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

QuirkyJo by QuirkyJo
June 5, 2012
in Baking, Bread, Christmas, Dairy Free, Dinners, Egg Free, Favourites, Gluten Free, Lunchbox, Lunches, Nut Free
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Chia Seed, Buckwheat & Quinoa Bread {egg free, gluten free & dairy free} - Quirky CookingI’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 xanthan gum. It’s simple, not too expensive, and tastes great! The texture isn’t crumbly at all – the chia seeds and xanthan 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.
 
Chia Seed, Buckwheat & Quinoa Bread {egg free, gluten free & dairy free} - Quirky Cooking
 
Update! The other day I started to make this bread, then realised that by the time it rose I wouldn’t have time to bake it as I needed to go out. So I covered it loosely with a plastic bag and popped it in the fridge. When I got home a few hours later, I took it out of the fridge and it had risen beautifully – better than usual! I placed it into the cold oven, turned the oven on to 170C, and cooked it for an hour and it turned out the best it ever has. So there you are – you can make it in the morning, pop it in the fridge to rise, and bake it when you get home at night. Easy. 🙂
Note: You can get fine sea salt for this recipe from my online store here!
 
Chia, Buckwheat & Quinoa Bread
2014-07-07 02:36:53
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Ingredients
  1. 70g buckwheat kernels
  2. 80g white quinoa or millet
  3. 60g chia seeds
  4. 170g arrowroot or tapioca starch (preferably preservative free, like the one in the photo below)
  5. 1 heaped tsp instant yeast
  6. 1 tsp xanthan gum
  7. 1/2 tsp bicarb soda (baking soda)
  8. 1 tsp fine sea salt
  9. 30g macadamia oil or olive oil
  10. 30g raw honey or rice malt syrup
  11. 250g water, at room temperature
Instructions
  1. Place buckwheat, quinoa or millet and chia into Thermomix bowl and mill 1 min/speed 9.
  2. Scrape down sides of bowl and add remaining dry ingredients, and mix 10 sec/speed 6.
  3. Add wet ingredients and mix 10 sec/speed 6, or until dough comes together. (It will be a very thick, sticky dough.)
  4. Knead on interval speed for 2 minutes.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 second on turbo, then you can scrape the rest out with the spatula.)
  5. 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 an hour in a warm spot. (Or rise for a few hours in the fridge.)
  6. Preheat oven to 170C. Place bread in oven and cook for approx. 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.
Quirky Cooking https://www.quirkycooking.com.au/
 
Chia Seed, Buckwheat & Quinoa Bread {egg free, gluten free & dairy free} - Quirky Cooking
 
Chia Seed, Buckwheat & Quinoa Bread {egg free, gluten free & dairy free} - Quirky Cooking
 
Chia Seed, Buckwheat & Quinoa Bread {egg free, gluten free & dairy free} - Quirky Cooking
 
 
Note about arrowroot starch – many brands contain preservatives. I buy this brand from my local health food shop in a 3kg bag; it’s preservative free and much cheaper this way.
 
 
 
Tags: breadsBuckwheatchia seedsdairy freeEgg FreeGluten FreeLunchesNut FreequinoaThermomix
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Comments 96

  1. Sarah says:
    4 years ago

    Could you do this recipe without yeast? My daughter is on a very strict diet for her eczema and she can’t have yeast, dairy, gluten, egg, seeds or nuts?? its really hard to find a bread replacement.

    Reply
    • Quirky Cooking Team says:
      1 year ago

      HI Sarah, I have never tested this bread without using yeast, so I don’t think it will work without it;-/

      Reply
  2. Anne says:
    4 years ago

    Can this be made using a food processor and if so, do I need to do anything different?

    Reply
    • Quirky Cooking Team says:
      1 year ago

      Yes, you can use your food processor for this recipe but probably better to use blender or coffee grinder to mill the seeds prior;-)

      Reply
  3. Nakita says:
    3 years ago

    HI Jo, do you have an alternative to buckwheat? My daughter can’t tolerate buckwheat, almonds, spelt, or amaranth
    Thank you

    Reply
    • QuirkyJo says:
      3 years ago

      Can she have sorghum? That will work instead.

      Reply
  4. Emma says:
    3 years ago

    Hey,
    How much per loaf do you think it works out to be?

    thank you

    Reply
    • QuirkyJo says:
      3 years ago

      It makes approx a 700g loaf – is that what you mean? 🙂

      Reply
  5. joanne says:
    3 years ago

    Thanks Jo, i loved this recipe, it was delicious.

    Reply
  6. Carol says:
    2 years ago

    Hi Jo, wondering if you could do psyllium instead of xantham?

    Reply
    • Quirky Cooking Team says:
      2 years ago

      Hi. Yes you can but make sure you double the amount:-).

