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.

Gluten-free bread in a toast rack, front view.

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.

Buckwheat bread ingredients with labels.

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

Buckwheat bread steps 1 to 4.

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.

Blending and forming bread, steps 5 to 8.

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.

Smoked tofu sandwich with buckwheat bread.

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

If you make this Grain-Free Bread or any other vegan bread recipes on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.

Recipe

Gluten-free bread in a toast rack, front view.
Print Recipe
4.49 from 221 votes

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
Cook Time1 hour 30 minutes
Soaking Time2 hours
Total Time3 hours 40 minutes
Servings: 12

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

245 Comments

  1. 5 stars
    This is my first experience using buckwheat groats and I'm very pleased with the result! I'm grateful to have a gluten free, whole food bread option that actually tastes good, has great texture and is simple to make! I did add caraway seeds and onion powder.

    1. Hi Sue, for this recipe I recommend using the entire grain as the hydration will differ if you use flour. I will be making a buckwheat flour recipe soon 🙂

  2. 5 stars
    Thanks for sharing this recipe.I’d followed this recipe few times and it turned out amazingly great! The texture, fragrance and taste of the bread is wonderful. Happy with the results. Definitely recommended!

  3. 5 stars
    I absolutely love this bread but any advice would be greatly welcomed. I’m now baking in my air fryer and if it’s 160 in the oven, it’s saying 120 in the air fryer. Is your 160 normal or fan because this will make a difference. Also , I’ve replaced 2 tablespoons of oil, to 4 tablespoons of apple purée - hopefully this will be okay… thank you

    1. Hi Mandy, the 160 in normal not fan. Unfortunately, I don't have much experience with air fryers, but I assume this should work. I think the apple sauce should be fine, if not, maybe try 50/50 oil and apple sauce. <3

    1. its a little in-between in colour. When buying it, look for buckwheat groats and not kasha which has been toasted (and is more brown in colour)

  4. I did the exact recipe and the bread looks rubbery and has not expanded like in your photo and mine is not dense . I do not know whats wrong ?

    1. Hey Robert, it sounds like you might have old baking powder? This recipe relies on baking powder for its rise, so it is best to use a fresh and active batch. Let me know how it goes 🙂

  5. 5 stars
    Thank you so much for posting this recipe! It's wonderful! What an improvement over the typical gluten free bread. For anyone who sees this, I added a T of honey just because, and since I only had psyllium husk powder, I substituted half of it with one egg. The bottom did NOT turn out soggy, and next time I think I will try a smaller pan and longer bake time, to make the loaf a bit taller. Incidentally, I'm a type 1 diabetic, and this did not raise my blood sugar one bit. Maybe that was a fluke (will test again,) but I'm so pleased!

  6. I was really looking forward to this bread after watching the video the pops up every time I’m on this website. I’ve made many wonderful baked goods using the recipes posted on this website. Unfortunately the bread didn’t turn out very well at all. I became a little wary when I measured 2 tablespoons of psyllium husk and it weighed half as much as the recipe said it would. I decided to just stick to 2 tablespoons. The. I put all the ingredients together and baked for 90 minutes. I stuck a toothpick and pulled it out and saw that it didn’t come out clean. I decided to let it go. The bread had inflated quite a bit during baking then deflated during cooling. The next morning I sliced the bread to find that bottom half was uncooked 😱 It didn’t taste very good and the consistency was like dumpling. I’m willing to try again but just wonder what went wrong.

    1. Sorry to hear you didn't have luck. A few questions—did you used powdered psyllium or the corse type? I recommend the coarse for this recipe. It sounds to me like you over blended the loaf—which caused the gummy texture and puffing. As shown in the video, I recommend pureeing it to a point where you still see some whole buckwheat. It also sounds like maybe your load steamed int he pan after cooking? Be sure to take the loaf out of the pan and parchment and let cool on a rack as soon as it can be handled.

  7. Hi there! I'm excited to try this bread. I have a question. I have a grain mill and typically mill my buckwheat when I make soba noodles. I was wondering, would I be able to mill my buckwheat and then soak it? Or perhaps would I still need to soak it at all if I milled the buckwheat?

    Thanks!
    Frank

    1. I haven't tried milling my flour for this recipe, but I do know it will alter the loaf——the way it is made now makes the loaf pretty coarse. I think milling the flour will make the loaf too fine. I am working on a buckwheat flour loaf, hopefully it will be ready soon.

  8. Hi Sophie! My loaf came out very dense and a bit moist. It tastes like I would make buckwheat kasha and blend it, which is very different from eating buckwheat bread- it was a bit weird and not "breadlike" at all. I soaked the groats for two hours and followed the recipe... When I blended the groats they very quite sticky (less moist than on your video- perhaps I left the chia psylium mix to sit out a bit too long?) I plan to try it again with fresh baking powder (the one I used has been opened for two months) and two eggs instead of chia and psylium.
    Any other advice? Is the bread supposed to taste like blended kasha?

    All the best, Katja

    1. Hi Katja, yes the bread will be very buckwheat like in flavour. If that isn't what you're after I have another version on the site with millet and quinoa. Using fresh baking powder will defiantly help the texture—I'd also recommend drain the groats well to remove excess water and not over blending the mixture. As far as "bread like", this type of loaf will not have the same texture as bread because the lack of gluten, but is more like a sliceable cake you can toast and use for sandwiches. Hope that helps, Sophie

  9. Hi Sophie I absolutely loved the old recipe and had no problems with it at all.
    But I lost it, so I'm lucky I have now found you website again. I will try this new version will be as good as the first I have no doubt. Thank you so much for sharing.

  10. Morning! Firstly, I adore this bread and if I weigh the ingredients to the gram measurements you have provided then it comes out absolutely perfect every time. Thank you. I am also a fan of the original, but it's a bit hit and miss for me. Sorry if this question has already been answered, but I was wondering whether you have tried this particular recipe with the millet and quinoa?

