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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
This is my second time making this recipe and I loved it. I did increase the salt in 1 teaspoon and added a little fresh rosemary in the dough. It came out delicious! I love your healthy bread recipes, Jessica! Thank you for sharing them with us! ?❤️
So happy you are enjoying it! 🙂
I love this recipe and have been making this bread for a couple years now. I’m neither gluten free or wheat intolerant, but I find this to be a great option when I need a break from standard bread or when I’m running longer distances and need my food choices to pack that extra, nutrient-dense punch. I have, occasionally, had similar experiences with some of commenters on here, with extra moisture in the bread – and somewhat rubbery texture. I just never cared that much because it’s so delicious and it toasts up well to fix that issue. I’m not a huge fan of experimenting/modifying baking recipes TOO much (because then you end up with a different final product altogether) but I have to say – the addition of 1 tsp of bicarb and the juice of about 1/3 of a lemon dramatically improved the texture of this already delicious favorite of mine. It’s as light and fluffy as it’s ever been for me. Having a good quality cuisinart helps, too. Additionally, I’ve been baking the bread in 3 small loaf pans for ~55minutes, with excellent results. I find it keeps better this way. Thank you for a wonderful recipe!!
Hi Amber! So happy you’re loving the recipe 🙂
This is a great recipe. I have a gluten-intolerant colleague and I made this once to take to work for a picnic. Now I am asked to make it every time there is a tiny excuse for sharing food. It’s a real hit. But I added my own twist and I sprout the buckwheat. I soak it overnight, drain the next morning, then leave it for another 24 hours, rinsing as needed.
Happy you enjoyed the recipe!
I wonder if you could make tortillas out of this recipe. I love this bread!
Hi Bruce, haven’t tried that out but let me know if you have success with it!
Hello, I have made this recipe twice now, and I cannot get the bread to raise at all. It looks nothing like yours, and I’m following the recipe to the T and on the second try, I added bicarb and vinegar to produce raise. Do you know why this is happening? It tasted good, but its soooooo flat.
Hi Sarah, I’m sorry to hear that! The recipe doesn’t contain any baking soda or vinegar, so I wouldn’t recommend adding those in to make it rise. What you need to be using is baking powder in this recipe. Sometimes, if baking powder is old it can be stale and won’t work properly, so make sure to be using a fresh baking powder. Also make sure to use buckwheat groats for the best results, though I have many readers who have tried the recipe with buckwheat flour too and have reported that works as well. Hope this helps!
Just made this bread. wow! first try! love it!
Thank you so much for the wonderful recipe.
i usually need practice with gluten free breads but this one
came out awesome. followed your recipe but eliminated
the maple syrup.
You’re welcome! so happy you enjoyed it.
Hi Jess, I just made this bread and it turned out so good, I dont think I blended it as much as you but I like a little texture of seeds.
Followed the recipe to a T.
Happy you liked it!
Made this delicious bread yesterday and it’s all gone today … family loved it???
So happy you enjoyed the recipe!
Hi 🙂
Thank you for this amazing receipe! Could you please complement the amount in gram?
Kind regards:)
Hi Melanie, I don’t know offhand the measurements in grams but you can use a measurement converter on google that will covert it all for you 🙂
I made it with oats (soaked), I also placed a few extras in such as pecans, cranberries and pepitas in the mixture and thought it came out looking nice, texture seemed to be good. Taste was okay if top was cut off. It had a real horrible bitter, maybe burnt flavour, do you have any suggestions why?
I did not put maple syrup in. I used a teaspoon or less of stevia
The loaf was not burnt
Hi Vicki, I’d recommend sticking the ingredients listed for the best results.