This super-simple no-knead buckwheat chia bread is naturally gluten-free, vegan, healthy, delicious and very easy to make with only 4-ingredients! It requires no yeast, no kneading, and uses no special ingredients, equipment or techniques. The best quick and easy bread recipe for anytime!
Best Vegan Buckwheat Chia Bread
Nothing beats a slice of fresh-baked homemade bread because it’s always perfect when you need a quick snack, lunch or dinner! Whether I make vegan naan, Indian flatbread, simple tortillas or just buy toast in my favorite organic bakery – I love any kind of bread!
Anyway, this vegan buckwheat chia bread is one of my all-time favorite recipes! It’s super fast and easy to make, freezes well and it goes well with everything! You can enjoy it on the day of baking while it’s still warm and crispy on the edges. However, it’s also perfect to make ahead and freeze for the future.
Gluten-free no-knead Bread
I have already tried different variations of gluten-free bread in the past but I have to say that this recipe is not only the easiest but also the best! It is not only so super simple but also very soft and fluffy, even though it contains no yeast and no eggs! Since Buckwheat flour has a delightful nutty flavor, this gluten-free bread has a great taste, too!
Health benefits of Buckwheat and Chia Seeds
Buckwheat is a highly nutritious whole grain that is naturally gluten-free and a good source of protein, fiber, and energy. Some people consider buckwheat to be a superfood because it leads to several health benefits, including improved blood sugar control that may help manage diabetes and improved heart health. Furthermore, it may promote weight loss since it is rich in fiber so it keeps you full for longer.
Also, Chia seeds are full of important nutrients. They are a powerful source of omega-3 fats, rich in antioxidants, and they provide fiber, iron, and calcium.
Simple 3-ingredient No-knead Bread Recipe
A lot of gluten-free and vegan bread recipes call for many unusual ingredients, such as xanthan gum to get the bread to stick together. I mean, actually, that’s not very bad but I usually don’t have those ingredients at home since they’re often expensive, too! But for this recipe, you won’t need anything special since it is all-natural and easy to find in any organic store. The chia seeds act perfectly as a binder so the loaf will be held together without any eggs.
How to make Homemade buckwheat flour
Instead of using buckwheat flour, I prefer blending buckwheat flakes in a highspeed-blender for a few seconds into flour. However, you could also use store-bought buckwheat flour or grind buckwheat groats in a food processor (or blender or coffee grinder) until they become a fine powder.
How to make Buckwheat Chia Bread
Step 1: Start to make the egg-like chia gel mixture by mixing the chia seeds and 1 cup of water in a measuring cup. Then set aside for 20 minutes until it gets a jelly consistency.
Step 2: Whisk together the buckwheat flour, baking powder, and salt in a mixing bowl (or food processor). Then add the rest of the water, canola oil, and the chia seed mixture. Mix to combine, then set aside for about 10 minutes while you prepare the baking pan. It is very important to not overmix the batter, or your bread won’t rise very well, resulting in a dense loaf. So please make sure to stir until just combined.
Step 3: Lightly grease a small 8-inch loaf pan and line with parchment paper so there’s an overhang on both sides. The previous greasing helps the parchment paper stick to the pan. Spoon the sticky batter into your prepared loaf pan. Then, sprinkle over sunflower seeds or pepitas or other nuts/ seeds you like (optional). Bake for about 1 hour 10 minutes. When you insert a skewer into the middle of your loaf and it comes out clean, the bread is done!
This Vegan Buckwheat Chia Bread is
- Dairy-free (lactose-free)
- Egg-less
- Yeast-free
- Nut-free
- Requires no kneading
- Quick & Easy
- Soft
- Delicious
- Healthy
- Nutrient-Rich
- Paleo-friendly
- Simply the best and easiest gluten-free bread recipe!
Topping suggestions
As mentioned before, I love to serve this buckwheat chia bread with just about anything! It’s very delicious for breakfast, topped with peanut butter and banana, jelly or sweet fruit jam. However, it’s also great with a savory topping, such as avocado and garlic mushrooms, cashew ricotta, or homemade vegan mozzarella, tomatoes, and fresh basil.
I also love pairing this buckwheat chia bread with a bowl of creamy vegan soup or nourishing curry for lunch or dinner. Anyway, as you can see it’s very versatile to use so the options are endless!
If you do try this easy vegan no-knead buckwheat chia bread recipe, please leave me a comment below sharing it turned out! And if you take a photo of your chia loaf and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Enjoy!