  11. Made this buckwheat bread this evening, after soaking the raw buckwheat groats for 2 hours. The instructions were very easy and accurate, and the bread looks nicely done. It sliced with no problems, and I am looking forward to trying it out tomorrow. Thank you for sharing this superb buckwheat bread recipe.
    Do you have a keto bread recipe? I would love to try making one for a dear friend.

    1. So happy the bread worked out for you! I don't have a keto bread right now but will work on something in the future 🙂

  12. Hey ..so i want to attempt this bread ...i have buckwheat flour from red mill...can i use it the same way as instructed with the buckwheat groats?
    Or differently

    1. Hi Nikkita, I have not tried using buckwheat flour here (although I am working on a recipe that does) but I don't think it will work in the same way (the ratios will of wet to dry will be different as will the texture)

  13. Hi. I see that some other people in the past have had the same problem that I just had. I followed your recipe and justcooked it for 1:30. It still seemed raw so I cooked it for an extra 30 and it is still wet and mushy. Have you come to any conclusions about what could cause this?

    1. Hi, neither me nor my recipes testers have come across that issue, so I am not sure what could cause that. A few notes to consider thought, 1) drain your buckwheat well and don't over soak it 2) use psyllium husk, not powder 3) don't over blend the final bater. I hope the video is helpful to see the consistency we are looking fo. Also, to note about altitude, I am at sea level and like all baking you might need to adjust temp and time to where you are 🙂

  14. Hi, Sophie,

    Thank you for the recipe, the pictures worth a few thousand words of praise. My beloved mom was diabetic, loved buckwheat, and I loved make her thin buckwheat crepes, filled it with grated apple, or other fruits. I loved to see how much she enjoyed them. I still miss her so much. But, may I have a question, please? Can you bake this bread in a slow cooker? No, I did not lost my mind (hopefully). I just read a recipe for a yeastless, crookpot bread https://www.supergoldenbakes.com/slow-cooker-bread/
    Just wonder, whether it would be possible for this wonderful looking bread. Well, it would be easier for me, too! Thanks, again!!! Love from Buckwheat friend.

    1. Hi Rozalia,
      so happy you love the bread! I have never tried cooking it in a crockpot but I know people make cakes and bread in them (and in rice cookers). I don't see why it wouldn't work, but I don't have the faintest idea about temp or timing. Best of luck, I can't wait to see 🙂

  15. Just made this. Tastes so yummy but didn't really rise all that much. I replaced Chia with 1 egg.

    1. So happy you enjoyed it. Sorry it didn't rise much—it's not a very high loaf but I'm sure you could add touch more baking powder to help out 🙂

  16. Such a lovely video Sophie and I'm so intrigued by this bread! Definitely going to try it this weekend 😊🤗

  17. Hi Sophie! How are you? This bread looks delicious...i have a couple of questions which it does not look like they have been asked before. Have you used roasted grains and if so does anything in the recipe change? Also with the baking powder it is not necessary to leave the mixture to settle for anytime before baking?
    Many thanks
    Iolanda

    1. Hello Iolanda, I have not tried it with kasha. The flavour will change a bit, but I don't think anything else should be too different. And, no you don't need to let the baking powder mixture settle before baking—you can bake it right away. 🙂

  18. Hi Sophie,
    Hope you are well. I have a question for you, in order to make this wonderful looking bread have you ever used roasted grains? If so does anything on the recipe change?
    Many thanks

  19. Hi
    Have tried twice with poor results. Bottom 1/4 remains damp and almost gooey. First attempt blend was not perfect as blender couldn't handle. 2nd attempt used hand blender and spoon to make sure of good blend but almost same result. Also chia psyllium mixture sets up too much in 10 mins. Wouldn't it be better to add almost immediately to other ingredients and blend? May try one more time with less water and longer bake time. Back to Bulk barn.... 😉

    1. Hi Tim! I'd recommend using a food processor if you can get your hands on one——I have tried to mix it in small batches in the blender, but it is much harder. I am not sure why your loaf is wet on the bottom—you might want to take it out of the pan once it is cooked so it doesn't sweat. Yes, the chia mixture is thick, but I shouldn't be too hard for a food processor to handle. I like to soak it first to make sure it is fully hydrated (kind of like blooming gelatine), but I am sure you can all it all together at once if you like. Best of luck 🙂

  20. This looks so amazing! I want to try it immediately 🙂. Would avocado oil work as a substitute for olive oil? My new favorite oil. Thanks for sharing!!!

  21. Hi Sophie, hoping you well in this Corona virus pandemic. We love baking with buckwheat here and I love your recipe. I'll give it a try. Be blessed.

    1. Thank you so much! Because it is made with whole grains, it tends to go mouldy very fast. You can totally keep it out of the fridge if you go through it incredibly fast or have a colder house

    1. Like a convection oven? No, it is 160C° for a regular oven (I am just using a gas oven). I am not sure what it would be for a convection oven, sorry.

  22. Can I make this with buckwheat flour instead of groats and if so how much would I use? Thanks in advance, Natasha

    1. Hi Natasha, I haven't tried it so I'm not sure it would work. From my experience, buckwheat flour often results in a very heavy loaf. I believe some people in the comments have talked about doing this (and I think some have tried) so they might have some useful info. Best of luck 🙂

  23. I have made this quite a few times and are really happy with the flavour but we can’t seem to get it to rise more than 1.5 inches. I have it in the oven right now and have added an extra tsp. of baking powder in hopes that it might rise better. We live about 800 m above sea level...do you think that’s the reason? Do you have any suggestions?

    1. Hi, Jessica! Thanks for your message. I feel like this might be an elevation thing—I'm at sea leave, so there will be a big difference between us. According to my research, you actually decrease baking powder, up the liquid, and up the temperature, as you get higher. Maybe increasing the temperature would help? But I'd love to hear how your adjustments work out! I'd check to make sure your baking powder is still good (it does expire). Also, what size pan are you using? Best of luck, Sophie

  24. Thanks Sophie, this is a brilliant, simple recipe and delicious bread! As with all gluten-free breads I find it best sliced thinly and toasted well.

    1. So happy to hear you like the loaf, Anushka! Thank you. Yes, toasted makes such a big difference for these types of breads. 🙂

  25. Your recipe sounds amazing and I may try it....but I came across it while looking for Banneton Bread recipes for my son, to give with the banneton basket I got him for Christmas.

    This sounds a little too runny to put into the basket. Have you ever tried it free-form and not in a loaf pan?

  26. I made this and it came out perfectly. It tasted delicious. I have finally found a good grain free bread. I'm going to try the recipe as burger buns. Thanks for the recipe Sophie.

    1. I haven't tried so, unfortunately, I cannot answer that. I know people have tried in the past with success, but I am not sure of their ratios.

  27. Hi Sophie,

    Whenever I make this recipe (weekly) it never seems to hold itself together or rise. We use sunflower oil rather than olive and use bicarbonate soda & calcium tartar to make baking powder as GF baking powder has maize in which we are trying to avoid

    Any tips would be appreciated.

    Thank you

  28. Hi there! My kids and I love your bread and have always made the millet quinoa version! I went to make it this afternoon but can't find it! Ah! Is there anywhere I can get it?
    Thanks!
    alcmene

    1. Hi, I think it should work. If you add grated zucchini, just be sure to make sure all the extra liquid is squeezed out so it doesn't make the bread gummy.

  29. I know people keep asking you, but I too ended up with a very dense, moist loaf and I'd just finished seeing the proof that the baking powder is active (a high rise quick bread), so I'm also wondering about the correct psyllium. What we get is from the bulk section, and there's not a "coarse" choice - it's just powder. It's probably this one, because Bob's seems to have the concession for all the bulk grain bins in the area. https://www.bobsredmill.com/psyllium-fiber-powder.html
    Does this look like what you use? If not, would you mind posting a picture?

    1. Hi, so happy to hear you like it! I do not know the nutritional info on this, but there are a lot of sites that you could use ("my fitness" app is also really good)

  30. Hi Sophie,

    I try to eat more flax seeds, so I'd like to add this through the dough. Would this affect the consistency of the bread?
    If yes, is there an easy way to fix this? If the risk on failure of the bread is too big, I'll just leave the flax seeds out since the ingredients are not so cheap so I dont want it to fail 🙂

    1. I think adding a few tablespoons flax would be fine. They will absorb some of the moisture, but in a small enough quantity, it should be good. Best of luck! 🙂

  31. Hey Sophie,
    Thanks for this, I have baked it yesterday... Really interesting experience - My blender didn't like it 🙁
    But eating it today. I am wondering if you have done "macro" calculations at all?
    Wondering what you think a slice contains as far as Carb, protein and fat is concerned... if not other stuff so I can add it to my Carb Manager app. (Save me working it out)

  32. I wish i had read the comments and realized I could have replaced the psyllium husks with chia, even if it yielded a less tasty loaf. I adore buckwheat and this bread was great but the psyllium left me ++bloated and uncomfortable 12 hours after eating just one piece. I will try again without the psyllium . Otherwise great loaf for those who can tolerate it. Bake up really well and left a nice crust. I had it in the oven for about 2 hours as I forgot about it and it was just fine!

  33. Hi, I live in France, so just wondering what the measures would be in gr!! Can you help?

  34. Astonished at how amazing it turned out first try! Insane recipe. Here’s the trick I think might fix anyone’s rising issues before you go ruining it with an egg... (eggs are for chickens!)
    Score the top down the center lengthwise with an “S” or fancy design. BBAAMM!!!
    Toss a quarter cup of pumpkin seeds on top to seal the deal and you should have your problem solved sans the chicken mutilation that goes into getting that egg. ✌️
    #yourewelcome

  35. tried this yesterday. It did not rise for me at all so it was very heavy and more like a door stop than bread! I cannot use psyllium as I have anaphylactic reactions to it so I used ground flax seeds. The flavor is good though and I am going to eat it regardless. I toasted it and drenched it in margarine and agave syrup and it did taste nice.
    Next time I try it I am going to throw in an egg and see what happens.

    1. Hi Julie! Yes, an egg should totally help it rise (in lieu of the psyllium). You might want to also add a touch more baking powder to help it rise, and check to see that your baking powder isn't expired either 🙂

  36. I just made the bread and toast tested after cooling...it is wonderful. I used the recipe as it is written and it came out perfectly. I am lucky to have access to bulk foods at my co-op so finding buckwheat, grown in my state of NY, was easy. I used my hand blender to mix it because I don’t have a food processor, worked great.

  37. Hi Sophie,
    I tried this recipe and unfortunately my bread turned out to be a total failure. It was wet, dense and undercooked from inside. And that's after almost 2hrs baking time.

    I followed the recipe to the T, so dunno what went wrong. The bread went straight into the dustbin.

    Any idea why this could have happened?

    Thanks

    1. I had a similar problem. But didn't realize it until it had cooled hours later. I still ate it (is that bad for me?) toasted and it seemed nice.

      How do I know if it's cooked before taking it out of the oven? My crust and a small top portion of my loaf seemed cooked perfectly. It cooked for 1.5 hours. I'm based in hot, humid Mumbai.

      Thanks in advance for your help!

    1. Hello Lynette. Personally, I have not tried this but there maybe someone in the comments who has. I think using the flour would result in a denser, even drier loaf. If you don’t have access to buckwheat groats, try maybe a combination of quinoa and millet grains 🙂

  38. Hi Sophie, I'd just like to check if you are using US metric spoons or other? I am in Australia and our metric system is slightly different to the American one so the quantities may need tweaking at my end. Thanks! 🙂

  39. Hi Sophie, I tried this recipe but the inside was still moist. I'd used a fan oven (so adjusted the temperature to 20 degrees celcius less, which usually is what's needed) so assuming that was the problem I put it back in the oven at the right temperature without the fan, for about 30 minutes but all that happened was the centre went to a solid gel like consistency of pysllium and chia seed mix, not bread like , as in your picture! The outside was bread like but the whole inside was not. I really want to get it right and try again, because it is just the bread I'm after!. Any ideas as to where I went wrong ? Many thanks!

    1. Hello Alison,
      so sorry to hear it didn't work out. Without seeing it, it's hard to gage what the issue could be, but I do have a few ideas. One was maybe the grains were soaked a little too long? From my experience buckwheat gets pretty mushy if it sits too long and will hold extra moisture resulting in a wetter loaf. Anther idea was that maybe it could be pureed too much which would m make it more "doughy". I've made this loaf both in a gas oven and an electric one, but unfortunately I have no experience baking it in a fan oven. Next time I'd try reducing the water in the final dough just enough to make it come together and perhapses try baking it without the fan.

      Hope this helps! <3

  40. One more question: do you slice the loaf to make the crust split on the top? If yes, when do you do that?

  41. This bread is the best! I add spices to make it taste more like Austrian bread (caraway seed, coriander, and fennel) and it is just fantastic.

    I wonder, however, how your crust got so dark. Mine stays very light, almost the same color of the raw batter. Do you put anything on?

    Thank you!
    Carolin

  42. Aloha,
    So grateful for the recipe!
    I have a loaf in the oven, I can not wait to try it! We infused it with turmeric and local cinnamon.
    I have not had bread in so long I am so excited !
    Mahalo,

    Christanne

  43. Hi. I tried this recipe and the bread came out very compacted with no rise , maybe only 10%! I was wondering what might be the problem? I thought the baking powder should do it but looks like it did not!

  44. Hi Sophie!

    Sorry if this was already mentioned somewhere, but what size of bread pan would work best for this recipe? I want to buy a bread pan the size of the average commercial loaves you'd find at a grocery store (at least I think most of them are similar in size). Thanks in advance!

    1. I'm using a 9 x 5 by 2 3/4 inc or 23 x 12.5 by 7 cm pan 🙂 I'm not sure if that's an easy one to come by where you are. It seems to be the standard one I've always had growing up

    1. Hello Jane,

      I'm sorry to hear the bread did't work out for you. Do you happen to have a photo I can see to help get to the cause of why it's nit working?

    2. Hahaha, wasted two hours!!? You’re not supposed to watch the groats soak! You can’t be serious. This recipe took this guy with very little baking experience 5 minutes TOPS. Sitting around watching chia gel and groats soak is an egregious waste of time. 🤣

  45. Tried it today and it turned so well. But was blonde and not brownish in colour. I guess if we toast it, it will have a bit of colour but it was yum.

    1. Hello Carole, you much have luck using a bit of baking soda and acid (like maybe 1/2 tsp bs and a smash of apple cider vinegar). You will get a bit of a rise out of the psyllium husk itself, but I feel like skipping the leavening agent all together would make for a dense loaf.

  46. Hi Sophie. I just made this wonderful looking bread and I followed the recipe exactly. The inside of my loaf is staying mushy and under baked even after keeping it in the over for an extra 40 minutes! Any idea why this could have happened? I am on the candida diet and can't have gluten so I thought this would be a good way to expand my options (I'm also vegan). I would love to figure out what went wrong so I can try again!

    1. Hey Amber! I'm so sorry that the bread didn't turn out. While the loaf is moist (and better toasted) I've never experienced it being 'mushy' before. I have not idea what went awry. The only thing I could possibly guess was that there was too much moisture in the loaf (like the buckwheat held too much water?)? Or maybe it got pureed a little look much? I wonder if you'd have better luck using a millet/quinoa mix. I wish I could help more <3

      xox Sophie

  47. Hi Sophie,

    Just wanted to thank you for sharing such a wonderful recipe. May I ask if your bread when cooled down and sliced up, is the middle of the bread damp? Mine is always damp and I am not sure why.

  48. Hi! Stumbled upon this and made it today. Tastes amazing, thanks for the recipe.
    Quick question though: what happens if you soak the buckwheat for more than 8 hours?

    1. Hello Dorrys!
      So happy you like the recipe. Nothing major will go wrong if the buckwheat is soaked longer than 8 hours, but it will become a little mushy which could make if difficult to work with. Hope that helps!
      Sophie

  49. Hi Sophie, I just made this and it turned out so beautifully! Great recipe for dietary requirements, super easy to prepare and a great basic recipe to build on and adapt.
    Thank you!

    1. Hey Michelle! I'm so happy to hear that, thank you! I've been meaning to play around with the recipe and see variations I can come up with - I'd love to hear if you have any great ones too. All the best <3

  50. Hi! I don't know why, but the first 2 times I did this recipe it worked wonderfully, but the last few times I've been getting bad results. The bread is dense, with big irregular holes (bad ones, like if it had a cave inside) and with a weird smell (like a deep herb smell) 🙁 I've tried changing things: adding some quinua or just using buckwheat; using bicarbonate and vinegar or using directly baking powder; soaking the grains for 6 hours at room temp (22º) or soaking overnight at the fridge. But I always get this same results. Any idea what may be happening? Thanks!!!

