The Easiest Buckwheat Bread (gluten-free and no yeast)
 
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This buckwheat bread is as simple as soak, blend and bake. It's nutritious and so delicious. This is the easiest completely vegan and gluten-free bread.
Author:
Recipe type: vegan, bread, side, snack, starter, lunch
Cuisine: bread, vegan, plant-based, dairyfree, gluten-free
Serves: makes 1 loaf
Ingredients
  • 1⅓ cup (220 gram) buckwheat, soaked in water 6 hours or overnight
  • ¼ cup ( 40 grams) chia seeds mixed with 4 tbsp water
  • 1 cup (240 ml) water
  • 2 tbsp nutritional yeast
  • 2 garlic cloves, minced
  • 2 tsp baking powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • black pepper, a few dashes
  • ½ tsp salt (optional)
Instructions
  1. Soak buckwheat groats overnight in plenty of water or for at least two hours.
  2. Soak chia seeds in 4 tbsp water for 10 minutes until they form a gel-like consistency
  3. Preheat oven to 180°C (350°F)
  4. Drain buckwheat and rinse thoroughly.
  5. Add all ingredients to a food processor or blender and blend until it forms a thick batter. If batter is too thick add extra water.
  6. Pour buckwheat batter in a medium lined loaf tin (with parchment paper) and bake for 60-75minutes at 180°C / 350°F.
  7. Bake until just brown on top then remove from the oven, take the bread out of the tin, and return to the oven for another 30 min (this will create a crunchy crust). The bread is done when it is golden brown and sounds hollow when tapped
  8. Place bread on a cooling rack and allow to cool completely before slicing.
  9. Enjoy fresh or toasted for up to 5 days. Store any slices you will not eat within 5 days in the freezer as they will go stale quickly with no preservatives.
Recipe by The Green Creator at https://thegreencreator.com/the-easiest-buckwheat-bread/