A healthy, and very easy recipe for a vegan buckwheat bread made gluten free using chia seeds, buckwheat flour and almond meal.
I love this vegan buckwheat bread recipe so much! It’s SO easy to make, freezes well and it goes with everything – poached eggs, mashed avocado, peanut butter, coconut butter, chia seed jam, dunked into spiced sweet potato soup…need I go on? I’ve gone through more than a few loaves now and I’m really happy with the recipe and the consistency. Straight out of the oven, it’s light enough to eat without toasting, but it’s also the perfect bread to make in advance and store in the freezer.
A lot of gluten free and vegan bread recipes out there call for a multitude of weird ingredients and/or use gums to get the bread to stick together; once you take out the gluten and non-vegan binders i.e. eggs, it can be a bit tricky to bring the dough together. But you won’t find anything nasty in this vegan buckwheat bread recipe. It’s all natural and you will be able to slice it like a loaf. The first time I made it I was surprised at how well it held together without any eggs, but the chia and psyllium do an amazing job of acting as a binder.
Topping suggestions for Gluten Free Vegan Buckwheat Bread
I love to serve this bread with just about anything, but some of my favourite toppings are:
- tahini and honey (or maple syrup for vegan);
- peanut butter or tahini and banana;
- homemade chia seed jam (see my Mixed Berry Chia Jam recipe);
- smashed avocado and sliced tomato (with feta cheese if you eat dairy);
- hummus and sliced tomato or sliced cucumber.
I hope you enjoy this vegan buckwheat bread as much as I do! It’s a staple in our house. If you make it don’t forget to take a snap and tag me on Instagram, you can find me over at @moniquecormacknutrition!
UPDATE FEB 2017: I added new photographs to this blog post – so if you’ve come here from a different picture – it’s just an old picture of the same bread! I have also added weight/volume measurements in grams and millilitres for the main ingredients in this recipe post. I hope this helps you get the best result. Please let me know how you get on!
NOTE: A warning (but some comfort) about your sunflower seeds turning GREEN in this recipe! Sunflower seeds contain a substance called chlorogenic acid, which, when exposed to an alkaline substance, turn green. The bicarb soda in this recipe is the substance that reacts with the sunflower seeds to turn them green. It is a totally normal reaction and doesn’t make the food unsafe to eat. Don’t believe me? See this blog post on green sunflower seeds (where they were deliberately turning the seeds green!). If it bothers you though, just use different seeds in the bread.
Gluten Free Vegan Buckwheat Bread
Ingredients
- 1 and 1/2 cups almond meal – 150 grams
- 1 cup buckwheat flour – 140 grams
- 3 tbsp chia seeds – 27 grams
- 3 tbsp psyllium husk
- 1 cup mixed seeds (I typically use a blend of buckwheat groats, sunflower seeds and pumpkin seeds)
- 2 tsp bicarb soda
- 1/2 tsp salt
- 2 tbsp rice malt syrup (can substitute maple syrup, or honey) – 40 mL
- 2 tbsp apple cider vinegar – 40 mL
- 2 cups water – 500 mL
Instructions
- Combine the almond flour, buckwheat flour, psyllium, chia, mixed seeds, bicarb and salt in a large mixing bowl. Make sure there are no lumps in the mix.
- Take another smaller bowl and combine the water, rice malt syrup and cider vinegar. I find this is easiest to do if you first use a fork to whisk your rice malt syrup and apple cider vinegar into one cup of warm water (not boiling, just hot enough to melt the syrup), then add a second cup of cool water.
- Pour the water mix into the dry mix and combine thoroughly. Yes it will look like a wet, grey-ish mess (but don’t worry as it turns a nice dark brown when you bake it).
- Cover with a tea towel and allow to sit in the bowl for at least 1 hour. During this time, turn your oven on to 180˚C and also line a loaf tin with baking paper. I used a fairly small loaf tin, about 20cm long (this is so you get a taller loaf).
- After an hour or so check on your “dough”. It should have absorbed any excess water, though it will still be wetter than a standard bread dough. It will feel quite sticky to touch.
- Scoop the dough into your loaf tin and smooth the top out evenly, smoothing out any air bubbles.
- Place in the oven and cook for between 1 hour – 1 hour 15 minutes. At the 1 hour mark, check on the bread and make sure it is not burning. It should be a very dark brown on the outside, and very firm to touch in the centre, when it is done. (UPDATE FEB 2017: I have baked this in a few ovens now, and the average baking time for me is 1 hour 10 minutes).
- Remove from the oven and allow to cool completely; remove it from the baking tin as soon as it’s cool enough to handle to avoid it “sweating” in the tin.
- Once cooled, slice and store in the fridge for up to a week or keep in the freezer for a longer life.
Notes
Nutrition
Can psyllium husk powder be used in this recipe vs the actual husk?
Hi Brittany, I’m sorry if I have missed this question, I can’t see that I have replied to it. Yes, you can use the powder!
This recipe looks good! I am ok a candida diet right now so is there a substitute for the rice malt syrup? Could I use Stevia or monk fruit?
Hello I’m just making a comment on the bread recipe it looks really light normal loaf bread but when I made it it was really dark it looks like pumpernickel just wondering strange that it looks so dark after making it? Buckwheat bread recipe. Thank you Mary
This is without questions the easiest, healthiest, most delicious G-Free bread on the internet. It is super easy, super healhty, does not require many weird ingredients that you will never use- except the husk (I hated having so many bags of “stuff” to make GF bread act more like bread). You can grind your own almonds b/c it is really the “meal” not the fine powder. There are many buckwheat recipes that are so good and healthy, just buy it whole and then grind them in the food processor or blender. They are very soft. The buckwheat flour actually tastes very bitter. I used to buy mine whole from WF and grind them, but now I buy them from my middle eastern store- still as groats. They taste better than the already ground ones. The foreign brands also hold up better to cooking than the ones sold in the US. Chia seeds are also great for overnight oats.
I have made it so many times. I add some crushed fennel seeds to make it taste really good (though honestly is it really good as it). I also have not added seeds lately (though may go back to that) and just add whole buckwheat groats -for my “seeds”. I also line a cookie sheet with parchment paper and just pour the “batter” onto the sheets and then cut each sheet into toast size pieces. I still re-toast them when ready to eat (as the side that touches the parchment paper is not really toasted), as it tastes best toasted. My favorite way to eat this bread is toasted with mayo and slices of tomato with thin shavings of onion. If you like a multigrain bread taste, you will love this bread. Thank you so much for sharing.
I found this recipe and was so excited that I had all the ingredients on hand, that I made it right away. While I was waiting the hour for the batter to thicken, I figured out that American and Australian measurments are not the same. Worried that I would ruin the loaf, I baked off a small batch of muffins with the batter. They were FANTASTIC!!! I don’t know if I will ever make the bread, but I will definetly be making these muffins again! And no measurement conversions required!!! Delicious! And I didn’t know that buckwheat groats could be treated like a seed!
I made this recipe today for the rlfirst time and the taste is good but I’ve got 2 questions
1. Why it didn’t proof? I left it there (in the mixernwith the proofing setting so it warms up at the right temp – kenwood patissier) for 1.20h and nothing changed so I baked it anyway.
2. I baked it in a microwave that vobverts into an oven but after 70mins it was still very raw inside. Sometimes I have problems baking with it but not like today.
Do you have any suggestions?
I also have a philips xxl airfryer (which is quite powerful) and I always bake in it too. Do you think I can do it there?
Thank you so much. I really wanna get the hang of it as this bread would help hubby.
Hi Marty, there is no point in proving this bread. It is not a yeasted bread, it is what is commonly called a “quick bread” and you can’t actually proof it.
On your second question, I am not sure about the converted microwave, I haven’t used one before I am sorry! I’ve only baked this in a standard fan forced oven. It sounds to me like the microwave possibly doesn’t retain heat as well as a traditional oven or it possibly didn’t get as hot? But that’s only a guess.
If you wanted to try it in an airfryer I would first do some research on converting oven recipes to airfryer. I’m worried it may leave the inside raw and the outside too crispy.
Thanks for sharing! Does it keep long?
This looks so good! I love that it still has the texture of bread while being gf and vegan!
wow! I cant thank you enough. Made this bread today and it turned out incredible. I’ve been looking forever for a healthy recipe like this – this is the best one yet! I used regular vinegar instead of ACV and it worked well.
Do you happen to know if I can replace the almond flour with teff flour?
Hi Dana, thank you so much for the positive feedback, I really appreciate it. I am not 100% sure if teff will work but it’s probably one of the best substitutes. I’ve actually been meaning to finalise a nut free version of this loaf and I’ve got some teff to try. The main difference is that teff is a slightly drier flour than almond and so will likely absorb more liquid, so you may need to use slightly less of the teff.
Hi Monique,
Can I make this bread without almond meal? Thanks
Can the Chia seeds be replaced by something else, please
Thankyou
Linda
You can use ground flaxseed instead 🙂
Love it! I didn’t see the comment about a Australian tbsp being 20 mL until it was too late and so I was using 15mL tbsp measures and it turned out great. I spooned the batter into Wilton non stick donut pans to make them into bagels! I think I baked them for around 30 mins.
Oh my gosh donut pans is a great idea! I had never thought of doing that!
Thank you for this fantastic recipe. I went vegan and gluten free due to my lupus. I have lost weight and my lupus symptoms are very minimal. This bread is just fabulous. It is moist and freezes well. Once it is cool to touch I slice it and wrap every other slice in parchment paper, place the loaf in a plastic bag and freeze it. I also made an 8” round cake by replacing the rice malt syrup with 3/4 cup of organic brown cane sugar crystals. Then I used your recipe for buttercream frosting. OMG it made the most delicious and beautiful wedding cake! Thank you again!
Hello,
I’ve made this bread 3x before and absolutely love it! However the past two times I’ve made it it’s not cooked in the middle AT ALL, and comes out with a crispy outside but a horrible gummy sticky middle. The only thing that I can think of that I changed is that I used honey instead of date syrup, and white wine vinegar instead of apple cider vinegar. Wondering if that would make it not work? Would appreciate any help as I LOVE this recipe and I’m so sad it’s not working for me anymore!
Do we use almond meal or almond flour? Can I use date syrup as the sweetener?
Hi Randa, I’m sorry for missing this comment and not getting back to you sooner! I use ground almonds which I think is most commonly called almond meal (though sometimes it’s referred to as almond flour which is so confusing and the reason I refer to both). Yes you can use date syrup 🙂
Almond Meal and Almond Flour are totally different. Almond meal is coarsely ground almonds that is moist and produce a chewier product. Almond flour is finely ground almonds just like normal flour is. I’ve used them interchangeably and the end result is you get a chewier/moister end result with almond meal.
