Buckwheat Almond Gluten-Free Bread Recipe

buckwheat almond bread with avocado

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 grain and gluten free bread recipe – it’s just nuts and seeds! Inexpensive healthy bread as it’s mostly whole buckwheat.

People often say this is their favourite vegan gluten free bread recipe. It’s so easy to make either with or without a bread maker. As it’s not left to proof/rise this is a quick gluten free bread recipe with minimal work.

sprouted buckwheat bread

Buckwheat despite the name is nothing to do with wheat and is a gluten-free seed. The buckwheat and almonds are activated to make the bread more digestible suitable for many people who have digestive issues with normal bread.

This gluten free bread recipe is suitable for gluten-free, paleo, vegan, plant-based, oil-free, whole 30 grain-free and general healthy whole foods diets.

If you have IBS or leaky gut and are looking for a bread replacement do try this buckwheat bread recipe as many with these issues love this bread and it loves them back. If you have serious digestive issues please do consult a professional and follow their advice.

Video Recipe Buckwheat Almond Bread

Play on YouTube, View the no music video recipe.

Gluten-free bread is often known as expensive, difficult to make and dry. This gluten free bread recipe 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 the bread as soon as it’s taken 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.

buckwheat bread gluten-free

The buckwheat and almonds are sprouted in this buckwheat bread 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.

Buckwheat does go a bit slimy when soaking, not pleasant to see but it reinforces how important it is to soak it. After soaking use a sieve to give a thorough rinse so all the goodness in buckwheat bread can be absorbed.

buckwheat bread avocado toast

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.

Always use raw untoasted buckwheat for this recipe as once it’s toasted it will not sprout.

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.

easy healthy gluten-free buckwheat bread

Think of this buckwheat bread 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 for this bread as I like the texture and earthy taste. You can use pre-flaked or blanched almonds if you prefer. Try to use European almonds as they are often the highest quality and usually not treated unlike Californian almonds.

To make this recipe even cheaper just use buckwheat and chia for a two-ingredient healthy gluten free bread. It will be loaded with protein and very inexpensive. The almonds add some texture and taste but are not important for making this bread turn out well.

Buckwheat Gluten Free Bread Recipe

Ingredients

  • 1 cup / 170g Buckwheat, whole
  • ¼ cup / 40g Chia seeds
  • ¼ cup / 35g Almonds 
  • 1 cup / 240ml Water

Method

  1. Soak the buckwheat and almonds in water. Overnight is best but an hour will do.
  2. Pre-heat oven to 375F / 190C.
  3. Drain and rinse the buckwheat and almonds.
  4. Place everything for the bread apart from the almonds into a blender and blend until smooth. If your blender is not very powerful then use pre ground chia seeds.
  5. Chop the almonds into slices, mix into the batter then pour into a lined 1lb loaf tin.
  6.  Bake the buckwheat bread for 40 minutes and you can enjoy as soon as it’s out of the oven.
  7. Keep the buckwheat bread an airtight container once cooled and it will last for at least 3 days.

Equipment: Blender, 1lb loaf tin, Greaseproof paper and Oven.

If you like this recipe check out my buckwheat waffles.  A perfect filling healthy breakfast with dark chocolate and fresh berries.

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50 thoughts on “Buckwheat Almond Gluten-Free Bread”

  1. Hi,
    I just made this recipe. Unfortunately my blender (Kenwood) didn’t have the power to grind all the chiaseeds together with the buckweat. I guess that is because the mixture has very little liquid, therefor being very tough and thick to mix/blend. I ended up with a mixture full of whole chiaseeds…

    A Tip: Grind the chiaseeds before you add them to the buckweat! This is what I will do next time.

    1. Hi Tilly, really sorry to hear it didn’t go well on the first time. I can imagine in a larger less powerful blender / food processor that might happen. I’ve made it in a Vitamix / nutri ninja and nutribullet all successfully.

      Thanks so much for your feedback, I’ll update the recipe now 🙂

  2. Hello Nest and Glow, I’m so sorry to hear of your content stolen by Doce Limão and not acredited all so she can use it to sell more of her own books! I hope you get your legal team on to her as it’s jsut not on taking your video and posting it as an advert for her own book. Doce limao and Conceição Trucom owe you hugely for their fraud and taking your hard work!

  3. Hi. The bread really looks soft. Buckwheat is a star in my kitchen so I have all the motivation to try it. However do you think that the chia seeds should be soaked before adding?

    Thanks

    1. Hello, I don’t tend to with this recipe as they will be effectively soaked in the time when pouring into the pan and warming up in the oven, but it’s up to you. I love buckwheat also – so cheap and versatile for a gluten free diet!

  4. Hey my bread is ready and looks amazing. I just cut it while it was hot. The best part was the base which was so smooth and a little crisp which I loved. I used sunflower seeds, some dried parsley and almond flakes. It tastes yummmm. Thanks a lot.
    Wish I could post pictures of the bread…

  5. Hallo,

    I tried to do the bread, but the result is not so good, it is not crunchy at all. Please, can you tell me what I may have done wrong? I am so sad, in your video was so nice…

    Thanks.

