Chia pan bread

Chia Pan Bread.

This bread is very versatile, nutritious and filling.

Ingredients for four buns

8 Tablespoons ground chia seed – use milled chia seeds or grind your own
2 teaspoons of baking powder

8 Tablespoons plain flour of choice – I like to use quinoa flour, potato flour, oat flour or spelt flour
2 eggs
Half a grated onion/or half a zucchini grated/or same quantity grated carrot

Method

Put the ground chia seeds in a bowl with the flour and baking powder.
Mix well.
Grate the onion or other vegetable of choice into the eggs and beat well with a fork.
Add the egg mixture to the dry ingredients, mix well then turn out onto a floured board.

It will look like this (not very appetising)

this is how your bread will look when first turned out on to the board

Knead well until all the dry ingredients are absorbed and it starts to look a bit oily.

It will look like this

raw chia dough after kneading

Shape into four bun sized flat circular shapes

divide into four pieces, roll and flatten out

Use a heavy based non-stick fry-pan and cook for a few minutes on either side with a lid or cover to keep the heat in.

chia buns ready for cooking

four cooked buns with one cut through the middle

Top with your favourite spread.

finished chia pan bread with fruit spread and yogurt

I use this to make make four hamburger bun sized flatbreads and cut them in half through the middle when cooked.
This is great topped with salad/meat/cheese as an open sandwich.
It is also great topped with tomato and cheese & grilled for a tasy and filling lunch

NOTE:

This bread can also be baked in a hot oven for about 10 to 15 minutes.




56 Responses to “Chia pan bread”

  1. Patty from Australia says:

    Hi, Could you please tell me if Rice flour can be used in place of Almond or Coconut Flour? Thank you.

  2. Judy says:

    I love this site. So helpful. It is great that you have put so much time into your experiments trying to get things right. Thank you for that. I also see there are always those that don’t want to do any of the experimenting themselves so they ask for others to do it, such as can I do this or can I do that? My suggestion is try it and see then let the rest of us know if it worked ! You may just come up with the best of all ! Blessings

  3. Coleen Gallant says:

    I’ve been recently diagnosed with Type II diabetes and I’ve been looking for a bread to eat as it is a weakness of mine. I notice there is no sugar in this recipe. Is it safe to assume it would be suitable for a diabetic?

    • admin says:

      It is a much better alternative than most types of bread Coleen. Chia seeds are useful to people with type II diabetes as they help maintain a steady blood sugar level. I came up with this recipe for a quick bread substitute for people who wanted a yeast free, sugar free, healthy whole food “bread”. You can use coconut flour or almond meal if you want to avoid using grain flours. No doubt your doctor has advised you to avoid refined sugar and flours. This recipe does just that. Good luck Colleen 🙂

      • carmen says:

        Just finished doing a little research on Chia Seeds. While they are no doubt super healthful, please do some research as there may be serious reasons to limit your intake of chia seeds as they May interfere with certain medications.
        Good Luck!

        • admin says:

          Chia seeds are classed as a food by the FDA, and safe for human consumption. There are many foods that will interfere with medication if taken to excess. Therefore, on a lomg term basis, I prefer to limit my chia seed intake to 1 to 2 tablespooms per day.

  4. Dee says:

    Could you use egg substitute (powder) in place of the eggs in the recipe? I am on a cleanse and cannot have gluten, dairy, sugar, eggs, etc. Thank you

  5. Anne says:

    I have made these as described above with great success, for the flour- I use 4T of quinoa flour and 4T of almond flour. So, I decided to adapt the recipie to make a breakfast bread. I added a finely chopped apple instead of the onion or other vegetable and cinnamon, raisins, finely chopped walnuts, and 3 tiny scoops of 100% pure organic stevia extract. I divided the dough into 6 parts and flattened the discs. I baked them on a pizza stone in a 400 degree oven for 7 minutes on each side. They slice and toast beautifully!

  6. Amy says:

    I have to avoid all milk and gluten. This recipe is amazing! I have shared it with all my friends. I just love the fact that it takes about 10 minutes start to finish. Thank you so much for this site!

    • admin says:

      Thank you for this comment Amy. It really warms my heart to know that people who need a gluten free milk free bread alternative find this recipe useful 😀

  7. Joan says:

    Hi! Love this site. Thanks.
    Just wondering if you have ever tried making this recipe with bakers yeast or sour dough instesd of baking powder? The reason the bread is so hard maybe the same as with making scones the less you kneed the lighter the scone.

