Buckwheat Bread with Chia | 5-Ingredients, Gluten Free, Vegan, No Knead, Yeast Free
ฝัง
- เผยแพร่เมื่อ 23 ก.ย. 2023
- Buckwheat Chia Bread | Gluten Free, Vegan, No Yeast, No Knead, Egg-Free, Dairy-Free!
This Buckwheat Bread with chia egg is naturally gluten-free, vegan, delicious, and very easy to make with only 5 ingredients!
It requires no yeast and no kneading!
↓↓↓RECIPE↓↓↓
INGREDIENTS (10cm x 20cm x 7cm loaf)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
CHIA EGG
• 60g chia seeds
• 400ml water
DOUGH
• 450g buckwheat flour
• 1 Tbsp baking powder
• 1 tsp sea salt
• 240ml water
• 90ml light olive oil (sub neutral oil)
TOPPINGS (optional) - whatever you like!
• Sunflower seeds
INSTRUCTIONS
1. Make the chia egg by mixing the chia seeds and water. Set aside for 10-20 mins until obtaining jelly-like texture.
2. Add the buckwheat flour, baking powder, and sea salt to a mixing bowl and whisk together. Then add the chia egg, water, and the oil. Combine well.
3. Line a baking pan with parchment paper, pour the mixture into the pan, and flatten it evenly.
4. OPTIONAL. Top with your preferred seeds.
5. Bake at 180˚C/320˚F for 70-80 minutes, or an inserted skewer comes out clean.
6. Let it cool for 10 minutes before removing from the pan.
7. Let it cool completely.
8. Slice, (toast,) and enjoy!
9. The bread can be kept at room temperature for 2-3 days. Even better, slice the whole bread, then store it in a container in the fridge for up to 7 days. Then, you can grab and toast the bread without any fuss. The slices can also be frozen for longer storage.
#glutenfree #vegan #buckwheat - แนวปฏิบัติและการใช้ชีวิต
![CAMPปลิ้น | EP.76[2/2] เดินมาสิบกว่าป่า วันนี้รู้แล้วว่าโจโฉกลัวอะไร!](http://i.ytimg.com/vi/R7Yor-t2Au0/mqdefault.jpg)
Just as I was planning to bake a buckwheat bread tomorrow, this recipe came synchronisticaly handy. Thanks!
Perfect timing! Hope you enjoy 😊 ❤️
This is great! I made a sweet potato bread and added flax powder, chia & pumpkin seeds with pecans & walnuts. Using buckwheat flour will make it even more nutrient dense. Much appreciated.
Hi! Thank you for your comment:) Sweet potato bread sounds delicious😋 I’d love to try! I personally really like buckwheat, so I’ve created a number of bread recipes with it. Hope you enjoy this one too ❤️
@@LowKeyTable Sweet potato bread is made from boiled sweet potato, flour, applesauce & I mixed milled flax seed & water with chia seeds. You could make sweet potato bread by replacing the flour in the recipe with buckwheat flour.
@@jamedraa8472 thank you so much! I'll try it tomorrow. Awwww so excited! Thanks again :)
@@jamedraa8472 Sounds soooo great! Can you please post a RECIPE showing the QUANTITIES and instructions? Thank you!
😃
Sweet potato bread sounds good..I m from India n I love healthy baking recipes. Cud u pls share the ingredients with quantity. Wud appreciate a lot.thanks.
I made it , it is so good and delicious ! Thanks for this wonderful easy recipe .
Beautifully made video. Many thanks for the recipe and the tranquility! 🙏
Thank you so much ❤️
Can’t wait to try
This!
Hope you like it❤️
I'll try it soon as I'm trying to reduce gluten, thanks so much for the recipe and it's a very peaceful video to watch! Well done ❤
Thank you for your kind words ❤️ Glad you liked my video and hope you enjoy the bread 🍞 ☺️
Being able to create a dish with simple ingredients is proof of
good creative talent, you seem to have an abundance of it!
