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An amazing gluten-free, keto, flour-free, dairy-free tahini seed bread. It's magic!
This bread is magic.
Flour-free, healthy & delicious! The first time I baked with tahini, I was absolutely amazed. Tahini binds just like a gluten-based flour. If you are a fan of tahini (or sesame flavored anything, for that matter), you will certainly adore this bread. It holds together, stores and slices well. Not to mention, it is a quick one bowl prep...and super easy!
I can't wait to hear what you think...
Tips for making Gluten-Free Tahini Bread:
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You can omit the coconut sugar without any issue if you follow a sugar-free or KETO diet. Alternatively, you can use a sugar-free sweetener such as this one.
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This is a versatile recipe. You can omit all spices or use a variety of your choice. Some variations that work well: cinnamon and nutmeg; cumin and chili powder; coriander and fennel seeds; garlic and rosemary.
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If you only have salted tahini on hand, you can use it instead but be certain to omit the salt in this recipe.
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This recipe will work without any seeds at all if you would prefer.
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This recipe will also work with any mix and match variety of seeds you would prefer to use instead.
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Be sure to allow the loaf to cool completely before slicing to ensure best results.
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This bread stores well in an airtight container in the fridge for up to 5 days.
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest's "tried it" feature, or take a photo, & tag me on Instagram and I'll share it! Thank you so much! <3
Flourless Magic Tahini Seed Bread (Gluten-Free, Keto)
Ingredients
- 1 1/2 cups tahini
- 4 eggs
- 1 1/2 tbs apple cider vinegar
- 3/4 tsp baking soda
- 1 tsp coconut sugar or any granulated sugar of your choice(omit for keto or sugar-free diet)
- 1 1/2 tsp salt
- 1 tsp freshly ground black pepper optional*
- 1/2 tsp ground oregano optional*
- 1 tsp Hungarian paprika optional*
- 2 tbs chia seeds
- 2 tbs sunflower seeds 1 tbs for batter, 1 tbs for sprinkling on top
- 1 tbs sesame seeds for sprinkling on top
Instructions
- Preheat oven to 350° F.
- Line a loaf pan with parchment paper, set aside.
- Put all ingredients (apart from seed topping) into a mixing bowl & mix until very well combined.
- Pour your mixture into your loaf pan & then sprinkle the extra seeds on top.
- Bake for 40 minutes or until loaf is golden & firm.
- Allow to cool completely before slicing.
- Enjoy!
Sheryl says
Amazing! Just pulled this out of the oven...and it looks beautiful! Thank you so much for sharing this recipe. I made the recipe as you gave it. However, since I'm allergic to nightshades, I used onion and garlic with the oregano instead of the paprika. Fantastic! I will make again and try nuts and cinnamon next time. This is yummy! Thank you!
Kristen Wood says
Hi, Sheryl! I'm really happy to hear that! Thank you for taking the time to share here. 🙂
Patty Tzortzis says
Love this !! The first time I made it- I followed the recipe- but the second time I added cocoa powder and walnuts and it was even more amazing! I’m going to add zucchini and see how it turns out!!
Kristen Wood says
I'm so happy to hear that! Thank you for sharing. 🙂
Maria Stafilas says
This is soooo good. I make this weekly now. Can’t wait to try it with different herbs/spices. Tip: Definitely omit the salt if tahini is salted, as mentioned.
Kristen Wood says
I'm so very happy to hear that! Thank you for sharing! 🙂
Heidi Stewart says
Hello. I have just made this and I’ve done something wrong. It’s just a crumbly mess. It didn’t rise either
Kristen Wood says
I'm sorry to hear that! Did you make any substitutions to the recipe at all? May I ask what kind of tahini you used?
Susan says
I have been making this bread for a few weeks now I found it bitter at first but persevered because it was so easy to make, absolutely love it now spread with butter and I always keep some slices in the freezer
michele says
I made a garlic powder-onion powder with everything bagel spice on top as per the comment above. delicious! then I made a sweet one with sweetener and cinnamon as per comment above. thank you! I added inside vanilla extract and on the top: chopped macadamia nuts, almonds, sweetener and almond extract. even my pro-wheat eaters asked for seconds!
please let me know exact measurements of a loaf pan. I made this in a smallish one, and didn't know whether it would overflow. so I used muffin- cupcake paper cups too. and the muffin- cupcake size was convenient and perfect texture. thank you