I got a bit bored of the staple winter breakfasts that I alternate between – porridge or cinnamon bagels – and decided to shake things up a bit and make a super seedy and slightly sweet loaf of bread instead. I’m rather pleased with the end result and thought you might appreciate the recipe.
It’s studded with a selection of oh-so-good-for-you (especially for your hormones) seeds, some nuts and a small amount of cranberries. It reminds me of the nut-packed dark bread my gran used to buy in her favourite bakery in Krakow. It was the kind of loaf that was crunchy with nuts and slightly sweet with added honey and we would have some more honey on top usually. I used to love that bread! I definitely inherited my love for nuts, coffee and a general sweet tooth from my late grandma.
This bread is so easy to throw together, you’ll be laughing. It requires no yeast, kneading or proofing! Thanks to buckwheat flour it’s naturally gluten-free, yet there is no need for xanthan gum (or other gums typically added to make gluten-free dough possible) either. Ground up flax (or chia) seeds hold it together just fine. If you can throw a few ingredients into a bowl and give them a good stir, you will manage on your first go, promise.
Vegan Gluten Free Zucchini Bread Recipe
Dry-toasting nuts and seeds isn’t necessary, but it doesn’t take that much extra effort and gives the bread a deeper flavour so it’s worth it, in my opinion.
This bread is an ideal vehicle for open sandwiches, which are a thing in my native Poland (Germany and Scandinavia too, as far as I know). Both sweet and savoury toppings work well and I can personally think of a few dozen different combinations which I am going to try out in the course of the next few weeks. I hope you’ll love this recipe as much as I do!
If you make this recipe please tag me on Instagram using the # hashtag and @. I love seeing your takes on my recipes!
Millet And Buckwheat Bread {vegan + Gluten Free}
*BUCKWHEAT FLOUR: Buckwheat is a naturally gluten-free pseudo grain that is related to rhubarb, but some brands may get cross-contaminated with gluten during processing so if you have a severe gluten intolerance or Celiac disease, make sure you only purchase buckwheat that has been certified as gluten-free (please be aware that Doves Farm buckwheat flour we show in the video above ISN’T gluten-free certified. We made a mistake and realised it too late)
*BAKING SODA: Please ignore the fact that the video calls for baking powder (instead of baking soda). It’s a typo that we didn’t spot in time. Baking soda is the correct ingredient.
*SPICES: If you intend to have this bread with sweet toppings, adding some ground spices and optionally increasing the amount of sweetness (to 2 tbsp maple syrup) is a nice idea. I would start with ½ tsp cinnamon and ¼ tsp ground ginger and nutmeg and a good pinch of cloves. For a savoury take on this bread, nigella seeds make a nice topping and olives a great substitute for dried fruit.
Pepita Quinoa Chia Bread
Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E-BOOK as a thank you for supporting us.This super-simple no-knead buckwheat chia bread is naturally gluten-free, vegan, healthy, delicious and very easy to make with only 4-ingredients! It requires no yeast, no kneading, and uses no special ingredients, equipment or techniques. The best quick and easy bread recipe for anytime!
Nothing beats a slice of fresh-baked homemade bread because it’s always perfect when you need a quick snack, lunch or dinner! Whether I make vegan naan, Indian flatbread, simple tortillas or just buy toast in my favorite organic bakery – I love any kind of bread!
Anyway, this vegan buckwheat chia bread is one of my all-time favorite recipes! It’s super fast and easy to make, freezes well and it goes well with everything! You can enjoy it on the day of baking while it’s still warm and crispy on the edges. However, it’s also perfect to make ahead and freeze for the future.
Activated Buckwheat Hemp Seed Bread
I have already tried different variations of gluten-free bread in the past but I have to say that this recipe is not only the easiest but also the best! It is not only so super simple but also very soft and fluffy, even though it contains no yeast and no eggs! Since Buckwheat flour has a delightful nutty flavor, this gluten-free bread has a great taste, too!
