Easy Gluten Free Bread

You will love this bread!

Since I started to eat more wheat-free or gluten-free, my goal was to find a bread recipe that doesn’t require 50 complicated ingredients or that doesn’t cost an arm and leg to bake one loaf.

Another thing that annoyed me about homemade gluten free breads is that they tend to break so easily that it can be impossible to have a slice of toast, not mentioning a good old sandwich..

Sliced homemade buckwheat breadBuckwheat Groats

This loaf recipe is actually inspired by my mum who told me it was a hit with my little nephew (almost 2 years old). It is done with minimal ingredients and it doesn’t cost a fortune to make! The bread is nutritious and tastes great either fresh or toasted. Hemp and sunflower seeds add extra protein too. I absolutely love it with smashed avocado or peanut butter and banana!

Buckwheat bread

When baked, the bread will taste great for around 5 days, but it never lasts that long in our house :) I recommend keeping it sealed in the fridge if not eaten within first 2 days. Freezing also works, but you may want to slice it beforehand.


Gluten Free Buckwheat Bread
Prep time
Cook time
Total time
Delicious and healthy buckwheat bread that will make your breakfast or sandwich a winner. It takes a day to make, but it's so worth it!
Recipe type: bread
Serves: 1
  • 1 pound of buckwheat (white and raw, not roasted)
  • 2-3 tsp of salt
  • ⅓ cup of sunflower seeds
  • ⅓ cup of pumpkin seeds
  • ⅓ cup of hemp seeds
  1. Put buckwheat in a big bowl; something with enough room for expansion.
  2. Pour approx. 1-2 cups of cold water- just enough to cover all buckwheat groats.
  3. Let the buckwheat soak for 24hours to get the yeast started. Add more water if needed to make sure the grain is all covered at all times. You can put a cotton cloth over the bowl to keep it covered over night, but still let it 'breathe'.
  4. After 24h, you should see little bubbles- a good sign! Line a bread tin with a baking paper.
  5. Add salt and mix it well in a bowl.
  6. Put the whole buckwheat mixture into blender and blend until smooth or semi-smooth (depending what texture you prefer). I usually aim for for creamy, white-ish dough.
  7. Add ⅓ cup of mixed seeds and pulse quickly 2-3 times.
  8. Add rest of all the seeds and mix them in with a spoon. You want the seeds to stay as whole, so you get a nice texture in each slice!
  9. Pour the dough in the baking tin and leave it to rest in a room temperature. Cover with cotton towel and let it rise.
  10. It can take any time from 1-4h for dough to rise properly, so monitor it closely after a few hours.
  11. When ready, sprinkle a few extra seeds on top and set the oven to 180C/ 360F.
  12. Pop the tin in the oven and bake for 1h. You should see the bread brown and crispier on the edges.
  13. Take out and let it cool before taking out of the tin and slicing.
If you'd like to freeze it, I recommend slicing it before.
Seeds type and amount can be adjusted to your liking. You may try adding some walnuts also!