Thank you for sharing another outstanding recipe🙂
Hi Sharmila! Thank you so much for your kind words ❤️ Hope you like this bread too😊❤️
@@LowKeyTable I tried ur seed bread & loved it! Will try this one as well. Thanks for sharing, appreciate ur recipes🙂
Thanks!
Thank YOU SO MUCH ❤️❤️❤️
That's one heavy loaf! But so delicious! Just what I was looking for. Thank you!
Thank you! Hope you enjoy ❤️
I made it today and it turned out great! So easy to make it! Thank you for sharing this amazing recipe!!!❤❤❤
Already!?❤️😳 Thank you so much for trying the recipe! Glad it worked out well ❤️
Where's the ingredients at
Where's the recipe at any one have it
@@debrafraser1415 click “more” under the title and again “more”
God sent ❤thank you
Thank you❤️
Well, now i have to add buckwheat flour to my regular shopping list. I made this yesterday and it is delicious. I made a few adjustments, i didn't have enough buckwheat flour so i added rice and chickpea flour, and my bread pan is missing so i made it in a square pan. I baked it for 45 minutes and it came out beautifully. Thank you for this recipe.😊
Hi! Lovely to hear ❤️ Thanks for sharing your adjustments!
Any suggestions please? When I soak the chia seeds, they take a great deal longer to get to the gel stage than 10 minutes. Today it was at least 45 minutes!! Should I use warm water, or is there a knack I’m missing? Thanks in advance 😊
Is there anyway I can use bicarbonate of soda instead of baking powder in this recipe?
Can we bake it in air fryer?
Hermoso pan pero en mi ciudad me es dificil conseguir harina de trigo sarraceno ¿por que otra harina saludable la puedo sustituir desde ya te mando un abrazo y cariños.
Hola, puedes usar lentejas (debes dejarla en remojo previamente). Podrías usar quinoa o avena, garbanzo, papa dulce, arroz, y dependera si no tienes problemas con la insulina.
@@nancymorales9784 un millon de gracias amiga me ayudas muchisimo muchisimo un gran abrazo
I made this in the afternoon and for me it was a fail. As someone else mentioned, my flour was very dark. All buckwheat flours I’ve seen in the shops here in the US are like that, I don’t know if they use the toasted groats, no idea. Anyway followed the recipe to the T and after adding all the liquids it was too dry, so I added more water, trying to match the consistency in the video and baked it. I waited until cooled down completely before slicing. The bread is so dark in comparison but also much denser and with some pockets of air, like some cheeses. The flavor in itself it’s not bad, it’s still edible but very different from yours. I think the flour makes a huge difference. I’ve tried different times to make buckwheat bread with the groats, not your recipe, the kind of recipes where you leave to ferment one day, I even sprouted the buckwheat groats and fermented the batter but I always mess up with the rising times. I live in hot and humid climate and the 14 hours of other people becomes 4 for me 😂 Now I have an obsession with winning the battle with the
buckwheat bread. Next time I will use groats again .
So, adding that I sliced the bread with an electric food slicer very thinly and froze it. Warming up the slicer in the air frier, the taste is still very good. I will try again with a different flour. Thanks again for the recipe
Helloo I have a question, can I use coconut oil instead of olive oil? Thank youu!
Hi! I think you can use ‘liquid’ coconut oil that doesn’t solidify at room temperature otherwise the texture will be different. Also it will have coconut flavour. Hope that helps!
@@LowKeyTableOkii, tysmm 🩵
Can you recommend what brand of buckwheat flour to use?
As I live in Australia, I’ve been using KINDRED ORGANICS BUCKWHEAT (grown in Tasmania, Australia).
How is the texture of the bread? Is it dense?
Slightly dense.
🙏🏻🌹🙏🏻
I tried all sort of receipes with gluten free and non came out like there receipe
Is buckwheat low carb?
Think so. It’s rhubarb seed.
Measurements???
Recipe is in the description…
Il faudrais traduire en français
My buckwheat flour is dark
It'd be nice if you could also give us the measurements in cups, or ounces and pounds.
Measurent baking pan
Written in the description - 10cm x 20cm x 7cm loaf.