Hi Wanda, thanks for your feedback. I usually am referring to almond meal on my blog, but in Australia it seems like the terms meal/flour get used interchangably on product packaging. I don’t think I have ever seen a coarsely milled v a more finely milled product in the stores before! It’s really annoying and confusing. I would say what is available here is definitely more like an almond “meal” however I mention the word “flour” too in case that’s what is written on the packet, if that makes sense.
Here in America we have both options to choose from. We prefer almond meal for cookies because it makes a chewier cookie.
Just finished eating this bread and it is delicious and sooo easy…Thank you for such a wonderful bread!
Really yummy bread. We are making our second batch today. Thank you for the recipe.
Thank you so much for your kind words Emma! (By the way, your jewellery is absolutely stunning. Adding it to my birthday wish list!)
Hi,
Is there anything I can use to sub almond meal. Cant use it coz of inflammatory properties. Thanks
I have always heard that almonds are anti-inflammatory.
Hello, wondering if I can use my bread machine to make this? I’m going to give it a try today.
Hi Carol, I’m not sure as I don’t own a bread machine, I’m sorry! I’m not sure if one of my readers might have tried this already – try scrolling through the comments on this post to see if someone has left instructions on how to do it in a bread machine. I would say you probably could – as it’s a yeast free kind of “quick bread” recipe I would use a setting that is most suited to that.
Hi,
Can i leave the apple cider out? I am not so keen with vinegar. I won’t be using baking soda. Will be using baking powder instead. Will that be 4 tsp of baking powder? Thanks 🙂
Hi Christy, you can leave the vinegar out though I don’t think you can taste it 🙂 And yep…I think that will be 4 tsp of baking powder! I haven’t actually made the loaf myself with baking powder, however that is the correct conversion based on the strength of the bicarb. Let me know how it goes?
Hi. Yum. This may be alot to ask… But… any tips for those who have an allergy to ACV and lemon ( which some use to replace acv in bread recipes?) What are options to strengthen dough? I also have a lot of issues with seeds, nuts and grains. Seems my only options for bread recipes are chickpea flour, buckwheat (which is the only seed that seems to agree with me) and coconut flour. Do you have any recipes with just one type of flour used? Or advice. Thanks much
Hi David, I have actually tried this recipe with chickpea flour in place of the almond meal and it doesn’t come out too bad. Chickpea flour is a little more dry so I reduced the water amount slightly and added some olive oil – I think I dropped 1/3 cup water and added 3 tbsp olive oil, from memory. As for the ACV you could try the bread without it, the acid helps to balance out the bicarb soda though so it might taste a bit metallic without ACV in there. Can you tolerate cream of tartar? This is an acid that will react with bicarb soda to balance it. Or, swap bicarb for 3 tsp of baking powder.
Sorry about all the substitution information at once! Just wanted to provide as many answers and suggestions as possible. 🙂
Delicious!
Thank you so much! Glad to hear you liked it 🙂
This is the first easy one I have come across. Going to make this. My son loves cinnamon raisin bread. Do you think if I add those 2 along with it would come out the same or not really ? TIA
Hi Aparna I think you could definitely add cinnamon and raisins to this, no probs! 🙂
Hello Monique, I’ve been looking for a great gluten free bread for a while and tried your recipe last night. It turned out great! Thank you!
I recently found out I have high cholesterol and I discovered that every time I ate eggs I got a sore stomach so this recipe is perfect, no eggs or butter.
Can you tell me what you put on your bread? I love almond butter but believe it would be too much almond.
Hi Chantal, thank you for your lovely message! Some of my favourite toppings for this bread include: ricotta cheese/honey, cottage cheese/tomato, avocado, avocado/tomato, avocado/feta/lemon juice, avocado/smoked salmon, peanut butter, peanut butter/banana, tahini/banana, hummus/tomato, homemade chia seed jam (there’s a recipe on this blog for homemade chia seed jam) 🙂 Hope this helps!
Hi Monique,
I am impressed by the ease of baking this bread! Thank you for making life for people who cannot eat eggs, milk and wheat so much easier! Can you please please reply me with the caloric content of the whole loaf? or per slice? Totally up to you, I just need the calorie count.
Hi Esther, I don’t monitor the calorie count of my recipes I’m sorry. If you wanted to use a recipe analyser like happyforks.com I believe you can just copy/paste the recipe into one of those and it can estimate the calories for you. 🙂
Ever since Sept 2019, I’ve baked this bread like many times. It always comes out great even though I change the ratio of buckwheat flour or almond flour, use dairy free milk instead of water, or use sunflower seeds instead of mixed seeds. This has been a wonderful journey with your very easy recipe! I love it so, so much!
For anyone who wants to make this nut-free, i used ground up sunflower seeds in place of the almond meal and replaced the baking soda with 1.5 tsp of baking powder instead. Wonderful bread and not green!
Thank you so much for the tip! This is amazing and will help so many people 🙂
Are you able to leave the dough for longer to ferment it?
Hi Jacqueline, I’m sorry for the delay in responding to you. I think you could leave it a bit longer but I have not tried to ferment it myself.
Just found this recipe. Thank you so much. I did change a few things. Used 1/3 cup buckwheat flour and made up the cup with Chana flour, millet flour, 2Tbsp nutritional yeast , bit more Almond flour. My psyllium is blueberry flavor. Seeds mixture of sesame, Chia, pepitas,sunflower,Hemp hearts. I put it in the loaf pan and let it sit there for the hour. Best bread I have ever made and. . I have tried many Keto recipes . Baked 1 hr 20 min. Moist but not soggy. I am measuring out the dry ingredients and putting in freezer bags and keeping in the deep freeze ready to just add wet and bake.
Hi Eileen, sorry for the delayed reply but I just wanted to say thank you for the feedback on my recipe! Your alterations sound great especially adding the hemp hearts, I love them 🙂
Amazing recipe, thanks a lot. I made it by replacing half of the almond meal with a gluten free flour mix (almond is high FODMAP and I am on a diet currently).
I have a question: is there a reason why you rest the dough in the mixing bowl instead of the loaf pan? That way you wouldn’t have to disturb the dough and destroy the structure before baking. So far the gluten free breads that I have made followed this idea: mix, pour, rest, bake. Just wondering. Thanks.
Hi Dora, to be honest I absolutely cannot think of a significant reason why you wouldn’t rest it in the loaf pan. The only little thing is that it can make the baking paper get quite soggy and wet but shouldn’t be a problem to peel the paper off at the end still. Just one of those random things I did when I wrote the recipe! Resting in the loaf pan is fine. 🙂
Hi Monique, I have baked this bread many times and my family and I love it especially as a breakfast sandwich with some vegan cheese and raw veggies. Thank you for this whole food plant based recipe.
I have two questions :
1. You mention “sweating” in the bread pan. What do you mean by this ? I do get some drops of watery brown residue on the pan/ parchment paper when I remove the bread. I wonder why that happens?
2. I really need a nut-free version for this recipe as almond meal ends up being quite pricey. What exactly does the almond meal contribute to this recipe and how or by which flour/s can I substitute it ?
Best
Hi, I need an answer too!
I want to make it without the almond flour
Hi Deepti, I’m sorry for the delay in replying to you. To answer your questions: 1. The sweating is the watery residue that you describe. It’s because when the bread is hot it emits steam, and if it’s in the pan/paper then the steam gets trapped and you get water. 2. I still haven’t perfected a nut-free recipe. Almond meal is a very dense, moist product and I am trying to find something similar but most other flours are more dry, so I need to play around with the wet/dry ratio. I’m so sorry I’m still experimenting! I don’t have a lot of time at present as I am looking after my 6 month old twins and studying too 🙂
Looks amazing. My son can’t have wheat and loves bread. Struggling to make GF bread for him. But my question is can I make this without the seed mixture? He won’t eat pumpkin seeds.
Thanks!
Hi Lora you can make it without most of the seeds they just add more texture, you do need to add the chia seeds though as they help hold the bread together. The loaf will just be a bit smaller without the seeds. 🙂
I made this for my neighbour, who can’t have gluten or dairy. It turned out really well, thank you for sharing the recipe. I only had ground chia, so used that in place of the whole seeds – the bread held together really well. I think a lot of people find the texture of chia seeds a bit peculiar, so ground seeds might work better for them. You can buy it ready-ground in the health food shop or online. I didn’t have quite enough other seeds, so added some chopped walnuts too – very delicious and my neighbour is very appreciative!
Hello Jayne, I’m so sorry for the very delayed reply to this message but I just wanted to say thank you so much for the positive review and for taking the time to write it 🙂
Hi,
Are there any non sugar/sweet alternatives for the rice malt syrup? I see honey or maple syrup listed as other options but I am wondering if there is another alternative that is not sweet or sugary at all.
Thank you.
Hi Krystal, I think the sweetener gives a nice flavour to the loaf but you can leave it out entirely 🙂
Hi I have just been diagnosed egg intolerance and I had been doing Paleo for other intolerances.. Imagine Paleo without eggs CRAZY! So I have been on the hunt for a paleo “vegan” recipe that was tasty and not gummy. I am THRILLED. I made this recipe minus the seeds (I didn’t have any) and exchanged flax meal for chia (Didn’t have that either) and it was wonderfully scrumptious! my little boy ate three slices no butter warmed and that in itself is a huge success! This will be my bread from now on. Three questions: Where do you find the 71/2 inch loaf pan? I could only find 81/2. Is there a site where you order it from? Do you happen to know the caloric content of the bread?
Hi Malia, I’m so sorry for the delay in responding to your message. Thank you for the lovely feedback 🙂 To answer your questions, I have absolutely no idea where I found my original loaf pan, it is SO old. I think the brand is “Baker’s Secret” if that helps? I do not monitor calories on my recipes, however I believe you can copy/paste the recipe into a website like happyforks.com or another recipe analyser and it will estimate it for you!
Dear Monique,
Do you think using 1 cup of toasted sesame seeds will be too much? I dont like other seeds.
Thank you for your time and hard work.
Eman
Hi Eman, thank you for your message. I think a whole cup of sesame seeds might be a bit much – maybe just use half a cup and I’m sure the loaf will still be fine!
Hi there. Can we omit the sweetener in the recipe? What’s it’s purpose in the bread?
Thank you?
OH my goodness. I have baked countless gluten free, vegan bread recipes but none match this one. As soon as I took it out of the oven it looked so enticing. Writing this rating literally straight after eating my first slice. Absolutely beautiful! It has a nutty, earthy, bread-satisfying flavour. A lovely gf bread texture too – 1hr 10min is the perfect baking time for sure. I am so glad I baked this recipe. Our whole family LOVES it! Thank you so much for sharing this recipe 🤗❤️
Hi Talitha, wow thank you so much for this wonderful comment! I’m sorry it’s taken me a while to respond, hard staying on top of everything now I’ve got two little babies 🙂 I am so glad you liked the recipe and I hope that you continue to enjoy it. Still one of my favourite recipes ever personally! Thank you again!
