The research is based on the use of chia seed (Salvia hispanica L.) flour in the manufacture of bread. The advantage of chia flour is the lack of gluten, so it can be used to obtain products for people with gluten intolerance, it has a low-calorie content, a high content of unsaturated fatty acids, vitamins and minerals. Existing studies demonstrate the physico-chemical composition and nutritional importance of chia seeds (Salvia hispanica L.) with a high dietary fiber content. Thus, all this makes it possible to use chia seed flour in order to adjust the composition and properties of confectionery products. Today the flour is obtained by grinding chia seeds, the feasibility of its use in the production of bakery products, is also due to the ease of use and the lack of any further processing. The research objective was to modify the bread recipe by partially replacing wheat flour with chia seed flour (Salvia hispanica L.), developing the technological scheme of the new type of product. Incorporation of chia seed flour in the bread recipe for 10% not substantially altered the chemical, chemical (acidity, leavening, elasticity, porosity, etc.) and sensory properties of the dough and bread, which allows the diversification of the product ranges of existing bakery on the market.