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Healthy and wholesome 4-ingredient buckwheat flax chia bread is a perfect go-with everything bread! It is vegan, gluten-free, oil-free, & easy to make, too.

a loaf of buckwheat flax chia bread on a piece of white parchment paper atop a colorful floral napkin
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Good morning, everyone! I hope you had a happy Labor Day weekend. Mine was busy, with relatives in town, water-skiing at the lake, and long runs with running buddies.

I also spent time laboring over this amazing buckwheat bread recipe, trying to get it just right. Done!

overhead view of buckwheat chia flax bread on a piece of parchment paper, a cutting knife alongside

The Benefits of Buckwheat Chia Flax Bread

This bread earns its ‘amazing’ moniker because it is:

  • Only 4 ingredients (other than water & optional salt)
  • Flourless
  • Oil-free
  • Sugar-free (zero grams sugar per serving)
  • Gluten-free
  • Vegan (egg-free & dairy-free)
  • 46 calories per slice
  • (Most importantly) incredibly delicious!
small loaf of 4-ingredient buckwheat bread, sliced to expose interior texture

Bread Made with with Whole Buckwheat Groats

Buckwheat, one of my favorite grains, is the star of this amazing bread.

Despite the name, buckwheat has no relation to wheat whatsoever. Rather, this naturally gluten-free grain is the seed of a plant related to rhubarb.

It is one of my favorite grains because it is packed with protein, fiber, an also an array of antioxidants (the same that are found green tea and dark chocolate).  It is a wonderful choice for making truly feel-good (in every sense) bread!

pile of buckwheat groats on a piece of white parchment paper

Simple, Wholesome Buckwheat Bread

I came across several recipes for simple, whole grain buckwheat bread–all essentially the same– on a variety of websites, which sparked the idea for this bread.

They involved soaking the buckwheat in cold water for 2 to 8 hours and then mixing with psyllium husk for structure.

For a bread-er texture, I nixed psyllium altogether and settled on a combination of flaxseed meal and chia seeds, as well as some streamlined preparation methods.

Ingredients for 4-Ingredient Buckwheat Flax Chia Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

You will also need water and (optional) salt.

overhead shot of 3 piles of ingredients, chia, buckwheat groats and flaxseed meal

The combination of chia and flax provides structure (i.e., no post-bake deflation) as well as texture and taste (flax, in particularly, complements the already nutty flavor of the buckwheat). Flax (and chia) have a high oil content, so I was able to nix any added oil, too.

How to Make the 4-Ingredient Buckwheat Flax Chia Bread

Note that the complete directions are also in the recipe card below.

Step One: Quick-Soak the Buckwheat

Full disclosure:  I am a fundamentally impatient person. This led me to experimenting with quick-soaking the buckwheat in boiling water rather than soaking the buckwheat in cold water for an extended amount of time.

It worked: the buckwheat begins to break down in about 20 minutes, while still leaving whole (but softened) groats for lots of nubby texture in the finished bread,

Drain the buckwheat and give it a rinse (in a colander) under cool water.

Step Two: Hydrate the Chia Seeds and Flaxseed Meal

Meanwhile, combine the chia seeds and flaxseed meal in cold water to thicken.

Step Three: Process Some of the Batter

Transfer roughly 2/3 of buckwheat mixture to a food processor or blender. Process, using ON/OFF pulses until almost , but not completely, smooth. Scrape back into bowl with remaining buckwheat and stir vigorously.

Stir in the chia-flax mixture, baking powder and optional salt until combined.

overhed shot of a stainless steel bowl filled with batter for buckwheat flax chia bread

Processing some of the batter creates a finished loaf that is definitely bread (no crumbling slices). Keeping 1/3 of the batter unblended ensures lots of tasty, hearty nubby-ness to the loaf.

Step Three: Preheat Oven & Prepare Pans

Preheat the oven to 325F (160C). Spray 3 small pans with nonstick cooking spray, or line with parchment paper.

This recipe works best when using 3 small loaf (5×3-inch/ 12.5x 7.5 cm) size pans as opposed to one large 9×5-inch pan. The 9×5 pan will definitely work (bake for about 85 to 90 minutes), but it may droop a bit at the center once fully cooled. 

Step Four: Divide Batter Between Pans

Spoon and spread the batter into the prepared pans, smoothing the tops.

As another measure to avoid drooping, the pans are filled close to the top with batter. If yo do not have this size, do not worry–go smaller, including a muffin tin (shorten the baking time). Mostly, you want structure, so opt for small.

overhead shot of buckwheat flax chia bread batter in a small loaf pan, a blue napkin in the background

Step Five: Bake the Bread

Bake in preheated oven for 45 to 50 minutes until top appears dry and a toothpick inserted in center of each loaf come out clean.

The result is beautiful, firm, hearty loaves with nutty, toasty flavor. Once completely cooled, they can be sliced thick or very thin. If you want bigger slices, simply slice lengthwise!

The bread takes well to toasting (love), but it is still wonderful un-toasted, too.

small loaf of buckwheat bread cooling on a black wire cooling rack

I am crazy about this bread and hope that you will be, too! Let me know if you give it a try :).

overhead close-up shot of buckwheat flax chia bread topped with nut butter and dried cranberries

Happy baking!

More Great GF & Vegan Buckwheat Recipes:

  1. Oil-Free Buckwheat Granola
  2. 1-Ingredient Buckwheat Bread
  3. Vegan Buckwheat Banana Bread
  4. Buckwheat Almond Shortbread Cookies
  5. No-Bake Buckwheat Granola Bars

a loaf of buckwheat flax chia bread on a piece of white parchment paper atop a colorful floral napkin

Buckwheat Flax Chia Bread {vegan, oil-free, gluten-free}

Yield: 3 small loaves (24 servings)
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Healthy and wholesome 4-ingredient buckwheat flax chia bread is a perfect go-with everything bread! It is vegan, gluten-free, oil-free, & easy to make, too.


  • 1 and 3/4 cups (322 g) whole buckwheat groats
  • Boiling water, to cover
  • 1 cup (237 mL) water
  • 3 tablespoons (39 g) chia seeds
  • 3 tablespoons (20 g) flaxseed meal
  • 1 tablespoon baking powder
  • 3/4 teaspoon fine sea salt


  1. Place buckwheat in a large bowl; pour boiling water over. Let stand for 20 minutes (buckwheat should be breaking down. Drain and rinse under cold water.
  2. In a small bowl combine 1 cup water with the chia seeds and flaxseed meal. Let stand at least 5 minutes to thicken.
  3. Preheat oven to 325F (160C). Line 3 small (roughly 5x3-inch size) baking pans with parchment paper; lightly grease or spray remaining sides.
  4. Transfer roughly 2/3 of buckwheat mixture to a food processor or blender. Process, using ON/OFF pulses until almost , but not completely, smooth. Scrape back into bowl with remaining buckwheat, as well as the chia-flax mixture. Vigorously stir to combine, also breaking up some of the remaining buckwheat.
  5. Add the baking powder and salt to bowl, stirring until blended. Spoon and spread into prepared pans, smoothing the tops.
  6. Bake in preheated oven for 45 to 50 minutes until top appears dry and a toothpick inserted in center of each loaf come out clean.
  7. Transfer pans to a cooling rack and cool 10 minutes. Using parchment overhang, remove loaves from pan. Cool completely. Slice each loaf into 8 slices and eat (toasting optional, but recommended!)


Storage: Store the cooled loaves, tightly wrapped in plastic wrap or in an airtight container, in the refrigerator for up to 2 weeks, Alternatively, wrap in plastic wrap and then foil and freeze for up to 6 months.

Nutrition Information
Yield 24 Serving Size 1 slice
Amount Per Serving Calories 46Total Fat 1.1gSaturated Fat 0.1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 87mgCarbohydrates 8.3gFiber 1.7gSugar 0gProtein 1.8g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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  1. Love this recipe but the nutrition is completely wrong. I’m a nutritionist and wanted to let you know. Thanks though for this amazing recipe

    1. Hi Gennifer,
      I am glad you like the bread! I am wondering what, specifically, you see that is wrong with the nutrition? I use a nutrition calculator for this and all of the recipes. Cheers.

    1. Hi :D,

      I am sure you could. Did you mean instead of the flax and chia? Or in addition to those ingredients? Are you interested in creating a firmer loaf?

    1. Hi Michelle! By milled buckwheat groats, do you mean buckwheat flour? I am going to assume that is what you mean. It might work, but with a change to the first step which involves soaking and draining the buckwheat groats. The groats absorb some of the soaking water, so this is what I suggest: (1) Use the same weight (322 g) of milled buckwheat as for whole groats: (2) skip step one (the soaking buckwheat groats); (3) When you get to step 3, skip the food processor step. In stead, combine the soaked chia-flax mixture with the milled buckwheat and about 2 to 4 tablespoons water (start with 2, add more as needed). (4) Continue with remaining steps.

      I would love to know how it goes, Michelle!

    2. @Camilla, thank you for the detailed reply! But it is not buckwheat flour it is actually Bobs Red Mill creamy buckwheat cereal which is milled buckwheat groats. Would I treat it more like groats or flour as it looks more like pieces of groats.

      1. Hi Michelle! ok, thanks for clarifying. I would think it could work since I imagine the cereal is 100% buckwheat. I think you could proceed with the recipe as written.

    3. @Camilla, wallace baisden asked on
      April 18, 2021 at 07:05 AM
      “can you substitute whole buckwheat flour in place of the groats?

      Your Reply


      July 17, 2021 at 04:14 PM
      Hi Wallace,
      No, not with this particular bread.”

      I’m reading 2 different responses to same question,I’m confused. Please clarify.
      I want to make this bread with buckwheat flour, what I have.

      Thank you

      1. Hi Priscilla,
        Thanks I see I did shoot down the prospect of using flour with Wallace back in 2021. In 2022 I hypothesized how it might work, and proposed some changes to give it a try. It would definitely be an experiment since I have not tested the recipe with flour. The bread partly depends on the texture of the groats, but I was suggesting that it might work. I know that you only have the flour, but sometimes substitutions just aren’t possible. It might very well work with the flour, as I noted in the 2022 response, but it is a gamble.

  2. WONDERFUL and easy….I added in 2 T maple syrup, 2t turmeric and 2t nigella seeds. I love what these do to the smell, health, color and taste! Able to make thin slices…toasting is great…eat plain, with honey or butter or with cheese and chicken! very moist. I baked in a regular loaf pan….done in 1 hour and 50 min. Thank you!

  3. hi! What is the optimum internal temp for this amazing bread? I, too, would prefer a larger loaf pan….thank you very much!

  4. Hello and thank you for the great recipe.
    I have a very simple question- is there a particular reason why you bake it in small tins(apart from moisture/ baking time)? I do not have access to US baking tins and was thinking about baking in a regular loaf tin.

    1. Hi Astrid!
      I bake it in smaller lives to get a better rise from the bread, and to ensure that the centers get done. You should be able to use a larger loaf pan, but the bake time will need to be longer and there will be less of a rise.

  5. Hello from Russia. Just baked the bread and have to write that it is just amazing!!! I’ve done a couple of recipes with the green buckwheat so far but yours is the best one! It is so soft and I would say moisture inside. I’m in love really. Going to bake since today only according to your recipe. I just put baking soda instead of baking powder, but I guess it doesn’t really make any difference as the bread is wonderful. Well, thanks a lot for the recipe and I hope everyone will try it and everyone will start using so simple and healthy superfoods for their baking instead of yeast and so on : )


  6. I absolutely ADIRE this recipe!!!! It tastes so good, and makes me feel amazing. Thank you from the bottom of my heart.