What’s Inside:This recipe for gluten-free buckwheat bread is egg-free, made with chia seeds instead. It’s crusty on the outside and soft on the inside, and makes a delicious loaf. Readers adore it!
The Best Gluten-free Buckwheat Flour Bread (Egg-free)
Quarantine brought out the craftiest in us, right? Whether out of sheer necessity due to limited online grocery delivery slots, which was basically a gambling game, or used as baking therapy, which is totally a thing... or maybe a combo of the two – I too caught the baking bug! Not to mention, getting scrappier with pantry ingredients meant also coming to terms with the fact that my eyes are bigger than my bandwidth for buying all sorts of baking flours. I recently found a bag of buckwheat flour that was just crying out to be used (and maybe also about to expire…)
I remembered a buckwheat flour bread recipe I used to love from an awesome blog with homemade gluten-free bread recipes called, The Bread Kitchen when I was first changing my diet and looking up how to make buckwheat bread. And this time, I needed to also swap the eggs, so I’m using chia seed “eggs” (I also suspect flax seeds will work). The only nuance is needing to eyeball adding a bit more water as you mix it and form the dough (which is a bit more like a batter in this case).
This bread is perfect to use for dipping, spreading, or to pile your favorite sandwich fix-ins on!And of course, it makes a next-level avocado toast.
Key Ingredients for Gluten-free Buckwheat Bread
2 Chia Eggs: 2 Tbsp ground chia seeds + 6 Tbsp water, this is the “egg replacer”
Buckwheat flour: This is the only flour you need which is naturally gluten-free and gives a delicious, deep flavor similar to pumpernickel
Lukewarm water: for the batter, you’ll start off using a key measurement and then add more as needed to form the dough
Avocado or Extra-virgin Olive oil
Sugar or Coconut Sugar: it should be granulated and this is needed for the yeast
Apple cider vinegar: you’ll also need this for the yeast
Reader Ingredient FAQ’s:
Can you sub eggs for chia eggs? YES.
Can you sub flaxseed eggs for chia seed eggs? YES!
Can I omit the sugar? No, you need it for the yeast in the bread.
More about Buckwheat and Buckwheat Flour
If you’ve never tried buckwheat, know that it is mega flavorful and especially in this recipe since it’s the only flour used with nothing else to mellow it out. The bread’s taste is a bit deeper than your average bread, closer to maybe a pumpernickel or what you may remember from a “multi-grain” type of loaf, but not quite. You have to like buckwheat to like this bread 🙂 and I happen to love it!
Curious about buckwheat and buckwheat flour? Read on!
Buckwheat is naturally gluten-free and considered a “pseudo-grain”.
It’s the cousin of rhubarb.
Buckwheat and buckwheat flour have a very distinct flavor, it’s not what I’d consider to be mild in flavor at all as mentioned above.
More about Buckwheat as a Pseudo-grain + Nutrition
Unlike regular grains, buckwheat, amaranth, and quinoa which are pseudo-grains do contain some b-vitamins and iron.
Many who have trouble digesting grains, sometimes find they can digest these a bit better. (#bioindividuality) However, they do still contain saponins and lectins which is sometimes what can cause digestive problems and why a diet high in grains can be inflammatory. Personally, in moderation, both grains and pseudo-grains have a place in my heart and gut since I’ve done so much gut healing over the years and know how to read my body. The poison is in the dose as I always say!
Properly preparing grains and pseudo-grains involve soaking them, often with something acidic such as lemon juice or apple cider vinegar. This is to help remove some of the phytic acid, saponins, and lectins – I also find that generally more “processed”, the easier to digest… and by processed I mean ground up, such as in a flour form vs. eating a bunch of buckwheat groats, let’s say. Processing or grinding up doesn’t necessarily change the compound but takes care of some of the excess processing your body (or mouth with chewing) would have to do.
Just like most gluten-free bread, it’s wise to freeze it after slicing.
I’d also recommend cutting up parchment paper into strips and placing a little piece in between each slice of bread. Freeze it in a storage bag and simply pull a slice out and toast it when ready to use it.
Looking for more gluten-free or grain-free bread or toast ideas?
First, add yeast and sugar into the 10 ½ oz. lukewarm water. Mix well and levee for 10 minutes for the yeast to activate.
Next, make the chia eggs by mixing ground chia seeds (you can quickly pulse with a coffee grinder or food processor) and water in a bowl, let sit for 5 minutes until it gels.
Add oil into the chia eggs and whisk.
In one bowl, add the flour and sea salt.
Add chia-oil mixture into the bowl of flour and stir. Then, mix in the vinegar and yeast mix. Have more water handy to start adding in as needed slowly until the flour is well combined into a thick batter and stir well either with a stand mixer or by hand until no more dry flour remains.
Lightly grease a 8-inch loaf pan and line with parchment paper.
Pour or spoon the batter into the loaf pan evenly and then cover with a large food storage bag or any bag, leaving it semi-closed. Store this in your oven (oven is turned off), and allow the mixture to rise for approx. 1-2 hrs.
Once it’s risen and doubled in size or so (it took me approx. 1 1/1 hours, don’t let it rise too much or it will collapse when baking), remove it from the oven.
Turn the oven on to 375F degrees if using the convection oven OR 430F degrees without convection and bake for approx. 25-30 minutes until there is a firm crust exterior.
Remove and let rest for 20 mins. or so before slicing. Store slices you’ll use in the next few days in the fridge, and for the rest, store slices in the freezer and toast as you’re ready to use.