This Gluten-Free Vegan Seeded Buckwheat Bread is yeast-free and no-knead, oil-free and nut-free and so easy to make!
I’m 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.
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.
Important Tip: The flavour of this bread changes drastically depending on the type of buckwheat flour you use. Read on for more information!
What type of buckwheat flour should you use?
After experimenting with various different brands of buckwheat flour, I realised that using a good-quality organic buckwheat flour such as this one made all the difference. For some reason, the buckwheat flavour was less strong, making the bread taste much better!
Tip: Not all buckwheat flours are gluten-free, as some can be contaminated with gluten in the production process. So, if it’s necessary for you to be gluten-free, make sure the one you buy is certified gluten-free.
Why you’ll love this Gluten-Free Vegan Seeded Buckwheat Bread:
- it’s undetectably vegan and gluten-free
- it has a savoury, nutty flavour
- it has a crunchy and toasty top because of the seeds
- it’s oil-free
- it’s nut-free optional
- it’s free from added sugar
- it’s yeast-free
- it’s high in protein and fibre
- it’s filling and nutritious
- it’s easy to slice
- it’s perfect for toast and sandwiches
- there’s no kneading required
- there’s no proving time needed
- it’s made in one bowl
- it’s easily customisable
- it’s keeps well for a few days
- it requires just 15 minutes of prep time before baking!
How to make this Gluten-Free Vegan Seeded Buckwheat Bread
- Place all the ingredients in a glass mixing bowl and mix well.
Tip: Use a measuring jug to measure out the plant-based milk and water.
- Transfer the mixture to a one-pound loaf tin – adding an extra sprinkle of seeds over the top of the bread dough before baking adds extra crunch to the topping, and adds a warm and toasty flavour.
Tip: Line the loaf tin with greased baking paper to make the bread easier to remove afterwards.
- Bake in the oven for around 30 minutes, until risen and an inserted skewer comes out dry – it will probably have a few crumbs stuck to it, but if it comes out wet then the bread isn’t done.
- Leave to cool slightly before cutting.
- Leave to cool on a cooling rack before slicing.
Tips for making this Gluten-Free Vegan Seeded Buckwheat Bread
- Make sure to use the right amount of baking powder – 4 teaspoons! This may seem like a lot, but you need to use this amount to ensure the bread turns out light and fluffy.
- The apple cider vinegar is crucial as its acidity reacts with the alkali bicarbonate of soda (baking soda) to create a bubbly batter and fluffy bread.
- You’ll know when the bread is done when an inserted skewer comes out dry – it will probably have a few crumbs stuck to it, but if it comes out wet then the bread isn’t done.
- If you’ve kept your bread in the oven for the right amount of time and it’s still not done in the centre and the outside is becoming hard/burnt, then I would recommend covering it with a piece of baking paper to prevent the outside from becoming burnt, and continuing to bake it until an inserted skewer comes out dry.
- Make sure to leave the bread to cool down completely on a cooling rack before packing it away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread, which nobody wants!
Substitutions you can make to this recipe
- You can use any type of plant-based milk: almond milk, cashew milk, oat milk, rice milk, soy milk etc.
- I decided to use a mixture of sunflower, flax, pumpkin and poppy seeds, but you could omit the seeds entirely, or use any other seeds such as sesame seeds, millet or quinoa.
- You could also add chopped nuts, like walnuts or pecans, or some dried fruit like raisins, dried cranberries, chopped dates or chopped dried figs.
HOW LONG DOES THIS GLUTEN-FREE VEGAN SEEDED BUCKWHEAT BREAD KEEP FOR?
This Seeded Buckwheat Bread keeps well covered in the fridge for a good few days. If not eaten on the day it’s made, it’s best toasted before eating.
How to eat this bread
This Gluten-Free Vegan Seeded Buckwheat Bread is great for breakfast, sandwiches, toast, a snack or dessert, and can be topped with any of these sweet or savoury ingredients:
- mashed avocado
- peanut butter or almond butter
- smashed eggplant
- strawberry jam
- white bean scramble!
More gluten-free vegan quick-bread recipes:
- 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 #rhiansrecipes on Instagram! Thank you.
To see how to make this, watch the 30-second video here:
Gluten-Free Vegan Seeded Buckwheat Bread
- 70 g (2/3 cup) buckwheat flour (ensure gluten-free if necessary)
- 180 g (1 2/3 cup) 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)
- 1/4 teaspoon salt (to taste)
- 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)
- 75 ml (1/3 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 one-pound loaf tin) lined with greased baking paper and bake in the oven for around 30 minutes, until risen and an inserted skewer comes out dry – it will probably have a few crumbs stuck to it, but if it comes out wet then the bread isn’t done
- Leave to cool on a wire rack before slicing
- Keeps well in the fridge for up to a few days, and freezes well too
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