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This whole-grain Buckwheat Chia Bread is a hearty loaf that is naturally vegan and gluten-free! It starts with a base of buckwheat and chia seeds and doesn’t need any time to rise. Say hello to your new favourite bread!
Buckwheat is great to use in recipes like Buckwheat Flour Pancakes and Buckwheat Flour Waffles, but did you know you can also use it to make bread?
This recipe for whole-grain buckwheat & chia bread is seriously almost unbelievable. You basically mix buckwheat groats together with chia seeds and a handful of other ingredients, bake it up and you have a healthy gluten-free vegan bread.
This Buckwheat Chia Bread also requires no yeast, no kneading and no rest time.
What is Buckwheat?
Buckwheat is a variety of pseudocereals, which are eaten like grains but aren’t actually a grain. (Other “grains” in this category are quinoa and amaranth.)
Though buckwheat has “wheat” in its name, it’s actually not wheat at all. Buckwheat groats are the seeds of a flowering plant and are 100% gluten-free. The groats are often ground into flour and can be used as a substitute for wheat flour in recipes.
What does buckwheat taste like?
Buckwheat has a nutty and slightly bitter flavor that is similar to wheat. Toasting buckwheat groats helps to bring out the delicious nutty flavor in the buckwheat
Is buckwheat bread good for you?
You bet it is! It’s gluten-free, whole-grain, packed with fiber and protein and is rich in a variety of minerals. This bread makes for a healthy breakfast or lunch and can be topped with anything you like.
Is Buckwheat gluten free? Is it better for you than wheat?
Buckwheat is actually a pseudo-grain, which is a type of grain that doesn’t grow on grasses. Contrary to its name, buckwheat actually doesn’t contain any wheat in it.
Buckwheat also contains 4 times as much fibre as whole-wheat, making it a healthy and filling option to use in bread. If you have any gluten sensitivity, buckwheat bread is a great healthy option for you.
Is Buckwheat Bread also vegan?
Yes! This Buckwheat Chia Bread is 100% vegan-friendly. There are no eggs or dairy products in this recipe making it a great option to enjoy on a vegan diet.
What are the health benefits of chia seeds?
Chia seeds might be tiny but they are PACKED with nutrients! A standard serving size of chia seeds (two tablespoons) has 4.7 grams of protein, 9.8 grams of fibre and is also packed with calcium, iron, zinc and magnesium. Chia seeds are also loaded with Omegas-3’s which can help lower blood pressure and cholesterol. Check out my Ultimate Guide to Chia Seeds for more details on Chia Seed nutrition.
How to make Buckwheat Bread with Chia Seeds
Start my making the chia gel by mixing chia seeds and water together and letting the mixture sit for 20 minutes. You’ll see the mixture thicken up into a gel.
Next add all of the bread ingredients to a food processor and blend it all together for 1-2 minutes.
Line an 8×4 inch loaf pan with parchment paper and spread the bread dough evenly into the pan. Bake for an hour and 10 minutes.
Let the bread cool completely on the countertop before removing from the pan and slicing.
Buckwheat Chia Seed Bread Variations & Substitutions
- Readers have reported success using buckwheat flour in place of buckwheat groats. If you want to substitute buckwheat flour, use about 1 cup + 2 tbsp of flour.
- You can substitute the buckwheat groats for oats in this recipe too.
- Use any type of nuts or seeds you like in place (or in addition) of the sunflower seeds
- For a sugar-free version, leave out the maple syrup.
- For a fat-free version, substitute olive oil with apple sauce.
Tips for making the perfect Buckwheat Chia Bread
- Don’t forget the soak the buckwheat groats. this will help soften them up. Soak them for 1-2 hours before baking and give them a rinse after soaking. The groats might be a bit slimy, this is normal.
- Whisk the chia seeds and water mixture together well before letting it sit to gel, otherwise, you’ll end up with clumps of chia seeds.
- Depending on your oven, you may need to bake the bread slightly longer or shorter. To test the bread, stick a toothpick in it. If the toothpick comes out clean, the bread is cooked.
