Recipe of Perfect Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds)

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, gluten-free, no-knead buckwheat chia bread (w/ pumpkin seeds). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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To begin with this recipe, we have to 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 that.

The ingredients needed to make Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds):

1. Prepare 1/4 cup chia seeds
2. Take 1 cup cold water (240ml)
3. Take 2 1/2 cup buckwheat flour (300g)
4. Take 3 tsp baking powder
5. Prepare 1 1/2 tsp sea salt
6. Get 1 1/2 tsp xanthan gum
7. Take 2/3 cup cold water (160ml)
8. Get 1/4 cup sunflower oil
9. Get 5-6 sprays light olive oil cooking spray
10. Make ready 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!

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