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Freshly baked fluffy anti-inflammatory sandwich bread loaf with golden crust, sprinkled with flaxseeds and chia seeds, on a wooden board with natural light highlighting its tender texture and healthy ingredients.

Anti-Inflammatory Bread

This hearty, wholesome bread is packed with anti-inflammatory ingredients like turmeric, ginger, chia seeds, and almond flour. It’s gluten-free, dairy-free, and perfect for supporting gut health while still tasting delicious.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 10
Course: Breakfast, Snack
Cuisine: Gluten-Free, Healthy
Calories: 190
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups Almond flour Blanched, fine ground
  • ½ cup Ground flaxseed Golden or brown
  • 2 tbsp Chia seeds Whole
  • 1 tsp Baking soda
  • 1 tsp Baking powder Aluminum-free if possible
  • ½ tsp Sea salt
  • 1 tsp Ground turmeric Adds anti-inflammatory benefits
  • 2 large Eggs Room temperature
  • ¼ cup Olive oil (or coconut) Extra virgin or melted coconut oil
  • 2 tbsp Honey or maple syrup Natural sweetener
  • ½ cup Almond milk Unsweetened
  • 1 tbsp Apple cider vinegar With the “mother” for best results
  • ½ tsp Ground ginger Freshly ground preferred

Equipment

  • 1 mixing bowl Large, for dry ingredients
  • 1 mixing bowl Medium, for wet ingredients
  • 1 Whisk For blending wet ingredients
  • 1 Loaf pan 8x4 or 9x5 inch, lined or greased
  • 1 Measuring cups For flour, almond milk, etc.
  • 1 Measuring spoons For baking soda, turmeric, etc.
  • 1 Spatula To fold and scrape batter
  • 1 Wire rack For cooling bread after baking
  • 1 Oven Preheated to 350°F (175°C)

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a loaf pan.
  2. Mix all dry ingredients (almond flour, flaxseed, chia seeds, baking soda, baking powder, salt, turmeric, ginger) in a large bowl.
  3. In another bowl, whisk together all wet ingredients (eggs, oil, honey, almond milk, apple cider vinegar).
  4. Pour wet mixture into dry mixture. Stir until a thick batter forms.
  5. Transfer batter into loaf pan. Smooth the top with a spatula.
  6. Bake for 35–40 minutes, until a toothpick comes out clean.
  7. Let the bread cool in the pan for 10 minutes, then move to a wire rack. Slice when fully cooled.

Notes

  • Add a pinch of black pepper to boost turmeric absorption.
  • This bread is gluten-free and dairy-free, great for anti-inflammatory diets.
  • Delicious with avocado, nut butter, or hummus as a spread.
  • Best to slice and freeze for longer storage — just toast when needed.