Simple GF Almond Chia Bread – Raw or Baked

Have You Tried Making Your Own Bread? It’s Easier Than You May Think.

You don’t have to be a Coeliac to be mindful of consuming gluten.  Even in healthy people, consuming too much gluten can create health complaints, due to it’s inflammatory effect on the digestive system and body in general.  Like everything, it’s about finding a healthy balance.

So if you enjoy bread, but would like to eat gluten free bread (that actually has flavour and not taste like cardboard!), or want a more nutrient-rich alternative to commercial bread, then making your own is a great place to start.

I’ve often been a bit intimidated at the idea of making my own bread (I’m not an experienced baker), but I’ve been thrilled to discover its actually not difficult at all.  More often than not it’s a case of getting to know your own oven’s idiosyncrasies.

And with the wide variety of gluten-free and nutrient rich ingredients now so readily available, it is easy to turn bread into a wholesome food again, without preservatives and GMO ingredients.

This delicious recipe is for a more savoury style bread, but tips are provided at the end for adapting the recipe to create a sweeter style bread too, ready for your favourite clean food toppings!  And the same recipe can even be made raw, not baked!

Easy Homemade Gluten-Free Bread Recipe With Almonds and Chia Seeds

Easy Homemade Gluten-Free Bread Recipe With Almonds and Chia Seeds


  • 200 grams of raw almonds
  • 100 grams of raisins (or dates)
  • 60 grams of flaxseed
  • 60 gram of psyllium husks
  • 25 grams of chia seeds (any colour)
  • 200 grams of chopped onion
  • 2 cloves garlic
  • ½ lemon peeled and seeded
  • 25 grams of sun-dried tomatoes
  • 1½ tsp salt and black pepper mix


  1. Add almonds, psyllium, flaxseed, and chia seeds to a food processor and mill until you have a flour like consistency. Put onion, garlic, lemon, sun-dried tomatoes, salt and any optional seasonings in a blender and mince for 7 seconds at high speeds.
  2. Mix wet and dry ingredients together in a large mixing bowl and knead until you have a dough like consistency
  3. Mould the dough into a large ball. Once the dough is compressed and holds together well, divide the dough into three small loaves. Place the dough into baking pans coated with extra virgin olive oil or coconut oil to keep from sticking. Press them firmly into the pan to prevent them from cracking or flaking. Then place the finished dough into an oven.
  4. Make sure that all three loaves are placed on a raised cookie rack to help them ventilate while baking. Set the oven at 100°C and bake for 3-4 hours.
  5. Let the bread cool for 15 minutes and enjoy. This recipe can also be enjoyed raw as it does not use eggs or milk.


For cinnamon raisin bread remove garlic and tomatoes from ingredients, and substitute them with fresh young coconut flesh for the onion. Omit optional seasonings above and add: 2 tsp cinnamon, additional 50 grams of raisins.


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