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.
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Hi, the calories are 124kcal is it each slice or in total? Thanks
Each slice! 🙂
I’ve made this recipe several times now, and I love it! I followed the recipe and haven’t had a bad batch yet. I’ve also successfully made a couple loaves substituting 100g organic wheat flour in place of 100g of the buckwheat to increase the carbs; the original is still my favorite though.
I’ve tried a lot of gluten-free breads, some of which were tolerable. However, this is the first one I’ve actually wanted to eat.
That’s great! Many thanks for your amazing feedback.
hiya 🌻 I am dying to try this recipie but am struggling getting my head around the pan size..8×3??? seems so narrow?? Can you please elaborate, Thankyou.
The pan size is correct! 🙂
Hi, thank you for sharing this recipe. I want to try it, I would like to ask if I can use organic coconut oil instead of the canolla oil?
You can do that, however, I recommend using canola oil for the best texture and flavor.
THANK U SO MUCH FOR THIS RECIPE! I’ve been trying to bake GF breads for more than 2yrs now. Most of them were horrible. This one is the easiest and best ever! I’ve done it for the 2nd time yesterday and came out even better than the 1st one (grew more). Liebe Grusse <3
Great, that makes me happy! Thank you very much for your feedback! 🙂
Hi there,
Just put the form in the oven. Easy to make, but amount of water (160ml) was far from enough. So added to have thickness of dough like in the video – excited to see what I get out of the oven🤩
Great! Enjoy! 🙂
This review comes from someone who is new to the field of baking with buckwheat. The recipe I could see provided weight and Imperial measurements (which I followed). my bread came out very dark/almost black and seemingly dense. As I ate some slices, the bread did not taste fully cooked. I am at +5,000′ elevation. I used Bob’s buckwheat. For something gluten free for someone used to gluten, this bread was edible. The sunflower seeds seemed to add an overwhelming earthy and nutty flavor, not in the best way. The overall flavor was not strong but also not enjoyable. After trying the bread as is, I tried a slice with peanut butter and sweet jam. The peanut butter was a bad idea for the same reason the sunflower seeds were (for me). The jam was a nice addition but I think the bread being undercooked and dense kept me from fully enjoying the combination. I then tried toasting a slice and topping with butter. This crisped the sunflower seeds and the outer parts of the bread, which was enjoyable! The butter did not absorb into the toasted bread slice. Despite not having the best first experience , I intend to keep trying this recipe and one day will get a baking scale! My loaf is back in the oven in hopes it bakes through a little more… Thank you Bianca for sharing your recipe!
Thanks for the review! 🙂
Hi! I found it toasted to be better. I’ve put the last slices in the oven and was great to eat as croutons with soup. Hope it helps.
Thanks for your feedback! 🙂
I tried making this and loved the flavor. Unfortunately I must have messed up the mixing or something because it was very crumbly and dry on the outside. I hand mixed it and used a preground flour that was quite fine and olive oil rarher than canola.
I have read and am making note of others suggestions here and will try again a few times. I will update with my experiments.
Yes, please keep me updated! 🙂
Thank you, Bianca. This recipe is great and begs my curiosity for adjustments (spices, extracts, etc.) I used buckwheat flour and the result was a dark brown loaf (the color of pumpernickel bread). Your photo looks like a tea bread, and though I read your post, I was trying for a breakfast sweet bread. Just before combining I realized there was no sweetener so I added nutmeg and vanilla. We warmed for breakfast and enjoyed with honey. It made a satisfying breakfast.
Hi Joanne,
Glad you enjoyed it! 🙂
Which type of buckwheat flour did you use? There might be differences that can change the color.
Greetings,
Bianca