Buckwheat Bread

This buckwheat bread is so delicious.  The first time I made it, everyone in my family ate three slices!  And despite the misleading name, buckwheat is gluten free.  It’s also grain free, as buckwheat is actually a seed.  Enjoy!



  • 1/4 cup chia seeds
  • 1 cup water
  • 1 3/4 cup buckwheat flour
  • 2 Tbsp flax seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup olive oil
  • 2 – 3 Tbsp agave nectar
  • 2 tsp baking powder (make sure to use fresh baking powder to get optimal rise)
  • 1/2 tsp baking soda
  • 1/2 tsp salt


  1. Whisk the chia seeds and water together in a bowl. Set aside and let “gel” for 20 minutes.
  2. Preheat the oven to 320 F and line a small bread loaf pan with parchment paper.
  3. Blend the dry ingredients together in a food processor until well mixed.
  4. Add all the wet ingredients to the food processor and blend until well combined.
  5. Spoon the batter evenly into your loaf pan.
  6. Bake for 1 hour and 15 minutes, until the bread is firm to the touch.
  7. Remove from the oven and let cool for 15 minutes, before removing the bread from the pan and allowing to cool completely on a wire rack.
  8. Serve on its own (it’s that good!), toasted with butter and agave nectar/honey, or as base for avocado toast!

Adapted from: Choosing Chia


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