There is something truly satisfying about making a tasty (and successful!) homemade gluten-free bread. Especially if it’s vegan too. Of course, I have my tried and true favorites, but I am always looking for new takes on gluten-free breads. This version is a buckwheat chickpea bread that is made with two parts whole, soaked buckwheat. Activated buckwheat. Then it’s mixed with chickpea flour, which I think tones down the earthiness of the buckwheat. The best thing about this bread is the texture — no crumbling! The bread stays moist for days making it perfect for toast or sandwiches.
Soaking buckwheat activates it
The buckwheat groats are soaked for at least 6 hours to soften them, which also has the dual benefit of activating them, meaning that the seeds of this pseudo grain can be more easily digested. Eating foods that are great for digestive health are key to optimal health! Soaking also increases the nutrients available and makes them easier to digest by helping to reduce, or even eliminate phytic acid — an “anti-nutrient” which can slow the absorption of iron, zinc and manganese.
A nutritious buckwheat chickpea bread recipe that’s vegan and gluten-free
Unlike starchy grains that spike blood sugar levels, buckwheat and chickpea flour are slower-burning carbohydrates that don’t impact glucose levels as substantially, which means they have a lower glycemic load. Both buckwheat and chickpea flour are high in plant protein and dietary fibre. Plus there are lots of added benefits in this bread from a mix of seeds which are packed with dietary fibre, protein, healthy fats and antioxidants.
Buckwheat Chickpea Bread (Vegan + GF)
- 2 cups raw buckwheat, soaked in water for 6 hours (or up to 8 hours) (360 g)
- 2 tablespoons chia seeds
- 6 tablespoons luke warm water
- 1 cup chickpea flour (120 g)
- 1 package phosphate-free baking powder (17 g)
- 1 tablespoon psyllium husk
- 2 teaspoons sea salt
- 1 tablespoons extra-virgin olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon unfiltered organic cider vinegar
- 160 ml water
- 2 tablespoon sunflower seeds
- 2 tablespoon pumpkin seeds
- 1 tablespoon flax seeds
- 1 tablespoon sesame seeds
Preheat oven to 350°F / 180°C and grease a loaf pan with coconut oil and dust with flour; tapping out any excess. Alternatively, line a loaf pan with parchment paper.
Place the chia seeds and water in a small bowl and let stand for about 5 minutes (or until it takes on a gel-like texture).
Meanwhile, drain the soaked buckwheat and rinse thoroughly, until water runs clear. Drain excess water.
Add the buckwheat, chia mixture, chickpea flour, baking powder, psyllium husk, salt, oil, maple syrup, vinegar and water (basically all the ingredients, except the seeds) to a food processor and blend until smooth.
If you don’t have a food processor, you can also use an immersion blender, then stir well with a spatula once smooth.
Stir in the seeds.
Pour the batter into the prepared loaf pan. Smooth with a spatula and garnish with seeds (if desired).
Bake on the middle rack for 1 hour and 15 minutes, until just brown on top. The bread is done when it is golden and sounds hollow when tapped.
Set the bread on on a wire cooling rack a let rest in the loaf pan for 10 minutes, then turn the bread out onto the wire rack to further cool. Allow to fully cool before slicing.
Store in a bread box or wrapped in parchment paper. Enjoy fresh or toasted for up to 5 days.
- Some planned ahead is required for this recipe. I usually soak the buckwheat during the day, then make the bread in the evening which can be enjoyed for breakfast the next morning. Soak the buckwheat in enough water to cover until it is soft enough to crush when squeezed between your fingers. I usually soak for 5-6 hours, but not over 8 hours.
- Want something a little more savory? Feel free to add a little oregano or rosemary to the batter.
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