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


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Ingredients

Flour

  • 70 g buckwheat kernals
  • 80 g white quinoa or millet
  • 60 g chia seeds

Dry Ingredients

  • 170 g arrowroot or tapioca starch
  • 1 tsp (heaped) instant yeast
  • 1 tsp xanthum gum
  • 1/2 tsp bicarb soda (baking soda)
  • 1 tsp fine sea salt

Wet Ingredients

  • 30 g macadamia oil, or olive oil
  • 30 g raw honey or rice malt syrup
  • 250 g water, at room temperature
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Recipe's preparation

    Flour
  1. Place ingredients into mixing bowl and mill 1 min/speed 9.  Scrape down sides of mixing bowl with spatula.

  2. Dough
  3. Add dry ingredients and mix 10 sec/speed 6.

  4. Add wet ingredients and mix 10 sec/speed 6, or until dough comes together. (It will be a very thick, sticky dough)


     

  5. Knead 2 min/Closed lid/dough mode.

  6. Use the Thermomix spatula to scrape the dough out of the Thermomix bowl, into a baking paper lined loaf tin. (Once you get most of it out, the easiest way to get the sticky dough off the blades is to whiz for a few seconds on turbo, then you can scrape the rest out with the spatula.)

  7. If you like, you can sprinkle the loaf with a little water and use the back of a spoon to smooth the surface. Cover loosely with a plastic bag (so it doesn't touch the dough) and leave to rise for at least an hour, or until dough rises approx. 2cm. (It won't rise as high as gluten bread, but the texture will be lovely.)

  8. Preheat oven to 170 degrees. Place bread in oven and cook for an hour, or until nicely browned. Turn out of bread tin and check underneath the loaf to make sure it's browned all over. If not, cook for another 5 to 10 minutes upside down, to brown underneath. Allow to cool on a rack before slicing.

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Tip

If you'd like to prepare the dough ahead to cook later, place the covered dough in the fridge and leave to rise for at least 3 hours, or even overnight. When ready to bake, uncover and place into cold oven and turn oven on to 170C. Bake for an hour or so, until loaf is browned all over. (Turn over to bake underneath if needed.)

 
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.

 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Yeast free works too! Replace with equal parts...

    Submitted by SandiJoy on 9. December 2016 - 09:51.

    Yeast free works too! Replace with equal parts baking powder. Quite a dense bread with a distinct taste but very healthy and I like that it is egg free. I double the recipe and bake as 1 big loaf just on the baking tray for 2 hours, thanks to a friend in the Quirky fb group :)

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  • I've made this twice now and

    Submitted by PPe on 24. September 2016 - 15:49.

    I've made this twice now and it's worked well for me both times, once proving overnight and once just for one hour and then cooking right away.  I did it for my husband's benefit but I am the one that loves to eat it - it's much nicer than "normal" shop-bought bread!  I coulnd't find xantham gum but that doesn't seem to matter overall.  Thank you for sharing this recipe and the results of your experimentation.

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  • Has anyone doubled the recipe

    Submitted by taelalee on 9. August 2016 - 22:33.

    Has anyone doubled the recipe to make 2 loaves?

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  • I made mine yeast free and

    Submitted by dtheg on 27. May 2016 - 19:31.

    I made mine yeast free and even though after 2 hours of proving it had barely reason this didn't effect how nice it tasted.

    A great recipe I will be using again, thank-you.

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  • tried this recipe twice and

    Submitted by LOR on 10. February 2016 - 13:29.

    tried this recipe twice and had both times a failure? Not sure what went wrong but did not work for me?

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  • Just wondering what type of

    Submitted by monikain on 21. January 2016 - 15:01.

    Just wondering what type of buckwheat to use for this recipe? Raw or toasted/roasted? I only have the roasted at home that i'd like to use up so wondering if it would work?  Also, I usually rinse my quinoa before cooking it to remove the bitter taste. I assume you can't do that for this recipe. Does that mean the bread has a bitter taste?

    Thanks!

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  • Delicious and moist. Thanks

    Submitted by MitzyLee on 4. October 2015 - 20:49.

    Delicious and moist.

    Thanks

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  • Soooo good! Even my dad loved

    Submitted by Jasmina_90 on 26. July 2015 - 22:13.

    Soooo good! Even my dad loved it and he usually teases me about all these healthy alternatives  :p

    I used millet instead of quinoa as I've run out of quinoa but will try that next time.

    Jasmina

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  • By far the best gf bread I've

    Submitted by dlikouras on 15. June 2015 - 16:56.

    By far the best gf bread I've tried so far. Kids liked it too. Will be making again!

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  • Love the smell of this

    Submitted by Tiger_one on 22. March 2015 - 21:12.

    Love the smell of this cooking! Thanks Jo :)

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  • Funny because mine was a bit

    Submitted by Aware on 19. March 2015 - 15:19.