I made this bread again but with double in measure. It came out perfect in shape. I kept it in the oven for about 1.45 hour. My only concern is when I cut the loaf into slices, the texture inside still looked wet. Is this how the texture should be? Thanks
I think I added a lot of water around 3.5 cups.
Hi Noori, I’m sorry for the delay in responding to your comment. The bread should be slightly moist inside but it should not be wet. You may need to reduce the amount of water slightly (I find that with a lot of baking recipes, we all measure just slightly differently! So sometimes adjustments are needed) plus extend the baking time (as ovens can vary a lot too). 🙂
Thanks so much for the recipe. I am about to try it. Just one question can we make the dough into small pieces and bake them instead of a loaf…? Or like pita bread?
Hi Nad, I have never tried to break the dough into small pieces like that. It’s quite a wet dough so I’m not sure that would be possible, but if you wanted to do it like pita you could possibly flatten out pieces of the dough between two sheets of baking paper? Let me know if you try it that way!
Hi. I finally made this bread. It made my day. Amazingly easy and so rewarding. Thanks a lot
Very happy to hear this! Thank you for you lovely comment 🙂
Do you have any video?
Correction: I used one (1) TBLSP baking powder in lieu of bicarbonate of soda in my low carb version.
I made this today and followed the recipe to the letter. The loaf came out perfectly, fluffy and delicious.
This is now my go to bread recipe thank you so much,
So very happy to read this Anne! 🙂
I’m not a vegan but was attracted to your recipe by the low carb ingredients of almond meal, seeds, and healthy fibers. I successfully made your loaf even lower in carbs by reducing the amount of buckwheat flour from one cup to one-fourth cup. I then added 1/4 cup each of: Vital Wheat Gluten (naturally high in protein, lo carb), whey protein powder, and whole flax seeds. I added 1 TBLSP baking soda in lieu of bicarb of soda and 2 TBLSP of melted butter.
After trying so many horrid keto and low carb recipes for bread, I was thrilled with the results of your recipe. It was absolutely delicious, sliced perfectly. Your wonderful loaf will be my mainstay from now on.
Hi Cynthia, thank you for your comment! I’m happy to hear you were able to modify this recipe to suit your dietary requirements with such success – that always feels amazing!
Wow so delicious and sooo easy . Thank you! I plan to make another 3 loaves tomorrow and freeze so I always have when I need. The kids and hubby love it too
So happy to read this Kim! I make it in advance and freeze it too! 🙂
I have kids with many food allergies, and I have been making bread to satisfy their cravings for wheat bread. After many gluten free, egg free bread loaves either too hard or too gummy to count, I have found THE recipe for my family. This is quick, easy & nutritious to boot. Thank you!
Hi Mama… what an absolutely lovely message to read! Thank you so very much for letting me know and giving me such a positive review. I’m so pleased the whole family can enjoy this 🙂
After nearly 10 years with Coeliac disease, I’ve finally started believe that there can be a nicely (almost like the gluten one) tasting with a lovely crust bread without refined sugar, which will not my taste make me feel like an out-caster once again!!! Thank you endlessly, Genius <3
Hi Zuzi, thank you SO much for this very sweet review of my bread recipe, you have made my day 🙂 I’m so sorry I took so long to see it, I have been in hospital for ages with a health condition and I’m just catching up on my blog now!
Thank you for the recipe dear. I’ve tried making it with all ingredients except for physillum husk. It didn’t rise, remained flat, with soft (like fudge) center. Probably not well done? I am not sure what i did wrong but it tasted good, so i’ve eaten all.
Hi Tsegi, the psyllium husk is an essential ingredient in this recipe. It absorbs a lot of water and helps the ingredients to form a “dough” better, which is why it was probably still soft in the centre for you. The bread does not rise a great deal; it doesn’t have any yeast and only a moderate amount of leavening ingredients. It is quite dense 🙂
The recipe sounds really nice but
I am allergic to almonds. Can I replace the
almond meal with something else?
Hi Petra, I am still working on a nut-free version of this loaf – stay tuned!
Any news 😪?
Not yet Rosa, sorry! I’ve sort of been on maternity leave 🙂 But I will get to it asap!
Tigernut flour??
Oh my goodness this is delicious! I am so excited to be able to enjoy a slice of bread again! For my seed mixture I used sunflower, pepitas & hemp seeds. Best gluten free bread I’ve tasted, it’s nice & dense & I know it’s full of nutritious ingredients. Thank you for this recipe x
Thank you so much for this glowing review Rachael, I really appreciate you taking the time to stop by and write this 🙂 I am loving hemp seeds at the moment too! They would be awesome in this bread.
I also used that mix of seeds Rachael, with the addition of flax seeds. The dough smelled kind of fishy after sitting but it didn’t put me off as I know that omega smell & knew it wouldn’t affect flavour.
Hi Monique,
I am excited to try your recipe! I don’t use baking soda or baking powder, is there a vegan substitute for this? Could active yeast work as a replacement?
Caterina
Hi Caterina, Thank you for your message! I am not sure if active yeast will work as a replacement for the baking soda or baking powder, I’m sorry but I’ve just not tried it and cannot guarantee results.
Hi, what is the purpose of the psyllium husk and is ok to omit it or substitute it with perhaps ground flax? I have no psyllium. Thanks
Hi Victoria, psyllium acts as a binder and helps to keep the bread held together as there are no eggs and no gluten in this recipe, which would usually help stick the ingredients together. You can try using ground flax but it won’t produce the exact same result as psyllium. It may be enough to hold the bread together, but I haven’t tried it this way myself 🙂
I’ve been making this bread with flax instead of psyllium and can confirm that it is amazing.
Thanks so much for letting us know Morgan 🙂
Thank you kindly for this recipe. It is the only bread I eat these days. I bake it every week but instead of using one cup of seeds, I replace it with almond flour.
Hi Ashley, thank you very much for your feedback! That’s handy to know that extra almond flour works in this bread too 🙂
Really love this bread. Have made it loads now. Something with the bicarb soda makes it smell wrong so I have been making it with baking powder which I find so much better. No smell and no green anywhere which is not that bad but the soda always gives it an aftertaste and smell which I don’t like. This is still the best bread I’ve made. Thanks for sharing.
Hi Ayaan, thanks so much for leaving me some feedback. Thank you for the tip on using baking powder – that’s really interesting that it doesn’t have the same effects, since it usually has some bicarb in there! A few people have commented they found the bicarb to have an odd effect so hopefully they see this comment and can now try baking powder instead 🙂
If substituting baking powder for baking soda, would the measurement be the same, or how should I adjust?
Thanks very much 🙂
Hi Stasia, I would experiment with trying double the amount if using baking powder instead of baking soda, as baking powder tends to be weaker (it has some soda in it, mixed with other ingredients). 🙂 I doubt it will get too puffy!
Hi Monique I was just wondering if you can double or even triple this recipe
Hi Lyle, I think you could easily double the recipe to make a larger loaf, it will need longer to bake of course. It may work if you triple it too, I just worry about how long it might take to cook and whether it would properly dry out in the centre!
Hi! I just tried making this loaf for the first time, and I’m afraid it didn’t rise at all – it’s about half the height of my bread tin. I followed directions exactly as written. Do you have any ideas or suggestions as to what might have gone wrong? Thanks!
Hi Cara, I’m sorry the bread didn’t turn out as you expected. It is quite a dense bread and doesn’t rise a huge amount, though it tends to end up slightly larger than the wet dough. Without being there in the kitchen with you, the only thing I can think of is maybe the bicarb soda was a bit old? That may have affected the result.
Have you thought about trying a yeasted version? I’m thinking the psyllium might enable this.
Can’t wait to try this recipe by the way.
Hi Alison, I am a bit scared of making yeasted breads to be honest! Haha I often just resort to a quick bread with no yeast. But I would be interested in experimenting 🙂 I hope you like this recipe!
Hi Monique – I’m an amateur baker and made this recipe for the first time. I went by the instructions on the time and temperature – however the bread looked quite underbaked even after 1.5 hrs (at 180) – I let it go a few minutes more and after cooling down, the crust seems fine but the inside is undercooked. At this point can I put it back in the oven for more time? Thanks for your guidance!
Hi Kalindi, I’m sorry for the delay in replying to you. Sometimes I take a bread out too early and I just pop it right back in! So I think you can do that. If I feel like the bread is only a bit wet I sometimes leave it in the oven but turn the oven off – letting it dry out in there while the oven cools. Next time you bake the bread, perhaps just reduce the liquid a little 🙂
Thanks Monique for sharing this recipe I love it.I am on my second loaf now, bliss when you dunk it into homemade lentil soup.Thanks again and you should be proud of your website,keep up the good work. xx
Thank you so much for your lovely message Patricia, I appreciate you leaving the feedback, very much 🙂
Are the buckwheat groats uncooked when added to the mix? Also do you use toasted? Can’t wait to try the recipe!
Hi Regina, they are uncooked when added 🙂 I use the untoasted version, I’m not sure how much of a flavour difference the toasted version would make. If you try toasted, let me know! Thank you for your comment!
Hi, so glad to find a gluten and grain free bread! I was wondering if I can omit the rice syrup or any kind of sugar element? Am asking cos I am on a strict candida diet and sugar is a strict No!!
Also, what is the function of Chia seeds here and can they also be omitted?
Sorry for being so picky, but this candida diet eliminates most of the food items.
Thanks!
Hi Shalu, thank you for your message. Yes, you can leave out the rice syrup if you prefer for dietary reasons. The chia seeds are just an extra way of holding the bread together (because they swell up an absorb moisture). They could be replaced by an equivalent amount of ground flaxseed, can you eat that? Monique 🙂
Hi Monique
Thank you so much for that amazing and successful recipe😀I made it yesterday and the results were superb 💗the loaf was fairly high and not that dense as I have imagined it would be. Speaking about the chia seeds, I had to replace them by flax meal and quinoa flour ( I started making the bread thinking that I had some😳so I used whatever I thought it would work and I believe it did). Again, I cannot thank you enough and so my daughter who really got bored from the commercial gluten free loaves that are full of different kinds of starch and some of them turn into crumbs after few days in the fridge! Billion thanks Monique, love you💖
Hi Hasnaa, thank you SO much for this wonderful comment, I really appreciate you taking the time to leave positive feedback, it means a lot to me. I’m glad to hear the loaf turned out well for you using the substitutions – isn’t it great when we can make things work with whatever is in the cupboard! Happy to hear your daughter enjoyed it too. I often have the same problem with commercial GF products, they just crumble into nothing! 🙂
I just made this and I can’t stop eating it! It’s so delicious and soooo much better than the last buckwheat bread recipe I tried. I used sesame, sunflower and pumpkin seeds. Thank you so much for this awesome recipe!!
