Easy, basic, vegan, gluten-free bread, made with just 4 ingredients! So delicious, satiating, wholesome and great for bakers of any experience.
You’ve been asking for a gluten-free bread for a long time, but we thought it wouldn’t be a simple recipe. Fortunately, we decided to give it a try and this is actually one of the easiest recipes we’ve ever made!
It only requires 4 ingredients: buckwheat groats, water, salt and sunflower seeds or any other seeds you have on hand. Seeds are optional, so feel free to omit this ingredient if you can’t eat them or want a low-fat version of this delightful bread.
We’ve been enjoying it toasted with some homemade peanut butter and raspberry chia seed jam, but feel free to enjoy it with any other ingredient. Besides, this makes the perfect bread for sandwiches, toast, and everything in between.
Alberto took two pictures of the process for you guys (steps number 3 and 6). Hope you find them helpful!
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Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 2 cups buckwheat groats (375 g)
- 1 cup water (250 ml)
- 1 tsp sea salt
- 1/2 cup raw sunflower seeds (70 g), optional
- Soak buckwheat groats for at least 6 hours (we 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 covered (we used a dishcloth) and let ferment for at least 12 hours.
- Then preheat the oven to 350ºF or 180ºC.
- Add salt and 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 for at least 30 minutes before slicing.
- We’ve been enjoying it toasted with some homemade peanut butter and raspberry chia seed jam.
- Keep the gluten-free bread in the fridge covered for 4 to 5 days. You can also store it in the freezer and heat up in the oven or toast slices whenever needed.
- Serving Size: 1 slice (of 10)
- Calories: 167
- Sugar: 1.2 g
- Sodium: 237 mg
- Fat: 4.8 g
- Saturated Fat: 0.6 g
- Carbohydrates: 27.9 g
- Fiber: 4.4 g
- Protein: 6.2 g