Buckwheat Chia Bread
Author:Ingredients
- ¼ cup (40 g) chia seeds
- 1 cup (240 ml) water
- 2 ½ cup (300 g) buckwheat flour or sub oat flour (*see notes)
- 3 tsp (12 g) baking powder make sure it is fresh!
- 1 tsp (1 ½ tsp) salt
- ⅔ cup (160 ml) water
- ¼ cup (60 ml) canola oil or another neutral liquid oil
For topping (optional)
- ¼ cup (35 g) sunflower seeds optional
Instructions
*Note: For the best results, I highly recommend watching the recipe video. Also, please make sure to measure the ingredients in grams. Simply click on the word "metric" right above the ingredient list!
- In a measuring cup, whisk together the chia seeds and 1 cup of water. Set aside for 20 minutes until jelly.
- Preheat your oven to 355˚F (180˚C). Lightly grease a small 8x3-inch loaf pan and line with parchment paper, leaving an overhang on both sides (*see photo above). (Note: If using a wider loaf pan your bread will be flatter).
- In a mixing bowl, whisk together the buckwheat flour, baking powder, and salt. Then add the remaining ⅔ cup of water, canola oil, and gel-like chia seed mixture. Mix until just combined and please do not overmix or your bread won't rise very well!
- Spoon the sticky dough into your prepared loaf pan, smoothing out evenly. Sprinkle with sunflower seeds as desired. Bake for about 1 hour 10 minutes, or until a skewer comes out clean.
- Remove from the oven and allow to cool completely. Then use the parchment overhang to lift the loaf out of the pan.
- Slice and enjoy!
Notes
- Instead of buckwheat flour, you can also use oat flour.
- Store the bread in the fridge for up to one week or freeze for longer storage.
- Please read my blog post for further information on this recipe, e.g. how to make homemade buckwheat flour.
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.
This has great flavor, but it was super crumbly. I followed directions exactly as written. The dough was very dry, but I patted it down in the on. Any suggestion for it to hold better together? I don’t think I over mixed. Perhaps an egg/flax egg added in? But again, flavor is awesome.
Hi there,
you don’t need adding flax eggs as it contains chia seeds. You can try adding more oil for more moisture.
Greetings,
Bianca
Tastes amazing! Doesn’t feel like a glutenfree bread because it’s so nice and moist
Glad you enjoyed it! Thank you! 🙂
Hello!
Love this recipe. Can I use flax powder instead of chia? If yes, what quantity would I need to use?
I haven’t tried it yet, sorry.
Hi,
I have made this bread twice now and absolutely love it!
The first time it was eaten up before I could freeze any – the second time I cut it in half to freeze. Unfortunately when I took it out of the freezer and tried to slice it it crumbled.
Do you think slicing before freezing would be better?
Ps – I used olive oil instead of canola
Thanking you.
Glad you love it. 🙂
I think it would be better when you slice it before freezing.
For your homemade buckwheat flour, is it made from toasted buckwheat or raw? I’ve read this can make a big difference in consistency, as raw buckwheat can act as a bit of a binder. Most buckwheat flour sold here is toasted, so I thought I’d ask!
Hi Ian,
here in Germany, you mostly find raw buckwheat. That’s also what I used.
Greetings,
Bianca 🙂
I made this and it’s the bomb!!! I find it’s best to eat same day however did store it in the fridge and it lasted a good 4 days before it was all gone. Out of the fridge it’s a bit of a dried mess however once you pop it into the toaster for a few minutes, it turns out fab! As far as homemade gluten free/high fiber/vegan breads go, this is pretty high up there. Thanks for the recipe! xx
Glad you love it! Thank you! 🙂
I attempted the buckwheat chia seed recipe and it was a disaster. Yuck! Not sure what happened but it was bland, salty and dry.
Any other recipes for buckwheat flour?
Best,
Char
unfortunately this recipe was a big fail for me too. Very very dry, bad flavor, and the texture was a bit grainy. I couldn’t even muscle down the one bite I tried (which I put a ton of butter on to try and moisten it up). I am high altitude and think this may have impacted some of the moisture, but really don’t think this was a good recipe. big bummer, will try some others.
I’m sorry for that. You can try my buckwheat pancakes or buckwheat crepes! 🙂
Can chia seed be replace with flaxmeal?
You can try it but it will be different…