May 21, 2007

Lemon Chia Seed Bread - Gluten Free

Early in the morning having a slice of a flavorful quick bread and a hot cup of coffee is like a warm hug. I find quick breads to be wonderful comfort foods as they bring back memories of happy times. Lately my husband and I have really enjoyed having a quick bread for breakfast, but we've been wanting a little more variety. I also wanted to use some of my other ingredients to see how they would work out. This is where the idea for Gluten Free Lemon Chia Seed Bread was born.

The ingredients that I wanted to use from my pantry were chia seeds and agave syrup. I have a bag of Chia Seed that I bought from Native Seeds/SEARCH. Chia Seeds are versatile in that they can provide gelling, fiber and Omega-3 oils. I wanted to see if I could substitute chia seed for another binding agent (kudzu powder, agar agar, xanthan gum). Agave syrup can replace sugar in a recipe, plus it is low on the Glycemic Index. It has the added benefit of being metabolized slower by the body. Agave syrup can replace sugar at 3/4 cup to 1 cup of sugar.

I started with my recipe for Lemon Poppy Seed Bread. Then I made my modifications and started my baking tests. The results were beautiful and the aroma...heavenly.


1/2 cup brown rice flour
1/2 cup oat flour (Cream Hill Estates)
1/4 cup sweet rice flour
1/4 cup arrowroot starch
1 tsp baking powder
1/2 tsp sea salt
1/4 cup milk
2 Tb lemon juice
2 Tb chia seed
1/2 cup butter, softened
3/4 cup agave syrup
2 eggs, beaten
1 tsp grated lemon peel

1. Preheat the oven to 350 degrees F and line a 9 x 5 inch loaf pan with parchment paper.

In a small bowl, place the milk, lemon juice and chia seed. Allow the mixture to sit as this will give the chia seed a chance to begin gelling.

In a medium sized bowl, place the first six (dry) ingredients and blend.

3. In a mixing bowl put in your softened butter, agave syrup and blend. Add the eggs and grated lemon peel and blend again. Next add the chia seed mixture and blend. Then slowly add the dry ingredients to the bowl. Mix until just blended taking care not to over mix.

4. Pour the batter into the loaf pan and bake for 50 minutes. Then remove the bread and cover with aluminum foil. Return the loaf to the oven and bake for another 15 minutes or until a pick comes out clean. Allow to cool before serving.

What did my family think of Lemon Chia Seed Bread? My son, who is not a fan of lemons, didn't care for the bread at all. My daughter thought it was okay, but she'd rather eat a slice of fresh lemon than eat lemon bread. My husband and I thought it was wonderful. It was moist, flavorful and healthy too. The chia seed gel held the bread together beautifully and it wasn't crumbly. The agave syrup gave the bread a more complex fruity flavor. We thoroughly enjoyed it. This one is a keeper.

What about my test results for substituting chia seeds for another binding agent? Yes, you can use chia seed gel to replace another binder, such as kudzu powder or xanthan gum. The Lemon Chia Seed Bread has a nice texture and stays together when you hold it.


Unknown said...

This sounds yummy! But, have you ever tried the chia seed flour. It might make things a little easier. Instead of having to mix the flour, you can just use the chia flour one for one in the recipe. When I made my chocolate chip pecan cookies with the flour, I used an egg as my binder, there was no need for anything else. I purchased my flour from the website,, because I was only able to find it in some stores in Florida. Give it a try, I know for me, it sure makes it easier to bake gluten-free goodies for my family.

~M said...

This sounds great! Do you think you could sub grapeseed oil for the butter to make it dairy free? Thanks!

Natalie, aka "Sheltie Girl" said...

Hi ~M - You can substitute grapeseed oil, a fine olive oil, or vegetable shortening for the butter in this recipe.

I hope you enjoy it!


Unknown said...

This would be my son's version of Heaven! I think I'd enjoy it, too!