If you are looking for a vegan and gluten free bread recipe that is not dense, heavy, dry, crumbly, or difficult to make, then, this chia flax bread recipe will be perfect for you!
This vegan, gluten free, and oil free chia flax loaf is light and soft with an incredible crust and rise, and the hardest part about this recipe is waiting for the bread to cool after is has finished baking!
When a person starts eating gluten free, the texture of “real” bread is hard to achieve in gluten free recipes, especially when the individual is new to gluten free baking. Sadly, it is is even harder to find a good recipe for bread when a person is vegan and gluten free.
However, by using the flour and active dry yeast provided by the Bob’s Red Mill Gluten Free Bread Mix (which can be found in most grocery stores that stock Bob’s Red Mill or by ordering online here) and adding the chia seed, flax meal, and applesauce, an amazing vegan and gluten free bread loaf comes together easily!
Every time I have made this chia flax bread, the entire loaf has been eaten the same day! It is so delicious that if I want to make sandwiches using the loaf or use part of the loaf for a meal later in the day, I must slice the bread that is needed and “hide” it so that enough bread remains for the meal!
Bread has always been my absolute favorite food, so when I began following a gluten free, then vegan and gluten free lifestyle, I have been on a quest to create a bread recipe that is as delicious as a remember “real” bread tasting. I am super excited because I believe I have succeeded in imitating the texture of regular bread with this vegan and gluten free chia flax bread recipe!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1 (16oz) package Bob's Red Mill Gluten Free Bread Mix with active dry yeast packet
- 1 Tbsp chia seeds
- 2 Tbsp flax meal
- ½ cup room temperature water
- ¼ cup applesauce
- 1 & ⅔ cup warm water
- 1 tsp apple cider vinegar
- Preheat the oven to 375˚F and prepare a standard size loaf pan (9" x 5") by lining it with parchment paper. I preheat the oven now because I use the heat from the oven to help the dough rise.
- In a small bowl, combine the chia seeds, flax meal, and ½ cup water and let sit fifteen minutes to thicken.
- After ten minutes, in a medium bowl, activate the active dry yeast with the applesauce and the 1 & ⅔ cup warm water and let sit five minutes.
- In a stand mixer, combine the bread mix with the chia and flax mixture, activated yeast mixture, and the teaspoon of apple cider vinegar and mix on medium for three minutes. The dough will initially look quite thick and chunky, but by the end of the three minutes, it will look smooth and stretchy.
- Once the dough has finished mixing, using a spatula, scoop the dough into the prepared loaf pan, smooth the top.
- Set the loaf pan in a warm place and let rise 30-15 minutes, or until the dough has risen between one and a half to two inches, As mentioned previously, I set my loaf on top of my stove where the heat from the oven vents.
- After the bread has finished rising, place the pan in the oven and bake 60-65 minutes. Cover the loaf with foil after 35 minutes to prevent over browning of the crust.
- When the bread has finished baking, remove the pan from the oven and set on a cooling rack.
- Let the bread cool in the loaf pan on the cooling rack for at least 20 minutes. Then, remove the bread from the pan and cool completely on the cooling rack.
- It will be hard to resist cutting into a fresh, warm loaf of bread, but try to wait until the bread is cool so that the crumb sets up correctly inside the crust and does not smush while being cut.
- Once the bread has cooled, slice and serve! I have had best results slicing the bread with a bread knife.
- This bread is great for sandwiches, toast, with soup, etc!
- Store in a bread box or airtight container.