Making a homemade buckwheat bread can be SO easy and simple! This recipe calls for 6 simple ingredients and you won’t need any yeast, kneading the dough nor rising time to prepare it. It makes for a healthy, gluten-free and super filling bread that’s perfect for morning toasts or snacking.
You might have heard of my love for buckwheat before. I have talked about it in my buckwheat wraps or buckwheat pancake posts: the intense hearty, roasted and nutty flavor from the grain-like seeds is just so satisfying. I grew up eating buckwheat regularly and I still get excited to include it in my meals, so I feel more than enthusiastic to share this new buckwheat recipe with you guys.
And this extra easy vegan buckwheat bread is definitively a new favorite. It makes for more of a dense bread that “sticks to your ribs”, so if you hate to get hungry at 10 am, then this bread is a must-try. You can prepare it ahead of a busy week to have nourishing breakfasts later without much effort.
And if you are like me, you might feel terrified to make your own bread. The use of yeast and having to rise the dough before cooking can be just too much hassle if you are super busy. This bread is so darn easy though! You will combine the simple ingredients in a bowl, then cook in a loaf pan. No rising, no kneading, it’s so straight forward that everyone can make it, really.
This simple homemade bread recipe can also fit most diets: it is dairy-free, oil-free, egg-free, gluten-free and completely plant-based. It is an all-purpose bread that tastes delicious with either sweets vs savory toppings and can be used as a side for a light soup to make sure you won't go starving too soon after.
What is buckwheat?
Contrary to its name, buckwheat is completely unrelated to wheat. It is a gluten-free pseudocereal that comes from a domesticated flower grown in the USA (Fagopyrum esculentum) and Asia (Fagopyrum tataricum). It has a unique pyramidal shape with a light beige-brown color.
Buckwheat is actually a grain-like seed of a flowering plant that's related to rhubarb and sorrel. It is called a pseudo grain for its similar characteristics and kitchen usages to most grains, but biologically it's totally separate (most grains come from a type of grass, not a flower like in the case of buckwheat). Other example for pseudo grains are quinoa and amaranth. It is also called ancient grain and has been cultivated for over thousands of years!
Ingredients for this simple buckwheat chia bread
- Buckwheat flour: I used the buckwheat flour from A Arrowhead Mills.
- Chia seeds: You will need plenty of chia seeds to make it. This ingredients not only adds lots of nutrients to the bread, but also acts as a binder to help have the bread hold well together. Whole chia seeds are used for this recipe.
- Baking powder: Since the bread does not contain any yeast, then the baking powder helps the dough rise slightly while cooking.
- Almond butter: The almond butter helps create a great texture in this oil-free bread recipe.
- Sunflower seeds: They adds more nutrients, but also a great crunchy texture to the dense bread.
- Salt + Water.
How to make this chia buckwheat bread
- Prepare the chia gel by combining the chia seeds with water (1 ½ cup). Stir well and let the mixture rest for about 10 minutes.
- Then, add the almond butter to the chia gel. You will have to whisk for about a minute so the almond butter is completely dissolved into the gel. It should look like a slimy creamy mixture. Set aside.
- Combine the buckwheat flour, baking powder, sunflower seeds and salt together in a large bowl and stir.
- Finally, add the chia gel mixture to the dry ingredients along with the extra 1 cup of water and stir the dough until well combined without any dried pockets of flour at the bottom (I used also a spatula to scrape the sides and bottom). The dough should be thick and sticky.
- Transfer the dough to a loaf pan (that’s covered with parchment paper, I used a 4.5 x 8.5 in) and cook for 1 hour 20 minutes. Let the bread completely cool down before taking it out of the loaf pan and cut in slices.
Watch how to make it
Can I used whole buckwheat groats to make it
Yes, you can. This will add an extra step to the recipe: making a homemade buckwheat flour. It’s simple to make, as long as you have a high-speed blender (can also use a coffee grinder). You will have to make sure the flour is as fine as possible, so you will have to blend for long enough until you reach the right texture. You can also make flour using buckwheat flakes if you want to ease the process.
Gluten-free buckwheat bread serving suggestions
Definitively, the best way to enjoy that bread is in the form of toasts or open sandwich style. The unique hearty flavor of this bread goes well with both savory and sweet toppings, so you can really get creative and change up your toast every morning. Simply toast the slices first and top with your favorite garnishes. Or serve it alongside a high-protein savory breakfast bowl!
