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!
Sally says
Subbed out some tahini for some hemp seeds...yummy...
Kristen Wood says
So happy to hear! Thank you for sharing! 🙂
Lynna Karanutsos says
I'm not allowed any Salt......... very minimal Sea Salt.
LOVE TAHINI
Baking Soda is high in salt too.
So what am I to do?
Kristen Wood says
Hi Lynna — I recommend making this with unsalted tahini and no added salt or baking soda. It will still work out quite well! You can add any combo of spices or add-ins (shredded coconut, chocolate, dried fruit, etc.) for additional flavor if need be. It is a rather versatile recipe. I hope this helps! 🙂
Josephine Ananiou says
Is the tahini in this recipe unrefined?
Kristen Wood says
Both refined and unrefined work just fine in this recipe! I use whatever I have on hand whenever I go to make this bread. 🙂
Becky says
I love this bread. Has anyone baked it in a muffin tin?
Becky says
This bread is delicious. I made it with hazelnuts, pecans, almonds, flaxseed meal, pepitas and sesame seeds. Just wow- just had a slice with butter and cheese. Love it.
Kristen Wood says
I'm so happy to hear that! Thank you so much for taking the time to share. 🙂
Elle J says
You mention above substituting sugar-free sweeteners. Do you have recommendations for those that have worked well for you? Thank you!
Kristen Wood says
I love Lakanto Golden for sugar-free baking: https://amzn.to/3dGBorr I hope this helps! 🙂
Layilah says
Hello... question:
Can you also use tahini paste, instead of (I assume) tahini flour?
After all, tahini flour is also grinded sesame seed?
I would like some help with this....
Kristen Wood says
Hi Layilah - this recipe doesn't use flour of any sort. Regular liquid tahini paste is just what you need! 🙂
Sabrina says
Hello !
What does the measure 11/2 means ?
Sorry I am Italian and something u get confuse with measurement
Kristen Wood says
Hi! That's one and a half cups of tahini or 360 grams! There is a "Metric" button right below the word "Ingredients" in the recipe card, too. I hope this helps! 🙂
Sabrina says
Thx you so much for your reply . Yes I used the metric button but it did not converted 11/2! I am looking forward to try this recepy !
Ford says
i made this bread today and it was AMAZING. Thank you so much for this awesome recipe
Janelle says
I loved the recipe. Thank you for sharing
Samantha says
I have made this countless times and it is my go to banana bread to have for breakfasts- I, and everyone I have shared it with, love it so much. I don’t think I will ever try a different recipe again!
Farah says
Hi there,I made this bread today and it was AMAZING. Thank you so much for this awesome recipe ❣️?
Janet says
Oh, have mercy!!! This recipe is spectacular! I am completely amazed by how this turned out! I have never left a comment about a recipe before but this deserves accolades!
I followed your recipe and added garlic powder, onion powder, and cumin and topped it with your suggestions and then on a whim added Everything But The Bagel seasoning. The bread is tender but hardy and bursting with flavor!
Since I had all the ingredients out and was pleased with the savory version, I opted for a sweet version to see how it would work. I followed the same recipe minus all of the seasonings. I added a generous amount of cinnamon, 1/4 cup of Swerve brown sugar and a bit of stevia.. It turned out just as lovely and so incredibly delicious. It is hard to believe it is so healthy! I can and will have “bread” again...Thank you for my new favorite!!!
Kristen Wood says
This makes me so happy to hear! I truly appreciate you taking the time to share. Thank you! 🙂
Jeane July-Stern says
‘Love this recipe! I was amazed how well the bread rose! The taste is so hearty and delicious! I will be making this again!
Kristen Wood says
I'm so happy to hear that! Thank you for sharing! 🙂
Ricki says
How many slices in the loaf? A serving?
Kristen Wood says
Apologies, I just switched recipe card formats and it looks like that information didn't transfer! I will fix it - it's 10 slices! 🙂
Claudia says
Hi Kristen!
Thank you for this incredible recipe! It's unbelievable there's no flour in it! 🙂
I was wondering if I can make a "sweet" version of the bread using almond butter or hazelnut butter and no salt. What do you think?
Thank you!
Claudia from Italy
Kristen Wood says
Hi Claudia! I'm so happy you enjoyed it. Thank you for sharing! Yes, using any nut or seed butter should work well, as does adding warming spices such as cinnamon or ginger, chocolate chips or a touch of maple syrup or honey! 🙂 -Kristen
Jennifer says
Could you please tell me what size loaf pan is best for this recipe? Thanks!
Kristen Wood says
Hi Jennifer - I like to use a 9" x 5"!
Pamela Pollock says
I don’t eat eggs, do you think substituting with flax seed or psyllium seed gel would work?
Kristen Wood says
Because I haven't tested this with any egg replacements, I wouldn't be able to say for certain. However, I do think there is a chance it would work, but I do not think the texture would be quite the same. If you try it, I would love to hear about it! Best, Kristen.
Cara says
How would you sub flax or psyllium here?
Kristen Wood says
Hi Cara - I would try with 4 flax eggs (4 tablespoons ground flaxseed mixed with 12 tablespoons of warm water) or with psyllium husk I would try with 4 tablespoons of psyllium husk fiber mixed with 8 tablespoons of warm water.) I hope this helps!
Yv says
Truly amazing!! Love it!
Kristen Wood says
Thank you so much!