    • admin says:

      Hi Joan. I have not tried using yeast or sour dough as I was trying to make a very quick and easy recipe that was a bread substitute for people (myself included) trying to go wheat and yeast free. Kneeding the bread actually helps the texture with flour that has gluten, but less kneeding is better for gluten free flours.

  8. Joe says:

    Curious as to what the texture and heaviness is supposed to be?

    I used spelt flour and put roasted garlic. It tasted very good but was quite dry and heavy.

    • admin says:

      It is a fairly heavy “bread” Joe. However the added vegetable (onion, grated carrot, zuccini) stops it from being very dry. You can also cook chia pan bread in a moderately hot oven as buns and this seems to make them rise a bit more and not quite as heavy.

    • Judy says:

      Joe, A sugestion for you and all those concerned about the heaviness of the bread, please try sifting the dry ingredients. In many cases it does the trick, even for quick breads or dare I say beer bread ! LOL ! Sift, sift, sift.

  9. Andrea says:

    I tried this recipe tonight and was amazed at how great it tasted! I followed the recipe exactly and it was quick and easy. My husband has gone wheat free and really missing bread and I’ve had no luck with other gluten free recipes as they tend to be hard and don’t have that bread like consistency. I made mine with onion and its so good I’m gong to make this again tomorrow! Thanks so much for posting this recipe!

    • admin says:

      I’m so glad you liked this recipe Andrea. I also like to be wheat free as wheat does not agree with me. After a few experiments I came up with this recipe as a bread susbstitute (yes I miss bread too) and I find it very versatile and satisfying.

  10. Nikki says:

    Hiya! Have just found your website and have just finished making and eating the chia coconut pudding 🙂 YUM!!!

    I’m looking forward to trying this bread too but I have a question though: I am on a low carb diet so no regular flours at all for me. What I usually bake with is almond or flax meal. Any idea if this would work too??

    I did see a recipe above using coconut flour which I can have, maybe I’ll try that first 🙂

    Thanks for all the very good and clear information on your site!

    Best regards from Nikki in Amsterdam, the Netherlands

    • admin says:

      Almond meal would work Nikki, but flax meal is probably too oily when combined with the chia meal. Coconut flour works very well. Its great to know you are reading my site in Amsterdam and enjoying chia seeds there 🙂

  11. Rachael says:

    Thank you for this recipe!!

    I’ve been experimenting with combinations, and came up with one worth sharing.

    I hate to follow instructions, but I did the following and ended up with coconut chia pancakes…I thought they were very good!

    4 tbsp ground chia seeds
    3 tbsp coconut flour
    1 tbsp rice flour (don’t know what this did for it, next time I’ll use all coconut)
    2 eggs
    a little salt
    finely shredded unsweetened coconut (maybe 3-4 tbsp?)
    milk
    2 tsp baking powder

    I mixed up the first 6 ingredients, and then added milk to loosen up. The coconut flour seems to form a very dense dough, so it will take quite a bit of milk. I added it until it loosened into a soft, oily feeling dough. I added the baking powder at the end, and mixed it in well. The baking powder made the dough puff up a bit, so I formed flat patties very carefully, trying not to deflate them.

    They came out looking like the picture, kind of like English muffins, but smelled like pancakes, and since I could not resist trying them with butter and a bit of maple syrup that’s what I did, and they were quite tasty!!

    Next time I’ll try coconut milk instead of milk and see what happens…

    • admin says:

      I loved this recipe Rachael, thanks for sharing it. It sounds like you cook the way I do – always experimenting.

  12. Kristy Swain says:

    I actually went back and made it again (this time with slightly different portions of ingredients) and took photos as a tutorial. Check out the process and results on my blog! It also talks about my battle with food allergies. http://www.hypheninteriors.com/2012/12/gluten-free-chia-pan-bread-and-my-battle.html

  13. Kristy Swain says:

    I just tried this and though I did have to double the flour, it turned out great! Thank you! I haven’t found a decent gluten-free bread recipe. I made mine with amaranth and tapioca flour. I also added guar gum to give it stickiness.

    • admin says:

      Hi Kristy, I’m glad you liked this recipe. I find it’s very versatil and very quick to make . I will have to rework this recipe as I have been using Australian measurements which I have just found out are sometimes different from US measurements, hence the need to use more flour.

  14. Kathleen says:

    I tried this recipe today and I thought it was great! I used oat flour and carrots and thought it was very tasty and the carrots added a natural sweetness to the bread. I did have to add extra flour than what the recipe requred but it still came out great! Today I had it with french onion soup, the bread filled me up so much that I couldnt finish the soup! tomorrow I plan on toasting it and adding some shreded cheese and using it to dip in tomato soup! I am also planning on cutting a slit instead of on half to stuff with green salad and chicken instead of using pita bread! Theres soo many applications of using this bread, I think its great!! Thanks for sharing this recipe!!!

