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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It’s delicious but mine didn’t rise! What did I do wrong?
😭🍞
Was your baking powder intact?
Hello, I love this bread! great recipe! My only issue is that the bread won’t cook all the way through it stays wet in the middle no matter how long you keep it in the oven for. I saw you had said you responded to another comment like this but I went through the comments and could find it. What am I doing wrong ?
I recommend trying it again. Just make sure to stick to the recipe, measure the ingredients in grams and watch the recipe video for instructions! 🙂
So excited to try out this recipe this weekend! Is it possible to sub the buckwheat flour for normal flour? Or does oat flour give a better texture?
This recipe won’t work with normal flour. You can try oat flour but buckwheat works best in my opinion.
I’m a huge fan of this bread. I did find the soaked chia very hard to mix in evenly. It would coagulate in globs that would not mix evenly. I mill my own buckwheat flour with a personal blender so I decided to mill the dry chia at the same time and created mixed four that blends beautifully. This eliminates the soaking stage. I let it stand for 10 minutes or so in the pan before baking to absorb the moisture. My bread now has a fabulous even dough and final baked texture. I’ll be doing it this way from now on.
Awesome! Glad this recipe works great for you! Thanks for your feedback! 🙂
It came out perfect! I was thinking it wasn’t going to work out since my buckwheat was 18 moths expired. Still I decided to give it a try and I’m so glad I did. I happened to have a post scale so I measured by weight like you recommend. First I measured my 300 g of buckwheat groats. Then I made my flour in my coffee grinder. Also, I used coconut oil instead of canola. I baked it in a glass loaf pan and it took exactly the time you specified in the recipe. I love this bread, thank you for sharing it!!
I’m glad you love it! 😊 Thank you so much for your feedback! ♡
Bianca, I kept making this bread and I tried substituting water by almond milk. I also added 2 tbsp maple syrup and 2 tsp apple pie spice and we loved the flavor. Then I realized buckwheat is harmful to me. I tested my blood sugar right before eating a piece of this bread. Then I tested it again after two hours, when I was supposed to have digested it and my blood sugar was supposed to be close to what is was before. But it went from 101 to 205! So it stressed out my body. My husband stayed normal, though. So he can eat it but not me. What a shame!
Are you sure? Buckwheat is rich in fiber that has the ability to help regulate blood glucose levels. There are also studies published that eating buckwheat for breakfast improved glucose tolerance through lunchtime.
I just made this recipe and my bread is much, much darker and didn’t rise at all. I bought buckwheat flour instead of making it from buckwheat flakes because those weren’t available. Could that be the difference? I also live in Denver so the attitude affects baking, but not usually that much. Any suggestions would be appreciated. Thank you!
Hi, did you measure the ingredients in grams and ml using a kitchen scale?
I don’t know if this is a personal taste thing but I sadly feel I wasted a lot of ingredients. It came out super dense and unpleasant in texture despite following the instructions and video.
I’m sorry that it didn’t work for you, however, I know that it works! 😉
I recommend reading all comments for helpful tips and experiences and then give it a try again.
This is so good thanks so much! Exactly what I was after and it wasn’t a flop. After many other failed bread recipes I think this is the one! Tastes great too
Glad it turned out well! 🙂
Thanks for your feedback! ♡
Hi, the bread was very wet despite cooking for longer. Not sure what I did wrong? Thank you
Did you already read the other comments from people who had similar issues? Maybe you can find some helpful tips! 🙂
I love this recipe. I also sometimes add unsweetened organic apple sauce, cinnamon and monkfruit sweetener and it becomes a delicious apple bread 🙂
Glad you like the recipe! 🙂
Thanks for the ideas.
Have a great weekend! <3
Really delicious easy to make bread, thanks so much.
How long does it keep for our do you have to freeze the day it’s made?
Glad you like it! I’ve mentioned that in the recipe notes – you can store the bread in the fridge for up to one week or freeze it for longer storage.
If it becomes hard after few day, you can heat it in the microwave for a few seconds, then it’ll be super soft and yummy again! 🙂
Quick and easy to make and turned out really well except that it was much too salty so I will cut down on salt next time I make it.
Glad it turned out great! Feel free to use less salt next time! 🙂