Gluten-Free, No-Knead Buckwheat Chia Bread (w/ pumpkin seeds)

Ingredients

• 1/4 cup chia seeds
• 1 cup cold water (240ml)
• 2 1/2 cup buckwheat flour (300g)
• 3 tsp baking powder
• 1 1/2 tsp sea salt
• 1 1/2 tsp xanthan gum
• 2/3 cup cold water (160ml)
• 1/4 cup sunflower oil
• 5-6 sprays light olive oil cooking spray
• 1 small handful pumpkin seeds

Steps

1. Mix the chia seeds and 1 cup of water. Set aside for 20 minutes until jelly.
2. Preheat oven to 180°C. Spray olive oil to grease a small loaf pan (eg. 8×3 inch loaf pan) and line with parchment paper (leaving an overhang on both sides – used to lift out bread after it has been baked). *Alternatively we used a silicone bread maker basket by Lekue.
3. In a mixing bowl, mix the dry ingredients (buckwheat flour, baking powder, salt, xanthan gum).
4. Add to the mixing bowl the wet ingredients (remaining 2/3 cup of water, sunflower oil and gel-like chia seed mixture). Mix until just combined. DO NOT over-mix or the bread will not rise very well.
5. Spoon the sticky dough into the loaf pan or silicone bread maker basket. Sprinkle with pumpkin seeds as desired. Bake for about 1 hour 10 minutes (or until a skewer comes out clean).
6. Remove from the oven and allow to cool completely.
7. Slice and enjoy!