The old classic jam would of course be delicious, but try also combining peanut butter with banana, pumpkin seed butter with pear or coconut yogurt with strawberries. If looking for a savory toast, then avocado toasts with sliced tomatoes and a sprinkle of kosher salt would be delicious (or try these Mexican style black bean avocado toasts!). I also love topping with an eggless salad for a super filling lunch or simply spread with vegan cream cheese. Try also spreading a cashew ricotta with a good drizzle of balsamic vinegar and fresh basil for a delicious filling lunch.
Once the bread has cooled down, I like to slice the whole loaf and store them in a large plastic bag or closed container in the fridge. It will stay fresh for up to a week if you don’t let it dry.
I did freeze a few slices and although the extremities (mostly the crust) were falling apart a little more after thawing, it was still good. It can be a good option if you cannot eat the whole bread within a week. You can transfer the slices straight from the freezer to an oven toaster. If using a regular vertical toaster, then be careful when taking the slices out as it is can crumble easier.
Other bread and pancake recipes you might like
- Oat flour pancakes
- Buckwheat wraps
- Oat milk whole grain bread
- Apple cinnamon bread
- Vegan rolls
- Vegan buckwheat and banana pancakes
- Vegan Focaccia Bread
- Vegan lemon poppy seed loaf
- Vegan everything bagels
- 5-Ingredient banana bread
- Turmeric bread
- Red lentil wraps
*THANKS TO MY SISTER SONIA WHO HELPED DEVELOP AND TEST THIS RECIPE*
I hope you enjoy this buckwheat bread recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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Easy Buckwheat Bread (No yeast, No kneading!)
- ¼ cup chia seeds - whole
- 1 ½ cup water
- ⅓ cup almond butter - or other nut/seed butter
- 2 cups buckwheat flour
- ½ cup sunflower seeds
- 3 tsp baking powder
- 1 tsp salt
- 1 cup water
- Pre-heat the oven to 350°. Line a loaf pan with parchment paper (I used a 4.5 x 8.5 in).
- In a medium bowl, combine the chia seeds with the water (1 ½ cup) and let it sit for 10-15 minutes.
- In a large bowl, combine the buckwheat flour, sunflower seeds, baking powder and salt.
- Once the chia-water mixture is done resting (it should look like a gel), then add the almond butter to it and whisk to combine. Make sure it is super smooth and creamy with no nut butter lumps anymore.
- Transfer the chia-nut butter mixture to the buckwheat flour bowl along with the extra 1 cup of water and stir using a spatula. Try not to overmix and scrape the sides and bottom of the bowl to make sure there are no dry areas anymore. The dough should be thick and sticky.
- Transfer to the prepared loaf pan and cook for 1 hour 20 minutes. Let the bread cool down for a few hours before slicing (it will keep setting as it cools down). Enjoy!
- The bread can be kept at room temperature for 2-3 days. Even better, slice the whole bread, then store in a container in the fridge for up to 7 days. Then, you can grab and toast the bread without any fuss. The slices can also be frozen, although I noticed that the bread would break/crumble a little easier after thawing.
- To make this bread nut-free, then use pumpkin seed butter in place of the almond butter.
Yum! I want to make this. Two questions please. Is the chia seed whole or ground? What are the dimensions of the loaf pan? Thanks.
Hello Jill! The chia seeds are whole and I used a loaf pan of 4.5 x 8.5 in. Thank you for your question and I'm going to add the info into the post 🙂 I hope you like it!
Hi: Trying to understand the difference from regular bread. Is Chia the substitute for eggs and almond butter for regular butter? Also, can you think of anything other than Chia to us, since it is a heavy fiber?
Hello Mae! I love to use nut/seed butter when baking as it helps create a nice texture (yes, it does somehow replace the fat/oil). Also, the chia seeds help the bread hold well together. I was looking for a high in fiber recipe when making this bread and I have not tried using something else in place of the chia seeds. I'm thinking ground flax seeds might also work. I hope this helps!
I replaced the chia seeds mixture with 4 eggs, kept everything else the same. Turned out amazing! 😋
Thank you for this recipe!
Hi Sonia! Thanks so much for sharing! 🙂
Hi, I’m so happy to see this easy recipe. Usually I get the Buckwheat bread at the market, what cost me $12.
Very excited, trying out your recipe
Oh great! I hope you like it! 🙂
This is the best buckwheat bread I've made. Nice texture, not crumbly when you slice it and it's delicious!! Thanks for the recipe!
