High Fibre Buckwheat and Chia Gluten Free Bread Recipe
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Ingredients
  • 300mL lukewarm water
  • 1 tsp sugar
  • 1 x 7g yeast sachet
  • 1¾ cups or 210g buckwheat flour
  • 1¾ cups or 210g tapioca flour
  • 2 tsp sea salt flakes
  • ½ tsp xantham gum
  • 2 eggs lightly whisked, room temperature
  • 3 tbs olive oil
  • 1 tsp apple cider vinegar
  • 3 tbs chia seeds + extra for sprinkling
Instructions
Conventional Method
  1. Add sugar and yeast to lukewarm water. Whisk together and let it stand for 15 minutes until mixture foams.
  2. Sift flours, salt and xantham gum together in a mixing bowl.
  3. Add chia seeds, eggs, olive oil, vinegar and yeast mixture and beat to combine, scraping down sides halfway.
  4. Sprinkle chia seeds on base and sides of a 20 x 10cm greased loaf tin to create a seeded crust. Pour batter into tin and cover with cling wrap. Allow bread to rise in a warm place for 1 hr until it doubles in size.
  5. Preheat oven to 200C. When oven is ready, drizzle dough with olive oil and sprinkle with extra chia seeds.
  6. Bake for 45-50 minutes or until golden and a skewer comes out dry.
  7. Remove from oven and immediately transfer to a wire rack to cool. This helps your crust stay crispy. Cool before slicing.
Thermomix Method
  1. Add sugar and yeast to lukewarm water. Whisk together and let it stand for 15 minutes until mixture foams.
  2. Add flours, salt and xantham gum to Thermomix bowl and blend speed 5/3 sec.
  3. Add chia seeds, eggs, olive oil, vinegar and yeast mixture and combine speed 4/15 sec, scraping sides down halfway.
  4. Sprinkle chia seeds on base and sides of a 20 x 10cm greased loaf tin to create a seeded crust. Pour batter into tin and cover with cling wrap. Allow bread to rise in a warm place for 1 hr until it doubles in size.
  5. Preheat oven to 200C. When oven is ready, drizzle dough with olive oil and sprinkle with extra chia seeds.
  6. Bake for 45-50 minutes or until golden and a skewer comes out dry.
  7. Remove from oven and immediately transfer to a wire rack to cool. This helps your crust stay crispy. Cool before slicing.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/high-fibre-buckwheat-chia-gluten-free-bread-recipe/