    • admin says:

      Hi Kathleen. I’m so glad you like this pan bread! Yes it is very versatile and you have some great ideas for using it. Rolled out thinner, it could be a great pizza base.

  15. Svetlana says:

    Hi, it was so good, so I had to leave a comment. I’ve added a bit of salt and served with goat cheese, lucerne sprouts and tomatos. Perfect and thanks!

  16. Linda says:

    Hi!

    I am still challenged with gluten-free baking, and now I’m trying to add chia seeds to my diet. I made this pan bread tonight, and I followed the recipe exactly as written. For flour, I used half rice and half sorghum. I used Vidalia onion for the vegetable. My dough was a gray wet mess like Beryl’s, but I’ve read that gluten-free doughs are very wet and that adding more flour is a bad idea…so, I did the best I could. I found that the dough firmed up after I let it set on the floured board for a bit, and then I “finger-kneaded” it a little. I got it to come together, and I shaped the discs. I found that the thinner ones were more successful (the thicker ones stayed gooey in the middle.

    The flavor was nice, although I think I might add some salt next time. I really liked them toasted!

    Thanks!

    • admin says:

      Hi Linda. Thanks for this comment, and thank you for your perseverence! I’m so glad you found a solution and an acceptable outcome. I have not had much experience with gluten free recipes and was not aware that using this type of flour results in a wetter dough. I love my pan bread and also enjoy it toasted. I often slice it through, toast it and use it as the base for an open sandwich.

  17. Carol Fazakas says:

    In reading thru your recipe, I don’t notice anywhere the temp. to use with the skillet. Could you please share what setting the stove top is on for cooking the bread.
    Do you know of an equivalent recipe for making raw in a dehydrator? Thanks

    • admin says:

      Hi Carol. I use a moderately hot setting on an electric stove. The pan I use has a thick base. My pan also has a see through glass lid which is very handy for keeping an eye on things. Sometimes I turn the pan bread over half way through cooking to make sure it doesn’t burn on the bottom. You can also cook this in the oven, also at a moderately hot (375) temperatre. Sorry Carol I don’t know of any similar recipe for making this type of thing in the dehydrator.

  18. Beryl Mitchell says:

    Hi

    I tried the chia pan bread recipe this morning, and it was not at all successful. First of all I tried the basic recipe e.g. 2 tbsps ground chia, 2 tbsps flour, one egg, etc, but it ended up a horrible grey wet mess, and in no way could I have handled it. Not wanting to waste the ingredients I added another tablespoonful of chia seed and one more of flour with the intention of making it into two buns and baking it in the oven. It was still quite wet, so added plenty of flour onto the board I was kneading it on, and managed to get it to form two buns. I then baked them at 180 degrees (fan oven) for approx 18 minutes, and ended up with two buns as hard as bullets. So a definite no, no, for me. They didn’t even taste very nice.

    I did try the ground chia made into a porridge with hot milk and sweetened with agave nectar and this was very nice.

    • admin says:

      Hi Beryl. It looks as though I need to put photos on this blog to show what the dishes should look like. I have resisted this because I am a very average photographer. I use this recipe often and love it. One question, did you use the baking powder? The bread would be very hard without it. Also, the addition of a vegetable such as half an onion makes it more flavorful.The mixture makes two “buns” when flattened out to about a quarter of an inch. It will rise more when kneaded. This link http://heathereatsalmondbutter.com/2011/02/01/a-day-of-new-eats/ shows how it should look. It can be cooked in the oven, but is easier to control when cooked on the top of the stove in a heavy bottomed pan.
      Glad to hear you enjoyed the chia porridge.

    • Judy says:

      Beryl,
      I’m getting the impression that many people are being turned off by the grey color of the dough. Perhaps it would be helpful to note here that chia seeds come in black and white. The black will give the grey color and of course the white will give a more standard dough color. It may also be helpful to note that sometimes when making breads of any kind their success may depend on the weather. If it is raining or high humidity your doughs will be wetter ! If at first you don’t succeed try, try again ! Blessings

  19. […] at Heather Eats Almond Butter recently posted a link to this recipe, and I just had to give it a try […]

  20. […] pan bread, based on this recipe, was really easy. I ground up 2 TBSP of chia seeds and then blended them with 2 TBSP almond flour […]

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