Buckwheat Bread FAQ
- I only have buckwheat flour, can I use that?
Yes! Buckwheat flour will work in this recipe. You will need to add slightly less flour than groats, about 1 cup + 2 tbsp. - Why didn’t my bread rise?
This buckwheat bread won’t rise as much as a typical bread made with yeast. It is a denser bread. That being said it should still rise a little. Make sure to use fresh baking powder. Stale baking powder can affect how much the bread will rise. You can also add in 1/2 tsp baking soda. - My bread turned out a bit wet inside, what can I do?
This bread will naturally be a little moist inside, but if you prefer a drier bread it’s best to slice it up and toast it before serving.
How to store Gluten Free Buckwheat Bread
Store this Buckwheat Chia Bread in the fridge for up to a week. Toast slices for eating for the best taste.
This bread also freezes well. Slice up the bread before freezing.
Ways to eat Buckwheat Chia Bread
Buckwheat Chia Bread can be enjoyed in so many different ways. You can use it as bread for a healthy sandwich or enjoy it toasted with a variety of toppings. Here are some topping options:
- Sliced or smashed avocado
- Almond butter and sea salt
- Peanut butter and sliced banana
- Hummus
- Chopped tomatoes and herbs
- Cream cheese (regular or vegan)
More bread recipes to try:
If you tried this buckwheat & chia bread or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Chia Seed Buckwheat Bread
- Prep Time: 15 minutes
- Cook Time: 1 hour and 15 minutes
- Total Time: 1.5 hours
- Yield: 10-12 slices
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Buckwheat Chia bread is easy to make, no-knead, yeast-free and delicious! Enjoy it toasted with your favourite toppings like almond butter or avocado. Adapted from the healthy chef.
Ingredients
- 1/4 cup chia seeds
- 1 cup water
- 1 and 3/4 cup buckwheat groats, soaked in water for 2 hours, then drain & rinsed.
- 2 tbsp flax seeds
- 1/4 cup sunflower seeds
- 1/4 cup olive oil
- 1 tbsp maple syrup
- 2 tsp baking powder
- 1/2 tsp salt
Instructions
- Whisk the chia seeds and water together in a bowl. Set aside and let “gel” for 20 minutes.
- Preheat the oven to 325 F and line an 8×4 loaf pan with parchment paper.
- Place the chia seeds, buckwheat groats, flax seeds, sunflower seeds, olive oil, maple syrup, baking powder and salt together in a food processor.
- Blend for 1-2 minutes until everything is well combined.
- Spoon the batter evenly into your loaf pan.
- Bake for 1 hour and 15 minutes, until the bread is firm to the touch.
- Remove from the oven and let cool for 15 minutes, before removing the bread from the pan and allowing to cool completely on a wire rack.
Notes
Don’t forget the soak the buckwheat groats. this will help soften them up. Soak them for 1-2 hours before baking and give them a rinse after soaking. The groats might be a bit slimy, this is normal.
Whisk the chia seeds and water mixture together well before letting it sit to gel, otherwise, you’ll end up with clumps of chia seeds.
Depending on your oven, you may need to bake the bread slightly longer or shorter. To test the bread, stick a toothpick in it. If the toothpick comes out clean, the bread is cooked.
This bread is meant to be denser than a regular wheat loaf of bread.
Store this bread in the fridge. Toast before eating for the best taste.
Nutrition
- Serving Size: 1 slice
- Calories: 95
- Sugar: 0.6g
- Fat: 4g
- Saturated Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 2g
Thank you, thank you, thank you! This bread is wonderful, made it today. I have been looking for a good bread that doesn’t crumble, have weird ingredients, or taste awful. This recipe is perfect! I used flax meal instead of flax seeds…equal conversion…turned out great!
Hi Jody, I’m so happy to hear you loved the recipe! Simple and minimal ingredients needed to make it and it as healthy as bread can be! Great to know that flax meal works well too. Enjoy!
