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Tuesday, January 11, 2011

Review: Silver Hills Gluten-Free Chia Bread

Just after Christmas my husband, Ed, and I went through a period of bread-craving, and the subsequent attempt to find a fix among all the pseudo (gluten-free) breads on the market.  We have stocked up with gluten-free waffles because, frankly, they are more satisfying than most of the GF breads out there, until.....

along came Silver Hills Chia (Chia) Bread (called Wheat-free Chia Bread in some places).

We have been using chia gel for a couple of years-- in smoothies, in dehydrated cracker recipes, as a 'raw pudding' with fruit, etc.  So when we ran across the chia chia bread in the freezer at the local health food store (Edible Island in Courtenay, BC, the best of best whole food stores I've ever met) we feverishly pulled it out and tore home with it, to toast it up.

It's not advertised as "Gluten-Free" even though the only (gluten-free) ingredients are: Water, Organic Whole Sorghum, Organic Cane Sugar, Whole Ground Chia Seed, Organic Whole Psyllium Husks, Yeast, and Sea Salt.  The caveat, and what keeps it from having GF-status I guess, is the statement "Potential allergens on premises are tree nuts, soy, sesame seeds, wheat and gluten."  Oops.

I'm pretty sure that I don't have the sort of sensitivity that would be affected by the mere near-proximity of wheat flour, or even a dusting of it.

What did we think of the Chia Chia Bread?
It has truly earned the descriptor of "BREAD"... it is just slightly spongy (that must be the chia seeds) and has a pleasant nutty taste.  That white rice sawdusty quality was happily missing.  And it is "Very High Fibre" (6 g of fibre per slice)...The slices are smaller than a regular slice (maybe about 7/8 the size) but the taste and mouth-quality are so high.  I like to toast it and sprinkle with stevia and cinnamon (or, more decadently, stevia and cinnamon and extra virgin coconut oil made into a spread).  I recommend you splurge (these 'healthy' breads are pricey!) and get yourself some.

Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns.


  1. It's my understanding that Silver Hills only uses sprouted wheat, so there wouldn't even be actual wheat flour on the premises - so that's an added bonus. -Cherry Riffin

  2. Hi Cherry-- yes, sprouted grains are more easily digestible than flours, as a rule, but gluten-containing grains such as wheat, barley, rye, etc., continue to be a source of allergic or Coeliac responses for people who are sensitive to gluten. Thanks for your comment!


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