Landscape image of hummus on a slice of Gluten-Free Vegan Buckwheat Bread

Gluten-Free Vegan Buckwheat Bread

This tender, rich and delicious Gluten-Free Vegan Buckwheat Bread is easy to make in one bowl in a few minutes. This hearty loaf is great for sandwiches, requires no yeast, no kneading and one bowl.

I am so happy to share this recipe for Gluten-Free Vegan Buckwheat Bread with you as I have loved testing it out over the last few weeks. I wanted this loaf to be hearty, dense and slightly nutty but importantly, it had to be naturally vegan and gluten-free. This loaf ticks all of those boxes and it is so easy to make in one bowl with 10 minutes of time. You can make this up at the start of the week for slices of delicious buckwheat chia seed bread all week long.

A loaf of Gluten-Free Vegan Buckwheat Bread on a wire rack
Gluten-Free Vegan Buckwheat Bread

What is this Gluten-Free Vegan Buckwheat Bread like?

This loaf of bread is:

  • Hearty, wholesome and tender
  • “Nutty” and packed with seeds
  • Naturally vegan, gluten-free and nut-free
  • Requires no yeast, no kneading and no proofing
  • Easy to make in one bowl
  • Requires 10 basic ingredients
  • Great for sandwiches, for toasting, grilling and for snacking on

If you already want to try this Gluten-Free Vegan Buckwheat Bread then skip ahead to the recipe card. Firstly, let’s discuss the recipe in more detail.

A loaf of Gluten-Free Vegan Buckwheat Bread
Gluten-Free Vegan Buckwheat Bread

What ingredients do I need?

The bread is really easy to make and all the ingredients go into one bowl:

  • Chia seeds: these are really important for the loaf. They acts as a natural binder while also adding healthy omegas and other goodness. You can use white or black chia seeds but do not swap these for other seeds.
  • Water: not really an ingredient, but equally important for this bread. Most of the water is mixed with the chia seeds to form a chia “gel” and the rest of the water is added with the flour to create the dough.
  • Buckwheat flour: this is another really important ingredient in the Gluten-Free Vegan Buckwheat Bread and do not swap this for other flours. You can buy this in local health food stores, in the supermarket or online. It has a lovely rich and nutty flavour and is naturally gluten-free, despite the name.
  • Baking powder: for the rise.
  • Salt: for flavour.
  • Nutritional yeast: this adds a rich savouriness to the bread but does not make it taste cheesy.
  • Garlic granules: for flavour. This adds a slight punch to the loaf that works really well.
  • Mixed herbs: dried mixed herbs elevate this plain loaf to a really tasty Mediterranean-style bread. It smells amazing as it bakes, too.
  • Olive oil: good quality olive oil is best here for the texture, taste and colour of the loaf. You can use extra virgin or regular olive oil and you could swap for sunflower oil but I do not recommend using coconut oil or vegan butter.
  • Thick coconut yoghurt: this adds to the moisture of the loaf, keeps it slightly lighter and also prevents it from being too crumbly. I like the original Cocos Yoghurt.
  • Everything bagel seasoning or seeds: these add a lovely crunch on top which is perhaps my favourite part about this loaf. I love the bagel seasoning blend from Cornish Sea Salt (in the UK) or you can use chopped seeds or nuts, whatever you prefer.
Two slices of Gluten-Free Vegan Buckwheat Bread on a small plate
Gluten-Free Vegan Buckwheat Bread

How do I make this Gluten-Free Vegan Buckwheat Bread?

The method is very simple and can be done in a few steps:

  • Stir together the chia seeds and water: and whisk to a thick gel. Allow to rest and stir often for 5-10 minutes till thick.
  • Add in all the other ingredients: one by one.
  • Whisk and stir to a thick batter: this bread dough is thick, do not worry. The colour is also quite grey but this is perfect.
  • Spoon and spread the batter into a lined loaf tin: note that this loaf is an 8×4-inch tin as opposed to my larger 8×5-inch tin. If you use a larger tin, it will need less baking time and will be less tall.
  • Score a line down the middle: this allows the steam to escape and forms the line where the bread will naturally “tear” as it bakes and rises.
  • Spriknle over the seeds: and bake for 45 minutes or until an inserted skewer comes out clean.
  • Cool fully before enjoying this bread: for 10 minutes in the tin and then fully outside of the tin. The bread will be more crumbly if it is warm.

Is this bread really gluten-free and nut-free?

Yes it really is! The only flour here is buckwheat flour which is naturally safe for gluten intolerances. There are also no nuts, depending if you top your load with nuts or seeds.

My loaf is crumbly – is that OK?

Yes, this Gluten-Free Vegan Buckwheat Bread is not a light and airy loaf of bread that you’d buy sliced in the supermarket. It is more like a soda bread or similar hearty rye bread. Therefore, it is more crumbly than most, so just take more care when slicing it.

How long will this Gluten-Free Vegan Buckwheat Bread last?

This loaf is great to make ahead as it will keep for 2-3 days at room temperature although if your house is warm, keep it in the fridge for 3-5 days and eat cold from the fridge or allow to reach room temperature first. Or you can freeze it for up to 1 month. Allow the bread to de-frost at room temperature.

How can I eat this bread?

This Gluten-Free Vegan Buckwheat Bread is really easy to use whenever you’d usually reach for a slice of bread:

I love this bread, what else can I make?

I hope you are going to love this Gluten-Free Vegan Buckwheat Bread and for more savoury ideas, how about my:

Gluten-Free Vegan Buckwheat Bread

  • Servings: 1 loaf, 8-10 slices
  • Difficulty: easy
  • Print

This tender, rich and delicious Gluten-Free Vegan Buckwheat Bread is easy to make in one bowl in a few minutes. This hearty loaf is great for sandwiches, requires no yeast, no kneading and one bowl.

Ingredients

  • 40g chia seeds
  • 240ml + 160ml water
  • 300g buckwheat flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 tbsp nutritional yeast
  • ½ tsp garlic granules
  • 1 tsp mixed dried herbs
  • Pepper
  • 3 tbsp olive oil
  • 2 tbsp thick coconut yoghurt

Directions

  1. Preheat the oven to 160Fan/180*C and line a 8×4-inch loaf pan with parchment paper.
  2. Add the chia seeds and 240ml water into a mixing bowl and stir well for a few minutes. Allow to rest for 5-10 minutes until they form a thick gel, stirring occasionally.
  3. Add in the flour, baking powder, salt, nutritional yeast, garlic granules, mixed herbs, some pepper, the 160ml water, olive oil, and yoghurt. Stir well to fully mix the dough. It will be thick and “gloopy” but this is great.
  4. Transfer the dough to the lined tin and smooth over the top. Gently score the top vertically down the middle of the loaf. Sprinkle over the seeds.
  5. Bake for 45 minutes, until an inserted skewer comes out clean (some specks of crumbly dough are fine).
  6. Cool for 10 minutes then lift out the tin to cool fully on a wire rack before slicing. Once cooled, store in a sealed container for 2-3 days at room temperature or 3-5 days in the fridge. You can freeze the loaf for up to 1 month.
Landscape image of hummus on a slice of Gluten-Free Vegan Buckwheat Bread
Gluten-Free Vegan Buckwheat Bread

I look forward to hearing what you think of this Gluten-Free Vegan Buckwheat Bread so please let me know in the comments below. If you do make this loaf, I’d love to see so please tag me in them, I am @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With buckwheat bread love x

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