Gluten-Free Chia & Flaxseed Bread

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The perfect mixture of gluten-free flours creates this perfect light and moist bread which tastes exactly like a bakery loaf. Enjoy this gluten-free chia and flaxseed bread as a sandwich bread, toast with jam, or even with spaghetti or lasagna.

This is the first bread loaf I have ever made and I have made it multiple times since because it is super tasty and also… I can’t find many gluten-free options in the stores so I make this for my every-day bread!

How to Make the Gluten-Free Chia and Flaxseed Bread:

• Line a 9×5 inch loaf pan with parchment paper and lightly grease. In a small bowl, add warm water, sugar and yeast together and let stand for 5-10 minutes only.

• While the yeast is proofing, combine the flours, super-seeds, xanthin gum, baking powder and salt in a mixing bowl. Turn your mixer on low and mix until just combined

• Slowly add in the oil, egg whites, apple cider vinegar, and proofed yeast mixer while continuing to mix on low

• Turn the mixer into a medium and mix between 1-2 additional minutes. *Note: the dough will be sticky

• Add the dough into the loaf pan and ensure that all 4 corners of the loaf pan are covered. Wet fingers with water to smooth the top and make it even

• Cover the dough with a lightly oiled piece of plastic wrap and allow it to rise in a warm place for 45-60 minutes, or until it has risen slightly above the loaf pan

• Preheat the oven to 350 degrees once it has risen

• Remove plastic wrapping and bake for 30 minutes. Then cover with aluminum foil for the past 30 minutes.

• Remove loaf from pan and let cool completely before slicing 

Longevity: up to 4 days outside of freezer, 1 month inside of freezer

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