Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, gluten-free, no-knead buckwheat chia bread (w/ pumpkin seeds). It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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. This whole-grain buckwheat & chia bread is a hearty loaf that is naturally vegan and gluten-free! It starts with a base of buckwheat and chia seeds and doesn't need any time to rise.
Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds) is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds) is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have gluten-free, no-knead buckwheat chia bread (w/ pumpkin seeds) using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds):
- Prepare 1/4 cup chia seeds
- Prepare 1 cup cold water (240ml)
- Take 2 1/2 cup buckwheat flour (300g)
- Take 3 tsp baking powder
- Make ready 1 1/2 tsp sea salt
- Prepare 1 1/2 tsp xanthan gum
- Get 2/3 cup cold water (160ml)
- Get 1/4 cup sunflower oil
- Prepare 5-6 sprays light olive oil cooking spray
- Make ready 1 small handful pumpkin seeds
Drain the buckwheat and rinse through a fine sieve. Make sure all the water is fully drained. Place the buckwheat into a food processor. 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.
Instructions to make Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds):
- Mix the chia seeds and 1 cup of water. Set aside for 20 minutes until jelly.
- 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.
- In a mixing bowl, mix the dry ingredients (buckwheat flour, baking powder, salt, xanthan gum).
- 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.
- 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).
- Remove from the oven and allow to cool completely.
- Slice and enjoy!
Place the buckwheat into a food processor. 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. The chia seeds inside the bread give a nice crunchy bite to it.
So that’s going to wrap this up for this exceptional food gluten-free, no-knead buckwheat chia bread (w/ pumpkin seeds) recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
