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
Method
- 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!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
I like this. not bad. I made the tahini from scratch so I am not sure if the burnt taste came from toasting the seeds plus from baking it in the batter for too long so there is a slight burnt taste that I don’t like. Maybe I won’t toast the seeds next time. thanks for this. I would give it another go.
I wasn’t expecting this bread to be so good.
thanks for the recipe. currently I am on keto diet and will use this bread for my meals.
Hi! Thank you for sharing! I’m so happy to hear it. 🙂
Love this recipe.
I’m so happy to hear it! Thank you for sharing. 🙂
Will you please direct me to the tahini recipe? Somehow I misplaced it and I love this bread. I have the recipe for the bread.
Hi, Caron – thank you for visiting! I’m so happy you enjoy this recipe. 🙂 I don’t have a recipe specifically for tahini on my site, but the way I like to make it is to toast raw sesame seeds in a hot skillet for a few minutes before blending them with a pinch of salt in a high-speed blender or food processor until smooth and creamy. As for store-bought tahini, Once Again is my favorite brand. I hope this helps! 🙂
How thick is the slice for the nutritional ingredients?
Hi, Caron! Thank you for visiting. This is based on a slice that is 0.9 inches thick. I hope this helps!
how many servings/loaf?
The nutritional information is based on 10 slices/servings.
Can you freeze this bread? Also, can you sub egg whites?
Hi, Anna! This bread does freeze and thaw well. As for the egg whites, I’ve never tested it with this sub so I cannot speak for sure. If you try it, I would love to hear about it! 🙂
hello Kristen, on your flourless magic tahini seed bread, at the ingredients- what do you mean at 2 tbs sunflower seeds – 1 tbs for batter, 1 tbs for sprinkling on top, I understand sprinkling but the battery, I don’t understand, do you mean I have to powered the sunflower seeds n then put a bit of water or milk to become batter? I hope to receive answer as I’m going to do the bread tonight. regards, Cristy
Hi! You just need to mix one tablespoon of whole sunflower seeds into the batter before baking and sprinkle some on top when it is done. I hope this helps! 🙂
I baked it and wow. It kept for days as fresh as the first. So delicious I will never go back to flour bread. I had no gut aches or uncomfortable after eating it. Thank-you for a great recipe.
I’m so very happy to hear it! Thank you for sharing. 🙂
This bread is truly amazing. Definitely worth a try. When I made it I followed the basic recipe, next time I’m getting adventurous.
I’m so happy to hear it! 🙂 Thank you for taking the time to share here!