• jennykerridge

Gluten Free Bread

Updated: Dec 3, 2018

300 g unroasted buckwheat seeds

60 g chia seeds 200 ml of water 60 ml extra virgin olive oil

1 teaspoon bicarbonate of soda sea salt according to taste 4 tablespoons of apple cider vinegar with mother

100 g Pumpkin and/or sunflower seeds herbs - any according to taste: thyme, rosemary, fennel




Wash, and then soak buckwheat in plenty of cold water overnight.

Next day drain and rinse well. Stir chia seeds in water and soak.

Mix 2/3 buckwheat and 2/3 chia in food processor.

Then add remaining ingredients, including unprocessed chia/buckwheat, most of seeds. Remaining seeds sprinkle on top.

Poor into a loaf tin lined with baking paper. Bake for 1.5 hrs at 180C. Once out of the oven it is essential to let it cool for 30 minutes before taking out and slicing.






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