Having to go Grain-Free took me a whole year! And it wasn’t until I had a bread I could enjoy that I stopped feeling like I was missing out!

Confession—The worst thing about a grain allergy is missing out on bread!

The soft fluffy texture of a good sandwich bread is a unique pleasure. If I’m being honest, I took it for granted before my allergies.

You know the texture. I’m talking about the uniform fluffy texture of a sandwich bread with just the right amount of moisture.

After ten years of baking my own Grain-Free Bread I’ve been able to recreate the soft fluffy texture!

This Chia Bread Has The Texture And Flavor of A Light Honey Wheat Bread!

It is soft, fluffy, and has just the right amount of flavor to compliment your favorite sandwich!! Toast it up, add some of your favorite jam and enjoy the finest piece of Grain-Free Bread you’ve ever tasted!


How Can We Possibly Make A Soft Fluffy Sandwich Bread Without ✨Gluten ✨ Grain ✨ Dairy ✨ Egg ✨ Soy ✨ Corn ✨ Almond ✨ Cashew ✨ Sesame✨Peanut✨ or Sunflower?

Because this is Break A Recipe and that’s what we do here!

We make your favorite foods without grains or many common allergens!

We’re going to use simple ingredients like ground white chia seeds, chickpea flour, tapioca flour, and coconut flour, and a little Grain-Free Xanthan Gum to create the fluffy Chia Sandwich Bread you will fall in love with.

Since it’s yeast-free, we’ll need some leavening agents to make it rise. I like using baking soda, and cream of tartar. They’re actually the two active ingredients used in baking powder, but since most baking powder contains corn starch, we’ll use them separately and keep our recipe Grain-Free!

You’re Going To Be Amazed At How Easy It Is To Make This Chia Bread! ✨

Not only do we have recipes for this amazing Chia Bread, we’ve got pizza, mac’n cheese, cookies, pie crust, breads and more all made without:

✨Gluten, ✨Grain, ✨Dairy, ✨Egg, ✨Soy, ✨Corn, ✨Almond, ✨Cashew, ✨Sesame✨, or other ✨inflammatory ingredients!✨

Welcome to Break A Recipe!

Thank you for stopping by to check out this recipe for Chia Bread. You’ll find this recipe easy to make, delicious, and versatile!

My name is Nina, I’m a food nerd who cooks and bakes without ✨gluten, ✨ grain, ✨dairy, ✨egg, ✨soy, ✨corn, ✨almond, ✨cashew, or ✨sesame.✨

When I tell people this, they often ask: What’s left to cook with?

I smile and say, Unicorn Farts, of course! Because this world needs more laughter.

Then I get to explain how I cook and bake without gluten, grain, dairy, egg, soy, corn, almond, cashew, or sesame, using delicious simple ingredients.

One bite, of a Grain-Free recipe and they’re amazed. Who can blame them? The recipes look and taste like traditional foods!

No one starts out wanting to cook without these ingredients. It was my food allergies that encouraged me to develop my own recipes, so that I could eat safely and have Pizza & Cake on my birthday!

To read more about how I started breaking recipes click here. If you’re wondering what I can possibly create given my dietary restrictions, take a look at my Instagram to see what I’ve been cooking lately.

If you are a returning reader, Facebook Group Member, or Newsletter Subscriber, thank you so much! You challenge me to Break New Recipes each week and you keep me on my toes. Life is better with Foodie Friends, I’m thankful to call you mine!

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Let’s Get Back To Our Recipe!

We are going to make a soft fluffy Chia Bread that will be perfect for sandwiches!

If you’ve never made bread before, that’s okay! My Grandmother used to say, “If you can read you can cook!”

I’m going to do my best to explain this recipe for you, but if something doesn’t make sense you can contact me directly using this link.

I’ll give you the recipe and show you what it should look like in the photo gallery. Before we get to all that here’s a quick run down of how it goes:

  1. Sift the chia.
  2. Whisk the chia and water.
  3. Mix in the Grain-Free Four.
  4. Mix in the Salt & Xanthan Gum.
  5. Knead it with your stand mixer.
  6. Add the Cream of Tartar and Baking Soda.
  7. Mix until incorporated.
  8. Bake
  9. Cool
  10. Slice

Don’t Worry! We’re going to do everything one step at a time in the recipe. And I’ll make sure to show you how in the photo gallery.

For now, let’s get some ingredients & some equipment!

Are you ready to Break A Recipe?