    Katya

    1. I’m so sorry to hear that! Sometimes things go wrong as my recipes are high in natural products and this can vary a lot. I would try baking it for longer and turn down the temperature. It won’t be crunchy as it comes out of the oven as it’s gluten free, but should do once it cools. I know many have successfully made this so hopefully, yours turns out crunchy next time. Let me know

  6. Bastian, just tried the recipe and the bread is excellent! Good texture and easy to make. Added to your recipe: 1/4 tsp of salt, 1 tsp of dried ‘herbes de provence’ and a 1/4 cup of sunflower seeds. Thanks for sharing. Isabelle

    1. That’s amazing to hear, thanks so much for sharing! Sounds like some great additions to the recipe – I often use sunflower seeds rather than almonds in this gluten free buckwheat bread

  7. Hello! Love your recipies. I just made the bread, and it has slightly raised, though not so much as in your video.. what could i do or add to make it raise more? Do you think it depends on how finely its all blended?

    1. Thanks so much for your kind words. I think to help it rise you can blend it for quite a long time until the batter starts to warm up a bit – I think it gets it bubbly and helps the rise. You could add some baking powder if you like, but I haven’t found it makes a huge difference so left it out. Let me know how it goes with the buckwheat bread.

  8. I am looking for a good gf sourdough bread recipe. It seems that this batter could be set aside and left to ferment for 48 hours (somewhat like Indian dosas). What do you think?

    BTW. I love your recipes. Thanks for your good work.

    1. Hi there, I’m not 100% sure but that sounds very interesting! I think it could do – with wild ferments from the air it could be gf sourdough. Although not sure if you would leave just a small amount to make a starter then mix it in or leave the whole load.

      If you do try it out please do report back – my kitchen and house is going to be a bit too cold for the next few months to try this out.

  9. Hi,
    I recently tried the Buckwheat sourdough bread with a 24 hours fermentation. Once baked I found that it left a little after taste in my mouth but the next day it was gone when I toasted it before eating. Which may mean that I under baked it. I would like to make it again but with some changes.
    Honestly I have tried a lot of Gluten free Vegan breads but I find the Buckwheat bread by Bastian the easiest and absolutely amazing in taste. I mean it. ???? Thanks Nest and Glow.

    1. Hey there, if you use buckwheat flour you don’t need to soak the buckwheat but you do need to add a bit more water. I just use whole buckwheat as it’s so much cheaper and you can sprout it

  10. Thank you so much for the recipe! This is the first unleavened bread I found which actually makes a wide slice and isn’t flatbread. Also you don’t use soda bicarb which is bad for the stomach.
    I tried it out the recipe and turned out great, I did skip the almonds though and added a pinch of celtic salt. The bread was somewhat wet but if it isn’t it would be a brick 😀
    Tasted great just as buckwheat does.

    1. Great glad you like the recipe. I’m a great fan of no bicarb for this one – I found it didn’t make much difference. The almonds are optional – I often use seeds myself instead. It’s not exactly like normal bread but a great alternative!

    1. I recomend to use whole buckwheat as it’s soaked and sprouted. Will need the water adjusting without so think it’s better to just use the whole grain 🙂

  11. Thanks for the recipe! I have a question though, after 40 minutes the bread was still wet inside and after adding 3 x 30 minutes it was still wet inside. What could be the reason.. unfortunately I don’t know how to add a picture to show you the result..

    1. I would try using a flatter pan and adding a bit less water, can depend on the pan or just the natural variation in the ingredients. As its not refined flour or sugar in my recipes it’s less of a science.

  12. Followed the recipe very accurately however it came out half baked and pretty flat after 40 minutes of suggested time, so I just stuck it back in the oven and waiting to see what happens next. The picture looked pretty amazing but reality will not be so appetizing, I do not mind the looks of this bread at all however I would like to have a decently baked bread which looks like it is going to be in the dull gray color unlike what the picture conveyed. I appreciate the recipes as they are definitely on the healthy side, no question about that, thank you Bastain for your hard work.

    1. Hi maybe it could be the pan size or try adding a bit less water? With recipes that just contain natural ingredients they can vary a lot and might need adjusting. Trust me all my photos and videos are real on the site and many people have made this very successfully. I wouldn’t share a recipe if it didn’t work 🙂 Let me know if you try it again

  13. This is the second time I am making this bread, I have baked it for one hour and thirty minutes for the best outcome and I have added quite a bit of Himalayan salt to it as well as Herb de Provence. Instead of whole I used slivered almonds. It is delicious and I finally got the hang of it !

  14. Hello
    I just tried the recipe and it came out looking ok…more grey than brown…and a little wet inside. I dont mind it since I intend to toast it before eating and the wetness will be gone. Taste wise its still nice. Maybe the grey color is because i used organic hull buckwheat groats. Next time i will try find the raw green buckwheat and bake it longer. Thank you for the recipe….first time I am not anxious trying a bread recipe.

    1. Ah glad to hear you like it. Yes I use the green unroasted buckwheat for this, it’s difficult with the wetness as it’s so high in natural foods that vary alot. I think a bit longer baking should solve it. You’re welcome for the recipe, let me know how it turns out the next time!

  15. Hello,
    I love the recipe and I would like to try it but I was wondering, how come there is no yeast or sourdough in the bread? Is fermentation enough? Thank you

    1. Bastian Durward

      Hi there, this isn’t really a fermented bread. Just as this is enough. I think you could make your own starter to make it rise more, but im all about the quick and easy bread recipes

  16. Hi, this bread has become a regular part of my diet.
    Thank you so much. One question, can I use the black color whole buckwheat for this bread. Not the toasted ones but the ones we can sprout. If yes do i soak them longer. Thanks

    1. Bastian Durward

      That’s so great to hear! You can definitely use the unroasted – that’s what I always use as that’s how buckwheat is mostly sold in the UK

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