Gluten-free bread, easy, affordable, and vegan. It's delicious, satiating, and healthy. To make it you only need 4 easy-to-find ingredients!
This gluten-free bread is a super simple recipe. It's actually one of the easiest recipes I've ever made, so don't worry if you've never baked your own bread before!
What I particularly like about this recipe is that it doesn't contain any kind of additives or preservatives. That's why this homemade version is much healthier (and affordable) than store-bought gluten-free bread.
Besides, this bread is soft and has a very nice texture, so you can enjoy it with plenty of different toppings. I LOVE to spread some homemade peanut butter and raspberry chia seed jam onto it, but you can have it with your favorite ingredients.
Gluten-free bread, simple, delicious, and flavorful. It only requires 4 ingredients that you can find at any grocery store, and you won't believe how easy it is to prepare!
How to make gluten-free bread - Step by step
- Soak the buckwheat groats for at least 6 hours (photo 1). Drain and rinse.
- Add the buckwheat groats and the water (1 cup or 250 ml) to a food processor and blend until well combined (photo 2).
- Place the batter in a large mixing bowl, cover it with a dishcloth, and let it ferment at room temperature for at least 12 hours (photo 3).
- Preheat the oven to 350ºF or 180ºC.
- Add the salt and the seeds to the batter (photo 4) and stir until well combined (photo 5).
- Pour the batter into a loaf pan lined with parchment paper (photo 6).
- Bake for 1 hour and 15 minutes.
- Let the bread cool down for at least 30 minutes before slicing.
- Enjoy it plain or with your favorite toppings.
Pro tips
- You really need to use buckwheat groats, as buckwheat flour is not a good choice for this recipe. I used raw buckwheat groats.
- Any type of seeds will do, but you can omit them if you want to.
- Feel free to customize your gluten-free bread with any ingredient you'd like, such as sun-dried tomatoes, nuts, or herbs.
- I used an 8 ½ x 4 ½ inch or 23 x 13 cm loaf pan.
Can I freeze gluten-free bread?
Yes, you can freeze it! It actually is a great option to make sure it doesn't go bad. To do it just wait until it's completely cool, put it in a freezer bag or a sealed container, and keep it in the freezer for up to 6 months.
I suggest you slice it first so you only need to defrost the slices you want to eat. To thaw, just heat it up in the toaster.
How long will this gluten-free bread keep?
Remember to store it in the fridge and cover it with a cloth and it will keep in good condition for 4-5 days.
How to serve gluten-free bread
Although you can eat it with your favorite toppings, I absolutely LOVE to have it with some vegan butter and raspberry chia seed jam. However, you can toast it and enjoy it with any kind of nut butter or use it to make sandwiches.
Looking for more gluten-free recipes?
Did you make this gluten-free bread recipe?
Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!
Gluten-Free Bread
Ingredients
- 2 cups buckwheat groats
- 1 cup water
- 1 teaspoon salt
- ½ cup raw sunflower seeds, optional
Instructions
- Soak the buckwheat groats for at least 6 hours (I soaked them in a large mixing bowl covered with a dishcloth). Drain and rinse.
- Add the buckwheat groats and the water (1 cup or 250 ml) to a food processor and blend until well combined. If you don’t have a food processor, feel free to use an immersion blender or a regular blender, but don’t over blend.
- Place the batter in a large mixing bowl, cover it with a dishcloth, and let it ferment at room temperature for at least 12 hours.
- Preheat the oven to 350ºF or 180ºC.
- Add the salt and the seeds to the batter and stir with a spoon until well combined.
- Pour the batter into a loaf pan lined with parchment paper.
- Bake for 1 hour and 15 minutes or until golden brown.
- If you use parchment paper, feel free to remove the bread from the loaf pan immediately, but let the bread cool down for at least 30 minutes before slicing.
- Enjoy it with some vegan butter and raspberry chia seed jam, or even with some tofu scramble! I also love to have it with homemade peanut butter and slices of fresh fruit on top.
- Keep it in the fridge for 4-5 days or in the freezer for up to 6 months. To thaw, just heat it up in the toaster.
Notes
- You really need to use buckwheat groats, as buckwheat flour is not a good choice for this recipe. I used raw buckwheat groats.
- Any type of seeds will do, but you can omit them if you want to.
- Feel free to customize your gluten-free bread with any ingredient you'd like, such as sun-dried tomatoes, nuts, or herbs.
- I used an 8 ½ x 4 ½ inch or 23 x 13 cm loaf pan.
Nutrition
Update Notes: This post was originally published in January of 2018, but was republished with new photos, step by step instructions, and tips in September of 2020.
Whitney says
Oh my goodness this bread made my whole kitchen smell sour. What did I do wrong? I left it for 24 hrs to ferment as suggested. I still baked it but I don't know if its ok to eat it. Help please!
