This Gluten-Free Vegan Seeded Buckwheat Bread is:
- yeast-free and no-knead
- oil-free and nut-free
- so easy to make!
I am so excited to be sharing another Gluten-Free Vegan Bread recipe! This one was inspired by my one using chickpea flour, but is made using buckwheat and filled with crunchy, nutty seeds.
It’s definitely not hard, dry or crumbly, but instead soft and bendy with a crusty exterior. It’s light and fluffy on the day it’s made, but keeps well for up to a few days, and is perfect for making toast.
This recipe came about when I tried making a grain-free bread recipe using a mixture of buckwheat flour and chickpea flour, but it turned out to be too heavy.
I then decided to substitute the chickpea flour with rice flour, but using half buckwheat flour and half rice flour still made the bread a little too heavy, both in terms of weight and texture. It was also a little dry and crumbly, and the buckwheat flavour was a bit overpowering for my liking.
So, I decided to use a smaller ratio of buckwheat flour to rice flour, which gives a milder flavour and creates a lighter texture. Adding a little tapioca flour adds sponginess and keeps the bread fluffy.
As there’s no yeast, kneading or proving time required, this recipe is super low-maintenance and comes together easily in one bowl and takes just 15 minutes!
The mixed seeds add so much flavour and an amazing texture – I decided to use a mixture of sunflower, flax, pumpkin and poppy seeds, but you could also use sesame seeds, millet or quinoa.
You could also add chopped nuts, like walnut or pecans, or some dried fruit like raisins, dried cranberries, chopped dates or chopped dried figs.
Adding an extra sprinkle of seeds over the top of the bread before baking adds extra crunch to the topping, and adds a warm and toasty flavour.
This Gluten-Free Vegan Seeded Buckwheat Bread is super easy to slice, and is perfect for sandwiches. It’s also great for breakfast, a snack or dessert, and can be topped with any of these sweet or savoury ingredients:
- mashed avocado
- hummus
- peanut butter or almond butter
- smashed eggplant
- strawberry jam
- white bean scramble
For more gluten-free vegan quick-bread recipes, check out my:
- Gluten-Free Vegan Bread
- Gluten-Free Vegan Blueberry Banana Bread
- Gluten-Free Vegan Apple Bread
- Gluten-Free Vegan Chocolate Banana Bread
- Gluten-Free Vegan Cornbread
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Gluten-Free Vegan Seeded Buckwheat Bread:
glass mixing bowl
measuring jug
one-pound loaf tin
baking paper
cooling rack
This Gluten-Free Vegan Seeded Buckwheat Bread is yeast-free and no-knead, oil-free and nut-free and so easy to make!
- 70 g (2/3 cup) buckwheat flour (ensure gluten-free if necessary)
- 180 g (1 2/3 cups) rice flour (either white or brown)
- 2 tablespoons tapioca flour
- 4 teaspoons baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- Pinch of salt
- 4 tablespoons mixed seeds (I used a mixture of sunflower, flax, pumpkin and poppy seeds)
- 250 ml (1 cup) unsweetened almond milk (or any other plant-based milk)
- 150 ml (2/3 cup) water
- 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
- 2 tablespoons mixed seeds (I used a mixture of sunflower, flax, pumpkin and poppy seeds)
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Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
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Place the buckwheat flour, rice flour, tapioca flour, baking powder, bicarbonate of soda, salt and mixed seeds in a large bowl and mix well
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Add the milk, water and vinegar, and mix again
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Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper and bake in the oven for around 45 minutes, until risen and an inserted skewer comes out clean
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Leave to cool on a wire rack before slicing
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Keeps well in the fridge for up to a few days, and freezes well too
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Anonymous
Made this yesterday and it’s so great for sandwiches, thank you! The seeds add so much flavour too!
Rhian Williams
Thank you!
Capa
This recipe is incredible – so simple, so quick, and so delicious!!! Thank you!
(For a more European palate, I’d add just a bit more salt.)
Rhian Williams
Thank you so much, really glad you liked it! And good to know about the salt!
didbay
What can I use instead of tapioca flour? Flax seed flour?
Instead of milk, can I use just more water?
Rhian Williams
Cornflour (cornstarch) would be good I think, potentially flax seed flour though I’m not 100% sure about that. And yes the milk can be substituted with more water for sure!
Karen
This in the oven now. I only used 1cup milk as the recipe says 250 ml but 1 1/2 cups so I went on the low side. Will let you know how it turns out!!
Karen
Made and its delicious!!! It really peaked high in the center, and had bumpy sections…almost abnormally ! Lol! But soooooo good. Even my non gluten free husband loved it. Any suggestions to stop it from getting so weird on the top? Maybe make it a bit concave in the center? Thanks!!!!
Rhian Williams
Thank you so much for making and sharing, really glad you liked it! Sorry about the peak in the centre, perhaps making it concave in the centre could be a good idea, or using a slightly bigger loaf tin? Hope that helps!
Jessica Sanabria
Hello, I’m excited to make this but can I substitute the poppy seeds for ground chia seeds?
Thank you
Rhian Williams
Hi, thank you! Yes can definitely substitute chia seeds!
Lee
Is cornstarch the best sub for tapioca flour?
Rhian Williams
Yes I think that would probably work but the tapioca does create a spongy texture. So the recipe should still work with cornflour, but the texture will be better with tapioca flour. Hope that helps!
Rozina
Hi. Thanks. I really appreciate your efforts of coming up.with lovely recipes. Can I use only buckwheat as I am intolerant to.all types of rice. Also what can I use in place of tapioca starch.
Rhian Williams
Thank you so much, so glad you like my recipes! Instead of rice flour you could use chickpea flour, though all buckwheat may work too! In place of tapioca starch you can use maybe 1 teaspoon of xanthan gum. Would love to hear how you get on thank you!
Laura
Can this bread be used to make grilled cheese sandwich or Panini?
Rhian Williams
Yes that should be ok! Would love to hear how you get on!
Erika
I just made this, love the taste! But can i verify some things? the dough was watery, should it be? bread didnt rise, its only 3 cm thick and its very crumbly..have i done something wrong? thank you
Rhian Williams
Thank you so much for your feedback. I’m so glad you liked the taste but I’m sorry about the texture. The dough should be quite watery. Did you make any substitutions and did you use the correct amount of baking powder?