Crockpot Gluten Free Chia Bread

This gluten free slow cooker bread needs no kneading or rising, just make and Crockpot bake.

  • Warm the almond milk in a small saucepan or the microwave, do not overheat, just needs to be hand hot.
  • Sprinkle on the yeast and sugar and stir well to dissolve. Cover with a cloth and set aside for approx 5-10 minutes until frothy.
  • Line the base and sides of your stoneware Crockpot bowl with some foil, then parchment paper.
  • Turn the unit on and select the High temperature setting to allow pre-heating.
  • Place the flour, baking powder, bicarbonate of soda, oats and salt into a large mixing bowl and stir well to combine the ingredients.
  • In a separate bowl mix the ground chai seeds, warm water, cider vinegar and olive oil. This will instantly thicken.
  • Combine the frothy yeast mixture with the chia paste and stir well.
  • Pour onto the dry ingredients and stir to make the dough.
  • Place the dough onto a work surface, add a little gluten free flour to your hands and shape the bread into a smooth ball.
  • Place into the warmed stoneware bowl.
  • Add a dusting of your favourite topping.
  • Place a clean t-towel underneath the lid before closing. (this stops any condensation dripping onto your bread).
  • Bake on High for 2 ½ hours.

Tip – If you like a golden topping, place the cooked bread until a preheated grill to brown.

Cooking Time

2.5 hours on High




  • 250ml unsweetened Almond Milk
  • 2 tsp dried yeast
  • 2 tsp sugar
  • 450g gluten free brown bread flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 25g oats, ground
  • 1 tsp salt
  • 50g ground chia seeds
  • 250ml warm water
  • 2 tsp cider vinegar
  • 2 tbsp olive oil
  • Toppings – sesame seeds/poppy seeds/rolled oats