      Reply
  7. Carol says:
    2 years ago

    Oh also, which yeast do you happen to use? Thank you 😊

    Reply
    • Quirky Cooking Team says:
      2 years ago

      Hi Carol. Best yeast is always fresh yeast which you can possibly get from bakeries or health food stores (please check the substitution ratios if using fresh yeast though). If using dried yeast – just make sure they do not contain any preservatives. Any preservative free ones are good to use:-).

      Reply
  8. Pingback: The best gluten-free bread ever | Beatriz Mendez del Rio
  9. Kim says:
    2 years ago

    Hi Jo,
    Would potato starch work instead of tapioca?

    Reply
    • Quirky Cooking Team says:
      2 years ago

      Hi. I think potato starch might be a bit too heavy for this recipe. Tapioca or arrowroot are the preferable flours for this recipe to work. Hope this helps:-)

      Reply
  10. Evan says:
    1 year ago

    Hi! Your recipe looks great and I’d like to try and make it. Could I confirm something I saw you post a few years back? Someone had asked if they could just use buckwheat flour and not mill the groats. You’d said yes, to just use that weight in the flour, and to skip the milling step. Does that mean that the white quinoa or millet and chia seeds don’t need to be milled at all? Thanks!

    Reply
    • QuirkyJo says:
      1 year ago

      They do need to be milled, however the chia seeds could be left unmilled, good luck with the recipe!

      Reply
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{Ruby Red Grapefruit Pie} Wednesday isn’t too ea {Ruby Red Grapefruit Pie} Wednesday isn’t too early to start thinking of treats for the weekend, is it? 😄 Citrus is in abundance right now, so if you’re like me and have ruby red grapefruits piled up on your bench top, you should definitely try this pie. It’s arguably my favourite recipe in our Life-Changing Food cookbook and I will shout its praises every citrus season til my dying day!!

Grapefruit pie is a local favourite in South Texas (USA) and in ruby red grapefruit season you’ll find it served at
little roadside barbecue joints where they guard the recipe closely! I only know about it because my parents are Texan and lived in South Texas for years… but this recipe is way too good to hide away. The pie's crunchy crust holds big, juicy sections of ruby red grapefruit set in a sweet citrus jelly, and it's not bitter, because the grapefruit pith is removed. 

Some versions have a layer of cream cheese spread over the pastry under the grapefruit and jelly, to protect the crust from getting soggy, and this also acts as a creamy foil to the tangy fruit and crunchy crust. I love it best this way - I use cream cheese or labne, or I make cashew cream cheese for a dairy-free version. The traditional accompaniment is a big dollop of fresh whipped cream (which is always sweetened in Texas, but I prefer it unsweetened), or use coconut cream if you’re avoiding dairy. And don't panic filleting the grapefruit - once you get the hang of it, it's quite easy. And if your pieces turn out a little mangled and messy, don't worry, it will taste just as amazing!

You can find the recipe in our Life-Changing Food cookbook* or app AND I’ll be making this recipe and sharing it on my next podcast video THIS FRIDAY  on my citrus episode, so keep an eye out for that! (Subscribe to my newsletter to get all the latest videos as they are released - link in bio.)

[Photo by @cookrepublic for Life-Changing Food]

*Note: The Life-Changing Food cookbook has just sold out and we are waiting for the next print run to arrive, but you can buy the app which has the same recipes as the book - search “Life-Changing Food” in your App Store!

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#eatseasonally #weekendbaking
{Herb & Cheese Fatayer} I promised to share how we {Herb & Cheese Fatayer} I promised to share how we made these little cheesy-eggy grain-free pastries, so here you go!

- Make a batch of Grain-Free Dough (recipe in Life-Changing Food, or buy the pastry premade from Primal Alternative, or you can use the Almond Meal Pastry on my blog)
- Mix together 300-400g quark (or mashed feta) and 4-5 eggs (whisked)
- Roughly chop some flat-leaf parsley, chives and mint (and finely chopped onion if you like), add zest of 1 lemon and mix through egg mixture, then season with salt and pepper
- flatten a circle of dough in your hands (about 10cm diameter and about 5mm thick) and shape into fatayer (like a little boat), then set onto lined baking trays
- fill fatayer with egg mixture
- bake in 200C oven for 15-20 mins or until pastry is browned and mixture has set firm

I keep these in the fridge/freezer and warm them up for a quick breakfast or lunch!

#grainfree #pastry #glutenfreepastry #glutenfree #lunch #snack #cheese #quark #eggs #herbs #baking #quirkycooking
Thank a farmer for your next meal! ❤️ (Also, S Thank a farmer for your next meal! ❤️ (Also, Simi can do his own washing today 😂😂)

(Simi works on an organic farm and often brings home goodies like these beautiful daikon radish, which we fermented with chilli and garlic! So good - they stay quite crisp and make a great condiment to serve with dinner.)

