Gluten-Free Buckwheat Flax Bread

Published on Feb 13, 2021

  by   Kristina Stosek

3 reviews

Prep Time: 10 minutes Cook Time: 70 minutes Serves: 12 slices
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This hearty gluten-free buckwheat flax bread, is made primarily with buckwheat and flax seeds, requires no yeast or kneading. It is rich and satisfying, and it’s perfect for making sandwiches because it is loaded with beneficial nutrients, dietary fiber, and protein.

front view of sliced buckwheat flax bread

 

6 Ingredient Gluten-Free Buckwheat Flax Bread Recipe

To make this buckwheat flax bread, you will need only six ingredients, buckwheat, flaxseed, almond flour, olive oil, psyllium husk powder, and baking powder. The only other basic pantry ingredients are salt and water. This is a grain-free, plant-based bread recipe, and takes just minutes to prepare for baking.

dark batter in a bowl

Three key ingredients that contribute to the nutritional value of this buckwheat bread

Buckwheat — a naturally gluten-free seed that is not related to wheat in any way. This seed contains manganese, magnesium, phosphorus, niacin, zinc, folate, vitamin B6 and dietary fiber.

Flaxseed — another ingredient in this bread recipe that is considered a superfood. This tiny seed is loaded with nutrients, dietary fiber and contains good quality protein.

Psyllium — comes from the husk of the seed of the Plantago plant and has an array of health benefits. Some studies have shown that adding psyllium to your diet will help with weight loss. When buying psyllium for baking, do not buy the metamucil brand. This brand does not work in this recipe. This is my favourite psyllium husk powder.

 

sliced buckwheat flax bread with a bowl of flaxseed

Serving suggestions

I love the flavor and texture of this bread. It is firm, and has a slightly crispy crust. It is rich, and hearty and makes satisfying sandwiches.

My favourite way to enjoy this gluten-free bread is with salmon spread, or avocado slices. And pairs well with a delicious stew or hearty soup.  

You may also enjoy these gluten free bread recipes

Cassava Bread (Grain-Free, Nut-Free)

Gluten-Free Multi-Seed Oat Flour Bread

Gluten Free German Potato Bread

Gluten-Free Healthy Millet Bread

Gluten-Free Flax Bread

buckwheat flax bread, grain free

Storing

I recommend storing this bread in the fridge. The grain-free plant-based bread will keep for up to five days when refrigerated. If you are searching for a gluten-free bread that will keep you satisfied,  this buckwheat flax bread is it. Enjoy!

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Kristina x

Gluten-Free Buckwheat Flax Bread

Published on Feb 13, 2021

by Kristina Stosek

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Ingredients

Instructions

  • 1.

    Mix 1/4 cup flaxseeds with 1 cup hot water and set aside for 30 minutes

  • 2.

    Preheat oven to 355 F and line an 8 x 3-inch loaf pan with parchment paper. If you are using a wider loaf pan, the bread will be flatter. I highly recommend using the 8 x 3-inch for best results.

  • 3.

    In a large bowl, whisk together buckwheat flour, almond flour, psyllium husk powder, baking powder and salt

  • 4.

    Combine flaxseed mixture with 2/3 cup water and 1/4 olive oil. Add to dry ingredients and using a spatula mix until just combined. Do not overmix the bread, or it will become dense and heavy and will not rise well

  • 5.

    Spoon the dough into the prepared loaf pan shaping the dough into a bread loaf with a round top. Do not flatten the top of the loaf, or it will become dense. Sprinkle with 1 tablespoon of flax seeds and lightly press the seeds into the dough

  • 6.

    Bake for 1 hour 10 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then lift using the parchment paper and place on a cooling rack to fully cool before slicing

Leave a Comment

JOH, D

rich and delicious, this buckwheat bread goes so well with mashed avocado. YUM!!!

Kristina

Hi Liza, I am glad you enjoyed it. The pumpkin seeds and sesame seeds sound delicious, thank you for sharing!

Liza

Hello! Thank you very much for this absolutely delicious bread recipe! We love it very much! Only subs I did is(because I didn’t have enough almond flour), I have used a half almond and a half PB flour. Also added some pumpkin and white sesame seeds. Thank you very much! Blessings!

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