2-Ingredient Chia Seed Bread (Vegan, Gluten-Free)

Nutty, crusty and remarkably plain, 2-ingredient chia seed bread is made entirely from finely ground chia seeds and baking powder, plus water and optional salt. The straightforward free-form loaves are vegan, gluten-free, grain-free, keto, Paleo, oil-free, nut-free and sugar-free, with no yeast, kneading or loaf pan required.

A chia seed version of my2-ingredient flax sandwich breadlived on my must-try list for a long time. Once I began turning whole chia seeds into flour for recipes such as chia breakfast cookies and chia oat rolls, I became increasingly convinced the idea would work.

It did, although not without negotiations. About a dozen test loaves stood between the initial hunch and the recipe you see here. The final formula is almost comically short: chia seeds and baking powder, with water and optional salt completing the dough.

The chia seeds are the flour. Ground very finely, they absorb the water, bind the dough and create the structure of the bread without eggs, gluten, psyllium, starches or a specialty flour blend. The loaves bake directly on a sheet pan, so there is no yeast to activate, dough to knead or loaf pan to locate at the back of a cupboard.

Chia seed bread is not a billowing sandwich loaf, nor does it pretend to be one. It rises modestly and has a deep brown, pleasantly crisp crust with a moist, substantial interior. Slice each small loaf lengthwise and it becomes an exceptionally satisfying base for sandwiches, toast and open-faced toppings.

Minimal recipes leave very little room for improvising with the mechanics. Finely grinding the chia seeds, weighing them when possible, shaping three long and relatively flat loaves, cutting deep slashes, baking for the full time, and cooling completely are what make the plain formula work.

Why You’ll Love This Recipe

• Only two essential ingredients.Chia seeds and baking powder form the entire bread; water and optional salt complete the dough.
• Chia seeds are the only flour.No grain flour, nut flour, starch, psyllium or flour blend is required.
• No yeast or kneading.Mix, shape, slash and bake—there is no rising period to schedule.
• Made without a loaf pan.The three small loaves bake free-form on a parchment-lined baking sheet.
• Suitable for many dietary needs.Chia seed bread is vegan, egg-free, dairy-free, gluten-free, grain-free, keto, Paleo, oil-free, nut-free and sugar-free.
• Substantial and satisfying.The nutty loaves have a hearty texture and are especially good for small sandwiches and toast.
• Freezer-friendly.The baked loaves can be frozen for up to 6 months.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Chia seeds:Whole chia seeds are ground into a very fine flour that supplies the structure, flavor and substance of the bread. Measure or weigh the whole seeds before grinding. Freshness matters: rancid chia seeds can smell or taste unpleasantly fishy.
• Baking powder:Baking powder provides the modest rise. Check its expiration date or test its activity if it has been open for a long time.
  • Fine sea salt :Salt rounds out the nutty flavor. Keep it, reduce it or omit it according to your needs.
  • Water:Plain water hydrates the ground chia seeds and transforms the mixture into a thick, cohesive dough.

Can I Use Ready-Made Chia Flour?

Yes, provided it is finely ground chia flour rather than coarse chia meal. Replace the whole chia seeds with200 grams of chia flour. Do not substitute by volume: 200 grams of whole chia seeds is about 1 and 1/4 cups, while 200 grams of chia flour is closer to 1 and 2/3 cups.

If your package containscoarse chia meal, grind it in a blender or clean coffee grinder until it has a fine, flour-like consistency before measuring the recipe by weight.

How to Make 2 Ingredient Chia Seed Bread

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

Step by Step Instructions

1. Prepare the oven and pan.Preheat the oven to 400°F (200°C). Line a large, preferably light-colored baking sheet with parchment paper. A dark baking sheet can brown the bottoms more aggressively.

1. Grind the chia seeds.Place the chia seeds in a blender or clean coffee grinder and process them into a very fine flour (not a food processor). Stop as soon as the texture is fine; prolonged grinding can heat the natural oils.

1. Combine the dry ingredients.Transfer the chia seed flour to a large mixing bowl. Whisk in the baking powder and optional salt until evenly combined.

1. Make the dough.Add the water to the flour mixture and stir until completely blended. The dough will initially be thick and somewhat gooey. Let it stand for 1 to 2 minutes; it will become less sticky as the chia flour absorbs the water.

1. Shape three loaves.Divide the dough into 3 equal portions. With damp hands, shape each portion into a flattened, baguette-style loaf about 8 inches (20 cm) long and no more than 3/4 to 1 inch thick. Arrange the loaves at least 2 inches (5 cm) apart on the prepared baking sheet.

1. Slash the tops.Use a sharp knife to cut 4 deep diagonal slashes across the top of each loaf. The cuts are functional, not decorative: they help the thick dough bake through and give it room to expand.

1. Bake thoroughly.Bake for 55 to 60 minutes, until the loaves have risen slightly, the slashes have opened, the surfaces look dry, and the crusts feel firm. The loaves will be deep brown.

1. Cool completely.Transfer the loaves to a wire rack and let them cool completely before slicing. Cutting while warm can make a properly baked interior appear gummy.

Taste and Texture

Chia seed bread has a distinctly nutty, earthy flavor and a deep brown, firm crust. The interior is moist and substantial, with a tender chew rather than the open, lofty crumb of yeast bread. It rises enough for the slashes to open, but it remains deliberately compact and filling.