Thank you so much for your lovely comment Kristin! I’m so happy this turned out well for you and you are enjoying it so much 🙂
Hi Monique! I had a horrible experience making a loaf of gluten-free bread today, which is why I ended up searching for a new recipe and found yours.
Before I even try making it though, I was wondering what the width of your pan is. I did see that you posted that yours is 20cm long, but I think part of my problem with bread may be the width of my pan. I have an 8×5 inch loaf pan, but anytime I’ve tried gluten-free loaf cake or bread, it ends up at maybe 4cm tall! 🙁
Hi Jessica! Thank you for your message and sorry for the delay in getting back to you. I think my loaf pan may be slightly smaller than yours, but not by much. It is about 10cm wide at the base (and obviously gets wider at the top). If you feel like your pan is a bit big you could multiply my recipe by 1.5 to get a more solid loaf 🙂
Hi Monique, OMG what have you done!! This is the best thing, since sliced bread( Don’t mind the pun). I first made this beautiful delightful wonderful bread the other day. Today I used currants and buckwheat groats, to make a fruit bread, honey (our own) instead of syrup.Sprayed the top with water and sprinkled poppy seeds on top. Can’t wait to try it. Thank you from the bottom of my heart.
Hi Gail, thank you so much for your really lovely message. I am so happy to hear you are enjoying the bread! You have given me a craving for fruit bread now and I will definitely have to make a version just like yours 🙂 Sounds delicious!
Hi, I want to tru this recipe but not a fan of Chia seeds. So is it possible to swap that with flax meal instead? Also is there any other flour we can use instead of buckwheat?
Hi Seema, I think you could try swapping the chia for flaxmeal and that should be fine. As for the buckwheat, it is a pretty essential element of the bread. However you may be able to try something like brown rice flour or teff flour. Some of the previous comments left above discuss substitutions so maybe have a look through there too!
I have tried this recipe and the bread bread is delicious, thank you. The only thing i noticed was that the sunflower seeds in the bread turned green the following day, i had stored the bread in the fridge as per instructions. What would be the reason for this?
Hi Nita, there is actually already a note in the blog post about this, I have copied it here for you: Sunflower seeds contain a substance called chlorogenic acid, which, when exposed to an alkaline substance, turn green. The bicarb soda in this recipe is the substance that reacts with the sunflower seeds to turn them green. It is a totally normal reaction and doesn’t make the food unsafe to eat.
Hi. I am so impressed by the responses on this recipe. Honestly I am.forced to try this bread as I love this grain. However I m a little nervous about 2 tsp Baking Soda. Can we do a combination of Baking powder and Baking soda. If yes then what should be the ratio. Thanks
Hi Rozina, if you want to reduce the bicarb soda I think you should swap to 1 tsp bicarb and 2 tsp baking powder. Baking powder is not as strong as bicarb so I think you could increase the amount. 🙂
Thanks a lot for the reply. I will try this hence wish me success and I will let you know how it turned out.
Hi Monique and THANKS for sharing such a great recipe – love it & can’t wait to make it again!
I used mostly sunflower & some pumpkin seeds (no buckwheat groats; may try next time).
For bicarb soda, I mixed 2 parts Cream of tartar to 1 part Baking soda.
Thanks,
Madeliene
Thank you for much for this positive feedback Madeliene! I am always so happy to read comments like these 🙂 And thanks also for letting me know about what you used, it’s handy to know and I know other people reading the comments are always looking out for tips, substitutions etc.
Hi!
I tried making the bread and the texture is amazing but somehow it tastes very bitter. Any ideas why that might be?
Hi Lamia, I’m sorry it tastes very bitter, that’s not good to hear. I’m not exactly sure what it could have been but I’ll put all my thoughts into this comment and maybe one of them might be it! (1) Do you bake often with buckwheat flour? Sometimes people find that it can be quite strong tasting. (2) Otherwise possibly your almond flour might have been bitter? Sometimes nuts can be really bitter. Or (3) possibly a little bit too much bicarb and apple cider vinegar, this combination can make things a little bitter. Maybe a little more sweetener in the bread next time might balance it out.
Hello can this bread be made in a bread maker? Any change to the recipe?
ThNks
Hi Carry, I haven’t made this in a bread maker myself as I don’t own one, however if you go through the comments on this blog post you should see some feedback from people who have made it in a bread maker and how it turned out for them/what substitutions they made. 🙂
Hi,
His recipe looks amazing and I can’t wait to try it this week.
Just a quick question, does the psyllium husk refer to whoke psyllium husks or the powder?
Hi Jana, it’s whole psyllium husk 🙂 I hope you like the recipe!
Hi, what kind of almond meal did you use? Blanched or unblanched? Thank you
Hi Stacey, I used blanched but I think you could use unblanched if you prefer 🙂
Hi Monique,
By almond meal do you mean almond flour? Planning to bake this as I am gluten intolerant.
Thanks.
Madhuri
Hi Madhuri, I think I might have missed replying to your question and I’m so sorry. Yes, I think almond meal and almond flour are the same usually – just ground up almonds!
OMG this is the best bread i have ever had!! I m sooo in love and so are my two toddlers! Sooo simple to make with so many good ingredients and the result is just perfect! I ve been trying many recipes and never was that happy with the result!
I m french from bretany which is a region up north ouest and we use buckweat flour for our savory crepes which is our specialty, i m sooo happy i found your recipe… been looking for one for ages!!
Really, THANK YOU!!!
Ps: i wish i could put some pictures on my comment, not only is the beat bread ever but soo beautifull!
Marion, thank you so very much for this amazing comment, you have made my day 🙂 I’m so pleased to hear that not only are you enjoying this bread, but that it’s enjoyed by your family too. That’s so lovely. I will have to find a way to get pictures allowed in comments!
p.s. I have been to France a few times and I love it so much. I love that you have buckwheat flour everywhere, and French crepes are amazing!!
Hi Monique, I’ve recently been diagnosed with an autoimmune disease and have been told I have a huge sensitivity to gluten which is why I have been buying gluten free bread from the market. I was leaving on a trip and wasn’t able to buy the only nice gluten feee bread I liked as they had some contamination issues . So I have tried out some 7 different recipes for gluten free bread (without dairy as well as sugar as I’m on a gut cleansing diet currently) since I was headed to a very remote place in the Himalayas where none of this is available. After trying and failing miserably at each of the 7 odd recipes I tried yours this morning hours before leaving and substituted the seeds with chopped walnuts and the bread turned out incredible!! I absolutely LOVE it – the taste, texture, rise, look, everything!! I cannot thank you enough for sharing such a simple, wholesome and delicious recipe! I am so grateful to you for this. It has been saved and all the others deleted! I was wondering if you have any other similar recipes without almond flour as well? Thank you once again!
Hi Preeti; thank you so very much for sharing your story and leaving such detailed feedback. I really appreciate it! (And I love chopped walnuts baked into bread too). Baking a healthy gluten free bread can be pretty challenging, this is my old faithful recipe that I still use all the time myself 🙂 I am actually working on a version of this bread that will be nut-free, I’m just trying to find the perfect ratio of ingredients still. Stay tuned!
Hello
Have you come up with a nut free version of this bread? Could you sub the almond meal for Coconut flour?
Hi Jessica, I am still experimenting but the best substitute I have found for the almond meal so far is chickpea flour. I wouldn’t recommend using coconut flour in this bread as the substitute. It has a completely different texture and absorbency to almond meal and I don’t know that it would work. It’s also quite sweet and I’m not sure that would be the best flavour either!
I’ve made this and it is really great. Sure beats paying AU$6.00+ for a GF loaf at the shop.
Haha my thoughts exactly! I paid $8.50 AU for a loaf the other day and wanted to cry!
Aloha Monique,
I was wondering if you had to soak the buckwheat groats?
Or could you sprout them and still use? Just wondering. I am really excited to try this in our bread maker!
Mahalo
Christanne
Hi Christianne 🙂 I don’t soak the buckwheat groats for this recipe, besides the “soaking” time I guess they get while they sit in the batter. I think you could use sprouted buckwheat instead yes. I haven’t tried it myself but should be ok! Let me know how you go, a few people have been making this in the bread maker!
Oh also, could I replace the psyllium husks with tapioca starch or a general gluten-free mix with xantham gum in it?
Hi again Pepper, I haven’t tried replacing the psyllium husk with xanthan gum, but I know that is used in a similar way to psyllium husk, so that might work. I don’t think you can substitute it with tapioca starch or a GF flour blend, it wouldn’t have the same effect as pure psyllium husk.
I substituted measurement for measurement for xanthan gum but I think I should have cooked it longer (I cooked for 1 hr 10 mins). It rose beautifully, 2 inches above the pan, but you could watch it sinking as it cooled. The top was cooked beautifully but the bottom was very dense. Still tastes amazing though. Next time, I will cook longer and see what happens.
Hi Monique,
The bread looks great! What is the purpose of adding the apple cider vinegar and honey mixture and letting it sit for an hour?
Hi Pepper 🙂 (1) The apple cider vinegar is used to “activate” the bicarb soda in the bread. It is an acid that will react with the bicarb and cause bubbles, helping the bread to rise. (2) The honey is just for flavour, you can leave it out if desired. (3) Letting it sit allows the psyllium, seeds and flour to soak up the water and form a thick dough. I have found resting it for this hour before baking produces the best result.
Hi there, the recipe is fantastic. Is there a substitute for the psyllium husks. My family have difficulty with them.
Cheers Hamo
Hi Hamo, thanks for your feedback 🙂 You could try adding ground flaxseed in substitution for the psyllium husk. It is not quite as absorbent but might be enough to hold the bread together, I’ve made similar breads with ground flaxseed that work in that way. Perhaps increase to 4tbsp. Xantham gum might also work, but I haven’t used this before. Let me know how you go!
Hi Monique,
I have been making GF bread fir years now and I’ve just found your recipe so am excited to try it.
Just letting you and Hamo know that 4tblsp of Xantham gum will be way too much.
Try 2 teaspoons only .. that should be enough.
I have found similar results in baking bread when I sub psyllium husk for Xantham gum in recipes.
Thanks for this recipe & I’ll let you know how I go.
Oh sorry, I just realised you meant 4 Tblsp Of ground flaxseed not Xantham gum. ☺️
Will comment on the bread as soon as I try it!
Thanks for taking the time to consider the comments Luisa and for helping! It’s much appreciated. I love reading all of these tips 🙂 Hope the bread turned out well!
