread on a cooling rack

Bread, complete!

FAQ

How Should I Store the Bread?

Store the cooled bread in an airtight container at (cool) room temperature for 3 days, the refrigerator for 2 weeks, or the freezer for up to 6 months.

Is this a High-Rising Bread?

No. It does rise some, and puffs out a small amount (you will see a separation of the deep cuts once fully baked).

close up of 2-ingredient chia bread recipe

The bread has a pleasant crust and a fluffy interior.

2-ingredient chia bread on a cutting board, sliced

How Do I use the Bread for Sandwiches?

Slice the bread lengthwise for wonderful sandwiches. One half of one loaf, sliced lengthwise is perfect for a sandwich.

sliced 2-ingredient chia bread with vegan cream cheese and toppings

My Bread is Gooey Inside. Why?

The bread should not be gooey inside, at all. If your bread comes out gooey in the middle, it is most likely due to one or more of the following reasons:

  • The loaves were made too short and/or thick. The loaves should be about 8-inches in length, and flattened approximately 3/4 to 1 inch thickness, maximum.
  • Slashes were not made, or were not made deep enough.
  • The bread was not baked long enough. The bread may look done before 55 to 60 minutes have passed. That does not mean that it is cooked on the inside. Bake for the entire 55 to 60 minutes.
  • The bread was not cooled before slicing.
  • Inaccurate measurement of ingredients. With minimal breads such as this one, accuracy of measurements is critical. I strongly suggest using a kitchen scale for measuring the chia seeds.

Happy baking!

three loaves of 2-ingredient chia bread on a cooling rack

2-Ingredient Chia Bread (V, GF, K, Oil-Free)

Yield: 3 loaves (6 servings)
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 5 minutes

High protein (7 g per serving), delicious and easy 2-ingredient chia bread made with chia seeds & baking powder (plus water and optional salt). It is vegan, keto, paleo, oil-free, grain-free, nut-free and sugar free (zero grams).

Ingredients

  • 1 and 1/4 cups (200 g) chia seeds
  • 1 and 1/2 teaspoons baking powder
  • Optional" 1/4 teaspoon salt
  • 1 cup (237 mL) water

Instructions

    1. Preheat oven to 400F (200C). Line a large baking sheet with parchment paper.
    2. In a blender or clean coffee grinder, grind the chia seeds into a very fine flour.
      In large bowl, whisk together the chia flour, baking powder and (optional) salt. Add the water, stirring until completely combined (the dough will look thick and somewhat gooey at first).
    3. Divide the dough into 3 equal portions, With wet hands, shape each piece into a 8-inch (20 cm) long, flattened (about 3/4 inch to 1-inch thick) baguette style loaf.
      Space the loaves at least 2 inches (5 cm) apart on the prepared baking sheet.
    4. Using a sharp knife, make 4 deep diagonal slashes into the top of each
    5. loaf.
      Bake in the preheated oven for about 55 minutes until risen slightly, the slashes have opened up some, and the surface of the loaves appears dry.

    Transfer to a cooling rack and cool completely before slicing.

Notes

Storage: Store the cooled bread in an airtight container at (cool) room temperature for 3 days, the refrigerator for 2 weeks, or the freezer for up to 6 months.
Chia Seed Grinding Tips: Grind the chia seeds into a fine flour (not a rough meal consistency). For best results, be sure to use fresh chia seeds; the oils in chia seeds can turn rancid if not stored properly and will develop "off" flavors.

If Using Pre-Made Chia Flour: If using packaged chia flour, make sure it is finely ground (i.e., not chia meal, which has a coarse consitency). If you have chia meal, grind it in a blender or coffee mill until fine. Also, be sure to use an equivalent weight of chia flour, not volume (i.e., 200 grams chia seeds is 1 and 1/4 cups, but 200 grams of chia flour is closer to 1 and 2/3 cups).
Tip: For larger sandwich-style slices, cut the bread lengthwise. It is easier if you first cut the loaf in half, crosswise, then slice each half lengthwise.

Nutrition Information
Yield 6 Serving Size 1/2 of 1 loaf
Amount Per Serving Calories 195Total Fat 12gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 128mgCarbohydrates 17gFiber 14gSugar 0gProtein 7g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Linnie

Tuesday 23rd of January 2024

This looks great. Would flax meal work in place of chia flour/ground chia seeds?

Camilla

Tuesday 23rd of January 2024

Hi Linnie! Yes indeed, this recipe was inspired by my 2 ingredient flaxseed meal bread. Here you go! https://www.powerhungry.com/2019/06/27/2-ingredient-flax-sandwich-bread-vegan-keto-grain-free/

Robin

Monday 23rd of October 2023

I think you are gifted in this area of discovering "alternative" and satisfying recipes! I made this bread today and it was so fun and yummy! It really worked! Who knew?! I've also made the pepita tofu various times and I love it. It's fun and satisfying to have alternative recipes like these so that I can enjoy textures and flavors I love but need to stay away from (gluten, soy, etc.) So, heartfelt appreciation to you.

Camilla

Wednesday 25th of October 2023

Robin! This sweet comment is a gift, thank you so much. I could not be happier to hear that you are enjoying the recipes, and finding new ways to love cooking and eating a variety of different foods .

Danielle

Thursday 21st of September 2023

I have a lot of yeast. Would it be possible to use yeast instead of baking powder?

Camilla

Saturday 7th of October 2023

Hi Danielle! I think there is a very good possibility it could work, but it would take a bit of experimentation. Especially depending on the type of yeast (active regular, or instant). The recipe would need a bit of sugar (2 to 3 teaspoons?) to activate the yeast. You would also need to let the bread rise ( time would depend on the yeast type).

Dawn

Monday 26th of June 2023

Delicious! I cannot eat flax seeds so THANK YOU for this chia version of your flax bread. It is so good and filling. I cannot say enough good things.

Camilla

Monday 3rd of July 2023

You are very welcome, Dawn!

Mia

Wednesday 14th of June 2023

I love this bread!!!! It came out perfect, just like the pics you have. I love the flavor and it is very filling. I’m making a second batch today. Love that it has so much protein, too!

Camilla

Wednesday 14th of June 2023

I am so happy you gave this a try Mia, and so pleased that you like it so much! ????

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe