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Gluten-free bread in a toast rack, front view.
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4.49 from 227 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
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: 1 | Calories: 147kcal