Hi, I’ve tried this recipe. The bread come out to be very flavorful but it is very dense and didn’t rise. Any trick to make it rise a little bit more?
The Tyeen, it is quite a dense bread overall, one thing that could affect it rising is if your baking powder is old or not fresh. If you use fresh baking powder then the bread should rise a bit more! I had the same issue making a similar bread but the ingredients I was using weren’t fresh and the bread didn’t rise properly. Hope this helps!
I love everything about this bread,it’s easy,healthy, tasty and texture is great. If you like buckwheat that’s the one!
Hi Marta, thank you so much I’m so happy you like the recipe! Definitely has a strong buckwheat flavour, so it’s perfect for buckwheat lovers 🙂
Can you sub the buckwheat groats for buckwheat flour?
Hi Morgan, I haven’t tried doing that so I don’t know if I’d be able to recommend it. If you use buckwheat flour please do let me know how it turns out!
I tried doing that the other day, and it turned out great! The bread that I made was far darker than the loaf/slices pictures above- It turned into very solid dough to knead more than a batter to “spoon into a loaf pan.” The recipe might need to be tweaked a little for buckwheat flour instead of groats, but I loved it either way! The dark color looked cool, and the flavor and texture were excellent. Just returning to this recipe to make another batch 🙂
Hi Wilson, thank you for your review and I’m so happy to hear you liked the recipe! It’s great to learn as well that this can work with buckwheat flour as well! Whole grain buckwheat flour definitely tends to be darker in colour than buckwheat groats!
Might be because you used standard buckwheat flour which tends to be toasted and she used raw groats. You can get raw buckwheat flour. Still may need to be minorly amended moisture wise but it’d probably be ok otherwise.
I’ve also heard from a raw chef that you are only have to soak buckwheat groats for 15 minutes and then drain to sprout (haven’t you noticed they swell quickly?); Unless of course you want them slightly slimey. Assuming you are using the greener untoasted ones. Ciao.
Wow this bread looks absolutely perfect! I feel the same way about bread, I could never give it up!
Thanks so much Sarah! Bread is such a staple in my kitchen I love that this one is really filling and holds me over until lunch:)
We tried this recipe a few days ago. Didn’t have sunflower seeds, so used hemp seeds instead. Also, used 1/2 mashed banana in place of half of the oil. To be clear, I used 1/2 banana in combination with 2 Tbs oil, which worked just fine. You could probably use 1 banana in place of all of the oil, or 1/4 cup applesauce to replace the oil (if we try that i’ll comment back and let y’all know!).
I used the bread to make cinnamon/coconut sugar toast with sliced banana for breakfast and it held me over for several hours until lunch. No digestive distress!
Bread is dense, but has a good flavor and toasts up nicely. Buckwheat is a wonderful grain-free alternative. For me, it is satisfying and filling, and doesn’t weigh me down the way grains do. If you struggle with digestive issues, or are just looking for a nutritious substitute for your everyday starches, this is a good recipe to try!
Hi there! So glad to hear you loved this recipe!:) That’s a great idea to uses mashed bananas to make the bread lower in fat. Thanks for sharing all your insights on the recipe substitutions and ways you can use this bread! So helpful!
Hi! Could you sub the oil for something in this recipe? Thanks!
Hi Pippin, I’ve had someone use mashed bananas in this recipe instead of oil and had good success with that! You can replace the amount of oil with the banana instead!
I must give this recipe a try. Buckwheat is a staple in my pantry, can’t wait to taste it. Thanks for the recipe.
Hi Celeste, it’s a great healthy recipe and especially if you love buckwheat. I hope you like it!
This is such a cool healthy bread recipe! Love the creativity, Jess!
Thanks Nisha! Perfect for toast Tuesday or those days where you just need a piece of bread but want something really healthy and nutritious!
Jess this bread tasted so good, I can barely even tell it’s not regular bread. This tecipe is a real gem, thanks so much for sharing it!
I’m so happy you loved it!
Can I freeze this bread? Thanks!
Hi Mill, yes you can!