This Gluten-Free Vegan Seeded Buckwheat Bread is:
- yeast-free and no-knead
- oil-free and nut-free
- so easy to make!
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:
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.
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)
- 30 g (1/4 cup) 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 1/2 cups) milk, any kind
- 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)
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place the buckwheat flour, rice flour, tapioca flour, baking powder, bicarbonate of soda, salt and mixed seeds in a large bowl and mix well
Add the milk, water and vinegar, and mix again
Transfer the mixture to a loaf tin (I used a 21cm/8 inch by 11cm/4 inch 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
- Keeps well in the fridge for up to a few days, and freezes well too