This tahini bread it’s naturally gluten-free, vegetarian, paleo-friendly, and completely grain-free. Yet it delivers a moist, satisfying texture that rivals any traditional loaf.
Made with creamy tahini (that’s just ground sesame seeds!) this bread is packed with healthy fats, plant-based protein, and essential minerals like calcium. It slices beautifully, making it ideal for breakfast toast , sandwich bases or a simple snack with a swipe of nut butter.
How to make this quick tahini bread:
Mix well eggs and tahini (or any seeds / nut butter), then add a pinch of baking powder (or baking soda) and a pinch of salt.
Transfer the batter to your pan lined with baking paper. I used a 3.5” x 3.5” mini pan. Bake at 360°F / 180°C for 30 minutes.
To make a bigger loaf, you can double the ingredients to make a mini loaf pan of 6” x 3”, baking for 40 minutes.
2 ingredients gluten-free bread
2/3
servings5
minutes30
minutes35
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Ingredients for a mini loaf
2 medium eggs
½ cup + 1 tbsp tahini or other nut / seeds butter (150 g)
a pinch salt
a pinch baking soda
1 tbsp honey (optional)
any mix in (chocolate chips, walnuts, seeds…)
How to
- Pre-heat the oven to 360°F/180°C.
- In a medium bowl, whisk the eggs with the tahini until smooth. Then add a pinch of salt and a pinch of baking soda, one tablespoon of honey along with any mix-in you like. Mix again.
- Transfer the batter to a mini loaf pan lined with baking paper.
- Bake for 30 minutes. Let it cool down at least 20 minutes before slicing.
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Other easy gluten-free bread you can find on my blog
If you liked this tahini bread, there are plenty of there quick recipes you can make when you need bread:
