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

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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 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.
 
 
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. 🙂
 
Chia, Buckwheat & Quinoa Bread
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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/
 
 
 
 
 
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.
 
 
 

69 Comments

  1. Christine Bradfield says:

    Hi Jo, I can no longer have yeast so my GF Bread recipes are looking like a thing of the past … hoping you can recommend best yeast substitute for Thermomix GF Bread?

  2. aileen says:

    Hola jo, just wondering what will you use to repkace tapioca as im alergic….thanks aileen

  3. Harmony says:

    Hi guys,

    Just wondering if it was okay to substitue buckwheat kernels for buckwheat flour? And if anyone had any tips doing this

    • QuirkyJo says:

      Hi Harmony, Yes this would work fine. Just be sure to mill your kernels, and use the same weight as you would flour. Happy cooking!

  4. Amanda says:

    Hi Jo, I’m having trouble getting my hands on buckwheat kernels. Would buckwheat flour be ok to substitute? Would I need to change the amount?
    Thanks, Amanda

    • QuirkyJo says:

      Yes, that would be fine. Just skip the milling step, and use the same weight in flour as you would the grain.

  5. Vanessa says:

    Great recipe – any sub for the xanthan? I have ground psyllium husks and (as we are not vegan) grass fed gelatin, in addition to flaxseed and chia. Also – can this be made in a food processor, stand mixer, or nutribullet blender? Thx!!

  6. Jessie says:

    I love this recipe. I substituted out the chia seeds for linseed. It worked perfectly. It looked like dark rye! I’ve now got golden linseed to try instead. I also ran out of tapioca starch so used potato starch instead and just as brilliant. Not only a gf recipe but a very versatile one that tastes delicious! Thanks Jo!

  7. Tiona says:

    Hi Jo, what substitute could I use for Xanthan Gum for this bread?
    Thanks
    Tiona

  8. Anne says:

    Hi Jo, if I’m using baking powder instead of yeast, do I still let the loaf rise for an hour, or just straight in the oven. Thank you, Anne

  9. Ann says:

    Hi Jo, just wondering if there was an alternative to using the xanthan gum?

  10. Ashleigh says:

    Hi, do you think it would work if I used all buckwheat- no quinoa or millet? And replaced chia with flaxseed? Thank you

  11. evelina says:

    Hi Jo,
    Would it come out fine if excluded Xanthan gum?
    Thanks! 😉

  12. Sara says:

    Hi Jo,
    Is there anything I can use in place of the arrowroot starch? I’m not sure of its function in the chemistry of this bread.
    Thanks 🙂

  13. Sara says:

    Hi Jo, Is there anything I can use instead of the arrowroot starch? I’m not sure what role u it plays in the chemistry of this bread.
    Thanks 🙂

  14. tamieka withington says:

    To turn this into a fruit bread can I just add dried fruit or do I need to adjust the ingredients to compensate?

  15. Sarah says:

    The only liquid in the bread is the oil and honey/rice syrup… is that correct? Im just making sure there I haven’t missed a direction to add water or something?

  16. Louise says:

    I would like to try this using buckwheat flour and in the bread machine. Do you think it will work?

  17. carlie says:

    Hey Jo….if wanting to soak these grains/flours first how would you do it to ensure they are activated and easier to digest? Thanks 🙂

  18. niska says:

    Hi Jo, i would like to try your recipe but do not own a Thermomix. Can i mix the dough in the regular mixer or do you recommend something else?

  19. Sharon says:

    Hi Jo. Do you think this could be suitable for a bread maker at ally. Thank you. ????

  20. Lyn says:

    Hi Jo, have you ever made this mix into small rolls (kid’s size), just wondering if it’s too dry, hence little rocks? I’m searching for a hamburger bun style recipe. Thanks, Lyn x

  21. sharon says:

    My fist attempt at this and it came out of the oven a lovely colour, very crusty and I was worried I overcooked it, but it was still a bit moist inside and dense. Do you think I should have left it proove for a it longer before baking. I was very happy with the taste, went well with my soup

  22. Louise says:

    Hi jo

    Just wanted to ask can I make this loaf of bread if I don’t have a Thermomix?

  23. Ande Ritchie says:

    This is delicious! I used millet instead of quinoa. It did not have the same texture as your’s appears to have in the picture, but it toasted beautifully and was great for open-face sandwiches. I’m making it again today and will try to let it rise longer and maybe cook it a bit longer too. Thank you so much for all your experimenting!

  24. CC says:

    Hi QuirkyJo,

    Do you think this can be left to rise in the fridge overnight rather than a couple of hours?
    Thinking of making the dough tonight and then baking in the morning.

    Many thanks!

  25. Simona says:

    Hi Jo,
    Can I omit the honey/rice malt?
    Do I need something to compensate for it?
    Thank you.