    1. Hey! That is rather strange....hmmmm, because you mentioned holes I felt like it could be an issue with the soda or powder being old, but since you changed that up, I guess thats not it. Then I thought maybe your grains are fermenting, but that doesn't really make since if you soaked them in the fridge....the only ingredient used both times is the psyllium and buckwheat, right? I wonder if one of those could be the culprit. The bad smell is really confusing me to what I think it could be... I hope you can figure this out soon, Lot <3

  51. Sophie,
    Is it really necessary to bake 90 minutes @320 degrees (160C)?
    This is an in progress email. I'm using a halogen type oven and it's rising and perfectly brown on top at about 45 minutes right now. I'm afraid 90 minutes will burn it, since the halogen cooking top in only abot 3 or 4 " above the top of the bread.

  52. Sophie,
    Is it really to bake 90 minutes @320 degrees (160C)?
    This is an in progress email. I'm using a halogen type oven and it's rising and perfectly brown on top at about 45 minutes right now. I'm afraid 90 minutes will burn it, since the halogen cooking top in only abot 3 or 4 " above the top of the bread.

  53. Lovely and easy bread thank you so much!! I mixed in some sunflower, pumpkin and sesame sees... And caraway and fennel seeds. My psyllium husk is out of date a little and it did impact the taste... will be replacing that pronto...
    I'd love the ingredients in grams as my bread ended up a little wet most of the inside... so I may use less water next time.

  54. Hi Sophie, I live 5000 ft. up in the mountains. Should I change anything in the recipe ? Can't wait to try this.

  55. Hi! I want to try this bread. Can you tell me the dimensions of your pan? Also it would help to have the quantities in grams and ml.
    Thank you!

    1. I second this... dimensions and grams would be very useful. I never know with online recipes if cup means international cup size or american cup size... grams are very accurate..

  56. Hello Sophie. This is an amazing bread, never tried it before but I am a believer in Buckwheat, my husband is a diabetic and this is an excellent bread for him. I did some research and buckwheat is highly recommended for diabetics. I like it for myself as well due to all the nutrients in buckwheat. Thanks for the recipe.

  57. Alright, after making this bread many times over the past eight months and sharing the link in multiple Facebook groups whenever people ask about the beautiful bread in my photos, I feel like I have to comment.

    I absolutely love this bread. It is so filling and satisfying. I have a few gf bread recipes that I rotate through, but this is by far the healthiest, and it's mighty tasty to boot!

    Because I hate cleaning my food processor, I usually make two batches in one day. Today I made a loaf for lunches this week, and I also used some mini-loaf pans to make it into hoagie rolls for vegan Philly cheese steaks. Last time I made bagels in my donut pan (which I promptly turned into, of course, pizza bagels). Often I use one of the batches to make pizzas. I find that this makes really good frozen pizzas (much sturdier than my previous garbanzo-based pizza crust that didn't freeze/thaw well). I have also added cinnamon, raisins, and a cinnamon-sugar swirl for a sweet treat bread.

    I have modified this from your original recipe a little bit. I made it the first time following the recipe, but I try to eat without oil because of my immune disorder. Now I substitute the oil with either maple syrup or, occasionally, molasses. This changes the texture a bit. It's a little crumblier than with the oil, so it doesn't slice into those perfect thin slices, but I think it has a nicer texture for eating untoasted. Once toasted, I don't think the difference is noticeable at all. I also like to add about a tablespoon of caraway seeds to make it smell and taste like rye bread. (I cried the first time I ate it this way. Oh, how I missed rye bread!)

    Anyway, thank you very much for this great recipe!

    Mary Z

  58. Hello,

    Thanks for the recipe!

    I have just made it and while it's a success (I like the taste), it hasn't risen as much as the one pictured and therefore is more dense.

    My baking powder is definitely still in date, I did sub the psyllium/chia gel for 2 large eggs (which I thought would have helped the rise) and the batter was pretty thick, it resembled a very loose hummus. Do you think it needed more liquid? Perhaps top up the 2 eggs with water to fill a cup measure?

    Thanks,

    Sadie.

  59. I just made this and the inside was like the inside of a gummy bagel. It didn't look like your picture at all but was so dense. I followed the recipe. Any thoughts?

    1. Same here! I like the flavor but the texture is so dense and gummy and way flatter--didn't rise. I don't know what to change.

      1. Hey Kassia, sorry to hear the bread didn't work out as planned. If it didn't rise, I'd double-check to see if your baking powder is active. Do you happen to live at a high altitude? I am at sea level, so you might need to make adjustments if you're higher. As for the density and gumminess, I think that will also be a result of the fact it didn't rise. Let me know if you have any questions.

  60. I m now trying this recipe... Buckwheat bread..using Buckwheat flour rather than groats which are hard to come by n my area. I am definitely experimenting at this stage since I have never made this bread before now. I will inform you of the outcome when it is finished.

    1. Hey Shay! I haven't tried it but I think it might end up gummy and heavy. If you don't have the buckwheat groats, you can use millet or soaked quinoa instead. <3

      1. Okay thank you! I do not have the other options only coconut, arrowroot and almond flour? Are these good alternatives? ☺️

        1. Ah, I wish I could help more, but I've only used whole grains to make this bread. I think if you wanted to make it with flours, you'd have to make it with more of a banana loaf ration, minus the banana. 🙂

    2. Hey Shay! Hope you get this, but the bread definitely works with the flour too instead of groats. It’ll be a bit darker and a bit more intense on the buckwheat flavour, but still great and tasty. 🙂

  61. This bread is truly wonderful - it's made me so happy! Really looking forward to experimenting with fruit & spices. Thank you!

    1. Hello, the baking powder helps the loaf rise, and I'm not sure arrowroot would do the same. Do you eat baking soda? Maybe a little soda and acid would you the trick 🙂

  62. can i use roasted groats?and what to subsitute chia and psyllium?xanthan and eggs or sth?and redyce water?

