This super-simple no-knead buckwheat chia bread is naturally gluten-free, healthy, delicious and very easy to make.
Ingredients
1/4 cup
Chia seeds
1 cup
Water
2 1/2 cup
Buckwheat flour
(or sub oat flour *see notes))
3 tsp
Baking powder
(make sure it is fresh!)
1 1/2 tsp
Salt
2/3 cup
Water
1/4 cup
Canola oil
(or another neutral liquid)
1/4 cup
Sunflower seeds
(optional)
Instructions
In a measuring cup, whisk together the chia seeds and 1 cup of water. Set aside for 20 minutes until jelly.
Preheat your oven to 355˚F (180˚C). Lightly grease a small 8x3-inch loaf pan and line with parchment paper, leaving an overhang on both sides (*see photo above). (Note: If using a wider loaf pan your bread will be flatter).
In a mixing bowl, whisk together the buckwheat flour, baking powder, and salt. Then add the remaining ⅔ cup of water, canola oil, and gel-like chia seed mixture. Mix until just combined and please do not overmix or your bread won't rise very well!
Spoon the sticky dough into your prepared loaf pan, smoothing out evenly. Sprinkle with sunflower seeds as desired. Bake for about 1 hour 10 minutes, or until a skewer comes out clean.
Remove from the oven and allow to cool completely. Then use the parchment overhang to lift the loaf out of the pan.
