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.

Yield: 1lb loaf

Buckwheat Gluten Free Bread

easy healthy gluten-free buckwheat bread

Amazing gluten free bread made from just 3 ingredients. Buckwheat is nothing to do with wheat and is a gluten free seed rather than a grain. This bread is suitable for celiacs and high in protein and fibre.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


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


  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

Recommended Products

Links maybe affiliated, meaning I earn a commission from purchases but at no extra cost to yourself.

Nutrition Information


8 slices

Serving Size


Amount Per Serving Calories 70Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 25mgCarbohydrates 7gFiber 3gSugar 0gProtein 2g

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

Buckwheat is nothing to do with wheat – the only thing it shares is the name. It’s a seed and contains no gluten.

Whole buckwheat can be boiled and cooked like other grains.

It’s known as a Pseudo-Grain as it botanically isn’t a grain, but it is used like one.

Buckwheat Bread - easy to make gluten free bread as buckwheat despite the name is nothing to do with wheat and is a gluten free seed. Easy and healthy recipe. Made with sprouted buckwheat, chia seeds and almonds. High in plant protein and free of any flour, dairy, grains #bread #glutenfree #healthy #protein #vegan

Tags: , , , ,

92 thoughts on “Buckwheat Almond Gluten-Free Bread”

    1. I would use whole for this as it’s soaked and sprouted. You could use flour but it’s not as easy for the body to absorb and more water will be needed as it’s dry – sorry I don’t know the exact amount of water

    1. Bastian Durward

      I think it’s just the structure of the chia and buckwheat. I found adding baking powder didn’t make much difference. I’m not going to lie it is quite dense – it’s difficult to get a good rise from a gluten free bread that is made of wholefoods with no additives.

    2. I made this and it didn’t rise one bit! The picture is nothing like what it comes out and tastes. I mean let’s think about it, it has no flavoring added. Stood mushy inside like it wouldn’t cook through at all! Very disappointing

      1. Bastian Durward

        Hi, I’m sorry to hear that. Trust me I don’t fake my recipes ever. It does have a slight lift, but will always be much denser than normal bread. I find best to cut while still warm as when it cools the small amount of crumb structure can be lost. There’s no flavourings other than the seeds and nuts because its plain bread that’s served with something. You could add some olives or sundried tomatoes to add flavour if you like

    1. It should be dry, but will still be a grey / brown colour. If it’s still wet try taking out of the tin and baking for longer. Let me know how you get on with this gluten free bread recipe.

    1. I there, yes unhulled buckwheat is what’s used here. I should make that clearer – I haven’t actually seen unhulled buckwheat for sale here.

  1. Hi , I tried the recipe with whole buckwheat, I don’t remember that if it was toasted or not. The bread didn’t rise at all. I soaked them almost for 20 hours. Is it because of that?

    1. Hi there, I think 20 hours is way too long for buckwheat. It can rot quite easily so it could be that. If it’s still a bit wet after cooking remove it from the tin and bake naked. Hope that helps

    1. Bastian Durward

      I think you can with some adjustments. Do you mean sprouted and dehydrated? I tend to use non-sprouted and sprout my own so you know they are fresh

  2. Thank you for this recipe. Just made it for the first time with walnuts instead of almonds. I soaked the buckwheat from late evening to late morning the following day. Is that too long? It was tricky to separate all the water from the buckwheat; there was a lot of foam. I baked for an extra 15 minutes as when I put a knife to test whether it was done, it came out with dough on it.

    Next time I might add only 3/4 instead of 1 cup water to the mix, add some salt or sun-dried tomatoes, and bake for 45 minutes. What might you do differently for a better texture?

  3. The bread came out perfect! Mine did rise and was pleasantly fluffy!
    What I also love about it is that it’s a great base and you can add different ingredients.
    I feel like adding some dry fruits next time to give it some sweetness 🙂
    Thank you so much!

    1. Bastian Durward

      Ooh fruit is a great call, I think that figs might work really well with the earthy buckwheat 😀

  4. If you want to make a naturally risen buckwheat loaf, soak the whole buckwheat overnight, Just covered with water, then don’t fully drain it, and liquidise in a blender. Put it back in the unwashed soak bowl (keep those yeasts!).
    Leave the bowl, covered, in a warm place until you see lots of bubbles all through the mix.
    A pinch of salt, pour the slop into a greased bread tin and bake.
    You can add seeds and nuts if you like.. this produces a loaf with a decent crumb, a nice crust, and quite a good rise.

    1. Bastian Durward

      Hi, that is interesting! I tried playing around with doing that and found that buckwheat went off too quickly to naturally ferment. Sometimes it worked and othertimes was a total miss, so didn’t want to share something that was a bit hit and miss. Do you have any photos of your end result? This recipe is foolproof and easy, but the crumb structure could be improved.

    1. Bastian Durward

      Hi, is yeast water like a natural ferment yeast culture – a bit like sourdough? To be honest this is a non-leavend quick bread so there’s no yeast. You might get a better crumb structure using yeast but I’m all about the quick and easy recipes

  5. I’ve tried this many times but mine is never brown or fluffy. It’s grey (I used sunflower seeds but they are just stirred in) and sticky. Any idea why?

    1. Bastian Durward

      It’s gluten free and without anything added so it will never be super fluffy. But I find it best to cut while cooled a bit and still warm to get the crumb structure like the photos here. If you leave it to totally cool it does kinda collapse on it’s self to be more solid

Leave a Comment

Your email address will not be published. Required fields are marked *