    1. Hey Demi, roasted groats will give a different flavour but they should totally work. And yes, if you're good with eggs they can totally replace the chia/psyllium. Personally, I'd start with two eggs and see if you need to add water to get a thickish batter consistency. Good luck!

  63. Hi Sophie,
    Can I leave out the chia seeds? My daughter is allergic to sesame and flax so we stay away from chia.
    Thanks!

    1. Hello Jamal, I haven't tried it, but you might be able to add a little more psyllium husk (maybe a tsp or so) but some water, or if you eat them adding an egg would replace the chia. It would probably work without it all together, but might just be a little more crumbly.

  64. Hello
    I've made this loaf a few times and absolutely love it. One consitent issue that I have with it though is more often than not, the bottom of the loaf seems uncooked. It has a different texture. Can you please help me to rectify the problem.
    Thank you

    1. Hey Jennifer! So happy to hear you like the bread but that's to bad about the bottom. My one suggestion is maybe it's sweating a bit after it's take out of the oven. I'd try to remove it from the pan asap and let it cool on a wire rack, or maybe once it is cooked remove it from the pan a place back in the oven for a few more minutes to dry out the bottom. Let me know how it goes <3

    1. Hello Rose! It's pretty forgiving, so it might work without the oil. I haven't tried it so I'm not 100% sure, but I think using something like applesauce might work. Best of luck!

  65. Hello,
    i recently gave up on wheat, so no longer eat bread. I've been eating bread my whole life grew up in a family that we eat almost everything with bread. You can imagine how hard it was for me to give up on it now, 🙂
    So, I found buckweat flour in a grocery store and I believe buckweat not supposed to be wheat. While I was searching for a bread recipe, I came upon yours. It so delicious and easy to make. I'm no familiar with Psyllium Husk and have no idea what it does to bread. Was wondering if I could make the bread without it. And also would that be ok without chia seeds ( I don't have them at home?) Thank you very much for sharing this.

    1. Hi Sage Ale!
      A bit late to the party, but the break works with buckwheat flour too instead of groats. Just make sure to let it sit all made about 30 min before baking it.
      As for the payllium and chia, if I’m not mistaken one of them is a raising type agent (psyllium) and the other is a binder (chia). You could possibly make the bread without either, but you will end up with a very dense (and possibly) crumbly brick. Good luck!

    1. Hey, Liz! I've never made this bread with amaranth, but I have made a very similar one using millet and quinoa (recipe here). That being said, I feel using a millet or millet/quinoa blend would work well in this recipe. Best of luck!

    1. Hey Andrea! The groats can be soaked in as much water as needed to cover them (they'll get drained, so it doesn't matter how much is used). The extra cup of water is for the chia seeds and psyllium husks to soak in. This will make a thick jelly that you'll add to the base of the bread. xox

  66. Thank you so much for this recipe, it's amazing. I love the taste, how long it keeps, how simple it is to make, and how short the ingredient list is - such a feat, considering it is gluten free, vegan, and technically grain free. Way to go! I just wanted to tell you how grateful I've been for this recipe while I've been on a pretty restricted diet for the last month, and also to let you know that it also works as "mini bagels" if baked in a donut pan. Just a fun little twist because I was craving a bagel, and it totally did the trick xo

    1. This note makes me so happy, Christine!!! I'm glad I could help you find a bread you could eat. I must try the bagel method! So ingenious of you <3

    1. Hello Lea! The chia and psyllium help add lift to the loaf and bind it. If those are both out for you, maybe try adding two eggs? I myself have not done that, but it could work. Best of luck, Sophie

  67. Hi Sophie,

    I've tried your original unbelievable quinoa millet bread recipe and LOVED it, I've made it so many times by now that I've lost count. Hands down the best bread I've ever tried! I would love to try this one too, but I have two questions I hope you can help me with:

    You mention specifically to use raw buckwheat groats, not kasha. Why is that? Is it just because of the differences in nutritional value, or do you think kasha would not work in this recipe? I ask because kasha is very popular where I live and super easy to come by, but raw groats are difficult to find and also much more expensive.

    And one more thing: What kind of oven do you use?

    Thank you for sharing your wonderful recipes!

    1. Hey Veronika, I'm so excited to hear you love the bread!That's wonderful <3 To answer your questions 1) My only concern with kasha is that it might be a little too flavourful (especially for those who don't love buckwheat). But if it's less expensive and easier to find, I'd totally give it a go. 2) My oven is a standard gas oven (not convection or anything fancy). All the best to you, xox Sophie

    1. Totally, both work really well. You might want to check out this recipehttp://box5531.temp.domains/~wholehk3//2014/02/the-unbelievable-bread_20-html/ xox

  68. Hello! Just found out I am intolerant to gluten at the moment so this maybe my new morning toast! Any chance I can use psyllium husk powder? Its finer than the normal husk but its what I have on hand... or should I be wandering off to the grocery store for the husk???

    1. Hello Elizabeth, I don't see why the powder wouldn't work as well as the husk. I would try subbing it one to one.I hope you enjoy the bread and I'm so sorry to hear about your intolerance. xox

    1. Hello Tammy, try replacing the baking powder with 1/2 tsp soda and a tsp apple cider vinegar or lemon juice. 🙂

    1. Hello Eliza, the one cup water is for the chia and psyllium to soak in a create kind of a slurry. You can soak the buckwheat grain with enough water to cover it, and then discard that soaking water before blending. xox

  69. Can eggs be substituted for the chia seeds? And have you tried sprouting the buckwheat? Stoked to have found this recipe for my gf daughter. Currently trying to follow the heal tooth decay diet and it's hard to avoid grain bread! Thanks.