Thanks for this recipe. I made this bread with buckwheat and cassava flour. The only problem I faced is that the bottom of bread got stuck on the wax paper 🙁
Thanks for your feedback Noorie! Oh wow, I’ve never tried it with cassava flour. It’s not very easily available in the shops here! I’ll have to try it if I ever find it. Oh that’s not great that it stuck to the wax paper, that doesn’t usually happen for me. It might have been the cassava flour, it might be a bit drier and more sticky? I would just grease over the top of the wax paper a little next time. 🙂
maybe use parchment paper instead of wax paper?
Do you think I could substitute half of the buckwheat amount with GF self-raising flour? (I use the Aldi brand). I think my kids will be more likely to eat this bread with a slightly less buckwheat-ish flavour. My youngest son tells me buckwheat (in other recipes) tastes like dirt! LOL… am keen to try this recipe but don’t want to waste ingredients experimenting, so would love your feedback on this possible substitution. Ta : )
Hi Claire! I think using the Aldi brand will be absolutely fine if you’re just swapping out half the buckwheat flour. Swapping out the almond meal is more difficult but so long as you choose a flour with a similar texture to the buckwheat flour you should be fine. A GF flour blend should be starchy enough to give you a similar result. Let me know how it goes 🙂 And p.s. haha your son is not the only one I’ve heard that “dirt” feedback from, seems buckwheat is an acquired taste!
Hello,
I want to try this recipe but I can’t have seeds, can I just use more flour instead of seeds?
Thank you
Hi Rachel, If you can’t have seeds I would recommend using about 1/2 – 3/4 cup chopped up nuts instead to give the loaf a bit of bulk and texture. I think using more flour will make the batter too dry.
Loving this recipe. If I follow it the seeds come out green for some reason which doesn’t affect the taste but obviously is off putting for most. Just put another banana bread in the oven – replaced cup of seeds with mashed bananas and remembered to add some cinnamon this time. Don’t need the rice syrup. Have added raisins and old grapes with success. I do find the loaf moist so doesn’t crisp up when toasted so am experimenting with less water. Am in the uk so using ground almonds. Don’t know if that is different from almond flour. Fab recipe and am spreading the word.
Thanks so much for your feedback Bolly 🙂 I think if you are adding mashed bananas in, the recipe is going to get very moist, I would definitely be reducing liquid in that case. Sometimes ingredients and ovens just react a little differently too, so if you need to reduce the water slightly anyway that might give you a better result. Since writing this recipe I have learned that it’s the bicarb soda that turns sunflower seeds green! It happens to me all the time. Sometimes I just swap them out for different seeds to avoid that. Oh, and almond flour and ground almonds are the same!
Hey, I’ve also been having the issue with my loaf coming out too moist, even tried baking longer (will try using less water next time and pray for the best).
Also, almond flour and meal aren’t the same. They are absolutely difrent in taste and texture. Also absorb water differently.
Could you please clarify which one you are using? Oh, I’ve also subbed half of the buckwheat flour with rice flour. The buckwheat was just overpowering any other taste and you couldn’t even taste the toppings. But with half and half it was amazing in taste. Just too moist in the middle, it would even sometimes fall apart when I tried to cut slices the thickness shown in your images.
Cheers, Ria
Hi Ria, thank you for your email. I will try to answer your queries as best I can! On the almond flour/almond meal thing, I think it might be a country difference… I am in Australia and the terms get used interchangably here! Which is why I put both down as I always see something different on a packet in the shops. If you are in the USA I think the correct term is “almond meal” – just ground up almonds. Does that make sense? On the excess moisture in the loaf, I wonder if that’s because of the rice flour. I have been trying to substitute rice flour into a nut free version of this bread and it turns out horribly, far too soggy! I am still working on that 🙂 But I would also advise to try to use less water next time. Also, are you weighing the ingredients? I think that sometimes it helps as cup measuring is not always super accurate with flour.
I cannot thank you enough for sharing this recipe. I have made dozens of chuck-in-the-bin unsuccessfully (aka awful!) gluten free breads, but this was wonderful in so many ways. I knew it would be a good bread before I even baked it, the “dough” itself looked like real bread dough, and I was not disappointed. Wholesome, earthy, tasty, crunchy, smelt wonderful when baking, slices perfectly, toasts well, freezes well and good with any topping or just alone. So thank you!! For allowing me and my husband to still enjoy “bread” without the awful side effects 🙂
Emma, this is one of the loveliest comments I have ever received, thank you so much for taking the time to write this 🙂 It means so much to me that people are enjoying this recipe – especially this bread in particular, as I still make it regularly myself and just want people to keep making it! It’s so good and simple. I’m actually working on an alternate nut-free version too so stay tuned for that, to mix things up a bit!
Wonderful, can’t wait to try it! 🙂 x
Hi Monique,
I would like to give your bread recipe a go without almond meal, I’m allergy to tree-nuts. Do you or anyone else have a suggested or tried replacement flour?
Hi Samantha! Would you believe, I’m actually in the middle of trialling various nut-free flour substitutes to create a new nut-free version of this bread! Presently I’ve been experimenting with chickpea (besan) flour, and brown rice flour. Out of the two I preferred the result of the chickpea flour, though I also added 2 tbsp of olive oil as it is drier than almond meal. If you scroll through the earlier comments, I believe some people have also had success using oat flour (which I intend to try as well!). I will be publishing a new nut-free version in the next few weeks so stay tuned 🙂 And in the meantime if you try out something with success, please let me know! Monique
I use half a cup of almond flour and 1 cup of gram (chickpea) flour. I also add a cup of a gf sourdough starter that I nurture with brown rice flour and sorgum flour. I absolutely love this bread – it’s so consistent and delicious. Big thank you!!
Thank you so much Daphne! I have to create some gf sourdough starter… I really want to try out the bread that way!
Hi Monique,
Thanks for the recipe. I am also avoiding nut flours. Did you end up having success with the variations you were trying out? Was the chickpea plus extra olive oil the best result?
Look forward to exploring the rest of your site which I have just found.
Thanks!
Hi Kat, thank you for your message! I’m sorry I haven’t yet got around to posting a nut free recipe for this bread. However, based on my experiments so far I can say that yes, the chickpea flour plus a tiny bit of olive oil (like 2 tbsp) turned out the best for me. The only thing is, I don’t personally love chickpea flour so I found the smell a bit off-putting! But the bread did work well. Brown rice flour was the worst substitute. I’m really keen to try it with teff flour, I just haven’t bought any yet! 🙂
Hi Monique,
I am a vegan diabetic and also on a candida diet. We want to try your recipe for the buckwheat bread. We have bought the ingredients but don’t want the sweet element for obvious reasons. We do have a bread maker but my husband is going to make it by hand first.
Please advise.
Thank you
Brenda Longman
Hi Brenda, thank you for your message. If you scroll through the comments I think someone else reported success at making this with a bread maker, so you may be able to do it that way too! Regarding the sweet element, the bread will be absolutely fine without it. The sweetness just adds flavour to the loaf. Hope it works out well for you! 🙂
Thank you so much for sharing this recipe! You are so talented to create such an easy, tasty and nutritious bread recipe that is both gluten free and vegan- wow! This is my weekly make bread recipe 🙂 I shared this on instagram and all of my friends wanted the recipe so I’ve sent them your way 🙂
I use ground oats instead of buckwheat groats and when I run out of chia seeds use ground flaxseeds instead.
Much love xx
Hi Emily! Thank you SO much for this really wonderful, long message! 🙂 I am so happy to read this, I love knowing when a recipe has worked out for someone. And thank you so much for sending your friends my way, that is so lovely! 🙂 Monique x
An excellent recipe. I’ve now made it twice without any issues
One small thing re the table spoon measurement note at the bottom of the recipe. Are you sure Australian standard tablespoon measurement is 20ml? I have 3 sets of measuring spoons and all the tablespoon are 15ml. I only noticed this after the last time I made this bread, though I doubt it would account for any issues othe bakers may be having I thought i’d Mention it. Apologies if someone else has already mentioned this, I haven’t read though all the comments.
Hi Carla, thank you for your message 🙂 You know, the more I look into it, the more I have NO IDEA what a “standard” Australian measurement is. I myself have 15mL and 20mL sets of tablespoon measures, which has further been complicated by the fact I lived in the UK for three years. The reason I chose to say 20mL was the standard was because that seemed to come up the most when I was researching on the internet. But, others besides yourself have asked me the same question so I’m starting to doubt it…! To avoid problems for most of my newer recipes I am now writing out the measurements in mL and not referring to tablespoons/teaspoons etc. at all.
Yes, the Australian standard tablespoon measurement is 20ml, and a cup is 250ml. In America and Britain the standards are 15ml teaspoon and 240ml cup. Yes, a lot of the spoons and cups found are in 15ml /240ml sizes (especially those bought from cheapo stores) as a lot of them are made in China cheaply for many places!😉
I have been gluten free for eight years since my celiac diagnosis and have tried baking many loaves of gf bread along the way. This is the first one I can truly call a success. Thank you! It was so easy, I was able to throw it together in my tiny kitchen and bake it in my toaster oven. This will be my new go-to.
Hi Katie, thank you so much for taking the time to leave a review. I’m so pleased to hear this worked for you; I still make this loaf all the time myself and it is so nice and simple isn’t it! I hope you keep enjoying many more loaves 🙂
Hi Monique,
I was just wondering if there are any substitutions for the phsyillium husk? This looks delicious!😋
Hi Romy! Thanks for your message. You could try using 3 tbsp of ground flaxseed instead of the psyllium husk. They don’t work exactly the same, but it might be enough binding to hold the bread together for you 🙂
First bread I have ever made that my family loved!
I can not thank you enough for sharing this recipe.
X
Kellee, thank you so much for this wonderful feedback! I’m so happy that you liked this recipe 🙂
Hi Monique,
I really liked this recipe. I didn’t have psyllium husk and so I used linseed ground up and tapioca pearls dissolved in water. I have just one question, I left some bread sliced in the fridge and the sunflower seeds have turned green after one day, should I be worried? Has anyone else noticed this?
Thanks for your recipes, I think I’ll be trying some of the others out soon!
Hi Himi! Thanks so much for your message and for the tips on substitutions. Unless you can see actual mould, please do not worry about the green on the seeds! If you search the internet for “sunflower seeds green bicarb” you will see that a chemical reaction occurs between the seeds and the bicarb in the bread that quite unfortunately turns them green! I will have to put a note in the recipe about this. 🙂
BRAVO! This came out amazing!! I was concerned to leave it in the oven that long because the outside looked done about 40 minutes into baking. But it was totally fine staying in the amount of time suggested. I made the recipe exactly as written and just absolutely loved it!! Thanks!!
