Homemade Gluten-Free Buckwheat Flour Bread

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.

"This is my first time baking with buckwheat. It turned out really well. It’s great to have this recipe to fall back on!"


2 CHIA EGGS: – 2 Tbsp chia seeds ground – 6 Tbsp water BREAD: – 16 oz. buckwheat flour (or 2 cups) – 10 ½ fl. Oz. lukewarm water plus more for batter – 2 tbsp avocado or extra-virgin olive oil – 2 tsp dried yeast – 2 tsp unrefined sugar or coconut sugar – 1 tsp sea salt – 1 tsp apple cider vinegar – 2 chia eggs


 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  and water in a bowl, let sit for 5 minutes until it gels.


Add oil into the chia eggs and whisk.


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