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

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, gluten-free, no-knead buckwheat chia bread (w/ pumpkin seeds). One of my favorites food recipes. This time, I’m gonna 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 meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds) is something that I have loved my entire life. They are nice and they look wonderful.

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

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

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