#ilovewhereilive #athertontablelands #farnorthqueensland #fnqlife #countrylife #muddy #organic #farmer #thankafarmerforyournextmeal #garden #daikonradish #fermentedfoods #fermentedradish
Yesterday I shared my Monday cooking videos in my Yesterday I shared my Monday cooking videos in my stories (let me know if you missed them and want me to re-share), and one of the questions I had afterwards was this one ⬆️ - “Can you share ‘What we ate this week’ day in the life style? And what is made fresh, prepared ahead, and from the freezer”. 

Why not, I said! So I’ve been taking photos of my food even more than usual 😂 like a photographic food diary, and it’s sometimes boring and sometimes delicious and sometimes weird, but you’re welcome to follow along if you like!! 😁

Today’s “day on a plate” in pictures: 

Breakfast: herb & cheese fatayer (grain-free pastry from Life-Changing Food filled with a mixture of quark, eggs, herbs and lemon zest - will share recipe in another post) - made yesterday and stored in fridge/freezer, heated in grill and eaten on the run with coffee 😁

Lunch: savoury mince from Simple, Healing Food (made yesterday, with a lot of cabbage added because we needed to use it 😄), fermented daikon radish (grown on the organic farm where Simi works), and Camembert cheese (made at a local dairy)

Snacks: Peanut butter chocolate fudge 😁 recipe on the blog ❤️ (and tea)

Dinner: Broccoli & cauliflower bake (from Simple, Healing Food except with cheese on top rather than macadamia “cheese” - prepared yesterday, stored in fridge then baked in oven tonight), steak & veggies - kids had fish instead of steak … I made lots as the leftovers are for work lunches tomorrow 😊

Before bed: probably another cuppa tbh but last night was beet kvass - I don’t think I’ll do that again right before bed though, it was a bit too strong before bed 😄

I don’t know if any of this will be at all helpful, but I guess it will show that I’m not always perfect and I don’t always stick to my meal plan and my food isn’t always “instagrammable” 😄 and that’s ok! 🤗 

PS My meal plan for the week is at the end - links are in my newsletter sent out on Monday. ❤️

#cooking #dayinaplate #quirkycooking #meals #quirkymeals #jowhitton #whatimeating #currentlyeating #food #keepingitreal #glutenfree #grainfree #wholefood #mealplan #usewhatyouhave #reducefoodwaste
I had so much work planned to do today, but at 6am I had so much work planned to do today, but at 6am I decided it was much more important to drive down the mountain and spend the day eating good food and drinking amazing local coffee with our dear friends visiting from Melbourne. 😍❤️ Have you heard of the 5 years rule? In 5 years time, no one is going to remember the housework didn’t get done today, the newsletter didn’t get written, the washing didn’t get put away, or the dinner was very basic. But we WILL remember this beautiful day spent with family and friends. ❤️ 

[Photos taken at @guyalacafe (YUM!! Just sayin’) and @rustysmarkets 🥥, Cairns]

#whatsreallyimportant #the5yearrule #friends #family #goodfood #bestcoffeeintown #timeout #catchup #connection #community #love #cafe #guyalacafe #rustysmarket #cairns #cairnslife #farnorthqueensland 

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Did you know you can get my cookbooks at your loca Did you know you can get my cookbooks at your local Source Bulk Foods store? 🎉🎉🎉

@thesourceerina NEW COOKBOOK just landed - “Simple, Healing Food”, the fabulous latest book from Jo Whitton of Quirky Cooking fame.
.
The simplest and most effective way to reclaim our health, and improve the health of our families and the world around us, is to embrace nutrient-dense whole foods; the traditional foods that have nourished humans for thousands of years.This invaluable guide from Quirky Cooking's Jo Whitton provides all the information you need to transform the way you look at food. Packed with easy-to-follow and nutritious recipes, with practical advice from integrative nutritionist and GAPS practitioner Elyse Comerford, the gentle, step-by-step approach used in this book will have you cooking fresh, delicious and easily digested whole foods you and your family will love. Inside you'll find:
🌱Over 140 gut-loving recipes that are completely free from grains, gluten and refined sugar
🌱Fuss-free meals suitable for a wide variety of dietary challenges, including dairy free, egg free, nut free, nightshade free, GAPS and low FODMAPS
🌱Ideas for healthy snacks and treats
🌱Nutrition advice for improving gut health, from nutritionist Elyse Comerford
🌱Tips to help you discover the joy and simplicity of cooking with whole foods.
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Simple, Healing Food is for everyone who wants to cook and eat their way to better gut health.
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With our 20% off storewide sale on till Sunday, it’s a fantastic time to add this one to your collection, or put it aside for someone special. Shop the sale online for delivery or click and collect, link in bio. 
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From this… to this! 😍

On this live, 1 hour video I made:

- Gypsy Stew (with chicory leaves, bok choy, tomatoes, Spanish onions, Russian garlic, a red chilli, lemon juice, chicken stock & chicken breast, ghee, salt & pepper - forgot the flat-leaf parsley 🙄)

- Beef & Cabbage Soup (with brown onion, Russian garlic, tomatoes, carrots, cabbage, zucchini, fresh parsley & oregano, thyme, sage, tomato paste, red wine vinegar, honey, salt, pepper, chicken stock and just 300g beef mince for a meal that feeds 6-8 adults!)

