I’ve tried my fair share of vegan and GF bread recipes, and most of them were “no bueno” and ended right up where they belonged…..the garbage can. This recipe however is amazing, especially right out of the oven. Forget about it cooling completely before you slice into it! It’s high time to break the rules, just don’t burn your tongue in the meantime! Even your gluten-loving friends will enjoy this delicious bread. One trick…. I bake it longer than the recipe states, 15-20 minutes longer. Make it and let me know what you think!
Buckwheat Chia Bread
slightly adapted from The Healthy Chef
Makes 1 loaf
300 g (10 1/2 oz / 1 3/4 cups) gluten-free whole raw buckwheat groats (found at DM here in Prague)
60 g (2 fl oz / 1/4 cup) whole chia seed
250 ml / 1 cup water (use half to soak chia seeds and the other half to combine in the food processor or blender)
60 ml ( 2 fl oz / ¼ cup ) olive oil
1 1/2 teaspoons gluten-free baking powder
1 teaspoon sea salt
Preheat oven to 160 C / 320 F. (fan forced oven).
Soak buckwheat in plenty of cold water for 2 hours until softened.
Soak chia seed in 1/2 cup cold water until gel like – this takes about 30 minutes.
Drain the buckwheat and rinse through a fine sieve. Make sure all the water is fully drained.
Place the buckwheat into a food processor.
Add chia gel, 1/2 cup of water, olive oil, bicarb soda, sea salt and lemon juice.
Mix in a food processor for 3 minutes. The bread mix should resemble a batter consistency with some whole buckwheat still left in the mix.
Spoon into a loaf tin lined with baking paper on all sides and the base.
Bake for 1 hour and 15 minutes until firm to touch and bounces back when pressed with your fingers. I bake it for 1.5 hours if I use one large loaf pan.
Remove from the oven and cool for approx. 30 minutes. Remove from the tin or loaf pan and cool completely on a rack or board. The bread should be slightly moist in the middle and crisp on the outside.
Cool completely before eating. Don’t do this….try it while it is hot!
Serve delicate slices only when cold with a serrated knife. Nah….you don’t need to follow this advice!
Store wrapped in the fridge for up to 1 week. (This bread can be frozen for up to 3 months)
Delicious lightly toasted in a cast-iron pan.