• High-fibre buckwheat chia bread (Loving Gluten Free)Source: Loving Gluten Free

Enjoying a slice of homemade bread warm from the oven could well be one of life's simplest pleasures, and it doesn't need to be a guilt-tripper.






Skill level

Average: 3.1 (469 votes)


  • 300 ml lukewarm water
  • 1 tsp sugar
  • 7 g sachet dried yeast 
  • 210 g (1 ¾ cup) buckwheat flour 
  • 210 g (1 ¾ cups) tapioca flour
  • 2 tsp sea salt flakes 
  • ½ tsp xanthan gum 
  • 2 eggs lightly whisked, at room temperature 
  • 3 tbsp extra virgin olive oil, plus extra for drizzling 
  • 1 tsp apple cider vinegar 
  • 3 tbsp chia seeds (black or white), plus extra for sprinkling

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time: 1 hour 15 minutes

1. Preheat the oven to 200°C. Grease a 10 cm x 20 cm loaf tin.

2. Place the lukewarm water in a bowl, add the sugar and yeast and whisk together to combine. Stand for 15 minutes or until the mixture is foamy.

3. Meanwhile, sift the flours, salt and xanthan gum together into the bowl of an electric mixer fitted with a paddle attachment.

4. Add all the remaining ingredients to the flour mixture along with the yeast mixture and beat to combine, scraping down the sides halfway through mixing.

5. Sprinkle the extra chia seeds over the base and sides of the greased tin to create a seeded crust. Pour the batter into the tin and sprinkle more chia seeds over the top of the loaf. Cover with plastic wrap and stand the bread in a warm place for 1 hour or until it doubled in size. 

6. To achieve a golden crust, drizzle the dough with olive oil before baking for 45-50 minutes or until golden and a skewer withdraws clean. Remove from the oven and immediately transfer to a wire rack to cool. This helps your crust stay crisp. Stand until cool then slice and serve.


Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.