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Buckwheat Chia Bread

Simple quick and very nutritious gluten free buckwheat chia bread, wonderfully tasty and fluffy.

Buckwheat Chia Bread (v&gf)

Buckwheat Chia bread is one of my favorites. I was once again looking for a delicious recipe with buckwheat, as I use it far too little. Buckwheat is just wonderfully nutritious and at the same time. gluten free . It should be on the table much more often. Together with chia it is a dream combination. Try it!

Gluten free bread with buckwheat and chia

Buckwheat Chia Bread (v&gf)
Buckwheat Chia Bread (v&gf)

Maybe you feel more comfortable with a gluten-free diet and are looking for the right recipes? Then you are definitely right on this page and this bread is indeed the main prize. Juicy, crunchy, compact and nutritious. . For all those who are still oil-free on the road, of course, I also have a solution.

Let’s take a brief look at the individual steps in more detail. First, soak the buckwheat in plenty of cold water for up to 2 hours. I then make a gel from the chia seeds and water, which thickens after 20 minutes. These two ingredients are sort of the basics for today’s recipe. Strain the buckwheat, wash and place in a blender with the chia gel. Add sunflower seeds, flax seeds, oatmeal, baking powder, salt, olive oil and a little maple syrup. Mix one round and the dough is ready. Put it in the oven and after an hour of baking, the gluten-free bread is ready.

Bake vegan bread yourself

Buckwheat Chia Bread (v&gf)
Buckwheat Chia Bread (v&gf)

This bread is easy to make and absolutely sure to succeed. If you’re looking for a different bread option today, I have the following suggestions for you:

Let’s get started with this moist, gluten-free bread. I hope you enjoy baking and of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.

Buckwheat Chia Bread (v&gf)

Buckwheat Chia Bread

Simple, moist and gluten-free bread made from buckwheat and chia. Ideal with sweet or savory spreads or as a side dish for a vegan breakfast, brunch or dinner. Gluten free, oil free option, quick to make and good shelf life.
Keine Bewertung
Prep Time 20 minutes
Baking time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, How-to
Cuisine german
Calories 167


12 Piece



  • Place buckwheat in a large bowl and cover with plenty of water. Soak for 2 hours. At the end of the soaking time, strain, rinse with cold water and set aside.
    Buchweizen Chia Brot (v&gf)
  • Shortly before the end, make the chia gel by preparing a bowl and adding the chia seeds. Add 250ml and stir well to avoid lumps. Leave to infuse for 15 minutes until a chia gel is formed.
    Buchweizen Chia Brot (v&gf)
  • Preheat oven to 175 degrees and line a 20cm diameter loaf pan with baking paper.
    Buchweizen Chia Brot (v&gf)
  • Provide a blender. Add in buckwheat, chia gel, rolled oats, flax seeds, sunflower seeds, olive oil, maple syrup, baking powder, and salt and mix until a uniform dough forms.
  • Pour into springform pan, smooth out and bake for 1 hour. When the baking time is over, remove from the oven and let cool completely.
    Buchweizen Chia Brot (v&gf)
  • Cut into 12 pieces and serve.
    Buchweizen Chia Brot (v&gf)
  • Store in an airtight container at room temperature for up to 5 days.
    Buchweizen Chia Brot (v&gf)


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Serving: 1PieceCalories: 167kcalCarbohydrates: 21gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 86mgPotassium: 164mgFiber: 4gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 43mgIron: 1mg

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