Oh great!! I'm so glad you liked it! Thanks for your comment! 🙂
Joyce Lau says
Can I substitute with grounded chia seeds instead and have the same results? Whole chia seeds tend to stick between my teeth.
Thanks for your advice.
I think that would work!
I need to omit the seeds do to a allergy to nuts. Do I need a substitute?
There are quite a bit of chia seeds in the recipe, which act as a binder, so yes I would think that you need a substitute. Maybe ground flax seeds instead if that works for your diet? But I haven't tried that swap though.
This bread is amazing. So easy I'm not even put off by making it, lol. I've made it three times and now consider it a staple which is saving me a ton of money because I've been buying gluten free breads that are good, but really not that healthy, and not organic (hard to find organic AND gluten free items not to mention needing a second job to pay for them). Just for fun I've also added some other nuts, i.e. pecans, and I've tried different nut butters. You really can't go wrong with this recipe. Interested to hear other substitution people might try (i.e. adding molasses for a sweet bread, but not sure how to offset that liquid or if I would even need to). Anyway, definitely a FIVE ***** recipe!
Hi Ellen! I'm so glad you love that recipe! It is one of my favorite from my blog and I'm happy to see it worked out for you too. I'll try adding pecans next time. Thank you for taking the time sharing your comment! 🙂
Hi. What can I used instead of nut or seed butter? Or could I just leave it out? It is very expensive where I live. Thank you🙏🏼.
Hi Kristina! I would not leave the nut butter out as it is essential for texture. I have made it using peanut butter (cheaper) instead of almond butter and it was great. Hope that helps! 🙂
Can I omit the sunflower seeds? Or replace with other nuts or dried fruit? Thanks!
Hi Tania! Yes, you can swap for other seeds or nuts! 🙂
Hello, what a great recipe. I can't wait to try it. I may try sprouted buckwheat flour. Have you tried it?
Hello Kim! I haven't tried using sprouted buckwheat flour... let me know if you do! 🙂
I can’t wait to make this-
Do you leave it in the pan as it cools? Seems it would get too “steamy” and change the texture?
Hi Terri! Yes, I usually let it cool down in the pan, never had any problem that way. 🙂
I love this bread it’s amazingly delicious! However for some reason the middle stays wet and won’t cook through no matter how long you leave it in there. Not sure what I am doing wrong! Any suggestions ?
Hi Rina! Thanks for your comment. I am not sure why the middle won't cook properly, I have never heard of this problem for this recipe. Have you tried cooking it longer? Each oven are different, so yours might need more time to cook. Let me know if that helps. 🙂
can I omit the baking powder, or use yeast instead?
Hi! I would not omit the baking powder or the bread would not rise. I have not tried using yeast, so I am not sure if that would work. 🙂
I'll start by saying this is ridiculously tasty!!!
My 18mo kid has atopic dermatitis so we did a food intollerance test to help her grow out of it more quickly. Since she is still breastfed, I also had to cut my diet and, of course, the test said we couldn't eat most grains, yeast, eggs, dairy, most nuts and a bunch of other stuff that made it impossible for me to find a storebought bread we could eat (and I can only eat so many rice crackers before I go insane). This bread, though, we can eat this!! I made it twice, now. I substituted the almond butter with tahini the first time around and with sunflower seed butter the second time around and both were delicious 😋
The only issue, so to speak, is that it keep coming out somewhat crumbly. I plan to keep making it and tweaking the process slightly to try and mimize that, but I was wondering if you had any suggestions as to what I might be doing wrong?
I would like to fix this issue, but even if I don't manage it's still incredibly tasty and I'll just keep making it even after we finish our three month strict dieting course.
The kid loves it, I love it and my husband loves it! Thank you so much for this 🥰
Hi Isidora! Thanks so much for sharing your message! I'm thinking your bread might be crumblier because of the seed butter you used. I think the best result is when using almond butter or peanut butter, although I also had good result with tahini. Make sure the seed butter you use is "well stirred" in the container and not too dry, which happens sometimes at the bottom of the container. Also, it might need more moisture, maybe try adding a little more water next time and see if that helps. Let me know if I can help in any other way and keep us updated! 🙂
Can you make this with other GF flours?
Hi Kathy! I didn't try using other flours, so I am not sure if that would work! Let me know if you tried something else! 🙂
Still loving this bread! Wondering if anyone has experimented with trying to make rolls or biscuits. What would you need to adapt for that, do you think?
gina loukas says
Do i you suggest using salted or unsalted sunflower seeds?
