High Fibre Buckwheat and Chia Gluten Free Bread Recipe |
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
- 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
Conventional Method
- Add sugar and yeast to lukewarm water. Whisk together and let it stand for 15 minutes until mixture foams.
- Sift flours, salt and xantham gum together in a mixing bowl.
- Add chia seeds, eggs, olive oil, vinegar and yeast mixture and beat to combine, scraping down sides halfway.
- 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.
- Preheat oven to 200C. When oven is ready, drizzle dough with olive oil and sprinkle with extra chia seeds.
- Bake for 45-50 minutes or until golden and a skewer comes out dry.
- Remove from oven and immediately transfer to a wire rack to cool. This helps your crust stay crispy. Cool before slicing.
Thermomix Method
- Add sugar and yeast to lukewarm water. Whisk together and let it stand for 15 minutes until mixture foams.
- Add flours, salt and xantham gum to Thermomix bowl and blend speed 5/3 sec.
- Add chia seeds, eggs, olive oil, vinegar and yeast mixture and combine speed 4/15 sec, scraping sides down halfway.
- 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.
- Preheat oven to 200C. When oven is ready, drizzle dough with olive oil and sprinkle with extra chia seeds.
- Bake for 45-50 minutes or until golden and a skewer comes out dry.
- 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/
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