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Gluten-free grain-free buckwheat bread made with chia seeds, buckwheat, and psyllium husk. This grain-free bread is made without any yeast, starch, wheat, or sugar, and is completely vegan.
Buckwheat is a seed, not a grain or wheat at all, so it is completely appropriate for a gluten-free diet. It has a stronger earthy flavour but makes excellent toast bread without any need for additional starches. This recipe is also made with soaked buckwheat before blending so it's even easier to digest.
If you're a big buckwheat fan, try my vegan rhubarb crisp with buckwheat flour, sprouted buckwheat granola, or blender buckwheat banana pancakes.
Ingredients
With only 6 ingredients, it's a simple recipe, but you may need to visit a natural or bulk food store to get psyllium husk and maybe even for the buckwheat. Make sure you're using raw buckwheat, not toasted.
Ingredient Notes and Substitutions
- Buckwheat groats: this must be raw, untoasted buckwheat with the hulls removed. They'll be a light brown or a little greenish in colour.
- Psyllium husk: if you can't find this, you can try subbing extra chia seeds. This should make for enough holding power to slice the bread, but it will be more dense.
- Oil: I usually use olive oil, but coconut will work, as will any other oil that's liquid at room temperature.
- Seeds: such as sesame, pumpkin, flax, or sunflower for garnish (optional).
How to Make Seed Bread
Step 1: soak the buckwheat for at least 2 hours or up to 8 hours.
Step 2: combine the water, psyllium husk, and chia seeds in a bowl.
Step 3: set aside to soak until gelled, about 10 minutes.
Step 4: drain the buckwheat and rinse well.
Step 5: add all of the ingredients to a food processor.
Step 6: blend on high speed until sticky and mostly pureed.
Step 7: transfer the mixture into a parchment-lined loaf pan and top with seeds if using.
Step 8: bake for 90 minutes, then cool fully before slicing.
Top Tips
- Use a blender: this can be made in a blender if you don't have a food processor, but it should be something like a vitamix, and you'll need the tamper. You could also use a large bowl and a strong immersion blender.
- Toast it: this tastes best toasted. Although it does take a little extra time under the broiler to brown, it crisps up and takes on colour just like a bonafide piece of bread.
- Add spices: adding whole spices such as caraway could easily make it into a savoury rye-style loaf, or some dried herbs would add a special touch if you were planning on it to accompany a soup.
How to Store
Storage: with the extra protein from the whole grains, this is best kept in the refrigerator (something I'd never say about wheat-based bread) as it can easily spoil if left out. This loaf should keep in the fridge, wrapped well, for a week.
Freezing: slice the loaf and freeze in an airtight container for up to 3 months, thawing as needed directly in the toaster.
FAQ
Is buckwheat bread better than wheat bread?
While it's not better or worse, buckwheat does contain more protein than wheat, and it's gluten-free, making it acceptable for people with celiac disease and others on a gluten-free diet.
Is it OK to eat buckwheat everyday?
It's a whole grain, high in fibre and nutrients, and is a good part of a healthy diet. If you feel good eating buckwheat everyday, then yes.
What's the difference between psyllium powder and husks?
These are the same product, but powder is simply finely ground. Be sure to use husks for this recipe.
More Whole Grain Breads
- The Best 6 Ingredient Millet Bread (Sourdough)
- Gluten Free Sourdough
- 6 Ingredient Protein Bread
- Simple 4 Ingredient Sprouted Bread (Manna Bread)
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Recipe
Unbelievable Grain-Free Buckwheat Bread
Grain free, gluten free, yeast free, vegan, sugar free bread that tastes amazing! This seed-based buckwheat bread is the best gluten-free bread.
Prep Time10 minutes mins
Cook Time1 hour hr 30 minutes mins
Soaking Time2 hours hrs
Total Time3 hours hrs 40 minutes mins
Servings: 12
Author: Sophie MacKenzie
Equipment
Measuring cups and spoons or a kitchen scale
Mixing bowl
Food processor or high speed blender
Wooden spoon
Parchment paper
Loaf pan
Ingredients
- 1 ¾ cup buckwheat groats 300 grams
- 2 tablespoons psyllium husks* 16 grams
- 2 tablespoons chia seeds 26 grams
- 1 cup water 230 ml
- 3 tablespoons olive oil 45 ml
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- Seeds for topping optional
Instructions
Soak the buckwheat in enough water to cover, for at least two hours but not over 8. You just want them to be soft enough to crush with your fingertips. Once they have soaked, rinse well. The buckwheat will be kind of slimy so rinse very well and let drain.
1 ¾ cup buckwheat groats
Meanwhile, combine the psyllium and chia with the water, stirring to combine. Let sit for about 10 minutes until thick.
2 tablespoons psyllium husks*, 2 tablespoons chia seeds, 1 cup water
In a food processor or high-speed blender, add the soaked buckwheat, psyllium gel, oil, baking powder, and salt. Puree until the mixture is sticky and most of the grains have been pureed to a mush. If you are using a blender, you may need to remove it from the base and stir it a couple of times.
3 tablespoons olive oil, 2 teaspoons baking powder, ½ teaspoon sea salt
Scoop the mixture into a parchment-lined loaf pan. Flattening the top with the back of the spoon to make sure it's evenly spread out. Top with seeds if desired. Bake at 160°C (320°F) for 90 minutes.
Seeds for topping
Let the loaf sit for a few minutes before removing from pan. Let cool on a wire rack. Wait until the loaf is entirely cool before slicing. The loaf can be wrapped and stored in the refrigerator for up to a week, or sliced and frozen.
Video
Notes
Store the loaf in the fridge and for best results toast it before serving!
*Some people don't respond well to psyllium husk. If you are one of these people try adding 2 more tablespoons of chia seeds. It will make a more dense loaf, but should still work.
Nutrition
Serving: 1g | Calories: 147kcal
