Recipes on October 13, 2010 by

Test Kitchen – Lemon Chia Bread

A few weeks ago at work, I was feeling hungry for a treat. Someone had brought cookies to share (it’s a rare occurrence that someone isn’t bringing in some kind of baked good around here), but being a vegan, I wasn’t able to have one. I work mostly in customer service, but I get to work in the kitchen sometimes—which I absolutely love, because I find great joy in playing around with recipes. It was the end of the week, and the phones were relatively quiet, so I decided to take advantage and head into the kitchen to satisfy my craving.

I knew that I wanted to make some sort of quick bread and that I wanted to play around with Chia Seeds, since they’re a newer item on our product list and we don’t have many recipes calling for these nutritious little seeds. I didn’t have much time, so I quickly scribbled down a recipe based on other quick breads I’ve made, whipped up the dough and baked it in the oven. The results were surprisingly divine. Our customer service department devoured it in just a few hours.

I hope you enjoy it as much as we did!

Lemon Chia Bread

2 Tb Chia Seeds
¼ cup Lemon Juice
½ cup Rice Milk
½ cup Margarine
½ cup Sugar
1 ½ cups Unbleached White Flour
1 tsp Baking Powder
¼ tsp Baking Soda
¼ tsp Salt 

2 Tb Sugar
1 Tb Lemon Juice

Combine the chia seeds, lemon juice and rice milk.  Let stand for 15 minutes. 

Cream together the margarine and sugar until smooth.  Slowly add the chia seed mixture and blend well.  Add the dry ingredients and blend until just combined.  Scoop into a greased 8 inch loaf pan and bake at 350°F for 45-50 minutes.  When taken out of the oven, combine the sugar and lemon juice for the glaze and pour evenly over the top.  Slice and serve when cooled slightly.  Makes 10 servings.


Andrey says:

These were AMAZING.

Elizabeth says:

For sure!! I’ve made 2 loaves at home already. So good!!

Margaret says:

For more information about chia seeds, and some recipe ideas, check out my website:

Denis Scannell says:

I just found your recipe and am trying it now. Is there a copyright on this recipe I’d like to publish in my Allrecipes dot com recipe box and of course reference it to your website.

Hi Denis,

Yes, you can publish our recipe in your All Recipes recipe box. Thank you!

Denis scannell says:

Thanks for that! I will and the bread is really good.

kristin says:

Is there any reason this wouldn’t work with dairy milk? We wouldn’t drink the rest of a package of rice milk.

This recipe would work just fine with regular milk.

Dalton Helton says:

Would you be interested in a chia art contest if so go to

JoAnn says:

Hi I made this recipe and added some blueberries. My only problem is that the bread came out very crumbly/dry. I followed the instructions exactly. I don’t know where I went wrong.


We’ll try to find you an answer right away. We’re so sorry that things didn’t go as anticipated.

Hi JoAnn,

Our recipe specialist suggest that it may be an issue with the oven temperature. Have you checked to be sure your oven bakes at the right temp? She suggest you try it again and check for doneness at 35 minutes. Can I send you some coupons for the hassle? Please email your address to me at Thanks!!

View Comments

Add Your Comment

Your email address will not be published. Required fields are marked *

Latest Posts

Keep up to date on the latest from
Bob's Red Mill
Subscribe Now