I had Tania Hubbard’s gluten-free bread recipe on my to-do list for absolutely ages. I am kicking myself that I didn’t make it earlier. Tania is the recipe genius behind Gluten Free Grain Free Co and an expert in gluten-free cooking!
This bread is really quick and easy to make in the thermomix and it tastes amazing. The texture is great and it holds together well, making it perfect for sandwiches. It’s just as nice fresh as it toasted and it’s full of flavour. This recipe is going to become our daily bread.
Even the kids liked this one. The Natural New Age Dad says it is the best bread he has tasted in ages. High praise indeed!
Tania has kindly let me share the recipe with you. I have thermomified it and doubled the recipe to make a good-sized family loaf. If you don’t have a thermomix, please refer to Tania’s recipe.
Tania’s Almond and Chia Bread
Vital Stats: gluten-free, grain-free, vegetarian, dairy-free, soy-free
Okay, so this is what you need:
2 cups organic almonds
4 tablespoons organic chia seeds
3 tablespoons of filtered water
1 1/2 cups arrowroot or tapioca flour
2 teaspoons bicarbonate of soda
2 pinches of salt (I like to use pink Himalayan salt)
6 organic eggs
4 tablespoons apple cider vinegar (with the mother)
Okay, so this is how you do it:
Preheat the oven to 175°C. I put my oven onto gentle bake, not fan forced. Line a bread tin with baking paper.
Add the chia seeds to the water, mix well and set aside.
Process the almonds to make almond meal – speed 7 for 10-20 seconds. Be careful as you don’t want to make almond butter! I heard a good tip to freeze your almonds first to get the almond meal fine, so I will try that next time.
With a sifter over the top of the thermomix, add the bicarb and arrowroot and sift in.
Add the salt and mix on speed 5 for about 10-20 seconds so it’s well mixed through.
Add the eggs, the vinegar and the chia. Mix on reverse, speed 5 for 20-30 seconds until well combined.
Pour batter into the tin and whack in the oven.
Bake for 50-60 minutes. Tania says the bread should be “firm to the touch and bounces back when lightly pressed. The top will be golden in colour and firm to the touch.”
Cool on a wire rack. Slice thinly with a bread knife. Enjoy.
Many thanks to Tania for sharing this recipe.
If you haven’t checked out her recipes, get over to her blog or website or Facebook page.
I LOVE this recipe! It’s delicious. Thanks for the thermomix conversion!
thanks Lisa – thermy makes it cheaper and easier!
This looks so good!
it is really good!
This is my favourite bread too. Tania is awesome.
she sure is!!! a GF goddess!!!
Yum. Always on the lookout for a good GF bread. So far most of my attempts have resulted in something that resembles a house brick! Going to try this today. Thanks.
yes some of them are quite brick like or cardboardy, but trust me this one is amazing!
Thank you I will be trying this when I need to make my next loaf 🙂
Let me know how you go Mands x
I have it cooking in the oven now – looking good mmmmm
Mmmm has turned out really well. I have had a slice of warm bread with butter and raw honey and that was sensational. Now to convince picky coeliac son that he will like it. Thank you for the great conversion of a great recipe
I hope he does!!! 🙂
Could you use almond meal instead of grinding/blitzing the almonds?
definitely!!!
I have made this a few times but didn’t think to use the TM…will do next time though.
so much quicker and cheaper!! xx
Fantastic, easy recipe an so delicious. I make without thermomix and turns out perfect, my friend puts capsicum and olives in hers! kids love it, we all do!
yay!! capsicum and olives??? wow – that is different !! 🙂
Looks good and have it on my to-do list as well x
let me know what you think 🙂
Would love to try this, but it uses so many eggs, that’s $5 worth if using organic 🙁
It makes quite a big loaf Vikki – a family sized one! You can always use free range eggs. I find my GF bread in the supermarket costs me $7 and is tiny!
wow sooooo yummy and soooo easy!!!!
This recipe sounds great could you
Soak the almonds and chai seeds the
night before would it still work ??
I haven’t worked out how to do that and grind them ???
Oh Wow, very impressed! Thanks soooo much for this. Eating it as I type!
it’s awesome isn’t !!
Actually, a nut free version would be good so I could pack them for school lunchboxes. Any ideas what could replace the almonds?
I am not a confident GF cook yet! No idea sorry 🙂
Apparently (& I have done this for cookies) you can use sunflower seed meal in place of almonds if wanting a nut free flour to bake with.
I will be sure to try this! Good gluten free breads are a rare find!
Hello – keen to try this recipe but having trouble finding arrowroot flour. Have seen the starch, but not the flour. Is it the same thing? Could it be labelled differently? Alternatively, can I substitute with something else?
Many thanks 🙂
Hi Snicks. I buy McKenzies brand from the supermarket in the flour aisle. I am sorry but I am not 100% sure if starch is the same thing as flour, although I do think it is! You could experiment with any other flour (although I would not try coconut flour in those quantities)
Yum, that looks delicious! I don’t have a thermomix, so thanks for the link to the original. Definitely going to try it.
let me know what you think Kirsten 🙂
This recipe was recommended to our co op recently so I am looking forward to trying it out! Thanks so much for converting to the thermie. Bonus! 🙂
let me know how you all like it Lynne 🙂
Made this today and it’s fantastic!!! Even my husband and 3yo son loved it. Just have to wait till the fussy 6yo gets home from school to see if it passes that test.
How long does this last and does it freeze well?
Thanks!
freezes beautifully – I slice it first – lasts about five days in the fridge 🙂
Great, thanks! I’m new to the thermomix world and have been hunting for a good gf bread recipe! Can’t wait to try it..
You can also add things to it – I have experimented with seeds and also fruit and cinnamon – we adore it !!
Can you use lemon juice instead of vinegar, as my daughter cannot have fermented products?
should be cool 🙂
Hi there,
I’m keen to try this for sure, looks yummo.
I was wondering whether you had tried the old ‘replace eggs with a chia and water mix’ before? (after letting it gel of course)…I might give this a go, and if it works will let you know!!!
I made a banana bread the other day, and had done the banana, sugar and butter before I realised I had zero eggs… I made with chia and it worked beautifully. I’m hoping it’ll be great 🙂
You do an awesome job on this blog by the way, you’re amazing!
HI Cath! thanks for your kind words – no I haven’t tried that and yes, please report back!
I wonder if you could substitute rice flour for the arrowroot flour? Has anyone done this?
You could try it !
Hi there..
I made this bread today. I’m currently on an elimination diet & was looking for a bread, that doesn’t have grains or dairy. It is very nice bread. I will be sharing the recipe with my aunt who can’t have gluten. Thanks for sharing the recipe xo
Thanks for the feedback Stacie – it’s my fave bread – Tania is a genius! 🙂
will try this tomorrow as I have been making scones but this sounds so much better
Let me knwo what you think Marj!
Can you make this bread without eggs? (i’m a vegan and don’t eat eggs)
I am not sure if they egg substitute like chia would hold up in this recipe as it requires so many.
Hi just wondering can this bread be stored on the bench or does it need to be kept in the fridge?
Hi Tammy, I guess it depends where you live. I live in a hot place so I store in the fridge or freezer. As it has no preservatives like regular supermarket bread, you will need to eat it within a few days. x
How many cups of almond meal could I replace the almonds with?
Hi Heidi! I normally just do two cups of it too!
Can I use almond flour for this recipe? How much would I use
Hi Kerrie, yes you can, same amount!