Let’s Start With A

Shopping List

If you’re looking for equipment or ingredients, the links below will take you to the ingredients and equipment I use in my own kitchen.



These ingredients and equipment are what I use in my own kitchen. As an amazon associate, I earn from qualifying purchases. If you purchase anything through an affiliate link, I earn a small commission at no extra cost to you. Thank you for helping to “keep the lights on,” here at Break A Recipe.

Enough With the Words, Let’s Break A Recipe!

Chia Bread (Gluten-Free, Vegan, Grain-Free, Yeast-Free)

A soft sandwich bread made without gluten, grain, dairy, egg, soy, corn, almond, cashew, sesame, peanut, sugar or yeast.
3.67 from 3 votes
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Breakfast, Brunch, Dinner, Lunch, Sandwich
Cuisine Allergen-Friendly, American, Dairy Free, Egg free, Gluten Free, Grain Free, Kid-Friendly, Nightshade-Free, Soy-Free, Soy-Free Vegan, Vegan
Servings 16 slices


  • Stand mixer
  • Flour Sifter
  • Kitchen Scale
  • Dry Measuring Cups
  • Liquid Measuring Cups
  • Adjustable measuring spoons
  • whisk


  • Coconut Oil for greasing the loaf pan
  • 2 ¾ Cups Water
  • 34 grams White Chia (ground & sifted) approximately ¼ Cup
  • 350 grams Grain-Free Flour approximately 3 ½ Cups
  • 2 teaspoons Xanthan Gum
  • 1 ½ teaspoons Salt
  • 3 Tablespoons Cream Of Tartar
  • 1 Tablespoon Baking Soda


  • Grease a loaf pan with coconut oil. Set the loaf pan aside.
  • Using a sifter, sift 34 grams chia (approximately 1/4 cup) into the bowl of a stand mixer.  Whisk in water 1/2 cup at a time.  I have better luck with hand whisking.  Make sure no clumps of chia are present. 
  • Add 350 grams flour and use the whisk attachment to beat the batter until there are no clumps.
  • Remove the whisk attachment and replace it with the dough hook.    
  • Sprinkle xanthan gum and salt over the top. Using the dough hook. Mix on the lowest speed until ingredients are incorporated.   Increase speed to 2,  knead for 11 minutes on . The dough will become much thicker as the mixer develops the xanthan gum. Turn off the mixer.
  • With the mixer off, add Cream of Tartar and Baking Soda to mixing bowl.  
  • On the lowest speed, mix in Cream of Tartar and Baking Soda until they are incorporated.  Increase mixer speed to 2 and knead 2 ½ additional minutes.  
  • Preheat oven to 350°F.  Transfer the dough into a loaf pan greased with coconut oil. Allow the dough to rest for 10 minutes in the pan. The dough will rise slightly as it rests.  
  • Bake at 350°F for 80-90 minutes. 
  •  Remove from oven.  Slice bread when it is completely cooled.   


For the link to the Grain-Free Flour blend I use, click here.  
If you are using freshly opened baking soda, it can have a strong flavor.  Consider reducing the amount to 2 teaspoons. 
If you do not have a flour sifter, you can use a mesh colander to sift the ground chia. 
Measure the chia after sifting to make sure you have the correct amount. 
I have used both a high powered blender and a coffee grinder to grind my chia.  If you use a coffee grinder, run come coffee through after you grind your chia, to clean the grinder and brush it out as you normally would.  I prefer using the blender to do the job.  It’s easier to clean and it’s fun to watch the chia tornado.  
Keyword Allergen Friendly, bread, Corn-Free, dairy free, egg-free, gluten free comfort food, gluten-free, gluten-free bread, glutenfreebaking, grain free comfort food, Grain-free bread, Soy-Free Vegan, vegan, Vegan Baking

Let’s See It Happen

About The Flour I use…

Grain Free Flour Blend

This is the flour used in all my recipes. Mix it up, and bake away!
Prep Time 5 minutes


  • Mixing bowl
  • Container for storing extra flour


  • 2 cups tapioca flour
  • 2 cups chickpea flour
  • 1 cup coconut flour


  • Add tapioca flour, chickpea flour, and coconut flour to a mixing bowl. Using a large spoon, stir ingredients until well mixed.


