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

4.91 from 42 votes

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

Prep Time10

Cook Time40

Total Time50

Course: Bread

Cuisine: American

Keyword: 4 ingredients, buckwheat, buckwheat bread, buckwheat flax bread, chia seeds, easy vegan oil-free bread, flaxseed meal, flourless bread, oil-free vegan baking, vegan oil-free gluten-free healthy bread, wfpb, wfpb bread

Servings: small loaves (24 servings)

Author: Camilla

Ingredients

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

Instructions

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.
In a small bowl combine 1 cup water with the chia seeds and flaxseed meal. Let stand at least 5 minutes to thicken.
Preheat oven to 325F (160C). Line 3 small (roughly 5x3-inch size) baking pans with parchment paper; lightly grease or spray remaining sides.
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.
Add the baking powder and salt to bowl, stirring until blended. Spoon and spread into prepared pans, smoothing the tops.
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.
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