Skip to Content

4-Ingredient Buckwheat Flax Chia Bread {vegan, GF, oil-free}

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

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

Ingredients for Buckwheat Flax Chia 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 combinations of chia seed and, in some cases, psyllium husk. I tried them multiple times, and each was a major disappointment, especially the psyllium husk version which deflated (majorly) upon removal from the oven, was extremely gummy (akin to an extremely under-baked bagel), and decidedly un-breadlike.

So, I went back to the drawing board. And after repeated attempts, I have a winner.

In the end, I nixed psyllium altogether and settled on a combination of:

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 Buckwheat Bread

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. Meanwhile, soak the chia seeds and flaxseed meal in a cup of cold water to thicken.

I settled on processing  2/3 of the buckwheat-flax-chia mixture to a finer consistency. This 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.

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

Bake the Bread in Small Loaf Pans

This recipe works best if you use 3 small loaf (5×3-inch 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. 

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

The loaves bake at a low temperature: 325F for a 45 to 50 minutes. 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
Yield: 3 small loaves (24 servings)

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

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

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.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 and 3/4 cups whole buckwheat groats
  • Boiling water, to cover
  • 1 cup water
  • 3 tablespoons chia seeds
  • 3 tablespoons flaxseed meal
  • 1 tablespoon baking powder
  • 3/4 teaspoon fine sea salt

Instructions

  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. 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!)

Notes

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

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

astrid

Saturday 17th of July 2021

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.

Camilla

Saturday 17th of July 2021

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.

Sue Farmer

Friday 16th of July 2021

Just made this bread. It was so good. Thanks

Camilla

Saturday 17th of July 2021

I am so glad to hear it, Sue!

wallace baisden

Sunday 18th of April 2021

can you substitute whole buckwheat flour in place of the groats?

Camilla

Saturday 17th of July 2021

Hi Wallace, No, not with this particular bread.

Daria

Monday 5th of April 2021

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 : )

Regards, Daria

Deb

Thursday 11th of March 2021

I have some buckwheat flour that is ground. Can I use it in this recipe?

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe