Gluten-free bread is quick and easy to make with this sprouted buckwheat almond bread. Made with just three ingredients and water. No leavening, agents or flour are used in this recipe – it’s just nuts and seeds! Inexpensive as it’s mostly whole buckwheat.
Buckwheat despite the name is nothing to do with wheat and is a gluten-free seed. This recipe is suitable for gluten-free, paleo, vegan, plant-based, oil-free, grain-free and general healthy whole foods diets. The buckwheat and almonds are activated to make the bread more digestible suitable for many people who have digestive issues with normal bread.
Buckwheat Almond Chia Bread Recipe
- Total time: 0h 50m
- Yield: 8 slices
- Calories: 70 cal a slice
- Print Recipe
- 1 cup / 170g Buckwheat, whole
- ¼ cup / 40g Chia seeds
- ¼ cup / 35g Almonds
- 1 cup / 240ml Water
- Soak the buckwheat and almonds in water. Overnight is best but an hour will do.
- Pre-heat oven to 375F / 190C.
- Drain and rinse the buckwheat and almonds.
- Place everything apart from the almonds into a blender and blend until smooth. If your blender is not very powerful then use pre ground chia seeds.
- Chop the almonds into slices, mix into the batter then pour into a lined 1lb loaf tin.
- Bake for 40 minutes and you can enjoy as soon as it’s out of the oven.
- Keep in an airtight container and it will last for at least 3 days.
Equipment: Blender, 1lb loaf tin, Greaseproof paper and Oven.
Video Recipe Buckwheat Almond Bread
Gluten-free bread is often known as expensive, difficult to make and dry. This bread is none of those and really easy to make. It has a great texture that isn’t dry at all. No leaving agents are used and nothing gluey is used to replace the gluten.
I recommend slicing as soon as you’ve taken it out the oven. This is to help it cool quicker and to stop the residual heat from cooking the loaf. It’s great toasted and topped with slices of my Smoked Cashew Cheese.
The buckwheat and almonds are sprouted meaning they’re much more digestible. It’s suitable for a paleo diet according to several experts as the phytic acid is reduced during the sprouting. Buckwheat is a seed but it’s used like a grain and also known as a pseudo-grain.
I buy my buckwheat in big 5 kilo sacks so it’s very inexpensive. I use the whole buckwheat seed rather than flour so that you’re able to sprout it and save money.
You can make this recipe nut-free just replacing the almonds with pumpkin seeds or sunflower seeds. I was intending to make this with pumpkin seeds for the recipe but I couldn’t find them on the day of filming. Other nuts such as walnuts and hazelnuts also work really well in this recipe.
Think of this as a base recipe to add any ingredients that you like to flavour it. I personally like it with some onion and sundried tomato like in my sundried tomato quinoa muffins.
I use whole almonds still in their skins as I like the texture and earthy taste. You can use pre-flaked or blanched almonds if you prefer.