GLUTEN-FREE BUCKWHEAT FLOUR SEED BREAD RECIPE
There is nothing better than homemade bread, right? This buckwheat flour seed bread is rich in nutrients and moreover, it requires no yeast or kneading. The nutty-flavored loaf with a crunchy crust is packed with fiber, protein, and healthy fats.
You can have it for breakfast or as a mid-afternoon snack. Pair it with mashed avo, hummus or scrambled tofu and you’ll certainly have a filling and nutritious meal.
This bread is tasty, easy to make, and a great alternative to classic white bread. It is also gluten-free, vegan, dairy-free, egg-free, and soy-free.
MEET THE INGREDIENTS
Buckwheat flour seed bread is packed with healthy ingredients and it’s made without xanthan gum or additives. The ingredients include buckwheat flour, psyllium husk flakes, sunflower seeds, pumpkin seeds, chia seeds, and flax seeds.
Seeds are toasted before baking which enhances the flavor of the bread. You can add raw seeds if you prefer, but the bread won’t be as flavorful.
Buckwheat flour is a good source of protein and fiber. Because it is gluten-free, it is a suitable substitute for wheat flour and great for people with celiac disease or sensitivities to gluten. In addition, it has a lower glycemic index and it won’t cause a spike in your blood sugar levels so it’s great for diabetics too.
It can be used on its own in baked goods or combined with other types of gluten-free flours. Use it to make bread, pancakes, pie crusts, crackers…
BUCKWHEAT FLOUR NUTRITIONAL PROFILE
100 g buckwheat flour contains:
- Calories: 335
- Fat: 3.1 g
- Carbs: 71 g
- Protein: 13 g
Psyllium husk is a popular type of plant-based fiber: One tablespoon (5 grams) of whole psyllium husks contains 4 grams of carbs. These husks are tasteless, gluten-free, low-carb, and nearly calorie-free.
Psyllium husks are a very important ingredient in vegan, gluten-free baking because of their ability to absorb liquid. When psyllium husks are mixed with water and are allowed to sit for a few minutes, they develop a thick consistency and act as a binder in baked goods.
You’ll find psyllium husks in two main forms: psyllium husk flakes and psyllium husk powder which is simply ground whole psyllium husk.
In this recipe, I used 6 g of psyllium husk flakes.
Sunflower seeds are packed with nutrients. One serving (28 g) of dry roasted seeds has roughly 166 calories, 5.5 grams of protein, 14 grams of fat, 6 grams of carbs, and 3 grams of fiber. While the seeds are pretty high in fat for a 28 g serving, they are made of mostly mono and polyunsaturated fats, which are a great anti-inflammatory and heart-healthy source of fats.
Sunflower seeds can be a great addition to your diet. Just remember they’re a high-fat food so portion control is the key.
Pumpkin seeds are packed with valuable nutrients. Eating only a small amount can provide you with a substantial quantity of healthy fats, magnesium, and zinc.
One ounce (28 grams) has roughly 160 calories, 1.7 grams of fiber, 3 grams of carbs, 8.5 grams of protein, and 14 grams of fat (6 of which are omega-6s).
Pumpkin seeds can be eaten raw but they taste especially delicious when roasted or toasted.
Sesame seeds are tiny seeds with a nutty taste. They are packed with nutrients such as healthy fats, protein, calcium, antioxidants, and dietary fiber. One ounce (28 grams) has roughly 160 calories, 4 grams of fiber, 7.3 grams of carbs, 4.8 grams of protein, and 13.6 grams of fat.
They come in a number of different sizes and colors, including white, golden brown, black… You can greatly enhance their natural nutty flavor by toasting them.
Chia seeds are packed with nutrients, so much that they are often referred to as a superfood. One ounce (28 grams) has roughly 138 calories, 10 grams of fiber, 12 grams of carbs, 4.6 grams of protein, and 8.7 grams of fat.
I often use chia seeds as an egg substitute in baked goods. A chia ‘egg’ is made by mixing water and ground chia seeds.
Flax seeds are known as one of the richest sources of essential omega-3 fatty acids. One ounce (28 grams) has roughly 151 calories, 7.7 grams of fiber, 8.2 grams of carbs, 5.2 grams of protein, and 12 grams of fat.
Use flax seeds in your smoothies, oatmeals, sprinkle on salads, or make a flax ‘egg’ – an easy vegan egg substitute, great to use for baking.
