Brown bread without gluten found in grocery stores are not satisfying? Try to make it yourself, it will be much better!

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes


10 g (1 tablespoon) chia seeds
30 ml (2 tablespoons) water
240 g (1½ cups) brown rice flour
80 g (½ cup) sorghum flour
50 g (½ cup) quinoa flakes
15 g (1 tablespoon) xanthan gum
5 g (1 teaspoon) baking powder
1 egg
125 ml (½ cup) water
5 ml (1 teaspoon) apple cider vinegar
30 ml (2 tablespoons) oil
30 ml (2 tablespoons) honey
30 ml (2 tablespoons) molasses


  1. Grease a loaf pan.
  2. Combine chia seeds with 30 ml (2 tbsp.) water and set aside.
  3. In a small bowl, using a hand mixer, mix all dry ingredients except baking powder and chia seeds.
  4. In a large bowl, with mixer always, whisk the egg, water, vinegar, oil, honey and molasses until the mixture is smooth. Add chia seeds.
  5. Add the baking powder to the dry ingredients mixture.
  6. While stirring, slowly incorporate the dry ingredients to the liquid mixture. Mix for 4 minutes to get a creamy and smooth texture. Correct the amount of water, if necessary.
  7. Pour the dough in the loaf pan. Place on top rack of oven turned off.
  8. Place a large bowl filled with hot water on bottom rack. Close the door and let rise about 45 minutes.
  9. Bake in center of oven for about 30 minutes at 180 C (350 F).
  10. Upon exiting the oven, place the bread on a wire rack to cool.