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.
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
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.
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.
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.
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.
- 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 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.
- Chop the almonds into slices, mix into the batter then pour into a lined 1lb loaf tin.
- Bake the buckwheat bread for 40 minutes and you can enjoy as soon as it’s out of the oven.
- 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
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Amount Per Serving Calories 70 Total Fat 4g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 3g Cholesterol 0mg Sodium 25mg Carbohydrates 7g Net Carbohydrates 0g Fiber 3g Sugar 0g Sugar Alcohols 0g Protein 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.