    1. Hey Eliza! I've not used eggs in the recipe, but I don't see why it wouldn't yield a similar result. As for sprouting the buckwheat, I've never let it sit that long. Soaking the seeds overnight should bring it to a stage of activation and open up their nutrient, you just wound't want the sprouts to get very long as it might make it bitter/grassy tasting. xox I hope you and your daughter enjoy <3

  70. I make Buckwheat bread with a bottle of pure German lager beer....... and buckwheat flour with yeast and baking soda and
    either honey or some brown sugar and sea salt... heat the beer to 80 degrees F. and pour in in the premixed batter. Let set
    to rise about 40 minutes and then bake in oven at 350 degrees F. for about 45 minutes........ can add any kind of nuts or herbs
    to any batch you make..... It turns out NICE........

    1. It sounds nice! I think the advantage to this one is that you retain the fiber so it's lower GI. If you need to watch your sugar, heart or digestive health, that's very important. But I may try your bread, too!

  71. Whew finally a bread that does not taste like a sponge or sandpaper. I by accident used quinoa instead of chia but it was still good.
    My loaf did not rise but I suspect it was as you mentioned in an earlier post that the baking power had expired.
    What size loaf pan did you use?
    Why did you not add ACV? just curious.

    Thanks again for a great recipe:)

    1. I'm so happy you liked the bread! I used a standard loaf pan which is 4½ × 8½. As for the ACV, I would have used that if I used baking soda, but with the powder the acid is not necessary for the bread to rise. Take care and i hope next time the loaf gets more rise out of it. <3

    1. I used ground flax seed instead of psyllium husk and it worked out excellently (even better than my first loaf which had psyllium)

  72. buckwheat groats sounds very healthy and so many health benefits. I really want to try incorporating it in my diet.Thanks for sharing this wonderful recipe.

  73. Are u using hulled or unhulled groats? (From the pic it appears hulled) Would it matter if one used unhulled?

    1. I used hulled, yes. Actually, I have never seen unhulled ones in the store before, but that's a very interesting concept that now has me pondering. I think using unhulled groats might be a little to coarse, or perhaps a little hard to fully blend.

  74. The only thing is my bread is much flatter than the one in your pictures.. I don't know why since I followed all the indications and put the 2 tsp baking powder. Anyway it doesn't matter that much it's still delicious

    1. Oh deary, I wonder why. It might have to do with the pan perhaps? Or is your baking powder older maybe?

  75. Wow ! Thank you so much for this recipe. I just made a loaf yesterday and I love everything about it : the taste, the texture, the moist.. it's so tender and fulfilling it will certainly become a staple in my house. My 14 month old son loved it, i'm so happy I found this recipe as i've been streuggling to feed him something that is nutritious and fulfilling at the same time, I just spread some almond butter on it and he loves it. It's so so so good thank you !!

    1. Oh Anna! This is the best comment in ages, you've truley made my day. I'm beyond delighted that you and your family are enjoying the bread. Way to be a rockin' mum who feeds your bb such wonderful whole foods. xox

    1. Hey Ashley. What a great question! I haven't tried this recipes with buckwheat flour, but I feel it might not work as well (it might come out heavy and dense). If you don't have access to buckwheat groats, try maybe a combination of quinoa and millet.
      Best of luck! xox

        1. hi, I have not tried it for this recipe but I there is some discussion the comments above that might be helpful:)

  76. Hi Sophie!I can't find the cranberry orange muffins recipe. My family love them, but I don't remember the recipe. You can help me?

    1. Hey, Jenny! I got mine at Wholefoods (in the bulk section) but I feel that most health food stores should sell them. If you don't see them in bulk, I know that packaged brands like Bob's Red Mill also sells them. Just be sure it's the raw type and not the toasted version called Kasha. <3

      1. Great, thank you! I think I'm going to try to make it this week. My mom told me they sell them at our local natural food store.

          1. I love this bread!! Thank you for the recipe. I got my raw buckwheat groats from Nuts.com - next order I'm getting a 5 pound bag.

        1. Hey Linessa! I haven't tried it in this recipe, but in the quinoa millet version (here) I have these instructions - (** It is best to use Psyllium husk in this recipe. I tried to replace the psyllium with chia, but the results yielded a denser loaf, less reminiscent of bread, and not nearly as tasty. If you absolutely can’t find psyllium, you can replace it with 4 Tbsp chia, soaked in 1/2 water, but be sure to reduce the amount of water used to purée the grains to only 1/2 cup – 3/4 cup. There is also no need to pierce the top of the loaf if using chia, as it won’t rise as much as the psyllium)

          In this recipe I'd try using 4 Tbsp. of chia with 3/4 water and seeing how that feels. Another option would be to add an egg if that's in you're diet. Again, I haven't tried this but in theory it should work. All the best!

          1. Hey,
            I tried yesterday with two Tbsp of chia and 1/2 cup of water and I also used an egg. I didn't use Psyllum and I also didn't rinse the goey liquid, because I read somewhere else that it helped to make the bread rise.

            I really enjoyed that recipe. I soaked only for three hours. It was practical and super delicious!

            Thanks!

            Maria

      2. Why can't they be toasted ? I did mine like this.. just put it in the over so I'll let you know how it comes out l. My mom is a diabetic bread Jolie so I'm hopping de likes this and will make it her self- can't wait to try it

      3. Hello Sophie, I just wanted to know why you advise against the toasted buckwheat groats for this bread, if you see this note. Will something weird happen during the soaking, since they aren't raw? I get my buckwheat from a local Ukrainian store, who sells a dozen different brands...but they're all toasted groats! 🙂 Your bread looks amazing and it's exactly what I was hoping to find...but I wouldn't want to mess it up somehow with toasted groats. Thank you, in any case, for the recipe!!

