Gluten-free bread with chia seeds and yeast

Ingredients for 1 servings:

• 200 g buckwheat flour
• ½ cube of fresh yeast, approx. 20 g
• 15 g chia seeds
• 50 g tapioca flour
• 50 g corn flour
• 100 g cornstarch
• 10 g salt
• 2 g sugar
• 400 ml water

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 50 minutes

no ready-made flour mix

For the pre-dough, place 100 g of buckwheat flour, the crumbled yeast, and 150 ml of water (25 °C) in a bowl in the order listed and mix with a fork. This will produce a slightly runny mixture. Close the container and let it swell or rise for at least 20 minutes, preferably 1-2 hours. Then, in a separate container, such as a drinking glass, mix the chia seeds with 100 ml of water and let it swell as well. For the main dough, place 100 g of buckwheat flour, tapioca flour, cornflour, cornstarch, salt, and 2-3 g of sugar in a bowl and mix well or dry-mix. After 20 minutes, or 1-6 hours, place the main dough, chia seeds, pre-dough, and another 150 ml of water in a bowl and mix well. I use the whisk on my mixer for this. The dough is thick, and because it sticks to any other material after baking, you’ll need a silicone baking pan. Pour the dough into the loaf pan, cover with a tea towel, and let it rise for about 1 hour. Preheat the oven to 250°C (top/bottom heat). Place the silicone baking pan on the second shelf from the bottom and bake the bread at 250°C (top/bottom heat) for 15 minutes. Then reduce the temperature to 195°C (375°F) and bake for a further 20 minutes. Remove from the pan immediately and let it cool slightly or wrap it in a tea towel while it’s lukewarm. If I bake it in the evening, the bread is still super fresh the day after. Unfortunately, it doesn’t keep any longer than that for us. I developed the recipe myself, so I kept using different ingredients and changing the quantities until I achieved this delicious result and taste experience. This tastes like bread! And it contains no gluten or ready-made flour mixes. I usually make the pre-dough and the chia seeds in the morning or at lunchtime and bake the bread in the late afternoon, so you can safely let it rise/prove for longer, as indicated here.