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Bread

Flourless Tahini Bread (No Yeast)

A naturally gluten-free bread made from just tahini and eggs — no flour, no yeast, no rise time, ready in under an hour.

Prep10 min
Cook40 min
Total50 min
Serves1 loaf (8 slices)
DifficultyEasy
The gluten-free part
Uses no flour at all — tahini and eggs provide the structure — Whole eggs beaten until foamy trap air that gives this loaf its rise, while tahini provides fat and body in place of flour. There's no gluten-free flour blend to source or measure. Use a tahini brand with no shared-facility wheat warning if you have celiac disease — pure sesame tahini is naturally gluten-free but check the label.

This bread is genuinely flourless — no wheat, no gluten-free flour blend, no starches. It's built from whole eggs and tahini alone, with baking powder for lift. It sounds unlikely until you taste it: dense but tender, with a deep, nutty flavor from the sesame. There's no kneading and no rise time, so it's realistic for a weeknight.

Ingredients

4large eggs, room temperature
1 cup (240 g)tahini, well-stirred and runny
2 tbsphoney or maple syrup
1 tspbaking powder
1 tspapple cider vinegar or lemon juice
0.5 tspfine sea salt
2 tbspsesame seeds, for topping (optional)

Instructions

1

Preheat the oven to 175°C (350°F). Line an 8x4-inch loaf pan with parchment paper.

2

In a large bowl, beat the eggs on high speed for 3–4 minutes until pale and foamy — this air is what gives the bread its rise, so don't shortcut this step.

3

Add the tahini, honey, baking powder, vinegar or lemon juice, and salt. Whisk gently until just combined and smooth — overmixing at this stage will knock the air back out. The vinegar reacts with the baking powder for extra lift and also softens tahini's natural bitterness.

4

Pour the batter into the prepared pan and smooth the top. Scatter sesame seeds over the surface if using.

5

Bake for 35–40 minutes, until deeply golden and a skewer inserted in the center comes out clean.

6

Turn the oven off, crack the door open, and let the bread sit in the cooling oven for 5 minutes before removing — tahini bread rises well but can sink slightly in the center if it meets cold air too abruptly straight from a hot oven.

7

Transfer to a wire rack to cool completely before slicing.

Tips & notes

Use an 8x4-inch loaf pan, not a standard 9x5-inch — this batter is sized precisely for the smaller pan, and a larger pan will give you a low, flat loaf.
Use tahini straight from a fresh, well-stirred jar — separated or thick tahini won't blend smoothly into the eggs.
The loaf will look darker than a wheat bread when done; use the skewer test rather than color alone to judge doneness.
Good topped with labneh or soft cheese and a drizzle of honey or olive oil.

Storage & freezing

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freezes well sliced for up to 2 months — toast slices straight from frozen.

Always check that every ingredient and appliance is certified or verified gluten-free before cooking for someone with celiac disease. This recipe is general information, not medical or dietary advice.
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