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Grain Free Chia Bread (Paleo, Gaps, gluten-free)

September 14, 2013 By Caitlin Weeks

Grain Free Chia Bread (Paleo, Gaps, gluten-free)

I recently stayed with my parents for two weeks in Nashville. I loved having a bigger kitchen and best of all a dishwasher. My dad started on a 30 day Paleo challenge so and I wanted to help him along with some grain free bread like versions of his favorite dishes.  I made this grain free chia bread (Paleo, gaps, gluten-free) that was a big hit. Other coconut flour breads I made were just mealy but this one had a unique quality that made it a winner.

My Dad has a major sweet tooth and his determination is sometimes not as strong as I would like.  But I have full faith that this is the real thing for him! I was glad I was there for two whole weeks to get him over the carb cravings and detox feelings that many people go through. If he is still sticking with it I hope to post his 30 day before and after photos. He was off to a great start when I left and had already lost a lot of weight. It is amazing what balancing hormones and lowering inflammation can do!!

The chia gave the bread a bounce and bite that coconut flour alone just wont give.

For those sensitive to eggs, I could not figure out how to make it egg free this time, sorry!

 

Grain Free Chia Bread (Paleo, Gaps, gluten-free)

Prep time 10 minutes

Cooking time 40 minutes

Serves 4-6 (makes 1 loaf)

Ingredients:

6 eggs

1/2 cup melted coconut oil or grass fed butter

1-2 tablespoons honey (optional)

1/2 tsp apple cider vinegar

2 Tbsp Chia

1/2 teaspoon sea salt 

1/3 cup coconut flour

2 Tbsp almond flour

1 tsp baking soda

Directions:

Preheat the oven to 350 degrees.

Mix the wet ingredients in one bowl.

Grind the chia in a coffee grinder (don’t skip this step).

Mix the dry ingredients in another bowl including ground chia.

Combine the two mixtures and let them sit for 5 minutes.

Pour into a greased small loaf pan and bake for 40 minutes.

(I only had a large loaf pan that I covered in parchment paper to make it smaller. The batter filled it about half way.)

Let the bread cool for 5 minutes.

Slice and serve with butter or almond butter.

Nutrition Info: Protein: 11 g , Total Fat : 13.3 g, Total Carbs: 12.7 g,  Net Carbs: 5.5 g,  Fiber: 7.2 g  (nutrition facts based on 6 servings)

My reader can’t seem to get enough of our Paleo bread recipes.

Be sure to check out our Paleo sandwich bread recipe post.

Also, try this cookbook: Paleo Bread: Gluten-Free, Grain-Free, Paleo-Friendly Bread Recipes

 

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Filed Under: Breakfast, Paleo Bread Tagged With: Breakfast, chia bread, dairy free, gluten free bread, grain free bread, low carb bread, Paleo Bread

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Comments

  1. Judith says

    September 18, 2013 at 7:50 am

    Hi,
    The bread looks so YUMMY, but unfortunately Chia seeds are not SCD legal. They are similar to flax seeds in that they are mucilaginous (polysaccharide complex) and will feed harmful microbes. Reference:
    http://pecanbread.com/p/legal_illegal_a-c.htm
    Judith

    • Caitlin Weeks says

      October 5, 2013 at 10:30 pm

      Thanks Judith I will update the info thanks

  2. Allison says

    September 21, 2013 at 9:27 pm

    I made two loaves the other day – perfect and a big hit in my house!

    The loaves are pretty small, so next time I will make 3 loaves but probably quadruple the amount of ingredients in the recipe to make them a bit bigger.

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