A simple gluten-free chia toast, perfect for breakfast
The gluten free diet has many limitations but toast does not have to be one of them. Gluten-free chia toast is perfect with avocado or Zaalouk.
I love food, it’s a big part of why I’m in the hospitality business and still come home every night ready to create more and share it with you!
My mom played a large role in me growing up to be a foodie. Every day she made tons of food and was always ready for visiting family and friends. On average she would make 5 to 6 salads everyday along with tea time cookies and cakes.
When I started my gluten-free journey I was worried that I’d have to give up alot of what I loved. It’s taken a lot of trial and error to create the recipes I love and want to share with others. But the journey has been remarkable and it empowered me to keep trying and pursuing the flavors I love and grew up with.
The first time I made gluten-free toast with chia seeds, flax seeds, and brown rice flour — well lets just say I won’t be sharing that recipe with you EVER. Total disaster.
It took several tries for me to get this one right, but the end result? Delicious, light, and filling!
Part of the process was in discovering the correct flour to use, and I tried a lot! In the end almond flour was the clear favorite for taste and texture.
How to use chia seeds for gluten-free baking
If you are new to the gluten-free journey, you may not be overly familiar with how to bake with chia seeds. The good news is that this seed is highly versatile, with no real flavor of its own, making it easy to use in any baking recipe.
Here are a few things to remember when baking with chia seed:
Texture: The outer shell of the chia seed is very soft. This means it is easy to digest and does not require milling. It’s really a texture thing. If you prefer a softer, cake-like consistency then milled or ground is best. If you like the seedy texture of whole grains and nut breads then skip the grinding and throw the seeds in whole.
For this recipe, I prefer the milled chia seeds in this recipe because it makes for a lighter, softer bread but that’s my preference. Feel free to play around and make this your own.
Taste: Chia seeds are full of protein, fiber, and Omega-3s but are tasteless. You can add them into virtually any baked good, providing extra nutrition, without upsetting your pickiest little critics.
Egg-substitute: Chia seeds are a great egg alternative for vegan diets. Making the recipe I’m about to share with you even more versatile. To have a vegan friendly gluten-free chia toast, for every egg you’ll need one Tbsp. of chia (milled or not, it makes no difference) and three Tbsp. of water. Let the seeds sit in the water for 10 mins to form a gel like substance before using them.
1 Egg = 1 Tbsp. Chia + 3 Tbsp. of water
So for the following recipe, here’s your formula
6 Eggs = 6 Tbsp. Chia + 2 ¼ cups of water (or 36 Tbsp. if you want to go the long way)
How to make gluten-free chia toast from scratch
First, gather the ingredients:
- 3/4 cup of Chia seeds (milled or whole)
- 6 eggs (or 6 Tbsp. Chia seeds soaking in 2 ¼ cups of water for 10 min)
- 2 cups of almond flour
- 2 Tbsp. of apple cider vinegar or regular white vinegar
- 1tsp salt
- 1 tsp of baking soda
- ½ tsp of baking powder
- ⅓ cup of melted butter
- 2 Tbsp. of roasted sesame seeds (Pepita and Hemp seeds also work well)
- Optional toppings: onion flakes, black sesame, and/or everything bagel toppings are great additions to the roasted sesame seeds
Preheat your oven to 350 degrees F. And pull out an 8×4 non-stick baking pan. If you do not have one, simply line your 8×4 baking pan with parchment paper.
In a bowl mix the eggs, vinegar, and melted butter. Mix in the chia seeds and then set aside.
In a larger bowl combine the almond flour, salt, baking soda, and baking powder. Mix all the dry ingredients together until well incorporated. Slowly fold in the egg and chia seed mixture until well combined.
Transfer the batter to the pan and flatten it with a spatula.
Sprinkle the sesame seeds on top and add any additional seeds or optional toppings.
Place the pan on the top oven rack and bake for 45 minutes.
Remove from the oven and transfer from the pan to a plate to let it cool before slicing or cutting.
Enjoy with butter or a variety of other toppings! I love that the gluten-free journey does not mean having to sacrifice something as simple and pleasing as a slice of toasted bread.
This bread is delicious and very filling thanks to the protein and fiber that the chia seed provides. The best way to store leftovers is in the fridge for a week or in the freezer, tightly sealed, for up to a month.
What can you put on gluten-free toast?
There are so many healthy options! You won’t want to limit this to just breakfast.
- Sliced avocado, tomato, and a squeeze of lime topped off by a sprinkle of sea salt
- Top with flavored oils, like the garlic or chili hemp seed oil from Planet Superfood
- Nut-butters with sliced bananas and a drizzle of dark chocolate sauce
- Zaalouk, an eggplant spread and a recipe I’ll be sharing with you soon
If you’re looking for a few more gluten-free and nut-free options, 88 acres has some delicious ideas to try.
Gluten-free toast & toppings
What are your favorite go-to brands and recipes for gluten-free bread? Share with me in the comments. I’d love to give them a try.