Buckwheat is a highly nutritious whole grain that is naturally gluten-free and a good source of protein, fiber, and energy. Some people consider buckwheat to be a superfood because it leads to several health benefits, including improved blood sugar control that may help manage diabetes and improved heart health. Furthermore, it may promote weight loss since it is rich in fiber so it keeps you full for longer.
Also, Chia seeds are full of important nutrients. They are a powerful source of omega-3 fats, rich in antioxidants, and they provide fiber, iron, and calcium.
Recipe: Gluten Free Bread With Buckwheat & Chia Seeds
A lot of gluten-free and vegan bread recipes call for many unusual ingredients, such as xanthan gum to get the bread to stick together. I mean, actually, that’s not very bad but I usually don’t have those ingredients at home since they’re often expensive, too! But for this recipe, you won’t need anything special since it is all-natural and easy to find in any organic store. The chia seeds act perfectly as a binder so the loaf will be held together without any eggs.
Instead of using buckwheat flour, I prefer blending buckwheat flakes in a highspeed-blender for a few seconds into flour. However, you could also use store-bought buckwheat flour or grind buckwheat groats in a food processor (or blender or coffee grinder) until they become a fine powder.
Step 1: Start to make the egg-like chia gel mixture by mixing the chia seeds and 1 cup of water in a measuring cup. Then set aside for 20 minutes until it gets a jelly consistency.
Gluten Free Seed Bread
Step 2: Whisk together the buckwheat flour, baking powder, and salt in a mixing bowl (or food processor). Then add the rest of the water, canola oil, and the chia seed mixture. Mix to combine, then set aside for about 10 minutes while you prepare the baking pan. It is very important to not overmix the batter, or your bread won’t rise very well, resulting in a dense loaf. So please make sure to stir until just combined.
Step 3: Lightly grease a small 8-inch loaf pan and line with parchment paper so there’s an overhang on both sides. The previous greasing helps the parchment paper stick to the pan. Spoon the sticky batter into your prepared loaf pan. Then, sprinkle over sunflower seeds or pepitas or other nuts/ seeds you like (optional). Bake for about 1 hour 10 minutes. When you insert a skewer into the middle of your loaf and it comes out clean, the bread is done!
As mentioned before, I love to serve this buckwheat chia bread with just about anything! It’s very delicious for breakfast, topped with peanut butter and banana, jelly or sweet fruit jam. However, it’s also great with a savory topping, such as avocado and garlic mushrooms, cashew ricotta, or homemade vegan mozzarella, tomatoes, and fresh basil.
Protein Bread With Lentils (gluten Free)
I also love pairing this buckwheat chia bread with a bowl of creamy vegan soup or nourishing curry for lunch or dinner. Anyway, as you can see it’s very versatile to use so the options are endless!
If you do try this easy vegan no-knead buckwheat chia bread recipe, please leave me a comment below sharing it turned out! And if you take a photo of your chia loaf and share it on Instagram, please tag me @ and use the hashtag # because I love seeing your remakes! Enjoy!
This super-simple no-knead buckwheat chia bread is naturally gluten-free, healthy, delicious and very easy to make with only a few ingredients! It requires no yeast, no kneading, and uses no special ingredients, equipment or techniques. The best quick and easy bread recipe for anytime!
Chia Seed, Buckwheat & Quinoa Bread {egg Free, Gluten Free & Dairy Free}
*Note: For the best results, I highly recommend watching the recipe video. Also, please make sure to measure the ingredients in grams. Simply click on the word metric right above the ingredient list!
Serving: 1 Slice | Calories: 124 kcal | Carbohydrates: 15.4 g | Protein: 3.4 g | Fat: 5.9 g | Saturated Fat: 0.6 g | Fiber: 3.3 g | Sugar: 0.6 g
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Sunflower & Chia Gluten Free
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