The Easiest Buckwheat Bread (gluten-free and no yeast)
Prep time
Cook time
Total time
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.
Recipe type: vegan, bread, side, snack, starter, lunch
Cuisine: bread, vegan, plant-based, dairyfree, gluten-free
Serves: makes 1 loaf
  • 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)
  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