Iosune says
Hi Whitney! I would try it, but it's up to you. Did you follow all the steps? If you're area is really hot, you maybe need to ferment the bread for less than 24 hours. Hope it helps!
Vandana says
Hi! I was wondering if this recipe works if we have buckwheat flour. Or does it have to be whole grains that are first soaked into water? Thanks.
Iosune says
Hi Vandana! You need to use the whole grains 🙂
Wendy says
I've just taken my first loaf out of the oven and eaten three slices. Stop me! This was incredibly easy to make and is delish! I love the crunchy crust and the great taste. Since I had black sesame seeds on hand, I added some to the recipe. Thank you so much for this fantastic, healthful, and uncomplicated grain-free bread .
Iosune says
Hi Wendy! Sounds great 🙂 You're so welcome! I'm so glad you enjoyed it 🙂
Vi says
If i wanted to put buckwheat flour instead, how much should i put ? Thanks
Iosune says
Hi Vi! You need to use buckwheat groats to make this recipe, sorry!
Daniela says
Wonderful and easy. Gracias
Iosune says
Hi Daniela! So glad you liked it. De nada 😉
Юлия says
Hello! What a wonderful recipe!!I want to cook, but...Help me, I can't figure out what kind of parchment paper you have in your baking dish? it's more like a cloth or a napkin. I looked everywhere, but I can't find it. Tell me what it's called. Amazon did not help me((( THANKS!!!
Iosune says
Hi юлия! I just use the regular parchment paper you can find at any supermarket. It's made from paper, it's not a cloth or a napkin. I live in Spain, but I've found this one and it's also okay: https://amzn.to/2KNU1tB
Daniela says
Ola! I love your ideas. It helps my son to be healthy. In brazil it easier to find the buckwheat flour. Could you make the bread using it instead of the grains? Gracias
Iosune says
Hi Daniela! Thank you so much 🙂 I haven't tried this recipe using buckwheat flour, so I can't help you, sorry!
Lillian Klein says
Delicious! My first attempt at gluten free bread and this is wonderful. I'm so glad I found your blog. I love it that the recipes are simple and easy to follow and we can't wait to try the raspberry chia jam. Love your appetizing photographs of the finished product too. Thank you!
Iosune says
Hi Lillian! Thank you so much 😀 I'm so glad you like our blog and also the bread. Have a nice day!
Claire says
I absolutely love this bread! I've made this twice now and will be sure to always have it on hand. Last batch I added a Tbsp of chia seeds along with the sunflower seeds, which I will probably do again. It is so good with cultured vegan butter. I also made vegan meatloaf reubens with a slice of the bread, a very thin slice of your delicious meatloaf recipe, and some fermented ruby red kraut and avocado on top. It was a huge hit with two of my non-vegan friends. I froze the pieces of the bread we didn't eat right away and and toast them from frozen with no problem. It adds a nice crisp to the edges. So delicious! A definite keeper. Thank you!
Iosune says
Hi Claire! You're so welcome 🙂 That sounds SO good!
Diana says
Hi guys!
I have tried twice to make this bread and unfortunately, it did not work! It did not stick together, I could not cut it into one piece it was only crumbles
I will not try it again.
Diana
Iosune says
Hi Diana! I'm so sorry the recipe didn't work for you. Have you used the same ingredients and followed all the steps? Maybe you need to let it stand in a warm place or for at least 24 hours. Have a nice day!
Connie Simila says
I made this! It turned out just like the picture. The texture is great, it's moist but not gummy and definitely not crumbly - just right. I've been gluten free for 10 years and vegan for 3. This is definitely the easiest bread I've ever made.
I had to toast it a little longer to crisp it, which seems to be the way most gluten free breads are. The flavor is definitely buckwheat, which has a little bite. I think this would make a fabulous herb bread. Next time I'll try it with some rosemary etc... Think that would be great with a little garlic olive oil and a slice of tomato.
To answer the question about the fermentation - I'm in the Pacific Northwest US, and my house is coolish in January, low 60s F indoors at night, which is when I put it out, and as far as I can tell it turned out the way it was supposed to.
Iosune says
Hi Connie! That sounds amazing 🙂 SO glad you liked the recipe!
Stef Franchini says
I can't wait to make this, just one question. When you leave thr groats for 12hours to ferment do they have to be in a warm place? Living in Greece and the house is very cold!
Iosune says
Hi Stef! We leave the groats ferment at room temperature, but we live in the south of Spain. You can leave them in a warm place or ferment longer (18-24 hours). Have a nice day!
Rosemarie says
Hi I was wondering if I could just use buckwheat flour
Iosune says
Hi Rosemarie! No, you need to use buckwheat groats to make this recipe 🙂