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Square photo of four slices of gluten-free bread
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5 from 5 votes

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!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 10 sices
Calories: 167kcal
Author: Iosune

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

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