Hi Gina! Good question. I simply use raw sunflower seeds that are unsalted and unroasted. I suppose you could use also salted and toasted seeds, although this would make your bread saltier. In that case, omit the added salt. Hope that helps!
Hi Jess this bread looks amazing so need to make it. I love your recipes such amazing ideas. I really love how you show a video with recipe thanks ❤️
Hi Bernadette! Thanks for your kind message! 😀
This recipe is AMAZING. My sister (who first discovered it) and I each make this weekly. Because we are both fans of pumpernickel bread, we use this adaptation: we add 2 Tb of unsweetened cocoa to the flour, and for the 1 cup of water, we use half water and 1 Tb of molasses diluted in 1/2 cup of strong coffee. It is SO GOOD!
Do you have the nutrition info on this recipe?
Oh - also, I make fresh cashew butter, so I use that. And to keep the pumpernickel traditional, I use caraway seeds.
Wow, this sounds like a good idea! 🙂
I have health issues that make eating seeds painful at times
Is this bread seedy or does it have more of a bread consistency
I’m unable to eat 12 grain breads
Hi Araina! Yes, this bread is seedy with a lot of chia seeds and sunflower seeds. Hope that's helpful!
Ok, this was a hit! Thank you 😉
Oh this is great! Thanks for your comment! 🙂
I followed this recipe exactly. When I added the final cup of water, the dough was more like batter. I wondered if the amount of water was wrong. The loaf at 1 hour 20 of baking minutes was still wet in the center, so I baked it for another 10-15 minutes. It still wasn't fully baked so I turned off the oven and left the loaf in to dry out. The flavor was quite good, but I do not understand why it was so wet inside.
Hi Brenda! I'm sorry it remained wet inside the bread! It is hard to tell where the problem might be. I have had multiple people here and on Pinterest making this bread recipe and loving it, and this is the first time I hear about this problem. I am so sorry again, I wish I could help!
I’m really pleased with how this recipe turned out! Thank you so much for sharing it with us, PlantBasedJess! Making a tasty gluten free bread is no small task, but this one fits the bill! It’s not only tasty, but it’s crunchy, and holds together well. Love it! I followed the recipe, substituting peanut butter for the almond butter, and the loaf turned out perfectly. I will add a little molasses to my next loaf….and maybe swap 1/2 cup coffee for the water as suggested above. I’m just tickled pink to have found this recipe! Thank you, again for sharing!
Hi Sherry! Thanks so much for sharing. I do like to make this bread with peanut butter too, it adds extra flavor. Let us know if it works out well with coffee or molasses, I'm curious to hear about it! 🙂
We make this bread almost every week, it is so delicious! My husband is gluten-free, so it is perfect for him and I also enjoy it very much. Thank you for the recipe!
Our favorite buckwheat bread! I already made it a few times, amazing recipe.
Thanks for your comment, I'm glad you like it! 🙂
Can I use ghee or butter instead of almond butter?
Hi Rosemary! I doubt that ghee or regular butter would work well in this recipe. You could try using peanut butter, pumpkin seed butter, tahini or sunflower seed butter instead. Hope that helps! 🙂
We love this bread and make it often!
Oh that's great Rosaline, thanks for sharing!
I am allergic to tree nuts and not particularly fond of peanut butter.. Could I replace the nut butter with an equal amount of olive oil or possibly 1-2 eggs since I am not vegan? Please let me know, thanks!
Hi Monica! Unfortunately, I do not think this would work well. The almond butter really helps with texture of the bread and I doubt that butter, olive oil or eggs would do the same.
Just wanted to let you know, I have made this bread several times. I love it!!! I grind my own buckwheat and it comes out perfect every time. I decided to try it with ground kasha and it came out dry and crumbly.☹️ Any thoughts, suggestions?
Thank you for sharing this awesome recipie!!! I really appreciate it!
Hi JC, thanks so much for sharing, I'm glad you love this bread recipe! 🙂 Kasha are buckwheat groats that were toasted, so I think it might just be too dry for this recipe...
Excellent recipe! Has become a staple in our GF DF household. I have made it savory by adding ginger and sage as well as sweet by adding orange peel, almond extract and stevia. Kudos!!!
Hi Jae! Thanks for sharing! I will try with orange peel next time I make it, what a great idea 🙂