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Chia Seed Egg White Bread

Soft, high-protein chia seed egg white bread made with egg whites, chia seeds, almond flour, and psyllium. Great for toast, breakfast sandwiches, and meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Rest Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 10
Course: Bread, Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups liquid egg whites
  • 3 tablespoons chia seeds ground or whole
  • 1/4 cup warm water
  • 1/2 cup almond flour
  • 2 tablespoons oat fiber or coconut flour
  • 1 tablespoon psyllium husk powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon olive oil or melted butter optional
  • 1/2 teaspoon garlic powder optional
  • 1/2 teaspoon onion powder optional

Method
 

  1. Preheat the oven to 350°F (175°C). Line a small 8 x 4-inch loaf pan with parchment paper.
  2. Mix the chia seeds with the warm water. Stir well and let the mixture sit for 10 minutes until it forms a thick chia gel.
  3. In a mixing bowl, whisk together the almond flour, oat fiber or coconut flour, psyllium husk powder, baking powder, salt, and any optional seasonings.
  4. Add the egg whites, apple cider vinegar, optional oil, and prepared chia gel to a blender. Blend for 20–30 seconds until lightly foamy.
  5. Pour the wet mixture into the dry ingredients. Stir until a thick, evenly combined batter forms.
  6. Let the batter rest for 3–5 minutes so the chia, psyllium, and fiber can absorb moisture.
  7. Transfer the batter to the prepared loaf pan and smooth the top.
  8. Bake for 35–42 minutes, or until the top is firm and the center is fully cooked.
  9. Cool the bread in the pan for about 10 minutes, then transfer it to a wire rack. Allow it to cool for at least 30–45 minutes before slicing.
  10. Slice and toast before serving for the best bread-like texture.

Notes

Ground chia seeds give the bread a smoother, softer texture, while whole chia seeds create a more rustic loaf.
If using whole chia seeds, soak them before adding them to the batter.
Do not slice the loaf while it is hot. Letting it cool fully helps prevent a gummy or collapsing center.
For a neutral bread, leave out the garlic and onion powder.
For a savory loaf, add garlic powder, onion powder, dried herbs, sesame seeds, or everything bagel seasoning.
Store completely cooled bread in an airtight container in the refrigerator for up to 4 days. For longer storage, slice and freeze with parchment between the slices.