Buckwheat bread, gluten free

Course Bread, Veganistisch, Vegetarian
Servings 1 bread


  • 220 gr buckwheat soaked in water 6 hours or overnight
  • 40 gr chia seeds mixed with 4 tbsp water
  • 240 ml water
  • 2 tbsp nutritional yeast
  • 2 pieces Garlic cloves minced
  • 2 tsp Baking powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • a few dashes black pepper
  • 0,5 tsp Salt optional


  • Soak buckwheat groats overnight in plenty of water or for at least two hours.
  • Soak chia seeds in 4 tbsp water for 10 minutes until they form a gel-like consistency
  • Preheat oven to 180°C (350°F)
  • Drain buckwheat and rinse thoroughly.
  • Add all ingredients to a food processor or blender and blend until it forms a thick batter. If batter is too thick add extra water.
  • Pour buckwheat batter in a medium lined loaf tin (with parchment paper) and bake for 60-75minutes at 180°C / 350°F.
  • Bake until just brown on top then remove from the oven, take the bread out of the tin, and return to the oven for another 30 min (this will create a crunchy crust). The bread is done when it is golden brown and sounds hollow when tapped
  • Place bread on a cooling rack and allow to cool completely before slicing.
  • Enjoy fresh or toasted for up to 5 days. Store any slices you will not eat within 5 days in the freezer as they will go stale quickly with no preservatives.
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