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.
I hope you enjoy this vegan buckwheat bread as much as I do! It’s a staple in our house.
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!
Gluten Free and Vegan Buckwheat Bread
- 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
- 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.
*I use a 250mL cup measure when making this loaf, and a 20mL tablespoon. These are the standard measures in Australia!