Easiest Way to Make Quick Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds)

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, gluten-free, no-knead buckwheat chia bread (w/ pumpkin seeds). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds) is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds) is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. 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):

1. Make ready 1/4 cup chia seeds
2. Prepare 1 cup cold water (240ml)
3. Take 2 1/2 cup buckwheat flour (300g)
4. Get 3 tsp baking powder
5. Make ready 1 1/2 tsp sea salt
6. Get 1 1/2 tsp xanthan gum
7. Make ready 2/3 cup cold water (160ml)
8. Take 1/4 cup sunflower oil
9. Take 5-6 sprays light olive oil cooking spray
10. Take 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 is going to wrap this up with this exceptional food gluten-free, no-knead buckwheat chia bread (w/ pumpkin seeds) recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!