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

Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds).

Hello everybody, it's Jim, welcome to our recipe page. Today, we're going to prepare a distinctive dish, gluten-free, no-knead buckwheat chia bread (w/ pumpkin seeds). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds) is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It's simple, it's fast, it tastes yummy. They're fine and they look wonderful. Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds) is something that I've loved my whole life.

To get started with this recipe, we must 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):

1. {Take 1/4 cup of chia seeds.
2. {Get 1 cup of cold water (240ml).
3. {Take 2 1/2 cup of buckwheat flour (300g).
4. {Take 3 tsp of baking powder.
5. {Prepare 1 1/2 tsp of sea salt.
6. {Make ready 1 1/2 tsp of xanthan gum.
7. {Make ready 2/3 cup of cold water (160ml).
8. {Make ready 1/4 cup of sunflower oil.
9. {Take 5-6 of sprays light olive oil cooking spray.
10. {Make ready 1 of 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's going to wrap this up for this exceptional food gluten-free, no-knead buckwheat chia bread (w/ pumpkin seeds) recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!