Hi Cori, thank you so very much for your positive feedback! I really appreciate it. I know the bread starts to look really brown, but somehow it just stays that way and needs the full cooking time to bake through! That is exactly how it bakes for me too 🙂
Hi I was wondering if I can make recipe in s bread maker
Hi Rosie, I’m sorry but I do not own a bread maker and I’ve never tried this recipe in one! If you end up experimenting please let me know 🙂
Hi Monique I just made your bread recipe in a bread maker and it came out yummy.
I used coconut syrup instead but still very nice.
My bread maker didn’t have a gluten free setting so I just made it on normal setting which went for 2.5hrs and five min to prepare I used the medium setting for the browning it came out a little dark and crusty on the outside but again delicious.
I definitely recommend the bread maker with no mess no fuss and only used a jug and measuring cup a couple of spoons.
Easy peasy. Thanks now i can enjoy gluten, sugar and vegan free bread. Rosie 🤗
Hey Rosie! Thank you so much for your detailed message, I really appreciate you taking the time to leave these instructions. A few people have commented asking whether this can be made in a bread maker, and now I can direct them to this lovely comment 🙂
Hi Monique,
I made this bread today and absolutely love it!! It was super easy and compares nicely to a store bought bread. I like the benefits and taste of the almond flour & buckwheat flour, I used Bob’s Red Mill and Arrowhead Mills brands. I’ve tried other recipes that just did not taste good and were very dense. I have discovered that baking gluten free and low carb bread is a lot of trial and error and because the ingredients are more expensive, I have eaten some not so good results. I will make this one again!
Thanks for sharing this delicious recipe!!!
Deanna
Hi Deanna, thank you so much for your kind words and for taking the time to leave a comment, I really appreciate it 🙂 I’m so happy to hear the bread turned out well for you. I also love that it has a nice nutritious base and there are no additives…so many of the store bought ones just aren’t so clean and simple. Thanks again!
I loathe the buckwheat flour I have learned. I feel like I’m eating wet sand (I have tried using it in baking GF cakes and what not.) Is there a good substitute? Can I use brown rice flour instead? Otherwise I love the bread and the texture of it all!
Hi Heather! Sorry to hear you’re not a buckwheat flour fan but we all have different tastes! I have not tried this with brown rice flour personally but I think the substitution should produce a similar result. It may be slightly more crumbly. Let me know if you try it!
Hi. Just wondering if it would be possible to mix the dough the night before and have it sitting in the fridge to be baked off the next day.
Hi Judi, thanks for your message. I don’t see why not! It shouldn’t make a difference to leave it overnight 🙂 Let me know how you go!
I used chia powder rather than seeds and added approx 1 cup of gf sourdough starter after the rest period as it didn’t seem to have grown much. The result was great, darker than your photos but the best gf bread I’ve tried or made and so easy! This will be my ‘go to’ bread recipe from now on. Thank you! I even posted a photo on fb 😆
Daphne, I’m so glad you liked this bread and I’m really intrigued by your additions. I’ve never tried blending this with a sourdough starter – WOW! The bread actually isn’t really meant to rise at all; the rest period is to allow the water to soak into the dry ingredients properly and so the chia and psyllium swell up. But I’m so excited to give your version a go!
I would like to thank you from the bottom of my heart Monique for this recipe. I made it today and it came out AMAZING!!! I had to swap chia seeds for flax meal (same quantity). Also replaced rice malt syrup with honey and vinegar with lemon juice. The taste was really delicious, earthy, light & moist…. I can’t wait to try out your other recipes!
Thank you again for sharing Monique
Hi Sana, thank you so very much for this really lovely message, and thank you for taking the time to leave a review. I appreciate it so much! I’m so pleased the recipe worked well for you, and great to know I can sub in some flax meal for the chia seeds if I need to! Hope you continue to enjoy the blog! 🙂
Hi Monique,
I like the flavor of this bread, however, it’s quite dry and stuck to the pen. I followed the recipe and didn’t use any oil. I guess maybe parchment paper would have been helpful. Do you have any tips?
Thank you!
Hi Vusala, in my recipe instructions above I do state to line your baking tin with parchment/baking paper. Unfortunately this loaf is just a little sticky like most gluten free loaves of this variety. I have tried making loaves with a little oil added however I find this makes the loaf quite moist and I think it then isn’t as much like “bread”. You could try adding 2-3 tbsp olive oil to the mixture if your bread is too dry for your liking, however if it’s just a case of it sticking to the pan then I would just use some parchment paper. 🙂
I used a silicon loaf tin and that worked great too!
Thanks for the tip Stephanie 🙂 I love using my silicon bakeware when I can, it saves using paper and I think that’s better! I’ll have to get a loaf tin.
monique, have been gf 18 yrs and tried many recipes, yours is one of the best I’ve tried, and i had to tell you, as i don’t have a working oven or microwave, i baked your recipe in my crockpot! IT WAS WONDERFUL! i just made it into 2 boules and baked it on top of parchment paper 2hrs on high w/ lid on and 2hrs on low w/lid off. thank you so much for sharing this recipe, it travels well and no worries about refrigeration
Dear Cathy – thank you so much for this amazingly kind and also very helpful message! I am blown away that you did this in a crockpot and I really want to try it out myself in this way. Incredible! I’m also so happy to have such positive feedback from someone who has been gluten free for so long. Thank you 🙂
Hi Monique,
Your recipe looks great and i’d like to give it a try, however I do not have any sweeteners on hand! could i potentially leave it out or is it essential?
Thanks
Hi Ambre, thanks for your message! I have had a number of people make this without any sweetener and it had turned out fine, so I think you will be okay to leave it out 🙂
Ohh my how delicious!!! I had been contemplating this up for about a week, till i finally decided to make it…. Well this has got to be my new replacement for my cracker cravings!!! Addiction !!!
Ohhhh Sooo Yummy!!! and soooo easy!!! Many thanks for your creations, cant wait to browse your site for more inspiration
Hi Smita, thank you so very much for this wonderful feedback! I’m so glad the recipe worked out well for you and you’re enjoying it 🙂 I really love this bread myself and am always happy to hear others like it too.
I just had to write to tell you this is THE BEST bread I think I have ever made – and that includes when I ate wheat! I love the easy-to-find ingredients and how simple it is to make. It holds together perfectly and, most importantly, it tastes SO YUM! I can see how beautifully versatile it would be too. I think I might try a fruit loaf by adding cinnamon, sultanas and a bit more sugar. Thank you so much for the recipe! Love from my little kitchen in Scotland xxx
Karina, thank you so very much for your kind words and for taking the time to leave this positive review. I’ve just had a rather rough morning and your comment has brightened my day. 🙂 Making it into a fruit loaf sounds like an amazing idea, I might have to give that a try myself!
I just baked this loaf of bread – my first ever and I LOVE, LOVE, LOVE it. It’s dense, nutty and yummy. Thank you for the recipe. I also cooked the Buckwheat, Carrot and Feta, Gluten Free Savoury Muffins and they are awesome too? I substituted the Tapioca flour for 1 tablespoon of Glutinous Rice flour as I didn’t have the Tapioca flour. Every other vegan muffin recipe I have tried has failed miserably. I have had a wonderfully successful baking day ☺
Bree, thank you so very much for this detailed feedback and I’m so happy you have had a great baking day! I’m always thrilled when my recipes are enjoyed by others. Thanks again 🙂
Bravo! This bread turns out wonderfully! The flavor and texture is so pleasing. I’m new to baking with almond flour. I’ve used buckwheat in the past. I love the tender crumb and sturdy crust of this bread. I used a combination of sunflower seeds, pumpkin seeds and pecans (cuz that’s what I had). Toasted is delightful. Thank you!
Norma, thank you so much for your detailed feedback! I’m so pleased to hear this bread recipe worked out so well for you 🙂 I adore pecans and they would be great in this bread!
Hi, can this recipe be modified for a bread machine?
Hi Christiane, unfortunately I do not own a bread machine so am unsure how this would work in there. I am guessing each bread machine is unique so would need a different modification too. I’m sorry I can’t be of more help!
Hey this recipe is awesome! I didn’t have any physlliium husk the time but substituted with some LSA meal and some organic wheat flour and was amazing and so easy. I also put like another cup of different seeds in walnuts especially😋 I’m in love😍
Aw, thank you so so much Demelza! I’m so happy to hear this worked for you and the substitutions all turned out fine 🙂 Good to know!
I thought this recipe would be so simple having read all the reviews however, this is the second time trying this recipe and it is still too moist (the knife comes out dirty not clean even after 1 hrs 30 min baking). I’d love to know where I’m going wrong……
Hi Tracey, I’m sorry to hear this recipe is not turning out for you. How moist is the bread in the centre? This is a more dense loaf compared to say, a standard loaf you’d buy at the shops, but it shouldn’t be wet. Do you weigh the ingredients? I would suggest doing that if you are not. Otherwise, if you have tried everything according to the recipe and it’s still too moist for your liking, I would simply reduce the amount of water used. I hope some of this might be helpful to you. Thanks for your feedback. 🙂
Hi, can you please let me know whether I can substitute the almond meal with oats?
thanks,
Hi Agnieszka, I haven’t tried this recipe with an oat substitution, however reading through the previous comments on this recipe I believe people have successfully managed a number of substitutions. I know oat flour can be substituted for almond flour in other recipes so it may be okay! Maybe reduce the quantity slightly as oats are drier than almond flour. Let me know how you go 🙂
very easy and good! I’m not a great GF baker so I wasn’t expecting much, but I’m very pleased with the taste and texture. My ‘dough’ was a little dry, more like regular dough, so I added a T of coconut oil and some water, which seemed to fix it up. Thank you!
Hi Hanna, I’m so happy to read your message 🙂 Gluten free baking isn’t the easiest thing to do (I’ve had so many fails) but I think this bread really is a winner. Glad you were able to get the dough to behave for you!
This bread turned out well. Tastes great, good texture. I used almond flour & besan flour because I didn’t have any buckwheat flour. It’s only 5 centimetres high, much smaller than your pic Monique. Could it be the besan flour? I will make this again soon & hopefully it will be higher. I’ll use buckwheat flour to see if this makes a difference. I’ll share this recipe for sure to my vegan friends.
Hi Heather, I have actually tried besan flour in this loaf myself (trying to make a nut free version so I replaced the almond flour instead) and I didn’t like the result, I don’t think it turned out as well. So that possibly affected the result even though you did a different substitution to me? Also, I would check the size of your loaf tin. I use a pretty small loaf tin to make this (1 litre capacity) so it looks quite high 🙂 Thank you for your feedback! Monique x
My store has 2 kinds of psyllium husk. One is course and one is a powder. Which kind do you use?