If you have a container which seals tightly, you can also toss the ingredients for a perfect blend.  Mix it up, and bake away!   
I blend my flour by the pound!  2 Pounds tapioca, 2 Pounds chickpea, 1 Pound Coconut.  
Keyword allergyfree, allergyfriendly, gluten-free flour, glutenfreebaking, grain-free flour, grainfreebaking

Why I Keep Baking…

I refuse to settle for salad!

When I first learned about my allergies in 2012 I couldn’t find any recipes that suited my needs. 11 years later, it’s pretty much the same.

I’m astounded at how doctors and nutritionists think we should be happy with protein and veggies.

Everyone deserves to eat pizza and cake safely! Every time I hear of a child who is missing out because of allergies, I get cooking.

Thank you for supporting Break A Recipe and sharing the recipes you find here with those who need them!

Helpful Tips

Take the time to make sure your chia his completely whisked and has no clumps! If you don’t have a sifter you can use a colander. Break up any clumps with a whisk before adding water.

If you are using freshly opened baking soda, you may want to reduce the amount. It can have a strong flavor. Use 2 teaspoons instead of 1 Tablespoon.

Allow your Chia Bread to cool completely before slicing it. I cool mine overnight. It takes will power, but your bread will slice perfectly.

Treat yourself to a serrated bread knife! I’ve had mine since 2002. A good one will last a lifetime and it will slice your bread perfectly.

You can certainly make a double batch of Chia Bread. If you would like to freeze it, slice the bread when it is cooled. Then wrap the bread in aluminum foil before freezing. This way you can defrost your bread by the slice.


What flour do you use?

I use one flour blend for all my baking. I blend chickpea flour, tapioca flour, and coconut flour. 5 minutes and boom, one blend for every recipe here on the blog. Click here for the recipe.

Why sift the ground chia?

The chia is going to clump once it’s wet. Sifting it ensures it will all be evenly mixed into the water and flour. Otherwise you’ll have clumps of chia in your bread. If you don’t have a sifter you can use a colander, or smash any clumps of ground chia with a whisk.

What does the Chia Bread taste like?

This Chia Bread has a flavor similar to a light honey wheat bread. It contains no added sugar and the flavor comes to the bread naturally from the ground chia. You do not taste the coconut or the chickpea because the flavors neutralize each other.

How do I get a nice tall loaf of Chia Bread?

I love a good tall sandwich bread. I find I get the best loaf of bread with an 8×4 inch loaf pan

How do I grind chia?

Either a high powered blender or a coffee grinder will reduce your white chia seeds to dust!

What if I don’t want to grind the chia?

I haven’t made this bread with whole chia seeds. You may have to allow the chia to sit in the water for 15 minutes to allow the gel to develop. And you’ll get a “seedy” chia bread. If you don’t mind that, Break The Recipe and leave the chia seeds intact.

How do you store your Chia Bread?

I have a wonderful lucite bread box with an adjustable air vent that I keep in the fridge. It’s easy to clean and it keeps my bread fresh!

Can I use regular Chia seed instead of white chia seed?

Yes! You can grind regular chia seeds to make this recipe. You can also purchase chia seeds already ground. I’ve learned that regular chia soaks up more moisture than white chia, so I prefer to use it when I bake. Regular chia has a richer flavor and gives the bread a more “whole grain” like flavor. If you use regular chia seeds, consider allowing your bread to cool in the oven to help with the moisture content.

Do I need a stand mixer to make this recipe?

Yes. I don’t know of another way to develop the xanthan gum. Xanthan gum takes the place of gluten in many Gluten-Free recipes. It is what gives this delicious bread the structure it needs to maintain the air pockets created by the cream of tartar and baking soda. It’s essential to develop the xanthan gum using the dough hook of a stand mixer, or the Chia Bread won’t hold the rise once it cools.

Before You Go…

Thank you for reading, for trying this recipe, and for taking a chance on a recipe made with unique ingredients!

You’ll find it’s easy to make, and your body will feel much better after eating it. You will find your gluten-and grain loving friends going for seconds!

If you’re cooking this for someone with allergies, thank you again for supporting them. You’re an amazing friend. Pin this recipe so you can share it with those who need it, and find it later!

Please tell me how your recipe turned out when you make it. Click here to reach me directly. You can also find me on Facebook, Instagram, Twitter, or Pinterest using the links below. I really enjoy your feedback and comments. I can’t wait to hear how your recipe turned out!

Come connect with others who cook without grains. Life’s better with Foodie Friends. We’d love to have you join us in Grain-Free Lifestyle And Support Community.

Wishing You Safe & Delicious Foods, ❤️ Nina