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I fed 8 people last night (the kids & their friends plus Simi twice 🤣) and they licked their bowls clean! 😁 (Practically!) And there were plenty of leftovers for work lunches and dinners today. 🎉🎉

LINK IN BIO to watch video! Recipes in Life-Changing Food and Simple, Healing Food cookbooks. ❤️

https://youtu.be/28q5Qqor1qg

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If you miss the live, you can watch later on my Quirky Cooking YouTube channel. 🤗

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This is the kind of message I LOVE getting!! It’ This is the kind of message I LOVE getting!! It’s small changes like these - learning to use what you have, working out a simple meal plan, getting some meal prep done ahead of a busy week - all make a huge difference to feeling motivated, organised and less overwhelmed. And there’s the added bonus of saving money and reducing food waste. 🎉🎉 Win win!!

Watch this video on my Quirky Cooking YouTube channel, or listen via your podcast app. 🤗

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#fnqlife #fnqwinter #winter #athertontablelands #farnorthqueensland #Australia #myboys #chattime #wishwehadafireplace 😁
Exciting news!! @elysenutritionist and I are hosti Exciting news!! @elysenutritionist and I are hosting an ‘Open Fire Feast’ at @thebarnretreat on July 28th! 🎉🎉 It’s like a half day, outdoor feast + gut health retreat, with amazing chefs @pipsplate, and @walfoster of @naturalicecreamaustralia!! 😍🎉🎉 

We will be savouring every mouthful of locally-sourced produce as we watch the food being prepared over the open fire, with multiple courses culminating in a gourmet, cultured-ice cream dessert. 

@elysenutritionist and I will be sharing our health wisdom between courses and talking though the process as the food is being prepared, with cooking demonstrations and harvesting of honey and some local produce on site. 

Tap on link in my bio for details and to book your spot!

{This is an exclusive event with only 40 tickets available.}

https://www.quirkycooking.com.au/2022/06/open-fire-feast-event/

Photos by @jesskearney_ and @ellibyrne 📷 

#firefeast #fire #feast #event #guthealth #healingfood #realfood #wholefood #nourishing #healthy #outdoors #outdoordinner #openfirecooking #byronbay #northernrivers #thebarnretreat #miniretreat #halfdayretreat #quirkycooking #jowhitton #elysecomerford #nutritionist #pipsumbak #pipsplate #walfoster #naturalicecreamaustralia
So, did you see my latest podcast video showing ho So, did you see my latest podcast video showing how I meal plan to use up the produce I have on hand each week? 😃🍋🥒🥑🥕🍌🥦 Here’s my lunch today, with some of the produce & ideas shown in the video… 

- baked sweet potatoes (I bake a few whole in their skins & keep in the fridge to add to meals), sliced & pan-fried in ghee with homemade butter (from cream that was nearly out of date & needing to be used), sprinkled with the a sesame seed/nigella seed spice blend (Everything Bagel Blend by @gewurzhaus)

- a cheat’s version of pickled beetroot (boiled, sliced, drizzled with apple cider vinegar and stored in the fridge for up to a couple of weeks)

- smoky baba ghanouj on the side (I had SO many eggplants & my sister made this with some of them) - recipe in Life-Changing Food

- homemade sauerkraut (I always have jars of kraut & fermented veggies in the fridge - such a great way to preserve an abundance of veggies, & so good for your gut!!) - recipes in Simple, Healing Food

An inexpensive and delicious meal using locally grown, in season, pesticide-free produce from my CSA box ❤️

Need some inspiration to help you use up the produce in your fridge? Check out my latest podcast, do a “fridge audit”, make a list of ideas, plan your meals for the week, and save yourself some money!!

Watch on my Quirky Cooking YouTube channel, or listen via Quirky Cooking Chats on your podcast app. ⭐️⭐️⭐️⭐️⭐️

#lunch #wholefood #justeatrealfood #useitup #reducefoodwaste #reducewaste #cooking #veggies #locallygrown #seasonal #eatseasonal #localfood #fnqfood #pesticidefree #csa #communitysupportedagriculture #simplefood #foodismedicine #quirkycooking #jowhitton #recipes #moneysaver #mealplan
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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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