Grain-Free Tahini Bread
Tahini Bread is a totally AMAZING fluffy bread that is gluten-free, dairy-free, grain-free, sugar-free, yeast-free AND nut-free! This ticks many boxes for several free-from special diets and it tastes wonderful. The bitterness sometimes associated with tahini does not feature in this bread, so it will appeal to even the fussiest of eaters. I am extremely excited to share this grain-free tahini bread recipe with you, as I have been wheat-free for over 20 years, and this is the closest I have come to delicious and nutritious bread that is filling and highly digestable.
This wonderful grain-free tahini bread is made from a whole jar of sesame paste, commonly known as tahini and you find it in the Greek/Cypriot section of your supermarket. Sesame seeds contain a great deal of calcium which kids need when they are growing to build strong bones. These little power seeds are also full of magnesium, copper and zinc that are all needed to support optimal health. Sesame seeds are also very protein dense and are rich in omega 3, which is one of the building blocks for a sharp brain and upbeat mood. Sesame seeds are also naturally rich in gentle dietary fibre and so are also beneficial for gut health. This grain-free tahini bread is sure to be a winner in your household, each slice is very filling so a small loaf will last quite a few days. It toasts beautfully and it works well both with sweet and savoury toppings.
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Grain-Free Tahini Bread
Ingredients
- 300 grams Tahini 1 jar sesame paste
- 4 Eggs
- 1/2 teaspoon Bicarbonate of soda Doves Gluten Free
- 30 ml Apple Cider Vinegar We like Braggs or Apsall
- 1 teaspoon Salt
- 1 tablespoon Herbes de Provence Optional
- 1 tablespoon Pumpkin seeds Optional
Instructions
- Heat your oven to 180 degrees.
- Blend or stir all the ingredients together in a mixing bowl.
- Line a small 1/2 pound bread tin with parchment paper.
- Pour the bread mixture into the lined bread tin.
- Sprinkle some pumpkin seeds on top of the bread if you like some crunch to your bread (optional).
- Pop the bread mixture into a 180 degree oven for 35-40 minutes until cooked through.
- Cool, slice and serve as bread. This can also be toasted very easily.
Question: 180 degree oven? That’s not very hot. Is that Fahrenheit? or Celsius?
Yes this is 180 celsius, which is about 350 degrees fahrenheit. Many thanks Lucinda
Hi, can the bicarbonate soda be replaced with baking powder?
And – could you translate the 300 gr. Tahini into table spoons?
We have here Tahini only in 500gr. cans.
Thanks.
Hi Nina. No problem, it about 16 tablespoons or 2 cups of tahini. Hope this helps. Lucinda
Thank you so much.
Regarding the bicarbonate soda – can I replace it with baking powder?
Thanks.
I have not used baking powder but I assume it will be fine as it is still a raising agent.
Hello. Is there an option without eggs?
How much flour do you use?
Hi Rose. This does not contain flour, just tahini and eggs make the base! Many thanks L
Thank you. Appreciate it.
Hi what could be the alternate to using eggs? Thank you
Hi Nina, There are two options – either use Orgran Egg Replacement Powder or combine 4 tblsp of ground flax seeds with 10 tblsp of water. Lucinda x
This is delicious! I made it exactly as written, but sprinkled sunflower seeds rather than pumpkin. The loaf rose beautifully and is the perfect texture. I might just reduce the salt the next time for a more neutral taste (even though I like my salt a lot!), And maybe even add some coarsely ground sunflower seeds to the batter for a bit of crunch/texture, but this really is a great recipe, thank you so much! I was able to slice this into 13 slices, each of which is very rich and filling so I suspect it’ll be great as a full loaf of 20+ slices as well. Oh and I should mention that you can taste the tahini somewhat but I don’t mind that at all as I love the stuff 🙂
Dear Lucinda
Thank you for this amazing recipe! I make this great bread for my son and he absolutely loves it! I am so happy as I know all the ingredients are safe and healthy. Not only my son, we all enjoy this bread now. Thank you again!
Thrilled you are enjoying it so much!
This sounds delicious! Is it ok to feed to my 11 month old baby?
Thanks, Tasha
You can as long as it does not contain any salt. There is an improved recipe with honey for 12 months plus in my book The Good Stuff.
Hi is there a way to reflace the eags for vegans
Hi Liat – the updated improved recipe with vegan option is in my book The Good Stuff.
Could this be eaten on a keto diet? Do you know how many carbs are in it please?
Yes, it should be suitable for this diet! Here is the nutritional breakdown according to the Very Well Nutrition Calculator for 1 slice (assuming you get 8 slices in one loaf):
Calories 261
Total Fat 22.9g 29%
Total Carbohydrate 8.4g 3%
Dietary Fiber 3.5g 13%
Total Sugars 0.4g
Protein 9.4g
Vitamin D 8mcg 39%
Calcium 172mg 13%
Iron 4mg 22%
Potassium 196mg 4%
Is it necessary to add the apple vinegar?
I made it this morning without it and added more honey to it but somehow it didnt turn out as expected.
Quite bitter and i don’t think it was cooked through enough.
Any tipps?
Thanks
Sonja
I have only ever baked it using the apple cider vinegar and this may be why? Every oven bakes in a slightly different way and I would always check to see if it was cooked through with a cocktail stick and if not add 5 minutes to the cooking time. I hope this helps! Lucinda
Looks amazing! Love Tahini.
How long does this read last? And how to store?
Thanks again for this amazing idea
Hi Tal – this bread lasts in a sealed container for 4 days or store sliced in a bag in the freezer for up to 3 months. I hope that you enjoy it!
Hello, is tahini ok for my histamine issues? Xox
Yes! Absolutely.
I had some that a friend made, without the vinegar with added date Honey, but only 6 tablespoons of tahini and a whole packet of baking soda. It was fabulous.
Could there be so much leeway on the amount of tahini?
Hi Jack – glad it turned out well for you – too much bicarbonate of soda can cause belching and hiccuping for some people and indigestion for others – so I am always cautious on how much I use in my recipes.
What about the amount of tahini? Is it 6 tablespoons or 16?
I have not made it with that quantity of bicarbonate of soda – 6 tablespoons would make a tiny loaf!