This post may contain affiliate links.
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 cannot have flax seeds — do you think I can leave it out or substitute with more chia seeds?
Hi Danielle, you can just omit them from the recipe entirely!
Baked my first ever bread yesterday & I felt a tad nervous. I now cannot wait to try other tweaks. It was a hit with my family. This turned out wonderfully with a little cinnamon, double the maple syrup and Buckwheat flour. Thank you!
Baked my first ever bread yesterday & I felt a tad nervous. I now cannot wait to try other tweaks. It was a hit with my family. This turned out wonderfully with a little cinnamon, double the maple syrup and Buckwheat flour. Thank you!
Hi Rush, so happy you enjoyed the recipe!
I discovered the recipe a fee days ago and since than I’m baking it nonstop!
Thank you!
Hi Monica, thank you for the review! Glad you’re enjoying the recipe 🙂
Can I substitute applesauce for the oil?
Hi Jane, You can though it will alter the final taste and texture of the bread. I’d personally recommend sticking with oil for best results. The bread is low fat and very healthy overall.
Can I make this without the chia seeds? Do I need to add an egg? Thanks
Hi Silva, the chia seeds are important to the recipe and the bread won’t turn out the same without them!
Loooved this recipe! So interesting and unbelievable, using a few ingredients you’d never think of using to make a bread and actually works perfectly! I loved it with a bit it salt and herbs on top before baking 🙂 also worked without making the chia egg, so even easier just blending everything in the blender, although it didn’t rise as much ?
Hi Julia, thank you for the review! So glad you enjoyed the recipe!
Hi, this bread is very delicious. I am having trouble with getting it to rise. I’ve made this twice and it’s about an inch high both times. That’s it. I even made sure to use fresh baking powder. Is there anything I can do to make this rise a little? Could I add a packet of active yeast next time?
Hi Paige, thank you! It’s tough to say if you are using fresh baking powder that should do the trick. You can using buckwheat groats, not buckwheat flour correct? You could try adding some yeast, though I haven’t tested that out myself!
This is my favorite bread recipe! I double the maple syrup, add 1 Tbsp cinnamon and drizzle honey on the top before baking. So delicious!
Thank you for the review Michelle! Glad you liked the recipe and your additions sound delicious!
I’m planning on making this recipe. would it be ok to make them into bread rolls instead of a loaf? thanks
Hi Lynda, I have not tried making this into rolls rather than a loaf, but you may have to adjust the cooking time to be less if you are making smaller sized breads.