        1. Hey Angie, my only concern is that the bread might have too much flavour if you use toasted buckwheat and it won't sprout (making it slightly less nutritious). I haven't tried using kasha, so it might be fine—especially if you enjoy the flavour. Best of luck!

  77. I love that shot where you can see the texture inside of the bread. It looks perfect, just perfect 🙂

    1. Oh, Sarah! xox It's really amazing how it toasts just like real bread too. I am so surprised what you can do with buckwheat. I am officially obsessed with it 🙂

    1. This makes me so happy, Tuulia! I really hope you enjoy the bread, I'd love to see what magical creation you make with it.

      1. Hi i was wonerding if I could replace psyhillium husk for more chia seeds? .. This bread looks amazing. I want to make this now 🙂

        1. Hey Chantelle! I haven't used all chia in this recipe, but I did try it in the millet/quinoa version and it worked pretty well. It made for a bit of a denser loaf with less rise, but it tasted just as good.

          1. Dear Sophie,
            I tried the recipe a few times and was wondering why it didn't come out like yours. Mine comes out very VERY dense after cooking --> usually, there is a thin crust formed on the upper part (detached from the bottom part which is most of the dough that stays dense and doesnt cook). Although I try to cook it longer, then the "crust" burns and the dough below doesnt cook. When I cut out the crust and cook just the bottom dough, it just gets super dry and dense. I wonder what I might be doing wrong? Should I maybe grind the psyllium husk? Or do I not blend enough/overblend with my food processor (my Vitamix didnt work neither)? My food processor is quite an old one and not very strong. I am quite sad, I wanted this recipe to work out so much. 🙁 Maybe you may have an idea at what I could try differently to try again? Or what may be wrong? have a great day! Elena

          2. Hello Elena,

            I'm so sorry to hear that it's not working out for you. A few things that came to mind are:

            1) you said the bread is dense, so it's not rising. Is your baking powder active?
            2) The fact it is separating is making me wonder if the oven is too hot? Do you have a thermometer to test it? The loaf should be cooked at 160 C (or 320 F)
            3) I use the coarse psyllium, so no need to grind it

            After checking the oven and the baking powder, I would suggest maybe blending it less. When I puree it I end up with a mixture that still has some whole grains of buckwheat in it, and not like a typical batter.
            I hope this helps. Please let me know if you have any questions.

          3. Hi Sophie,

            To answer to your answer below, I am not sure I understood some things you said:

            1) You asked me if my baking powder is active? what do you mean? are there active and not active baking powder? Or did you mean yeast maybe?
            2) What do you mean with coarse psyllium? I have different types in Switzerland, do you mean just the hull, like this picture: https://www.google.com/search?q=coarse+psyllium+husk&safe=strict&client=firefox-b-d&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjt8vODvvfhAhUP06YKHcU3AtkQ_AUIDigB&biw=664&bih=517#imgrc=_xon0_BtNXAc1M: ? pr whole like this : https://www.google.com/search?q=coarse+psyllium+husk&safe=strict&client=firefox-b-d&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjt8vODvvfhAhUP06YKHcU3AtkQ_AUIDigB&biw=664&bih=517#imgdii=018VNlLwnVIIyM:&imgrc=_xon0_BtNXAc1M: ? i used whole ones... I am wondering if to obtain the first one, I can just grind the whole ones, or if the first one is obtained differently, like its just the hull ? Have a lovely day and thanks answering 🙂 Elena

            After checking the oven and the baking pow

          4. No problem.

            1) Baking powder expires, and when it does it loses its ability to make things rise properly. There should be a best before date stamped on it somewhere.
            2) yes, the hull is what I use. Never seen it whole! Very neat 🙂

            I'm not sure how the hull is made. But it might just be the outer casing and not the whole seed.

            Lastly, now that you say you are in Switzerland, how high up are you living? Baking times and moisture varies at different at altitudes. I live at sea level so these times and temperatures work for me, but they might not work for you. This website might be helpful. <3

          5. Hi Elsa, I have not tried that but I think the recipe would be very different. I might try working on a recipe for one!

          1. Hello May! Thank you so much! I haven't tried making the bread with buckwheat flour (just the groats) but I have a feeling it might turn out a little dense using these ratios. Maybe I'll try to work on a recipe using flour instead 🙂

          2. I was also wondering if it would be ok to replace the oil with avocado, what do you think? If yes, how much ? thanks in advance 🙂

          3. Hi! do you mean avocado oil or the fruit? I personally haven't had much success replacing oil with fresh avocado. Apple sauce might be a better option. But I personally haven't tried either. 🙂

          4. Like avocado oil or avocado? I personally don't have much luck with using avocado fruit in baking, but I haven't tried here. If you want an oil-free version I 'd try apple sauce, but again I have not tried. I'd also probably try a 1:1 ratio of fruit to oil. Best of luck 🙂

          5. Hi Sarah, I haven't tried using buckwheat flour (so I can't say that it works) but I know some others say it has worked for them. If you do try, I don't think you'd need to soak it.

        2. You could probably replace the psyllium with ground flax seeds...that is what I am going to do when I try this bread this week! 🙂

          1. Hi Elizabeth, I was wondering how your bread turned out with the ground flax seeds in stead of the psyllium husk..

          2. 2 years later - and this post keeps on giving. I just discovered it and made this delicious bread! much better than the version I'd tried before. I didn't have psyllium so i used flax seeds instead. Not sure what the psyllium does but this turned out great! A bit crumbly maybe but very tasty and not too dense. Topped it with nigella and sesame <3. I love how well it pairs with either sweet or savory. Maybe will try mixing some nuts in for added texture?

      2. Hi Sophie,

        Thank you for this recipe,
        I am starting a eating plan and it must be gluten free. This will be considered gluten free bread correct?

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