Gluten-Free Chia Soda Bread

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Average Rating: 4.5 | Rated By: 3 users

I love making this gluten-free chia soda bread because it is simple to prepare, healthy, dairy-free and there is no yeast or kneading. I have added chia seeds because they are a good source of omega-3 fatty acids, fiber, antioxidants, iron, and calcium, and 1-ounce, serving of chia seeds also contains 5.6 grams of protein. Soda bread is best when eaten fresh, but toasting a slice or making garlic bread the next day makes this bread a winner!


  • 1/4 cup black chia seeds
  • 1 1/4 cup coconut milk (not canned)
  • 1 cup sorghum flour
  • 1/2 cup white rice flour
  • 1/2 cup arrowroot starch/flour
  • 2 tsp. GF aluminum-free baking powder
  • 2 tsp. xanthan gum
  • 1 tsp. Baking soda
  • 1 1/4 tsp. Pure sea salt
  • 2 large eggs
  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp. Pure maple syrup or honey
  • 1 Tbsp. Apple cider vinegar
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  • Preheat oven to 375 F and line a 6-inch round cake pan with parchment paper
  • In a medium bowl combine chia seeds and coconut milk and set aside for 15 minutes
  • In a large bowl whisk together, flour, starch, baking powder, xanthan gum, baking soda and salt
  • Add eggs, olive oil, maple syrup/honey, and apple cider vinegar to chia seed mixture and whisk together
  • Slowly pour wet mixture into dry ingredients mixing as you go until you form a dough
  • Transfer dough into prepared cake pan. Lightly moisten your hands with water and shape the dough into a rounded loaf. Lightly sprinkle with rice flour.
  • Slice a criss-cross into the dough about 1/2-inch deep and bake for 50 minutes. The loaf should be golden brown
  • Remove the bread after 10 minutes with the parchment paper and place on a wire rack to cool completely

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