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

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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16 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.

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