Because chia seeds contain natural oils, freshness has an enormous effect on flavor. Fresh seeds taste mild and nutty. A fishy or sharply unpleasant flavor is a sign that the seeds have oxidized and should be replaced.

Storage

Let the chia seed bread cool completely before placing it in an airtight container.

• Cool room temperature:Store for up to 3 days.
• Refrigerator:Store for up to 2 weeks.
• Freezer:Freeze for up to 6 months. Freeze whole loaves or individual slices, separating slices with small pieces of parchment paper for straightforward removal.

Flavor Variations

Keep additions modest so they do not interfere with the tested hydration of the dough.

• Garlic and rosemary:Add a small amount of garlic powder and finely crushed dried rosemary with the dry ingredients.
• Onion and herb:Add onion powder and a go-to dried herb, such as thyme or oregano.
• Everything-style:Sprinkle everything bagel seasoning over the shaped loaves before baking; reduce or omit the salt if the seasoning blend is salty.
• Extra-savory:Increase the optional salt slightly to taste if your dietary needs permit. Several readers prefer a more pronounced savory flavor.

Serving Suggestions

For sandwich-size pieces, first cut a loaf in half crosswise, then slice each half lengthwise. Fill the pieces with hummus and vegetables, avocado and tomato,vegan cream cheeseand fruit, or another go-to sandwich combination.

Chia seed bread is also excellent toasted and served with savory spreads, alongside soup, or cut into smaller pieces for open-faced snacks. Its substantial texture works particularly well with either sweet (jam, preserves, marmalade, nuts butter, seed butter) or savory options.

Tips for Success

• Weigh the chia seeds or chia flour to 200 grams. Volume changes after grinding, but the correct weight does not.
• Use fresh chia seeds. Smell and taste a few before beginning; any fishy aroma or flavor indicates rancidity.
• Grind the seeds into a fine flour, not a coarse meal. Fine grinding is critical for a cohesive texture and proper rise.
• Avoid overprocessing the chia seeds. Stop once they reach a flour consistency so the grinder does not unnecessarily heat their oils.
• Make sure the baking powder is active. Old baking powder can produce loaves with little or no rise.
• Use a light-colored baking sheet when possible. Dark metal absorbs more heat and may overbrown the bottoms at 400°F.
• Keep each loaf about 8 inches long and no more than 3/4 to 1 inch thick. Short, thick loaves are more likely to remain gooey in the center.
• Make all 4 slashes deep. Shallow decorative cuts are not enough for this dense dough.
• Bake for the full 55 to 60 minutes even if the loaves appear done earlier.
• Cool the chia seed bread completely on a wire rack before slicing. The interior continues to set as it cools.

Ingredient Substitutions

• Ready-made chia flour:Use 200 grams of finely ground chia flour in place of the whole chia seeds. Do not use 1 and 1/4 cups; the equivalent volume of ground flour is different.
• Chia meal:Grind coarse chia meal until it has a fine flour consistency, then weigh 200 grams for the recipe.
• Flaxseed:I do not recommend making a direct substitution in this formula. Instead, use my well-tested2-Ingredient Flax Sandwich Breadrecipe.
• Baking powder:I have not tested this bread with any other leavening agents. Yeast, baking soda, or a kitchen-made leavening combination would require separate testing and other changes.
• Salt:Reduce or omit the salt according to your needs; no replacement is required.

Frequently Asked Questions

Weigh 200 grams of chia seeds before or after grinding; the weight remains the same. If measuring by volume, measure 1 and 1/4 cups of whole chia seeds before grinding. Ground chia flour occupies a different volume, so weight is the reliable measurement for pre-ground flour.

Yes. Use 200 grams of finely ground chia flour. Do not use the whole-seed volume measurement, because 200 grams of chia flour is closer to 1 and 2/3 cups. If the product is coarse chia meal, grind it more finely before making the dough.

The most common causes are loaves that were shaped too short or thick, slashes that were too shallow, insufficient baking time, inaccurate measurement, or slicing before the loaves cooled. Shape three 8-inch loaves no more than 3/4 to 1 inch thick, cut 4 deep slashes in each one, bake for the full 55 to 60 minutes, and cool completely before slicing.

No. Chia seed bread rises modestly rather than dramatically. The loaves should puff slightly and the deep slashes should open as they bake, but the finished bread remains compact and substantial. If there is no rise at all, check that the baking powder is fresh and active.

A fishy smell or flavor indicates that the natural oils in the chia seeds have oxidized and the seeds are rancid. Discard them and begin with fresh chia seeds. Store chia seeds and ground chia flour in the refrigerator or freezer to preserve freshness.

The recipe was developed and tested as three long, relatively flat free-form loaves. A loaf pan would create a much thicker mass of dough and would require separate testing for pan size, temperature, and baking time, so it is not recommended as a direct change.

Several readers have reported success shaping the dough into small rolls or buns, but the tested recipe is written for three loaves. Baking time will vary with the size and thickness of the rolls, so use the original loaf shape when you want the verified result.

Use the separately tested 2-Ingredient Flax Sandwich Bread recipe rather than substituting flaxseed directly into this formula. The flaxseed version inspired this chia seed bread, but its ingredient amounts and method should be followed as written.

Cool the loaves completely, then store them in an airtight container for up to 3 days at cool room temperature or 2 weeks in the refrigerator. Freeze the loaves or individual slices for up to 6 months.

Happy baking!