Buckwheat & Chia Seed Bread Recipe
Rated 4.8 stars by 6 users
This is a really easy Gluten Free bread recipe. The bread turns out lovely and crispy on the outside and soft on the inside. The bread turns out lovely and crispy on the outside and soft on the inside.
The chia seeds when mixed with water turns to gel and acts as a binder so no needs for eggs in this recipe.The apple cider vinegar adds that extra boost to the baking powder so that it rises quite well.
The sunflower seeds on the top really add a lovely nutty flavour, so I would definitely recommend using them if you have them.
35g Chia Seeds
200g Buckwheat flour
100g Rice flour
3 tsp Baking powder
1½ tsp Salt
1 tbsp Apple cider vinegar
3 tbsp pumpkin seeds
50ml Flavourless oil
Hand-full of sunflower seeds [for topping]
Add the 35g of chia seeds and 250ml of water to a bowl and let it sit for 15-20 mins until it forms a thick gel
Add buckwheat flour, rice flour, baking powder, salt to another bowl and mix. Add in the chia seed gel, the apple cider vinegar, oil [I use flavourless coconut oil] and remaining 170ml water and mix just until combined. Don't over mix or it won't rise well
Add some baking paper to a loaf tin and pour in the bread mix
Preheat the oven to 180°C and bake for 70-80 minutes
You can test with a knife to see if it comes out clean. If you have a thermometer it should be around 90°C in the middle
Make sure to let cool down for an hour or two so that it doesn't break apart