Hello, I am Elise. Today, we’re going to make gluten-free, no-knead buckwheat chia bread (w/ pumpkin seeds) recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds) Recipe
Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds) is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds) is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have 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):
- Get 1/4 cup chia seeds
- Take 1 cup cold water (240ml)
- Take 2 1/2 cup buckwheat flour (300g)
- Make ready 3 tsp baking powder
- Take 1 1/2 tsp sea salt
- Get 1 1/2 tsp xanthan gum
- Prepare 2/3 cup cold water (160ml)
- Get 1/4 cup sunflower oil
- Make ready 5-6 sprays light olive oil cooking spray
- Make ready 1 small handful pumpkin seeds
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!
So that’s going to wrap this up with this distinctive dish gluten-free, no-knead buckwheat chia bread (w/ pumpkin seeds) recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
