Hi, I am Joana. Today, we’re going to prepare gluten-free, no-knead buckwheat chia bread (w/ pumpkin seeds) recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look 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 popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds) is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook gluten-free, no-knead buckwheat chia bread (w/ pumpkin seeds) using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds):
- Take 1/4 cup chia seeds
- Prepare 1 cup cold water (240ml)
- Get 2 1/2 cup buckwheat flour (300g)
- Prepare 3 tsp baking powder
- Make ready 1 1/2 tsp sea salt
- Get 1 1/2 tsp xanthan gum
- Get 2/3 cup cold water (160ml)
- Get 1/4 cup sunflower oil
- Get 5-6 sprays light olive oil cooking spray
- Prepare 1 small handful pumpkin seeds
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!
So that’s going to wrap it up with this exceptional dish gluten-free, no-knead buckwheat chia bread (w/ pumpkin seeds) recipe. Thank you very much for your time. I’m confident that 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, colleague and friends. Thanks again for reading. Let’s cook!
