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.
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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!
Gluten Free Bread
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 slices
Easy, basic, vegan, gluten-free bread, made with just 4 ingredients! So delicious, satiating, wholesome and great for bakers of any experience.
Ingredients
- 2 cups buckwheat groats (375 g)
- 1 cup water (250 ml)
- 1 tsp sea salt
- 1/2 cup raw sunflower seeds (70 g), optional
Instructions
- 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.
Notes
- Recipe inspired by Nutriplanet and Las María Cocinillas.
- We used this loaf pan (8 1/2 x 4 1/2 inch or 23 x 13 cm).
- Use any seeds you have on hand.
- Add any other ingredients you want, like sun dried tomatoes, nuts or herbs.
Nutrition
- 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
I can’t wait to make this, just one question. When you leave thr groats for 12hours to ferment do they have to be in a warm place? Living in Greece and the house is very cold!
Hi Stef! We leave the groats ferment at room temperature, but we live in the south of Spain. You can leave them in a warm place or ferment longer (18-24 hours). Have a nice day!
Hi I was wondering if I could just use buckwheat flour
Hi Rosemarie! No, you need to use buckwheat groats to make this recipe 🙂
I made this! It turned out just like the picture. The texture is great, it’s moist but not gummy and definitely not crumbly – just right. I’ve been gluten free for 10 years and vegan for 3. This is definitely the easiest bread I’ve ever made.
I had to toast it a little longer to crisp it, which seems to be the way most gluten free breads are. The flavor is definitely buckwheat, which has a little bite. I think this would make a fabulous herb bread. Next time I’ll try it with some rosemary etc… Think that would be great with a little garlic olive oil and a slice of tomato.
To answer the question about the fermentation – I’m in the Pacific Northwest US, and my house is coolish in January, low 60s F indoors at night, which is when I put it out, and as far as I can tell it turned out the way it was supposed to.
Hi Connie! That sounds amazing 🙂 SO glad you liked the recipe!
Hi guys!
I have tried twice to make this bread and unfortunately, it did not work! It did not stick together, I could not cut it into one piece it was only crumbles
I will not try it again.
Diana
Hi Diana! I’m so sorry the recipe didn’t work for you. Have you used the same ingredients and followed all the steps? Maybe you need to let it stand in a warm place or for at least 24 hours. Have a nice day!
I absolutely love this bread! I’ve made this twice now and will be sure to always have it on hand. Last batch I added a Tbsp of chia seeds along with the sunflower seeds, which I will probably do again. It is so good with cultured vegan butter. I also made vegan meatloaf reubens with a slice of the bread, a very thin slice of your delicious meatloaf recipe, and some fermented ruby red kraut and avocado on top. It was a huge hit with two of my non-vegan friends. I froze the pieces of the bread we didn’t eat right away and and toast them from frozen with no problem. It adds a nice crisp to the edges. So delicious! A definite keeper. Thank you!
★★★★★
Hi Claire! You’re so welcome 🙂 That sounds SO good!