Hi Jacinda! I use the coarse psyllium husk in this recipe. 🙂
This is amazing bread! I can’t eat yeast often due to histamine issues so this recipe is going to get a work out. I had not quite enough buckwheat flour so I subbed in about 1/4 cup teff flour, and I used sprouted buckwheat, poppy seeds, sunflower seeds and flaxseeds. I also subbed 1TB of the vinegar for lemon juice ( vinegar also high in histamine) It is the most delicious bread! Thank-you so much, I very much appreciate this recipe. 😉
Heidi, thank you so much for this super detailed (and positive) feedback! I am so happy to read this 🙂 And I love all of your yummy substitution ideas – I had been wondering if this would work with teff flour! Great to know about the lemon juice too. Thank you!
Made this bread today and it is fabulous. I followed the recipe precisely and it turned out perfectly, stayed together well (did not crumble at all) and tastes amazing, hearty and nutty. Thank you for this vegan gluten free nutritious bread recipe!
Sharron – thank you SO much for this glowing review! You have made my day reading this, I am smiling from ear to ear. 🙂 I’m so pleased you enjoyed this bread!
Can I use coconut flour instead of almond meal? Also what do I do if I don’t have any psyllium husk?
Hi Svenja, I usually wouldn’t recommend using coconut flour in substitution for almond meal as they behave so differently. Some of my readers seem to have used it but I’m not sure what quantity they used. Typically for me, I find I only need around 1/4 or 1/3 the amount of coconut to other flours. With the psyllium husk, unfortunately I think it’s pretty essential to use in the bread to hold it together. You can try adding some ground flaxseed and extra chia seeds to help give the bread structure if you can’t get psyllium, but I’m not 100% sure it will turn out the same. If you try some substitutions, let me know how you go 🙂
Hi
I tried the recipe. I didn’t have chia seeds so I skipped that but sadly my bread turned out really wet from inside even after baking it for one and half hour. Where could I have gone wrong… please help
Hi Aakanksha, unfortunately chia seeds are an essential part of this recipe. Chia seeds absorb a great deal of moisture, hence if you leave them out of the recipe there will be too much water in the recipe and the bread will turn out soggy. Give it a try again with the chia in there if you can and see if the result is better 🙂
Hi, Monique!
I was wondering if it would be possible to leave out the seeds? Would this effect the texture? Many thanks!
Hi Patty! 🙂 You can leave out the cup of mixed seeds but you do need to include the chia seeds as they help to hold the bread together. Obviously you won’t get the crunch of the seeds through the bread if you leave the whole cup out and the loaf will be a little smaller but it should still work.
Hi..
I really need your help. I made the bread and it came out beautifully..soft and moist and exactly how I like it..but..the smell, I just could not stand the strong smell of the loaf..i can’t even eat it because of the smell..it smells earthy which i totally understand but ir’s too strong. Is it because of the buckwheat? What should I do? I mean i love the recipe..do you have any other suggestion (perhaps replacing buckwheat with something else) or anything to minimize the smell..thanks a lot!
HI Sarah, I too felt put off by the strong smell i get when making this loaf, so I have been experimenting with different ingredients. I made one today using nearly equal proportion of brown rice flour and buckwheat flour. There is no strong smell. Neither the psyllium husk nor the buckwheat flour causes the smell cos i used them both in the bread i made today. I can only conclude it’s the bicarb soda and/or cider vinegar (maybe even the combination) that causes that smell and i have consistently omitted both these ingredients in the loafs i have been experimenting with, and they come out good enough to eat. Although it is now quite a dense loaf, i was quite pleased with my creation today.
I agree and realize I just dont like buckwheat floour! What is a sub for this???
Agreed, I was so excited to make this but I guess I just don’t like buckwheat
Hi I know whole buck wheat flour has a strong smell, so I buy the white buckwheat flour. It doesn’t have a strong smell and when mixed with flaxseed meal taste very similar to wheat flour. I buy my at nuts.com. It’s not the organic buckwheat (that is the dark stuff) and the buckwheat flour is the (white stuff). Maybe that would help.
Hi. So excited to have found this recipe. Made it for the first time today. Considering i don’t have a weighing scale and don’t know what kinda cup size the recipe uses, a lot of the measurements was guesswork. And it turned out beautifully. I didn’t want to buy maple syrup or honey, so dissolved some demerara sugar in water and used that as a replacement. Loaf is intact and light, like cake, without the sweetness. Thank you so much for this recipe. This will certainly add variety to my very routine meals of rice in one variation or another. I look forward to making this again, and to experimenting with other ingredients.
Hi Tulasi! Oh wow, thank you so very much for leaving me this detailed feedback. I’m so grateful, and also really happy this loaf turned out well for you and you enjoyed it 🙂 I should probably clarify that I use a 250mL cup measure, whoops! I will update this recipe. Ah, great to know about the sugar substitution as well – yep all you really need is a tiny bit of sweetness to balance the loaf, it doesn’t matter how you get it in there! Thanks again x
Just another little share – i am making this bread again now. In the oven. I love how quick it is to put together. In making this second loaf, i realised i used far more buckwheat flour than ground almond (which i can only guess is the same as almond meal) both last time around and this time. What is the reason for using almond meal or other flours in addition to the buckwheat? Especially in greater quantities than buckwheat? Thanks
Hi Tulasi, thanks for your message again 🙂 I used a mix of almond meal (same as ground almond yes) and buckwheat flour to make this because I find that using all buckwheat flour makes the loaf too dense and gummy. Almond meal is nice and moist and has a more crumbly texture.
However, that said, this recipe tends to be very forgiving! I myself often don’t have the right amount of almond meal at home so I just use more buckwheat flour. I find I still get a really nice result with about 1 and 1/2 cups of buckwheat and a cup of almond meal. 🙂
HI, thanks for that input. One question – what in this recipe could cause a strong smell? It’s like a burning smell but the bread is not burnt. Does buckwheat or psyllium husk have a strong smell when cooked? Thank you.
Hi Tulasi – I’m sorry but I have no idea what that smell could be! I’ve not noticed a particularly strong smell when I bake this. Sometimes I notice a slightly acidic smell which is from the vinegar, bicarb combining with the flour… but I haven’t really noticed a burning smell sorry.
Hello, this sounds like a wonderful bread to make. Do you know if this would bake well in a bread maker?
Thank you.
Hi Heidi, thank you for your kind words! Unfortunately I’ve no idea if this would work in a bread maker; I have never used one! This is a very simple bread to make in a tin, I would recommend you go with that. But if you do end up experimenting with a bread maker, let me know!
Hi Heidi, just wondering if you ever tried this recipe in a bread maker and if so, how it went? I’ve spent a lot of time searching for a whole grain, vegan, gluten recipe that I could use in a break maker without much luck. Many thanks for any insight you can share.
Would brown rice flour be ok to replace the buckwheat flour?
Hi Jane! The two flours are slightly different, but I think you could give it a try with the rice flour. Rice flour may not be as “sticky” as the buckwheat flour so if it doesn’t turn out perfectly, try adding some ground flaxseed in to help hold the loaf together more. 🙂
Hello! I just made this bread and it rose beautifully in the tin and the texture is perfect, but strangely it has a weird aftertaste and smells like ammonia. I really dont know what I did wrong? Advise would be greatly appreciated.
Hi Chandor! Oh no, I’m actually not quite sure what might have happened here. It sounds like one of the ingredients might have been off? The bread does have a slightly fermented smell because of the vinegar and because you leave it to sit for an hour before baking; but it shouldn’t be a strong smell. I haven’t noticed an odd aftertaste before either – it might be the nuttiness of the buckwheat flour, if you’re not used to eating lots of it. But that plus the smell would have me concerned that an ingredient wasn’t quite right.
I think it was the baking soda. I made it again using baking powder instead and its come out nicely!
Ahh amazing! So happy to hear this, hope you enjoy 🙂
How much baking powder did you use? Many thanks! 🙂
I tried this recipe and substituted LSA for Psyllium husk. Was pretty moist and didn’t rise much but tasted good so next time will use Psyllium Husk
Hi Kim! Thanks so much for your feedback. Yes, LSA is probably not as absorbent as psyllium husk – you could probably use it in this recipe but I think you’d have to increase the amount a fair bit, maybe triple. But psyllium definitely works a treat so if you do get some, use it! So glad you like it anyway 🙂
hello! this looks amazing! can I use only buckewheat flour and not almond meal ?
hello! this looks amazing! can I use only buckewheat flour and not almond meal ?
Hi Mari! I’ve not tried using only buckwheat flour in this bread, I always use a mixture. The two flours have a different texture, so I am not sure whether there can be a direct substitute. I have sometimes swapped oat flour for almond flour in recipes, so you may be able to try that? 🙂
hey monique, thanks for your reply. I used coconut flour instead and the bread turned out lovely. thank you for sharing the recipe! I munched on it like a little piggy last night 🙂
Hi Mari, thanks so much for the update! How much coconut flour did you use? This is a great substitution idea and I can’t wait to try it 🙂
hi wish to know if its powdered chai seeds pls
Hi sangita! I use whole chia seeds, but I think powdered should work too if that’s what you have 🙂
hi, i would love to try this bread ..just wish to know full chai seeds or powdered ??
Hello! I made 2 loafs. Yam ! I been substituting chai seeds to hemp seeds( I had it on my pantry). Did add some vegan protein ( where it’s said almond flour did half and half). Turn out great, I cut it into bar sizes , hope it’s should be great breakfast.
I would like to know what’s the servicing size or how much to have per meal?
Thank you !
Hi Karina! Thank you very much for your comment and letting me know about those substitutions – love the idea of putting the vegan protein in, that’s so clever 🙂 I will definitely try that!
For a serving size, when I make a loaf I usually cut it into about 12 slices. And then I have two slices for a meal, or sometimes I just grab one slice and put lots of toppings on for a snack! But please just listen to your body and use the bread how you prefer it, as we all have different energy requirements.
So, so yummy and eeeeeasy! I love this recipe, genius. Thank you 🙂
Thank you SO much Joanne! Your positive feedback means a lot to me and I’m so glad you enjoy this recipe 🙂
I love this bread! It’s been my go-to for weeks now. I’m happy to have found a primarily almond flour bread that doesn’t use eggs as I try to be as grain-free as possible but it’s a bit crazy right now to do this as my breastfed baby is allergic to eggs, so I must abstain! Thanks so much for the tasty recipe!
Question: I have ground psyllium husk so I’ve been using 2tbsp instead of 3 – sound reasonable?
I can’t have buckwgeat or almond flour so I used all cornflour and it turned out perfect.
