Making bread at home doesn’t have to be complicated, and this gluten free tahini bread proves exactly that point.
With just a few simple ingredients that you probably already have in your kitchen, you can create a delicious loaf that works perfectly for breakfast, lunch, or even as a snack.
The nutty flavor from the tahini makes this bread taste rich and satisfying, while the almond flour gives it a nice texture that holds together well.
What makes this recipe special is how straightforward it is to follow. You don’t need any special equipment or advanced baking skills. Just mix the wet ingredients, add the dry ones, pour everything into a pan, and let the oven do the work.
The whole process takes less than 20 minutes of actual hands on time, though you’ll need to wait for it to bake and cool properly.
This bread is perfect for people who follow a gluten free diet but still want to enjoy fresh homemade bread. The tahini adds healthy fats and protein, making each slice more filling than regular bread.
You can eat it plain, toast it with some butter, or use it to make sandwiches. It stays fresh for several days when stored properly, so you can make one loaf and enjoy it throughout the week.
What Makes This Recipe Special
Ready in Just One Hour: From the moment you start mixing ingredients to when you’re slicing the finished bread, this recipe takes about an hour total.
The actual hands on work is only about 15-20 minutes of mixing and pouring. The rest of the time, the oven does all the work while you do other things.
Stays Moist for Days: One of the biggest problems with gluten free bread is that it often gets dry and crumbly after just one day. This tahini bread stays soft and moist for several days when stored properly.
The tahini acts like a natural moisturizer, keeping each slice tender and fresh-tasting. You can make the whole loaf on Sunday and still enjoy soft, delicious bread on Thursday.
Packed with Protein: Each slice of this bread contains good amounts of protein from the eggs, tahini, and almond flour. This makes it much more filling than regular bread, so you won’t get hungry again an hour after eating it.
Ingredients
- 3 Eggs
- 1 cup Tahini – runny type
- 1/3 cup Almond Milk
- 1/4 cup Coconut Flour
- 1 cup Almond Flour
- 1 teaspoon Salt
- 1 tablespoon Baking Powder
How To Make
Follow this easy recipe:
Step 1
Preheat the oven to 350°F and lining a bread pan with parchment paper. (I add a few drops of water to help the parchment paper adhere).
Step 2
Beat the 3 eggs until they are fluffy. Then – add tahini and almond milk, blending again until the mixture is smooth.
Step 3
Add the almond flour, coconut flour, baking powder, and salt. Mix until all ingredients are well combined.
Step 4
Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Step 5
Bake for 50-60 minutes. Use a toothpick test to check for doneness- insert a toothpick into the center: when it comes out clean, you know the bread is ready.
Allow the bread to cool for 1 hour, then slice and serve.
Tips
1. Choose the Right Tahini
The type you choose will affect your bread’s texture and taste. Look for tahini that’s smooth and runny, not thick and paste like. The runny type mixes much better with the other ingredients and creates a smoother batter.
If your tahini has separated with oil on top, make sure to stir it well before measuring, or you might not get the right fat content in your bread.
Avoid tahini that’s too thick or has a lot of sediment at the bottom, as this can make your bread dense or gritty.
Natural tahini without added oils or stabilizers works best because it has a cleaner flavor that won’t compete with the nutty taste you want.
2. Don’t Overmix the Batter
Once you add the dry ingredients to your wet mixture, mix just until everything is combined and you don’t see any dry flour streaks.
Overmixing gluten free batters can make the bread tough and dense because you’re working the proteins in the almond flour too much. Unlike wheat flour, gluten free flours don’t need a lot of mixing to develop structure.
3. Line Your Pan Properly
Using parchment paper in your loaf pan is crucial for getting the bread out cleanly without it sticking or breaking apart.
Cut a piece of parchment that’s long enough to hang over the sides of your pan by about 2 inches on each end – this creates handles that make it easy to lift the finished bread out.
Press the parchment down into the corners and up the sides of the pan, and add a few drops of water to help it stick to the pan if needed.
Try These Recipes Too
Check out these gluten free recipes too:
Frequently Asked Questions
Can I substitute the almond flour with something else?
Almond flour is really important for the structure and texture of this bread, so substituting it can be tricky. Other nut flours like hazelnut or walnut flour might work, but they’ll change the flavor significantly.
Gluten Free Tahini Bread
Ingredients
- 3 Eggs
- 1 cup Tahini – runny type
- 1/3 cup Almond Milk
- 1/4 cup Coconut Flour
- 1 cup Almond Flour
- 1 teaspoon Salt
- 1 tablespoon Baking Powder
Instructions
- Preheat the oven to 350°F and lining a bread pan with parchment paper. (I add a few drops of water to help the parchment paper adhere).
- Beat the 3 eggs until they are fluffy. Then – add tahini and almond milk, blending again until the mixture is smooth.
- Add the almond flour, coconut flour, baking powder, and salt. Mix until all ingredients are well combined.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake for 50-60 minutes. Use a toothpick test to check for doneness- insert a toothpick into the center: when it comes out clean, you know the bread is ready.Allow the bread to cool for 1 hour, then slice and serve.