HOW TO MAKE BUCKWHEAT FLOUR SEED BREAD
Preheat oven to 200°C. Line a loaf pan (16 x 8 cm) with parchment paper and set it aside.
In a large mixing bowl combine the buckwheat flour with toasted pumpkin seeds, toasted sunflower seeds, toasted sesame seeds, ground flax seeds, chia seeds, baking powder, and salt.
Read how to toast seeds below.
Add in water, 3 tablespoons of olive oil, and maple syrup and mix with an electric mixer until it all comes together. Check for salt. Add in 6 g of psyllium husk flakes to the batter and mix again for a couple of minutes. The psyllium husk flakes will absorb the water and the batter will become much thicker.
Once the batter is thick enough, use the spatula to press it into a loaf pan and smooth out the top with the back of a spoon. Grease the top of the bread dough with olive oil and sprinkle it with sunflower or pumpkin seeds.
Place loaf pan in the oven and bake for 40 minutes. After 40 minutes, remove bread from loaf pan and bake for another 20 minutes. Let it cool down completely before slicing.
TIPS AND HOW-TOS
HOW TO TOAST SEEDS
Heat an ungreased skillet over medium heat. Add seeds and spread them in a single layer.
Cook for a couple of minutes and stir frequently to keep the seeds from burning. When the seeds begin to get golden and release their aroma, they are done.
Immediately remove the skillet from the heat and transfer the seeds on a paper towel to cool.
Note: Always toast different seeds in separate batches.
BUCKWHEAT FLOUR SEED BREAD IS
- A great alternative to regular bread
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Buckwheat Flour Seed Bread
- 100 g buckwheat flour
- 50 g toasted sesame seeds
- 50 g toasted pumpkin seeds
- 50 g toasted sunflower seeds
- 30 g chia seeds
- 30 g ground flax seeds
- 1 teaspoon baking powder
- 1 level tablespoon psyllium husk flakes ~ 6g
- 1 tablespoon maple syrup
- 3 tablespoons olive oil
- 200 ml water
- salt to taste
- Preheat oven to 200°C. Line a loaf pan (16 x 8 cm) with parchment paper and set it aside.
- In a large mixing bowl combine the buckwheat flour with toasted pumpkin seeds, toasted sunflower seeds, toasted sesame seeds, ground flax seeds, chia seeds, baking powder, and salt.
- Add in water, 3 tablespoons of olive oil, and maple syrup and mix with an electric mixer until it all comes together. Check for salt. Add in psyllium husk flakes to the batter and mix again for a couple of minutes until the batter becomes much thicker.
- Use the spatula to press the batter into a loaf pan and smooth out the top with the back of a spoon. Grease the top of the bread dough with olive oil and sprinkle it with sunflower or pumpkin seeds.
- Place loaf pan in the oven and bake for 40 minutes. After 40 minutes, remove bread from loaf pan and bake for another 20 minutes.
- Let it cool completely before slicing.
* The nutritional information provided is calculated automatically and should be used as an estimate.
Hi, I followed the recipe but my bread didn’t rise. It tastes amazing but it’s not risen. Do you know why?
Hi, Enna! It is quite a dense bread and doesn’t rise a huge amount (it doesn’t have any yeast and only a small amount of baking powder), though it tends to end up slightly larger than the wet dough.
Can I substitute Psyllium Powder for flakes? Is this a Russian recipe? I used to buy a very similar bread when I lived in Russia, and I loved it!
Hi, Joyce! I don’t see why not. The recipe calls for 6 g psyllium husk flakes. If you are using psyllium powder, 3 g should be enough. You lived in Russia?! Oh, that must have been fun. I would love to go and visit. It’s on my wish list 🙂
I’ve been trying couple different buckwheat bread recipes over the last month and this tasted the best. I made a modified version of it (with pumpkin and chia seeds) as we are on somewhat of a limited diet due to allergies and food sensitivities and it was still delicious. Making a second, bigger batch tonight 🙂 Thank you!
Hi, Mare! Thank you so much for your feedback. So happy you like it. Happy holidays!
I followed your recipe. But when I tried to cut the baked bread (after it cooled down) – it pretty much fell back to the state of batter. :(((
Hi, Alexandra! So sorry this was your experience. Did you use psyllium husk flakes or psyllium powder as a binder? Did you bake it for one hour? I made this bread more than ten times already (last time was yesterday) and it always comes out OK. It doesn’t rise much because it doesn’t have any yeast in it but I honestly don’t know what could have gone wrong. You just mix buckwheat flour, seeds, water, and psyllium, and that’s it! I even made some variations mixing different seeds and flavors and it always turned out OK.
