{"id":50073,"date":"2020-03-14T19:38:47","date_gmt":"2020-03-14T18:38:47","guid":{"rendered":"https:\/\/ellerepublic.de\/buchweizenbrot-rezept-glutenfrei-vegan\/"},"modified":"2025-07-16T23:01:16","modified_gmt":"2025-07-16T21:01:16","slug":"buckwheat-bread-recipe-gluten-free-vegan","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/buckwheat-bread-recipe-gluten-free-vegan\/","title":{"rendered":"Simple Buckwheat Bread Recipe (gluten-free & vegan)"},"content":{"rendered":"\n

A healthy, and super easy recipe for a vegan buckwheat bread made gluten-free using buckwheat flour, buckwheat flakes and plenty of seeds!<\/p>\n\n\n\n

If you are already familiar with my other buckwheat bread recipe<\/a> made with grated carrots, walnuts and sunflower seeds, then I\u2019m pretty sure you are going to also love my new buckwheat bread! And this one is even simpler to make (is that possible?), is just as tasty and stays fresh even longer. Best yet, is that it\u2019s so easy to make, freezes well and goes with anything \u2013 whether you are vegan or not.<\/p>\n\n\n\n

These toppings are great with this buckwheat bread recipe<\/h2>\n\n\n\n

As a start, I love it toasted with herbed cream cheese or French Boursin (a favourite!), thinly sliced cucumber, a sprinkle of sea salt and broccoli sprouts or alfalfa sprouts. Sooo good. It\u2019s also great with poached eggs, mashed avocado, homemade nutella<\/a>, peanut butter or jam, or simply dunked in a delicious and warming bowl of soup…need I go on? Now that I\u2019ve gone through more than a few loaves, I have found the perfect method for making this buckwheat bread recipe. Above all, I\u2019m really thrilled with the taste and consistency. Straight out of the oven and still warm, it tastes great on its own. But my absolute favourite way to enjoy it is toasted — there is something about toasted seed bread that tastes so good. Which is also something that makes it the perfect bread to make in advance and store in the freezer — then you always have a healthy toast bread on hand. Best yet, one that just happens to be vegan and gluten-free.<\/p>\n\n\n

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What makes this buckwheat bread recipe so simple<\/h2>\n\n\n\n

What always intimidated me from baking my own gluten-free bread was the long list of obscure, unfamiliar ingredients in so many recipes \u2013 industrial food additives like gums and other binders. Okay, yes you need some form of binder when you take out the gluten or things like eggs, but there are so many other ways to bring the dough together. This gluten-free vegan bread uses simple natural ingredients to do just that. Natural ingredients like ground linseed and psyllium husk do an amazing job of acting like a binder. Chia seeds are also a great choice instead of linseed \u2013 they are usually my go-to egg-substitute. Yes, these natural ingredients create a loaf of bread that you can easily slice (doesn\u2019t fall apart) and is like real bread and not a brick.<\/p>\n\n\n

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Using natural binders for gluten-free vegan baking<\/h2>\n\n\n\n

Generally there are three binders I like to use in vegan gluten-free baking: chia seeds, ground linseed, psyllium husks or a combination of them. Psyllium husks I would say are the most magical of the three. It comes from the seed of the plantago plant, a native of India and Pakistan, is a great source of soluble fibre and loves to absorb moisture. With the addition of water it becomes thick and gelatinous, and adds an excellent elasticity and gluten-like-structure, while having an undetectable flavour or color. Plus there is the extra bonus that it supports healthy digestion.<\/p>\n\n\n\n

Using psyllium, chia and linseeds in baking<\/h3>\n\n\n\n

Adding a teaspoon of psyllium to any baking recipe will help provide extra structure and improve the crumb and texture of your baked goods. It’s a win, all around. Chia seeds are also very reliable in gluten-free baking. I generally use them as I would eggs by creating a chai egg by combining 1 tablespoon chia with 3 tablespoons water and letting soak until it forms a gel (10-15 min). As for ground linseeds, I usually use them in combination with chia or psyllium as although it has a nice nutty taste, it only provides moderate binding strength.<\/p>\n\n\n\n

Looking for other gluten-free bread recipe inspiration?<\/h2>\n\n\n\n

Then try one of these recipes:<\/p>\n\n\n\n