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Gluten-Free Flourless Tahini Bread

Flourless Breads, Tahini Bread, Keto & Low-Carb Baking, Healthy Snacks

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Gluten-Free Flourless Tahini Bread

Flourless Breads, Tahini Bread, Keto & Low-Carb Baking, Healthy Snacks

PREP time 5 min
Cook time 25-30 min
TOTAL time 35 min
Servings / Yield 1 Loaf (10–12 Slices)
Difficulty  Easy (100% Fail-Proof)

Ingredients

  • 6 tbsp Raw tahini (100% pure sesame paste)

  • 4 Large eggs

  • 1 tbsp Honey or date syrup (silan)

  • 1 tsp Baking powder

  • 1/4 tsp Salt

  • Optional Top Seeds: Sesame seeds, black nigella seeds, or pumpkin seeds

Method

  1. 01

    Whisk Batter: In a medium bowl, whisk the eggs thoroughly. Add the raw tahini, honey (or silan), baking powder, and salt. Whisk vigorously for 1–2 minutes until a smooth, uniform batter forms.
  2. 02

    Pour into Mold: Line a narrow loaf tin (English cake mold) with parchment paper. Pour the liquid batter inside.
  3. 03

    Add Toppings: Sprinkle generous amounts of sesame seeds or nigella seeds over the surface.
  4. 04

    Bake: Bake in a preheated oven at 180°C (350°F) for 25–30 minutes until golden brown on top and firm to the touch.
  5. 05

    Cool & Slice: Cool completely on a wire rack before slicing to ensure the bread holds its soft, airy structure.

Step by step

Clear process images displayed in the same order as the method.

 In a medium bowl, whisk the eggs thoroughly. Add the raw tahini, honey (or silan), baking powder, and salt. Whisk vigorously for 1–2 minutes until a smooth, uniform batter forms. 1
Whisk Batter:

 In a medium bowl, whisk the eggs thoroughly. Add the raw tahini, honey (or silan), baking powder, and salt. Whisk vigorously for 1–2 minutes until a smooth, uniform batter forms.

Line a narrow loaf tin (English cake mold) with parchment paper. Pour the liquid batter inside. 2
Pour into Mold:

Line a narrow loaf tin (English cake mold) with parchment paper. Pour the liquid batter inside.

Sprinkle generous amounts of sesame seeds or nigella seeds over the surface. 3
Add Toppings:

Sprinkle generous amounts of sesame seeds or nigella seeds over the surface.

Bake in a preheated oven at 180°C (350°F) for 25–30 minutes until golden brown on top and firm to the touch. 4
Bake:

Bake in a preheated oven at 180°C (350°F) for 25–30 minutes until golden brown on top and firm to the touch.

Cool completely on a wire rack before slicing to ensure the bread holds its soft, airy structure. 5
Cool & Slice:

Cool completely on a wire rack before slicing to ensure the bread holds its soft, airy structure.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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