100% Chia Firm Sandwich Bread (vegan, gluten-free, oil-free)
My 100% Chia Firm Sandwich Bread (vegan, gluten-free, oil-free) is a firm, full-bodied loaf for all of your favorite toppings and fillings (it makes stellar toast, too). Made with three ingredients (plus water and optional salt), it is an easy, hearty anytime bread that is vegan, keto, paleo, oil-free, grain-free, nut-free and sugar free (zero grams).
Servings: 1 loaf (12 slices)
Ingredients
- 8 ounces chia seeds
- 1/2 cup whole psyllium husks
- 2 teaspoons baking powder (certified GF, as needed)
- Optional: 1/2 teaspoon salt
- 1.5 cups water (I use filtered tap water)
Instructions
- Preheat the oven to 375 F (190C) degrees. Line a large baking sheet with parchment paper.
- Using a blender or a clean coffee mill, grind the chia seeds into a fine flour.
- In a large mixing bowl, whisk together the finely ground chia seeds (chia flour), whole psyllium husks, baking powder, and the (optional) salt.
- Add the warm water to the bowl. Stir with a silicone or rubber spatula, scraping the sides of the bowl, until the ingredients are combined into a rough dough (it will be very thick and sticky).
- Use some water to wet your hands (I place of small bowl of water in my work area for this purpose).
- Use damp hands to gather and squeeze the dough into a cohesive ball.
- Transfer the ball to the lined baking sheet and shape (again, with moistened hands) into an 8x4-inch (20x10 cm) loaf.
- Re-wet your hands. Smooth the top and round off the ends of the dough into an even loaf.
- Bake the loaf in the preheated oven for 50 to 55 minutes until risen and the surface of the loaf appears dry. The loaf will be dark golden brown in color, and crust of the bread should be firm.
- Transfer the loaf to a cooling rack. Let the bread cool completely before slicing.
Notes
Storage: Store the cooled bread in an airtight container at (cool) room temperature for 1 day, the refrigerator for 2 weeks, or the freezer for up to 6 months.
Flaxseed Meal Option: I have not tested it, but you can likely subsitute an equal weight of finely ground (into a flour) flax seeds for the chia seeds.
Loaf Pan Option: Shape the loaf as directed and place into a parchment paper-lined (or greased) 8-inch loaf pan (8x4 inches/ 20x10 cm). The bread will need less time to bake on a baking sheet.
Psyllium Powder in Place of Whole Psyllum Husks: I have not tested the bread with psyllium powder, but theoretically it should work. Be sure to use an equal weight (40 grams) of psyllium powder to replace the whole psyllium husks (not volume).
Loaf Pan Option: Shape the loaf as directed and place into a parchment paper-lined (or greased) 8-inch loaf pan (8x4 inches/ 20x10 cm). The bread will need less time to bake on a baking sheet.
Psyllium Powder in Place of Whole Psyllum Husks: I have not tested the bread with psyllium powder, but theoretically it should work. Be sure to use an equal weight (40 grams) of psyllium powder to replace the whole psyllium husks (not volume).
Nutrition
Serving: 1slice (1/12 of loaf) | Calories: 99kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 84mg | Fiber: 8g