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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
I made the recipe with both, buckwheat groats and buckwheat flour. Both were a success! The texture for the flour one is more like Dutch bread, and the groats one more like banana cake. I have intolerance to corn, so I switch the baking powder for 2 tsp of cream of tartar and 1 tsp of baking soda. AMAZING RECIPE! Thanks!
Hi Sanatani, I’m so glad to hear you enjoyed this recipe! And thank you so much for sharing that it also works well with buckwheat flour, this is great to know!
Cream of tartar has corn starch in it also
Hey, I’m so excited to try this bread! Can’t eat gluten anymore but I used to make all our breads and love all the lovely ingredients in this one. One question: How long can I soak the groats–would it be okay to soak them overnight or does it have to be just 2 hours? Thanks!
Hi Ness! I think it will be okay to soak them overnight, though they only need about 2 hours to soften up!
Loved this bread so much! Thank you.
The recipe is so simple and the end result is fantastic.
I found the bread to be perfect toasted with some homemade jam on top. My toddler loved it with some avocado!
Also, it’s a great way to keep costs down as buckwheat groats cost way less than almond meal – which seems to be the main ingredient in some of the other breads I make.
Just a question –
I love the texture of having raw nuts and seeds in my breads.. how well do you think this bread would handle it? Would I have to add more of any particular ingredient to ensure the extra bulk doesn’t make the bread collapse?
Thanks again!!
Hi Maey, thank you for the review! I’m so glad to hear you loved the recipe and that it’s also toddler approved! 🙂 I’ve added a few tablespoons of sunflower seeds to this bread before and it came out great! I’d say adding about 1/4 cup of mixed nuts and seeds should be fine and you wouldn’t have to alter the recipe at all!
Can you make it with buckwheat flour instead of groats?
Hi Cindy, the buckwheat groats are required for the recipe!
I just made this, and I used my KitchenAid which worked great, too. Planning to refrigerate half and freeze half (pre-sliced) for easy snacking/breakfast. Thanks!!
Hi Cara, thank you for the review. Great to know you can make this in a KitchenAid!
I tried this recipe twice now after all the awesome results in the comments and both times my bread was super dense in the middle, like a dense gel. The first time I realized I was using expired baking powder and so I bought new stuff, but same result. The only recipe change I made was removing both the flax and sunflower seeds because we are on an elimination diet that removes them. I would love to see this recipe work, so let me know if you have any thoughts!
Hi Anna, I’m sorry to hear you’re having trouble with the recipe! Perhaps it would be best to try it again once you are no longer on an elimination diet. It could have to do with the missing ingredients in it. Depending on your oven to it may run slightly hotter or cooler, so if your bread isn’t done in the middle you can try cooking it an extra 5-10 minutes as needed. Hope this helps I really hope the recipe turns out for you!
When you say small loaf pan are you talking about an 8×4? And can I use ground flax, if so, how much?
Hi Tracy, yup! 8×4 is good. You can use any loaf pan but if it’s larger the bread will be a bit flatter. You can also use the same amount of ground flax in the recipe as listed for the flax seeds!
This came out great using buckwheat groats. I have 2 bags of ground buckwheat I need to find a use for. Any suggestions on how to adapt the recipe using the flour state.? I made it with the groats but there are other recpies I want to use the groats for and I have 2 bags of the flour version to use up. Also, I am Palestinian and had mine toasted, and then painted a za3tar and robust olive oil spread ontop with a side of cherry tomatoes. Tasted great, even my 7 yr old asked for this bread over the gluten free one my husband eats. Thank you for your hard work.
Hi Eman, I’m glad you enjoyed the recipe! I haven’t tested it our using buckwheat flour, so I can’t say if it will come out well using that. Probably works best to stick with the buckwheat groats!
This bread is fantastic! Just made my first loaf and I love it. I can see myself making this regularly and I look forward to experimenting with different ingredients. I’m eating a slice at the moment with almond butter and it’s delicious. Thank you for the recipe!!
Thank you for the review Peter! Happy to hear you enjoyed the recipe!:)
I love this recipe!! I add cinnamon and half oil half applesauce and double the maple syrup. Thank you!
Thanks Michelle! Glad to hear you loved the recipe!
Seeing the ingredients I didn’t have high hopes for this “bread” but boy this recipe is fantastic! The only reason I went for it because it looked so good on the pictures and I’m so glad I did. I eat healthy so I didn’t have to go shopping for the ingredients just take them out of the cupboard. I see potential to experiment with different ingredients like making banana bread. Recipe added in my cookbook. Thanks for that!
Hi Greta, thank you so much for your review! I’m so glad you decided to try the recipe in the end! 🙂