Thanks for this wonderful recipe
Thank you so much Susanne! I’m glad you could make it work for you. 🙂
Finally, a GF bread that is neither an egg-heavy paleo loaf, nor a nutritional wasteland of cornflour, tapioca and potato starch. This is it! My husband looked a bit confused when he tried it and said, “but this is “real” bread, right?” Well it is now. It’s not only tasty, it’s really easy, which can be the difference between meaning to make bread and actually doing it. Thank you for what will now be my go-to recipe.
Dear Nena – thank you SO much for this incredibly lovely, thoughtful comment! You have absolutely made my week reading this. One of the most wonderful things is to be reassured people are out there enjoying my recipes 🙂 I hope you continue to make and enjoy this bread! Monique x
Hi Monique,
I’m new to the Gluten-Free band wagon, and it’s as much a need more a want. I’ve just bought some buckwheat flour, will need to get the psyllium husk, but if I was to use another flour instead of almond meal what would you suggest? Just trying to think of a way to make this bread more cost effective as in NZ the ingredients are so expensive.
Thanks.
Danielle
Hi Danielle! Thank you for stopping by my blog and I understand re the almond flour. I’ve not tried making this specific bread without almond flour, however in other recipes I have found sunflower seed meal to work as a substitute when I have needed to bake nut free (I make my own by grinding up sunflower seeds in a food processor until the crumb looks like almond meal). Sunflower seeds tend to be a lot cheaper over here, I am not sure if that’s the same in NZ? Otherwise, a cup of oat flour may work too. But as oat flour is drier I would probably reduce the amount to a cup when experimenting. Hope that helps – and let me know what works! 🙂
Hi, I’d like to omit the cup of seeds. Do you think that would be a problem? By the way, I’m excited to try this recipe in hopes of not having to buy the delicious $12 vegan buckwheat bread at the store anymore;)
Thanks!
Hi Glenna, I think you could easily omit the cup of mixed seeds from this recipe, the only seeds you need to use are the 3 tbsp of chia seeds as this helps to keep the bread together. The size of the loaf will obviously be a tiny bit smaller but otherwise should be fine! 🙂
This sounds delicious do you think I can use eggs instead of psyllum husk?
Hey Lily! Thank you for stopping by 🙂 I haven’t tried this recipe with eggs, but I think you could probably make a bread like this with eggs as they will act as a binder too of course. Psyllium absorbs a lot of water so I think you’d have to cut the amount of water you add to the recipe to balance out the removal of the psyllium & the extra moisture from the eggs. If you try it out let me know how you get on! Monique x
Hello monique,
It is quite difficult to find in my town psyllium husk. How can replace it?
Thanking you in advance!
Best regards,
Emma
Hello Emma! Psyllium husk is quite a unique product as it adds such a stretch to the bread batter and helps to hold it together. Unfortunately I think it’s quite an essential ingredient to this loaf, however if you really can’t get it, I would perhaps try making the loaf using ground flaxseed as the substitute. I can’t guarantee it will produce exactly the same result, but it’s the closest substitute I can think of. Let me know how it goes if you try it!
Monique 🙂
Thanks monique!
What do you think if I use metamucil (no flavor)? It contáis 50% psyllium husk. Maybe it could work.
Kind regards,
Emma
Hi Emma, I think give it a go! It seems quite a high proportion of psyllium so it might do the trick 🙂
Hello Monique, I just made it…. Was very happy to read in instructions, that it will light…. But mine turned out to be rather dense, thick….albeit, it tasted awesome…really delicious. I feel, it needed more moisture…. The batter was not WET at all, after 1 hour rest period…..but very thick and on the dry side. Should I increase the amount of water? Or add some oil to it?
Hello Anu! Thank you for taking the time to give me some feedback. While I do find this bread light enough to eat without toasting as I say in the description, it is more dense than standard gluten-containing sandwich bread, so if your bread is thick or dense in nature it’s probably just about right. I am a bit surprised it was dry though; most people seem to find it a bit moist and in need of longer baking time! I would probably increase the amount of water slightly. I’ve not tried adding oil to the recipe though I think it would be safe to experiment with 2-3 tbs of olive oil or something similar. If you do that, let me know how you go!
I’m hoping to update this recipe soon (when I get time!) to include the weight of the flours which I hope will produce more consistent results for everyone! Monique 🙂
The same happened to me! Do you think maybe the altitude could affect on the amount of water needed in the recipe?
My dough was not moist at all but since I wasn’t sure of how it was supposed to feel I cooked it like that and after 1 hour it was done but it came extremely dry
Hi Juanita! Thank you for stopping to leave feedback 🙂 It is possible that the altitude might affect the bread a little, but I also think we are probably measuring the weight of our flour differently. I am going to update this recipe very, very soon with the weight of my flour measurements instead of just cup measurements! And I think that will very much help all get better results. For now, I would just add a little extra liquid to your dough.
Thank you for this recipe. Mine is waiting on the counter soon ready to be cooked. Just a thought on this, I am wondering if people are mixing up the “table spoon” measurement for a desert spoon? If so that would definitely make the mix a lot drier.. Just a thought..
Hi Aesia, thank you for your comment! Yes, I am sure people are probably taking the “table spoon” measurement a bit differently aren’t they, often it’s not something that’s measured as exact as it can be. I used level measuring spoons when writing the recipe up and tried to be as specific as possible 🙂
Hi Monique, just wondering how moist or dry is your bread? Just made it last night and when I cut it after cooled down its quite moist. Wonder if it’s my old gas oven that’s not doing a very good job.
Thanks,
Zane
Hello Zane! I would say this bread is a little moist/dense compared to a regular loaf, but it shouldn’t be wet when cooked through. If it feels too moist for your liking, I would say to experiment with either (i) cooking for a further 10 minutes and/or (ii) adding an additional few tablespoons of buckwheat flour to the mixture. I’ve been meaning to update this recipe for a little while with the weights of each flour as well as cup measurements, which I think will help people get more consistent results 🙂 Until then, let me know how you go adjusting flour or cooking time! Best wishes, Monique
Hey!
I can´t eat apple cidar vinager and was wondering if you can suggest an alternative.
Hi Samantha! If you’re able to, you can substitute lemon juice or lime juice for the cider vinegar. 🙂
This bread is a miracle!
Nancy – thank you SO much! What a beautiful comment to read 🙂
Hi Monique, I have been making this bread regularly since I found it, but am interested to know if I can reduce the amount of rice malt syrup? Would this make a difference to the way it turns out, other than taste?
Hi Gaye! I think you that could safely reduce the rice malt syrup in this recipe no problems. I just add a little to balance out the nutty, earthy flavours of the buckwheat and almond flours. Aesthetically the little bit of sugar from the rice malt syrup probably helps to brown the bread a bit too, but I don’t think it will affect the structure of the finished product; it should hold together just the same. If you reduce it let me know how you go! 🙂
Thank you for the recipe. I replaced the almond meal with 1 cup brown rice flour and 1/2 cup arrowroot flour and it turned out beautifully. The texture and taste was great. I will keep using this recipe !
Hi Sharon, thank you so much for stopping to leave a comment, I really appreciate your feedback! That’s so great to hear you were able to replace the almond flour with a nut-free equivalent too; I’m definitely going to give your version a go 🙂
I have tried some recipes but this is the one that came out absolutely great! No grain no yeast no xanthan gum no eggs just clean bread. Thank you for this fantastic recipe!!!!! This bread shoud win a prize!! So simple so healthy!!!
Karlah, thank you so so much for such an enthusiastic and lovely comment, it has made my day 🙂 I hope you continue to enjoy the bread! It’s a favourite of mine too 🙂 Monique x
Thank you so much for this recipe. I have made it once, but was unsure of the type of oven you use. Is it 180C fan forced, or standard oven. Because mine is a fan forced, I reduced the temperature a little but I felt that there were a few places where it was a bit moist and may have done with a little longer in the oven. I toasted it and it was wonderful.
Dear Gaye, thank you so much for leaving a lovely comment! I use a fan forced oven, so you do not need to reduce the temperature. If you feel that the bread was still a bit too moist definitely you can leave it in the oven a little longer, as well. I think if the bread is very moist this might be due to slight differences in the amounts of ingredients we each use. Cup measurements can be a little askew sometimes I know with certain ingredients like flour, depending on how hard you pack it in; I’m hoping to go back and update this recipe with weight measurements as soon as I can. Best, Monique x
Thank you Monique, i did make it again with great success. A wonderful addition to our normally “bread bereft” diet. You are very generous in sharing such a gem.
Gaye, that is just so lovely of you to say 🙂 You’ve made my week! Thank you! Monique 🙂
Is this bread gluten-free?
Hello Susan 🙂
This bread is gluten-free as long as you buy certified gluten free buckwheat flour, yes! Sometimes buckwheat flour can be processed in the same facilities as wheat flour but otherwise no issue.
Monique x
I usually never leave comments, but I have been looking for a healthy yet tasty bread for aaages (though I’m not vegan I stumbled across your page). Well not anymore I’m not! This bread is amazing :)) thanks so much!
Hi Anna, thank you so much for taking the time to leave a comment for this 🙂 Isn’t this bread just the best – it is one of the things I personally make the most out of everything that’s up on the blog. If you’re not vegan… can I recommend making tahini + grilled cheese on toast with it (slice it 1cm thick, smear with tahini, top with cheese, sprinkle on herbs, bake in oven til melted). So good! Hope you continue to enjoy it! Monique x
My husband and I LOVE this bread and make it every week without fail.
Thank you for sharing your delicious recipes!
Rose that is so lovely to hear! Thank you for letting me know, it makes me very happy! x
Hello, do you think I can use oat/coconut/more buckwheat flour intead of almond because I’m allergic?
Hi Barbora,
I have not tried to make this without the almond flour – out of the flours that you have suggested I think that oat flour would probably be the best to try substituting with. As it is more dry than almond flour, perhaps reduce to 1 cup instead of 1.5 cups. If you do this, let me know how you go? I’d love to make a nut-free version myself, adding it to the list of things to do! Monique x
Hi! Just curious as to why the oat would be best of the suggested. Would you suggest another flour in place of that? I’m very new to making gluten free and vegan breads and I’m trying to understand the ingredients and how they interact with each other and help the product.
Hi Ian!
Out of oat, additional buckwheat or coconut, I recommended oat because it’s lighter, sweeter and grainier than the others and will best replicate the almond (in terms of being a nut-free replacement). Buckwheat flour is quite heavy and can be bitter tasting if used in excess, so making it all out of buckwheat might make the loaf quite dense, gummy and strong-tasting. Coconut flour is very dry and has quite unusual absorbent properties, so it’s difficult to use as a substitute. So oat is my recommendation. It’s drier and more absorbent than almond flour, which is why I suggested reducing quantity. Another option would be to grind sunflower seeds into a flour and use that instead of almond flour (presuming the intention is to make the loaf nut-free!). Hope that helps 🙂