The Simplest No Yeast Activated Buckwheat Bread (Gluten Free!)
Ingredients
- 2 1/3 cups raw buckwheat, soaked in water 6 hours or overnight
- 2 tbsp chia seeds mixed with 2 tbsp warm water
- 1/2 cup water
- 1 tbsp psyllium husk
- 1 tbsp olive oil (plus 1 tsp to grease loaf tin)
- 1 tsp salt
- 2 tsp GF baking powder
- 1/2 cup sunflower seeds
- 1 tbsp pepita (pumpkin) seeds to top the loaf (optional)
Takes ,makes 1 loaf (around 8 slices).
Instructions
- Preheat oven to 180°C (350°F)
- Drain buckwheat and rinse thoroughly
- Add all ingredients except the sunflower and pumpkin seeds to a food processor and blend until smooth. If you don't have a good quality food processor I highly recommend getting one. I use a Magimix
, which has been working perfectly for 5 years (full disclosure, I don't get any money from this blog, but I do get comissions from the above Magimix
link).
- Stir through sunflower seeds
- Grease a medium sized loaf tin and pour in the buckwheat batter. Smooth with the back of a spoon and press pepitas into the dough (if using)
- Bake for 1 hour until just brown on top then remove from the oven, take the bread out of the tin, and return to the oven directly on the rack for another 30 min (this will allow the bread to develop a deliciously crunchy crust). The bread is done when it is golden and sounds hollow when tapped
- Place bread on a cooling rack and allow to cool completely before slicing (difficult but important as this prevents the loaf from sinking). Enjoy fresh or toasted for up to 5 days. Store any slices you will not eat in this time in the freezer as they will go stale quickly with no preservatives. Enjoy your foolproof crusty bread!
49 comments
Hey Ben,
I’m so glad you love this recipe! It is so simple and so delicious isn’t it? :D
I love this! Thanks so much for posting. About to make another loaf tomorrow. It’s great that I can make my own gluten free bread with coconut oil.
Ben
Hello
I was so excited to find this recipe, free of egg, gluten, dairy ahhhh.
I have one attempt at it currently in the oven but it doesn’t look right. It’s really crumbly sadly.
I used buckwheat groats that I bought already activated. I noticed I needed to add more water, which I added another half cup but from the looks of the things, it’s not right.
Can please advice on what to do with store bought activated groats?
Thank you!
Hi Colleen,
That’s very strange I’m sorry to hear that! Did you possibly not drain the buckwheat or add a little too much water?
Perhaps your oven is a little cooler than mine and it would work better with a slightly higher temperature or longer cooking time.
Let me know if you give it another go.
Although I followed the recipe to the letter, I must have done something wrong because the loaf came out as if it is uncooked. I allowed it to cool completely before cutting into it. It’s very dense. I then put it back in the oven for another 30 min but to no avail. What could have gone wrong?