Chia Seed, Buckwheat & Quinoa Bread {egg free & gluten free}

Tip

 I've been playing with different variations of gluten free breads for a while now, trying to figure out one that works well without eggs. I've finally found one! I got some ideas from different recipes, and after some tweaking I came up with this bread, which is made from ground up chia seeds, buckwheat and quinoa, along with tapioca or arrowroot starch and xanthum gum. It's simple, not too expensive, and tastes great! The texture isn't crumbly at all - the chia seeds and xanthum gum work really well to make it soft and pliable. I know someone's going to ask me if this can be made without yeast - I haven't tried that yet, but it may work with baking powder instead of yeast... If you try it, let me know how it goes. The secret to getting the texture right on this bread is to cook it for long enough that it's not still sticky inside. The crust will get quite brown - don't worry, it won't dry out. It needs to rise for an hour and cook for an hour, maybe even a little more. You can make two loaves at once by grinding the dry ingredients in two lots, removing the first lot to a bowl, and mixing the two loaves separately. The dough is very thick and sticky, so it's a bit too much to do two loaves at once. Because it's a moist bread, it lasts really well for a couple of days. Great for sandwiches, or toast. Add in a couple of handfuls of seeds towards the end of the kneading time if you want a seeded bread.