    Funny because mine was a bit of a disaster today - a big sticky mess that didn't rise much either. And I used buckwheat flour instead of milking the kernels as well. Maybe that was the problem. 

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  • I've only had my Thermomix

    Submitted by Lyna 55 on 8. February 2015 - 16:44.

    I've only had my Thermomix for 5 days...made this bread today and I'm thrilled with it!!  Without a doubt it's the BEST GF bread I've ever had.  Even my hubby gave it the thumbs up lol  I'll be making this often.  Up til now I've avoided bread as just about all the GF variations I've tried have been very mediocre.  Thanks so much for sharing your recipe Jo :)

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  • Love this recipe! Can I join

    Submitted by michelle250386 on 22. December 2014 - 18:04.

    Love this recipe! Can I join 2 batches of the recipe together to make 1 larger loaf? 

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  • Love this bread.  Have made

    Submitted by Noodle on 22. November 2014 - 15:58.

    Love this bread.  Have made it half a dozen times and will continue to make as our every day bread!!!!!

    :)

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  • so easy, so filling, yum

    Submitted by Kath5 on 28. October 2014 - 12:30.

    so easy, so filling, yum

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  • Do you think this would work

    Submitted by Dready on 10. October 2014 - 11:00.

    Do you think this would work as a focaccia as well?

    Made it as a loaf last night.  Didn't rise much at all, but a nice, spongy texture in the middle.  I only had red quinoa and black chia seeds so it's a lot darker but tastes amazing

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  • This is a disaster! Sticky

    Submitted by LHoney on 3. October 2014 - 20:04.

    This is a disaster! Sticky dough is an understatement. Took me ten minutes to get it out of the bowl. It doesn't rise and is like a brick when cooked. I have made it twice with the same results. Can't imagine what I am doing wrong as I am following the recipe except I use buckwheat flour instead of milling the kernels. :(

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  • This works really well. Kids

    Submitted by Fatwoegirl on 27. July 2014 - 17:51.

    This works really well. Kids enjoy it and keeps for a few days too.

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  • I buy mine from a bulk health

    Submitted by JMRainbow on 10. July 2014 - 13:01.

    I buy mine from a bulk health food store, but you can get from Coles now in their 'gluten free' aisle. 

    Sorry this was meant to be an answer for someone's question 'Where do I get Xantham Gum from?' 

    Would never buy GF bread from Coles haha

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  • Totally my favourite gluten

    Submitted by Lovin' the Mix - A Thermomixin' lov on 29. April 2014 - 13:04.

    Totally my favourite gluten free bread!

    Thanks

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  • Worked well And still nice

    Submitted by Bmurray on 28. March 2014 - 17:38.

    Worked well And still nice and fresh a few days later. Little one polished it in the lunchbox :)

    only thing I used dark chia which gives the bread a much darker colour altogether.

    thank you Jo loving all your recipe ideas!

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  • would this still work if you

    Submitted by Aprilstar on 20. March 2014 - 00:17.

    would this still work if you didnt add chia seeds? Maybe using pepita seeds instead? I am trying to make a bread loaf for a friend who has very special dietary needs. Thanks 

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  • where do I get xantham gum

    Submitted by Kelly McD on 30. August 2013 - 10:14.

    where do I get xantham gum from??

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  • Wow! I didn't imagine finding

    Submitted by guest on 28. August 2013 - 19:05.

    Wow! I didn't imagine finding a bread to suit my nutritional quirks! I will be trying out this recipe ASAP, but first I have to find some xantham gum. Can I substitute the oil for a non-nut base? Thanks!

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  • Do you think it would work

    Submitted by Thermomish on 2. June 2013 - 21:35.

    Do you think it would work without the xantham gum?

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  • Awesome! Thanks Jo! I will

    Submitted by Kerryn H on 26. April 2013 - 15:32.

    Awesome! Thanks Jo! I will hopefully try this out tomorrow. :) Will let you know how I go.


    K

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  • Oh dear, hasn't seen that!

    Submitted by Quirky Cooking on 26. April 2013 - 15:02.

    Oh dear, hasn't seen that! Someone else posted it for me and I didn't check - will fix it. This step is missed out - 

    "If you like you can sprinkle the loaf with a little water, using the back of a spoon to smooth the surface. Cover loosely with a plastic bag (so it doesn't touch the dough) and leave to rise for an hour in a warm spot."

    Hope that helps, Jo :)

    Blogger at www.quirkycooking.com.au

    Author of the Quirky Cooking cookbook

    FB: Quirky Cooking

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  • Hi, I am super keen to try

    Submitted by Kerryn H on 26. April 2013 - 14:27.

    Hi, I am super keen to try this recipe out. It suits my kids food issues perfectly. :) The instructions in step 6 and 7 are repeated, are the instructions in step 7 meant to indictate a rising time for the bread? Thanks so much for sharing this, Kerryn.

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