Love this bread recipe, it is easy to make and you would never know it is gluten-free. By adding chia seeds and buckwheat the bread has a rustic texture with a crispy crust and tastes like a good German rye bread
1 ½ cup water, warm
1 ½ tsp. gluten-free rapid yeast
1 tbsp. pure maple syrup
1/3 cup gluten-free chia seeds
3 cups all purpose gluten-free flour (I use Cup4Cup)
½ cup gluten free buckwheat flour
1 ½ tsp. sea salt
1/3 cup extra virgin olive oil
Preheat oven to 350 F
In a small bowl mix water, yeast and maple syrup and set aside for 15 minutes
In a large bowl mix chia seeds, all purpose gluten-free flour, buckwheat flour and sea salt.
Add yeast mixture and olive oil to dry ingredients and with spatula combine all ingredients until they are well mixed and become a bread dough consistency.
Cover with a dry cloth and let the dough rise to twice its size, should take about 40 minutes, after take the dough out of the bowl and knead for about a minute. Place in a bread loaf pan and cover with a dry cloth for another hour.
Then with a sharp knife make 4 slices across the top about ¼ inch deep and place the bread in a pre-heated oven on the middle rack.
Bake for 40 – 45 minutes or until the crust becomes golden brown.
Remove bread from the pan and place on a wire rack to cool. Enjoy!