Recipe: Gluten-Free Bread with Buckwheat and Chia Seeds
Gluten-free bread has a somewhat dubious reputation. Purists might complain that it is too dense, dry or crumbly – but they’ve obviously never tried this recipe developed by Brigitte, our resident foodie at UnserHaus. Not only is it a delicious alternative to traditional loaves, but we’ve replaced traditional flour with protein-packed alternatives.
Despite its name, buckwheat is entirely gluten-free and is rich in minerals and beneficial plant compounds. It is linked to a number of benefits, including improved blood sugar control and heart health. Chia seeds punch well above their weight. They’re loaded with nutrients, protein, and antioxidants. Some studies have suggested that these super seeds may reduce the risk of heart disease, lower blood sugar levels, and help with chronic inflammation. Protein-rich sunflower and pumpkin seeds round out the recipe, adding a subtle crunch and nutty flavor.
Enjoy this loaf slathered with a spread of your choice, or as an accompaniment to a steaming bowl of soup.
Gluten-Free Bread with Buckwheat and Chia Seeds
Makes 1 loaf
- 2 cups buckwheat groats, soaked in water for at least 2 hours (preferably overnight)
- ¼ cup chia seeds
- 1 cup of water
- 1 tbsp maple syrup
- ½ cup olive oil
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
Rinse the buckwheat well after soaking.
Heat your NEFF oven 200°C CircoTherm.
Soak the chia seeds in water for 20 minutes.
Place buckwheat, chia seeds, water, maple syrup, olive oil, baking powder, and salt in the food processor, keeping the sunflower and pumpkin seeds aside. Blend to a nice soft creamy consistency,
Mix in the sunflower and pumpkin seeds, and spoon into a lined loaf tin. Bake for 1 hour and 15 minutes.
This loaf will keep well for two weeks, wrapped in paper in the fridge.