I never made bread I’m gonna try this wish me luck
Best of luck, Susanna!
I love anything buckwheat, including kasha. I made your bread yesterday using psyllium powder. I also added caraway seeds. Delicious, especially with soup. We were in Croatia last year in February, just before the pandemic hit. We visited Split on our trip. Hope to return one safe day.
Hi, Wendy! Thank you so much for your feedback. So glad you liked it. I hope you enjoyed your trip to Split. Hopefully, this pandemic will end soon and we will be able to travel safely again. I miss that so much. Happy weekend!
I have made this 3 times and it’s come out exactly like the pictures, and it’s so tasty and such a great alternative to grain breads. I leave out the maple syrup and add some spices instead. I also like to grind up a little bit of the nut/seed mixture before adding to the batter so it’s a little chewier/easier for me to digest. Even with these changes, it still comes out really nice with a crunchy exterior and a great toasty flavour. It also works great as a cracker substitute if you slice it thinly. This recipe is a keeper for sure. Thanks so much!
Thank you so much for your feedback, Lolita! I’m really glad you enjoyed this recipe :-).
I have made this bread many times as it is SO good, but the top always cracks badly. What am I doing wrong and how can I stop it cracking?
Hi, Ines! Too much baking powder can cause the bread to crack. Try using less next time.
Thanks, Nensi! I am about to have another go, and am trying 1.5 tsp instead of 2 tsp, and will let you know. I grind all the seeds to give a smoother texture and be kinder to my teeth. It makes wonderful toast. All the best – Inés
Hi, Ines! Try adding 1 teaspoon, that should be enough. Let me know how it turns out. All the best!
Fantastic recipe, I also ground the seeds as hard to digest with me, the next time I will double the recipe. And I will leave out the maple syrup. Thanks for your recipe again.👏👏👏
Thank you so much for your feedback, Mary! I’m so glad you like this recipe ❤️
I love love love this bread…
It ticks all the boxes.
My favourite is toasted with Avo
Thank you 😊
Thank you so much for your great feedback, Jenny! So happy you like it.
I have everything but the psyllium husks. Does buckwheat have a totally different flavor than wheat flour. Is it similar to rye? Thank you.
Hi, Donna! Psyllium is crucial to the structure of the bread. I haven’t had wheat and rye flours in ages because they are not gluten-free so I can’t really say. Buckwheat flour has a rich and nutty flavor so I think it’s a bit stronger than wheat flour.
Can I substitute buckwheat flour with any other millet flour?
Hi, Sonia! So sorry for the late reply. I don’t use millet flour much because it tastes somewhat bitter so I’m not sure. Maybe you could try oat flour?!
I am so excited to find this recipe. Recently I visited Cortez Island, Hollyhock on Vancouver Island where I purchased a loaf 20$ of seed bread. The lady wrote down all the seeds in the dense loaf. My daughter introduced me to buckwheat several years ago and I took a liking to it. She is gluten free. I toast this and love it. The outside gets crusty and the inside slightly toasted. Nice with avo for breakfast or mid day.
Tomorrow I am going to make this. It looks almost like the one I bought, but the seeds are ground up more. I’m going to surprise my daughter this summer coming home from Europe with my new very healthy grandchild, my first. I had looked for seed bread first, but soon realized I had to look for buckwheat seed bread and there it was!!!
Hi, Taaja! So glad you like it. I have another buckwheat bread recipe coming up next week so maybe maybe you can come by and check it out. Congratulations on your first grandchild! Such an exciting time for your family!
Can this bread be frozen after baking ?
Hi, Yvonne! Honestly, I’ve never tried freezing it because it’s a small loaf and we usually eat it within two days. I will try freezing it next time I make it. If you want to try it, it’s best if you slice it and wrap individual slices in wax paper or parchment paper and put it in a ziplog bag. Then, when you want to eat it, let it thaw at room temperature and toast the slices.
So, have you tried making this with the addition of yeast? If so, what happened?
Hi, Kellie! No, I haven’t but I am planning to, maybe even this week. Until then, here is another bread recipe you might be interested in: Flourless Gluten-Free Buckwheat Bread