Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds)
Bread making can be a real pain in the _ _ _ when you don't have a bread making machine and when you don't want to fiddle with yeast. On top of that, the idea of making gluten-free bread (including making a gluten-free bread flour mix from scratch) was proving to be a nightmare.
I wanted a simple, wholesome bread without all the bells and whistles... one that I could make in half the time!
Buckwheat is really earthy but can be quite dense and I've always wanted to try adding xanthan gum to help fluff it out.
So I stumbled upon a recipe from BiancaZapatka.com and adapted it by adding a bit of xanthan gum and swapping the originally recommended canola oil with sunflower oil.
Voilà! It turned out pretty good and tasty!! Crunchy on the outside and much softer on the inside (especially for buckwheat)!
Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds)
Bread making can be a real pain in the _ _ _ when you don't have a bread making machine and when you don't want to fiddle with yeast. On top of that, the idea of making gluten-free bread (including making a gluten-free bread flour mix from scratch) was proving to be a nightmare.
I wanted a simple, wholesome bread without all the bells and whistles... one that I could make in half the time!
Buckwheat is really earthy but can be quite dense and I've always wanted to try adding xanthan gum to help fluff it out.
So I stumbled upon a recipe from BiancaZapatka.com and adapted it by adding a bit of xanthan gum and swapping the originally recommended canola oil with sunflower oil.
Voilà! It turned out pretty good and tasty!! Crunchy on the outside and much softer on the inside (especially for buckwheat)!
Cooking Instructions
- 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!
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