Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds)
Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds)

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, gluten-free, no-knead buckwheat chia bread (w/ pumpkin seeds). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds) is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds) is something that I have loved my whole life.

This super-simple no-knead buckwheat chia bread is naturally gluten-free, healthy, delicious and very easy to make with only a few ingredients! It requires no yeast, no kneading, and uses no special ingredients, equipment or techniques. Gluten Free Buckwheat And Chia Bread.. In a bowl combine all ingredients (minus sunflower and pumpkin seeds) and mix to combine well.

To get started with this recipe, we must first prepare a few components. You can cook gluten-free, no-knead buckwheat chia bread (w/ pumpkin seeds) using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds):
  1. Take 1/4 cup chia seeds
  2. Prepare 1 cup cold water (240ml)
  3. Prepare 2 1/2 cup buckwheat flour (300g)
  4. Take 3 tsp baking powder
  5. Make ready 1 1/2 tsp sea salt
  6. Prepare 1 1/2 tsp xanthan gum
  7. Get 2/3 cup cold water (160ml)
  8. Take 1/4 cup sunflower oil
  9. Prepare 5-6 sprays light olive oil cooking spray
  10. Take 1 small handful pumpkin seeds

Drain the buckwheat and rinse through a fine sieve. Soak chia seed in ½ cup water until gel like - this can be done overnight as well, but just give it a few stirs at the beginning. Drain the quinoa and rinse really well through a sieve. Make sure the water is fully drained from your sieve.

Steps to make Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds):
  1. Mix the chia seeds and 1 cup of water. Set aside for 20 minutes until jelly.
  2. Preheat oven to 180°C. Spray olive oil to grease a small loaf pan (eg. 8x3 inch loaf pan) and line with parchment paper (leaving an overhang on both sides - used to lift out bread after it has been baked). *Alternatively we used a silicone bread maker basket by Lekue.
  3. In a mixing bowl, mix the dry ingredients (buckwheat flour, baking powder, salt, xanthan gum).
  4. Add to the mixing bowl the wet ingredients (remaining 2/3 cup of water, sunflower oil and gel-like chia seed mixture). Mix until just combined. DO NOT over-mix or the bread will not rise very well.
  5. Spoon the sticky dough into the loaf pan or silicone bread maker basket. Sprinkle with pumpkin seeds as desired. Bake for about 1 hour 10 minutes (or until a skewer comes out clean).
  6. Remove from the oven and allow to cool completely.
  7. Slice and enjoy!

Drain the quinoa and rinse really well through a sieve. Make sure the water is fully drained from your sieve. Grind buckwheat and millet in a food processor until very fine. Add sunflower seeds, chia seeds, baking soda, and salt; pulse in the processor until incorporated. With the processor on, slowly pour buttermilk into buckwheat mixture until a thick dough forms.

So that’s going to wrap this up with this special food gluten-free, no-knead buckwheat chia bread (w/ pumpkin seeds) recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!