Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, gluten-free, no-knead buckwheat chia bread (w/ pumpkin seeds). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds) is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds) is something which I have loved my whole life.

This super-simple no-knead buckwheat chia bread is naturally gluten-free, healthy, delicious and very easy to make with only a few ingredients! It requires no yeast, no kneading, and uses no special ingredients, equipment or techniques. It starts with a base of buckwheat and chia seeds and doesn't need any time to rise.

To begin 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 that.

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

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

Drain the buckwheat and rinse through a fine sieve. Make sure all the water is fully drained. Place the buckwheat into a food processor. Buckwheat, one of my favorite grains, is the star of this amazing bread.

Steps 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!

Despite the name, buckwheat has no relation to wheat whatsoever. Rather, this naturally gluten-free grain is the seed of a plant related to rhubarb. Soak chia seed in ½ cup water until gel like - this can be done overnight as well, but just give it a few stirs at the beginning. Drain the quinoa and rinse really well through a sieve. Make sure the water is fully drained from your sieve.

So that is going to wrap this up for this exceptional food gluten-free, no-knead buckwheat chia bread (w/ pumpkin seeds) recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!