Craving delicious, wholesome bread but need it gluten-free? This Gluten-Free Buckwheat and Chia Bread is your perfect solution. You’ll love its hearty texture and satisfying flavor, making it a staple in your healthy bread recipes repertoire.
Key Ingredients & Substitutions:
- Buckwheat Flour: Essential for the unique texture. You can try a gluten-free all-purpose blend, but the taste will differ.
- Chia Seeds: Helps bind and adds nutrients. Ground flax seeds are a good alternative.
- Yeast: Active dry yeast is best. Instant yeast can also be used, skip the proofing step and add directly to dry ingredients.
- Warm Water: Activates the yeast. Ensure it’s not too hot or too cold.
- Olive Oil: Adds moisture and flavor. Another neutral oil, like avocado oil, works too.
- Maple Syrup: A touch of sweetness. Agave nectar or honey (if not vegan) can be used.
Ingredients:
- 1 ½ cups warm water (105-115°F)
- 2 teaspoons active dry yeast
- 1 tablespoon maple syrup
- 1 ½ cups buckwheat flour
- ½ cup gluten-free all-purpose flour blend (with xanthan gum)
- ¼ cup chia seeds
- 1 teaspoon salt
- 2 tablespoons olive oil
How Much Time Will You Need?
- Total Time: 2 hours 30 minutes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Servings: 1 loaf (12 slices)
- Calories per serving: Approximately 180 calories
- Tools Needed: Large mixing bowl, loaf pan (8.5 x 4.5 inches), whisk, spatula, measuring cups and spoons.
Step-by-Step Instructions:
1. Activate the Yeast
In your large mixing bowl, combine the warm water and maple syrup. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until foamy, indicating the yeast is active. This step is crucial for light and airy healthy bread recipes.
2. Combine Dry Ingredients
In a separate bowl, whisk together the buckwheat flour, gluten-free all-purpose flour blend, chia seeds, and salt. Make sure all ingredients are well combined. This ensures even distribution in your gluten-free loaf.
3. Form the Dough
Add the olive oil to the activated yeast mixture. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a thick, sticky dough forms. Avoid overmixing; just combine until no dry streaks remain.
4. First Rise
Cover your bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 60-90 minutes, or until it has doubled in size. This patience is key for developing flavor and texture in your healthy bread recipes.
5. Prepare for Baking
Lightly grease an 8.5 x 4.5-inch loaf pan. Gently transfer the risen dough into the prepared pan, smoothing the top with a wet spatula. This will help you achieve a uniform loaf.
6. Second Rise
Cover the loaf pan with a towel and let it rise again in a warm place for another 30-45 minutes, or until it has noticeably expanded. Preheat your oven to 375°F (190°C) during the last 15 minutes of this rise.
7. Bake the Bread
Bake for 50-60 minutes, or until the crust is golden brown and a thermometer inserted into the center reads 200-210°F (93-99°C). If the top browns too quickly, you can loosely tent it with aluminum foil.
8. Cool Completely
Remove the bread from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack. Allow it to cool completely before slicing. This prevents a gummy texture and ensures a perfect slice of your homemade healthy bread.
Variation Ideas:
- Herby Loaf: Add 1 tablespoon dried rosemary or Italian seasoning to the dry ingredients for an aromatic twist.
- Nutty Crunch: Fold in ¼ cup chopped walnuts or sunflower seeds after the first rise for added texture.
- Sweet Touch: Incorporate ½ cup dried cranberries or raisins with the dry ingredients for a slightly sweet version.
- Seed Mix: Top with a sprinkle of sesame seeds or poppy seeds before the second rise for extra crunch and visual appeal.
Storage Instructions:
Store your Gluten-Free Buckwheat and Chia Bread in an airtight container at room temperature for up to 3-4 days. For longer storage, slice the bread and freeze in a freezer-safe bag for up to 3 months. Toast individual slices directly from frozen for a fresh taste.
Frequently Asked Questions (FAQ):
Q: Can I use different gluten-free flours?
A: You can experiment, but buckwheat and a gluten-free all-purpose blend offer the best texture for this recipe.
Q: Why isn’t my yeast foaming?
A: Your water might be too cold or too hot, or your yeast may be old. Ensure water is between 105-115°F.
Q: How do I know if my bread is fully cooked?
A: The internal temperature should be 200-210°F, and it will sound hollow when tapped on the bottom.
Q: Can I make this recipe vegan?
A: Yes, this recipe is already naturally vegan, making it a great addition to your healthy bread recipes.
Q: What if I don’t have a warm place for rising?
A: You can turn your oven on for a minute, then turn it off and let the dough rise in the slightly warm oven.
Q: Can I skip the second rise?
A: While possible, the second rise greatly improves the texture and lightness of your bread. It’s recommended for best results.
