Gluten-Free Bread

Gluten-free bread, easy, affordable, and vegan. It's delicious, satiating, and healthy. To make it you only need 4 easy-to-find ingredients!

This gluten-free bread is a super simple recipe. It's actually one of the easiest recipes I've ever made, so don't worry if you've never baked your own bread before!

What I particularly like about this recipe is that it doesn't contain any kind of additives or preservatives. That's why this homemade version is much healthier (and affordable) than store-bought gluten-free bread.

Besides, this bread is soft and has a very nice texture, so you can enjoy it with plenty of different toppings. I LOVE to spread some homemade peanut butter and raspberry chia seed jam onto it, but you can have it with your favorite ingredients.

Gluten-free bread, simple, delicious, and flavorful. It only requires 4 ingredients that you can find at any grocery store, and you won't believe how easy it is to prepare!

How to make gluten-free bread - Step by step

• Soak the buckwheat groats for at least 6 hours (photo 1). Drain and rinse.
• Add the buckwheat groats and the water (1 cup or 250 ml) to a food processor and blend until well combined (photo 2).
• Place the batter in a large mixing bowl, cover it with a dishcloth, and let it ferment at room temperature for at least 12 hours (photo 3).
• Preheat the oven to 350ºF or 180ºC.
• Add the salt and the seeds to the batter (photo 4) and stir until well combined (photo 5).
• Pour the batter into a loaf pan lined with parchment paper (photo 6).
• Bake for 1 hour and 15 minutes.
• Let the bread cool down for at least 30 minutes before slicing.
• Enjoy it plain or with your favorite toppings.

Pro tips

• You really need to use buckwheat groats, as buckwheat flour is not a good choice for this recipe. I used raw buckwheat groats.
• Any type of seeds will do, but you can omit them if you want to.
• Feel free to customize your gluten-free bread with any ingredient you'd like, such as sun-dried tomatoes, nuts, or herbs.
• I used an 8 ½ x 4 ½ inch or 23 x 13 cm loaf pan.

Can I freeze gluten-free bread?

Yes, you can freeze it! It actually is a great option to make sure it doesn't go bad. To do it just wait until it's completely cool, put it in a freezer bag or a sealed container, and keep it in the freezer for up to 6 months.

I suggest you slice it first so you only need to defrost the slices you want to eat. To thaw, just heat it up in the toaster.

How long will this gluten-free bread keep?

Remember to store it in the fridge and cover it with a cloth and it will keep in good condition for 4-5 days.

How to serve gluten-free bread

Although you can eat it with your favorite toppings, I absolutely LOVE to have it with some vegan butter and raspberry chia seed jam. However, you can toast it and enjoy it with any kind of nut butter or use it to make sandwiches.

Looking for more gluten-free recipes?

• Coconut Butter
• Tempeh
• Vegan Parmesan Cheese
• Arepas
• Tofu Scramble

Did you make this gluten-free bread recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

Gluten-Free Bread

Gluten-free bread, easy, affordable, and vegan. It's delicious, satiating, and healthy. To make it you only need 4 easy-to-find ingredients!

5 from 5 votes

PRINT PIN RATE

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegan

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Servings: 10 sices

Author: Iosune

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Ingredients 

½x1x2x

US Customary - Metric

• ▢ 2 cups buckwheat groats
• ▢ 1 cup water
• ▢ 1 teaspoon salt
• ▢ ½ cup raw sunflower seeds, optional

Cook ModePrevent your screen from going dark

Instructions

• Soak the buckwheat groats for at least 6 hours (I soaked them in a large mixing bowl covered with a dishcloth). Drain and rinse.
• Add the buckwheat groats and the water (1 cup or 250 ml) to a food processor and blend until well combined. If you don’t have a food processor, feel free to use an immersion blender or a regular blender, but don’t over blend.
• Place the batter in a large mixing bowl, cover it with a dishcloth, and let it ferment at room temperature for at least 12 hours.
• Preheat the oven to 350ºF or 180ºC.
• Add the salt and the seeds to the batter and stir with a spoon until well combined.
• Pour the batter into a loaf pan lined with parchment paper.
• Bake for 1 hour and 15 minutes or until golden brown.
• If you use parchment paper, feel free to remove the bread from the loaf pan immediately, but let the bread cool down for at least 30 minutes before slicing.
• Enjoy it with some vegan butter and raspberry chia seed jam, or even with some tofu scramble! I also love to have it with homemade peanut butter and slices of fresh fruit on top.
• Keep it in the fridge for 4-5 days or in the freezer for up to 6 months. To thaw, just heat it up in the toaster.

Notes

• You really need to use buckwheat groats, as buckwheat flour is not a good choice for this recipe. I used raw buckwheat groats.
• Any type of seeds will do, but you can omit them if you want to.
• Feel free to customize your gluten-free bread with any ingredient you'd like, such as sun-dried tomatoes, nuts, or herbs.
• I used an 8 ½ x 4 ½ inch or 23 x 13 cm loaf pan.

Nutrition

Serving: 1slice | Calories: 167kcal | Carbohydrates: 27.9g | Protein: 6.2g | Fat: 4.8g | Saturated Fat: 0.6g | Sodium: 237mg | Fiber: 4.4g | Sugar: 1.2g

Update Notes: This post was originally published in January of 2018, but was republished with new photos, step by step instructions, and tips in September of 2020.