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Gluten-Free Vegan Seeded Buckwheat Bread

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This Gluten-Free Vegan Seeded Buckwheat Bread is yeast-free and no-knead, oil-free and nut-free and so easy to make!

Photo of a sliced loaf of brown seeded bread on a light brown chopping board against a white background

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.

Photo of three slices of brown bread topped with sliced radishes, purple cabbage and lettuce on a blue plate

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

Tip: Use a measuring jug to measure out the plant-based milk and water.

Photo of flour and poppy seeds, flax seeds, sunflower seeds and pumpkin seeds in a glass mixing bowl against a marble background

  • 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.

Photo of bread dough sprinkled with poppy seeds, flax seeds, sunflower seeds and pumpkin seeds in a loaf tin

  • 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.

Photo of a loaf of brown bread topped with seeds on a sheet of brown baking paper

  • 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.

Photo of a sliced loaf of seeded brown bread on a light brown chopping board against a dark grey background

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:

Photo of two slices of brown bread topped with mashed avocado and shredded purple cabbage on a blue plate sprinkled with pumpkin and sunflower seeds

More gluten-free vegan quick-bread recipes:

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:

Photo of a sliced loaf of brown seeded bread on a light brown chopping board against a white background

Gluten-Free Vegan Seeded Buckwheat Bread

This Gluten-Free Vegan Seeded Buckwheat Bread is yeast-free and no-knead, oil-free and nut-free and so easy to make!
3.96 from 23 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: Global
Keyword: buckwheat bread, gluten-free vegan bread, vegan seeded bread
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 slices
Calories: 112kcal
Author: Rhian Williams

Ingredients

Metric - US Customary
  • 70 g buckwheat flour (ensure gluten-free if necessary)
  • 180 g 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 unsweetened almond milk (or any other plant-based milk)
  • 75 ml water
  • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)

To decorate:

  • 2 tablespoons mixed seeds (I used a mixture of sunflower, flax, pumpkin and poppy seeds)

Instructions

  • 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

Video

Nutrition Facts
Gluten-Free Vegan Seeded Buckwheat Bread
Amount Per Serving
Calories 112 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 52mg 2%
Potassium 211mg 6%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Protein 2g 4%
Calcium 9.1%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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.

This Gluten-Free Vegan Seeded Buckwheat Bread is yeast-free, no-knead, egg-free, oil-free, nut-free, refined sugar free and so easy to make! #glutenfree #dairyfree #vegan #bread #buckwheat #rhiansrecipes
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Comments

  1. Made this yesterday and it’s so great for sandwiches, thank you! The seeds add so much flavour too!

    Reply

  2. 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.)

    Reply

  3. What can I use instead of tapioca flour? Flax seed flour?
    Instead of milk, can I use just more water?

    Reply

    • 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!

  4. 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!!

    Reply

  5. 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!!!!

    Reply

    • 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!

  6. Hello, I’m excited to make this but can I substitute the poppy seeds for ground chia seeds?

    Thank you

    Reply

    • 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!

  8. 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.

    Reply

    • 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!

  10. 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

    Reply

    • 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?

    • Hi! I’m so sorry about that – although I made this recipe several times with the amount of liquid specified in the recipe without problems, a few readers told me that they had this issue of the bread being too crumbly, so I retested the recipe with half the amount of water and it turned out to be less crumbly. I have edited the recipe now so it should work now. So sorry about that. As I said it hadn’t been an issue for me, but I think all ovens are different etc so that could be why. But I hope with less water it’ll work for everyone now. So sorry again and please let me know if I can help in any way!

  12. Amazing!! Absolutely perfect, springy, delicious seeded bread! For the first time in 4 years of being gluten, wheat, yeast, corn & dairy free I have a recipe that works so I can make bread at home (and save money too since it’s £3-4 per loaf here in the UK) !! I’m happy and so grateful 🙂 Will also try making some seeded bread rolls from this mix.

    Reply

  14. Have you ever tried to make multiple loaves at once and freeze them? Wondering if you had any idea on how long this would stay good in the freezer for, and if you have any tips for freezing the bread.

    Reply

    • I’ve never tried that unfortunately, but would love to hear how you get on if you do! I would definitely recommend slicing up the loaves before freezing, to make it easier to just take them out the freezer and pop them in the toaster straight from frozen. I wouldn’t recommend keeping them in the freezer for more than a month as they might get quite dry and crumbly otherwise. Hope that helps!

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