Description
Learn how to make healthy, gluten-free buckwheat bread that’s nutty, moist, and perfect for toast, sandwiches, or snacks.
Ingredients
2 cups buckwheat flour
1 cup almond flour or oat flour
1/2 cup ground flaxseed
1 tablespoon chia seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 1/2 cups water (adjust as needed)
Instructions
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Preheat Oven
Preheat your oven to 350°F (175°C). Line a loaf pan (8×4 or 9×5 inch) with parchment paper. -
Mix Dry Ingredients
In a large mixing bowl, combine buckwheat flour, almond/oat flour, flaxseed, chia seeds, baking powder, baking soda, and salt. -
Combine Wet Ingredients
In a separate bowl, whisk together water, olive oil, and apple cider vinegar. -
Make the Batter
Pour the wet mixture into the dry ingredients. Mix until a thick but spreadable batter forms. Let sit for 5 minutes to thicken. -
Bake
Transfer batter to the loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick comes out clean.
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Cool & Slice
Let the bread cool in the pan for 10 minutes. Then remove and cool completely on a wire rack before slicing.
Notes
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For added texture: Top with pumpkin, sunflower, or sesame seeds before baking.
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To sweeten: Add 1–2 tablespoons of maple syrup or honey.
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Use parchment paper: It makes removing the loaf much easier.
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Don’t overbake: Check for doneness starting at 50 minutes to prevent dryness.
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Storage: Keep at room temp 2–3 days, refrigerate up to 1 week, or freeze in slices.
- Prep Time: 10minutes
- Cook Time: 50–60 minutes