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.
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📖 Recipe
Gluten-Free Bread
Ingredients
- 2 cups buckwheat groats
- 1 cup water
- 1 teaspoon salt
- ½ cup raw sunflower seeds, optional
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
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.
Yovanca says
Hi,
Could I use buckwheat flour over groats? I live in Australia and buckwheat groats is not accessible where I live
If so, same ratio of flour as groats or nah?
Yovanca
Iosune says
Hi Yovanca! I haven't tried it myself, but I think it's not going to work, sorry!
Jo says
I made this yesterday and it was tasty but it was like a brick and I followed the recipe exactly. Let me ask you...have you tried to add a riser like baking powder/soda? I'd love to have this be lighter. Thank you!
Iosune Robles says
Hi Jo! I'm so sorry about that! It is not necessary to add baking powder or soda 🙂
Jo says
Okay, thank you!
MommyDearest says
I'm making this bread right now. I tried a similar recipe using buckwheat flour and it was great but this one has fewer ingredients. It will fermenting for 3 more hours. Are the seeds just for taste or will it change the texture of the bread? I don't want to mix protein and grain if I don't have to. Also I wanted to add 1/2c nutritional yeast with herbs, will that change the texture at all? Thanks
MommyDearest says
I made this without the seeds and added 27g nutritional yeast 1tblsp ital season 1tsp salt. I did use buckwheat cereal which is the grain partially open. All these substitutions could have made the difference because it came out not risen and a goo mess😭. I'm not one for waste, so I sliced the loaf up thin and placed the slices back in the oven to bake off until crispy. When it was toast texture I spread garlic herb ghee and chopped it up into croutons and bread crumbs!😜 its a win! I'm sticking to the buckwheat loaf recipe though thanks!
Iosune Robles says
So sorry about that! It is important to use buckwheat groats 🙂
Iosune Robles says
Hi! Seeds are optional 🙂 Feel free to add nutritional yeast with herbs, it won't change the texture!
Sara Vaninetti says
Ur bread looks great . I just tried nd I had to throw... It did not rise ...seems to me it did not ferment thought I left more then 12 hour
Iosune Robles says
Hi Sara! I'm so sorry about that! Maybe the temperature has affected the fermentation 🙁
Eva says
I just made this bread and it came out really dense. Sort of sticky and hard if that makes sense. Where did I go wrong? I soaked the groats for 6 hours and then let it sit for 12 before baking. Should I have let it sit longer?
Iosune Robles says
Hi Eva! I think that maybe the problem is the room temperature! Next time, try to let it ferment in the oven (keep the oven off) 🙂
Su Nickless says
I’m going to try this gf buckwheat bread, but first - please can you tell me why you say to drain and rinse the groats after the first soaking? Is this not washing away some of the nutrients?
Iosune Robles says
Hi! We say to drain and rinse the groats for removing the starch 🙂 Don't worry, this doesn't wash away its nutrients!