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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
Hi. I just took this out of the oven and wondering if anyone has froze cooled off leftovers. I won’t be able to eat a whole loaf and really want this for occasional use.
Hi Gina, I haven’t actually tried freezing this bread before but I imagine it should freeze ok!
This recipe is AWESOME! It turned out better than I expected! The simplicity in making it is a bonus. I used toasted buckwheat (called kasha I think?) as that was the only kind I could find. And I used ghee instead of olive oil and the bread had a lovely fragrance to it. All in all a resounding success. This will be a staple in my kitchen as even my 11 year old loved it just dipping in olive oil and balsamic vinegar (a popular Italian starter). Many thanks for sharing this!
Thank you so much Fathima! I’m so happy to hear you loved the recipe! Your variations sound delicious and it’s great to year your 11 year old loved it too!:)
hi jess, do you think it is possible to do this recipe without baking powder ? Or using baking soda instead ? thanksss
Hi Guillermo, baking powder is what make the bread rise in the recipe. Since baking soda reacts with acid, I can’t say that it will have the same effect on the bread!
You could try 2- 3 tsp baking soda with 1 T apple cider vinegar. I’d reduce 1 T of water to compensate.
So good! I added some pumpkin seeds to mine to and it came out great!
Can u give the nutritional values for this bread. Sounds good but would like to know before making it.
Hi Brent, I’m sorry I don’t have the nutritional information for this bread. You can however enter the ingredients into this calculator and it will tell you the information you are looking for!
Hi Jess. Buckwheat is star in my kitchen and this bread just makes it better. I made it today and loved the colour, the texture and the taste.. I used psyllium husk and it worked fine. In fact I used some cumin powder to.add extra flavour Thanks a lot.
Hi Rozina, sounds like your loaf came out delicious! Psyllium husk is great to use in recipes like and cumin sounds delicious too!
Is there a sub for the flax ? I have an allergy
Hi Kira! You can use ground chia seeds instead or 2 tbsp of psyllium husk will work well!
Loved the flavour of this bread. It rose nicely but fell after it came out of the oven. Is that normal?
Hi there! the bread shouldn’t fall when it comes out of the oven. One thing could be if your baking powder is fresh so the bread will rise properly!
This was perfect for avocado toast- the hearty flavor of the bread was perfect. Plus, didn’t feel even a little bit guilty about eating it.
Hi Jennifer, I’m so happy to hear you loved this recipe! Thank you for the rating 🙂
I was prepared to hate this. I don’t like buckwheat but was desperate to find a bread my son could eat. This is delightful and ingenious.
Hi Mel, I’m thrilled to hear that you like the bread! Buckwheat definitely has a particular taste- some people love it, some people don’t. I’m happy you enjoyed it in this bread!