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Square photo of four slices of gluten-free bread

Gluten-Free Bread

  • Author: Iosune
  • Prep: 15 mins
  • Cook: 1 hour 15 mins
  • Total: 1 hour 30 mins
  • 10 sices 1x
  • Gluten-Free, Breakfast
  • American
  • Vegan

Servings 10 sices 1x

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

Ingredients

  • 2 cups buckwheat groats (375 g)
  • 1 cup water (250 ml)
  • 1 tsp salt
  • 1/2 cup raw sunflower seeds (70 g), optional

Instructions

  1. Soak the buckwheat groats for at least 6 hours (I soaked them in a large mixing bowl covered with a dishcloth). Drain and rinse.
  2. 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.
  3. 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.
  4. Preheat the oven to 350ºF or 180ºC.
  5. Add the salt and the seeds to the batter and stir with a spoon until well combined.
  6. Pour the batter into a loaf pan lined with parchment paper.
  7. Bake for 1 hour and 15 minutes or until golden brown.
  8. 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.
  9. 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.
  10. 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 1/2 x 4 1/2 inch or 23 x 13 cm loaf pan.
  • This recipe was inspired by Nutriplanet and Las María Cocinillas.

Nutrition

  • Serving Size: 1 slice
  • 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