  26. Christina says:

    Hi, I made this breads be it tasted great. I followed what you said but it didn’t rise very much. Is it suppose to double in size? The photos look like sandwich size. Thank you!

  27. Janna says:

    HI, I am wondering if there is anything as a substitution for buckwheat as I cannot have any wheat/gluten products?

    • QuirkyJo says:

      Buckwheat is actually completely wheat/gluten free as its a grass seed and not related to wheat.
      🙂

  28. Ani says:

    What can I use instead of chia seeds? They make me so bloated!! Could I use eggs instead??

  29. Kyra says:

    Heads up, this does not work as rolls hahaha I ended up with rocks! Will stick to a loaf next time lol

  30. Karyel Keene says:

    Lovely looking loaf, thank you for your experimenting and sharing! Is there any seed/nut/GF grain I could use instead of the buckwheat. Even though it is a GF seed, I don’t tolerate it well… Looking forward to trying this recipe out!

  31. bron says:

    Hi Jo, I’ve just bought a bread maker (I live in a small country town with only a local horrible bakery) so now would like to have a crack at some of your breads? Are there any that I can make in the bread machine? Thanks

  32. AmyW says:

    Mine didn’t rise much, had to do the fridge rise as I was heading out 🙁 hope it looks and tastes okay.

  33. Susannah says:

    I made this yesterday and it came out incredibly dry. Any idea what I did wrong? I only cooked it for an hour at 170. I replaced tapioca and xanthem gum with cornflour and psyllium husk. Could this be why? My son said it was like clag lol. I have been desperately looking for a gluten free, dairy free, egg free bread so I’m still hoping this is my answer 🙂

  34. Nikki says:

    Hi Jo just wanted to say your amazing and love your recipes 😀

  35. Sandy says:

    Would I be able to substitute the malt syrup for coconut nectar?

  36. Juliette says:

    What size loaf tin do you use? I tried making this once but didn’t have the right ratios of flours (a little less arrowroot). So made it using some more of other flours. Anyway it turned out quite dense & moist. Is that because we didn’t let is rise long enough or did we need to bake it longer?
    Going to attempt it today. I don’t have xanthum gum so will use twice the amount of psyllium husks.

  37. Juliette says:

    I baked it again today. It seemed to rise in the tin but even 1h10m baking time it seems very dense. Not as raw as the last time. What size tin do you use? It seems to come out not very high. Maybe 5cam high.

  38. Megan says:

    Thanks for such a great recipe! Just starting to delve into wheat and gluten free baking and this worked a treat. It doesn’t rise too much so expected it to be dense but is really fluffy and moist. And it was quicker to make and rise than my usual wheat bread. The test will be to see if the toddler eats it!

  39. Amy says:

    We love the taste of this one (my daughter is the coeliac), but I would love to see it rise more. Any tips ? thanks.

  40. Mon says:

    Many thanks for this awesome looking recipe. Can you give the exact size of your bread tin, please?

  41. Sam says:

    Hi Jo, I have been following you for a while and love your recipes, thank you! I tried this bread tonight as a sandwich bread for my kids but mine unfortunately turned out not looking like yours… do you think it could have been because I subbed both the yeast for baking powder and xanthan gum for psyllium husk? I had also run out of baking soda so just added more baking powder… it still tastes great but just didn’t rise up. Thanks so much!

    • QuirkyJo says:

      Hi Sam, yes, you changed too many variables 🙂 The golden rule for playing with recipes is change one thing at a time, that way you know what affects the recipe positively and negatively! If you use baking powder it will never be quite the same as yeast, it will be heavier. And the xanthun gum is very effective for making a more ‘gluten-like’ dough – psyllium husk doesn’t work quite so well for that.

  42. rachael says:

    Hi I just made this bread and it’s bread and it’s very tasty. The only thing though – it didn’t rise at all?? I put in all the ingredients but i would say it barely rose 1cm. Instead of a normal bread slice in height, it’s only half that. any suggestions?? I put in 1 &1/4 tsp of yeast, the bi carb soda and xanthum gum as described. did the water need to be hot at all?? it was just filtered water (which sits on our kitchen bench). I’d like to make it again but not sure where i went wrong??

  43. Susannah Kerridge says:

    Thanks for this recipe Jo, I can’t have gluten, dairy, eggs or yeast so this recipe suits me. I swapped the yeast for equal baking powder. It was flatter and denser than what your photos look but yum.

  44. Teneale Reid says:

    Hi Jo,
    Can this be sliced and frozen?
    Thanks so much,
    Teneale

  45. Sarah says:

    Hi jo, just wondering would this recipe work in a bread maker?

  46. Ian says:

    Seen on one baking site that to make a softer crust use milk instead of water or rub the crust with butter immediately upon completion of the name.
    Not tried to substitute milk yet just thought it might get around the bun rocks.
    Have tried milled oat flour instead of millet and sprouted buckwheat flour , just took a bit of extra water

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