Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, gluten-free, no-knead buckwheat chia bread (w/ pumpkin seeds). It is one of my favorites. For mine, 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 popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds) is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must 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 cook that.
The ingredients needed to make Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds):
- Prepare 1/4 cup chia seeds
- Take 1 cup cold water (240ml)
- Make ready 2 1/2 cup buckwheat flour (300g)
- Prepare 3 tsp baking powder
- Take 1 1/2 tsp sea salt
- Make ready 1 1/2 tsp xanthan gum
- Make ready 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.
Steps 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 with this exceptional food gluten-free, no-knead buckwheat chia bread (w/ pumpkin seeds) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
