Gluten Free Buckwheat and Seed Bread


I’m writing this from the rooftop of a hotel in Barcelona, Spain, completely bedazzled by the beauty of the old buildings and Mediterranean vibe that I just love so much.
My husband and I are on holiday just the two of us, which is so amazing, though we reeeally miss our sweet little boy who’s holidaying at my parent’s place in Denmark while we’re away celebrating good friends getting married here. 
Surrounded by great friends from all over the world, our first two days have been full of relaxation, sun, laughter, amazing company & fun… and the sleep! What more could you want, right?!

The one thing I do miss (aside from my little love, of course) is my fridge full of fresh vegetables & green juices, both of which make up the majority of my daily diet. Now don’t get me wrong, holidays for me definitely involve some extra indulgences – but that said, I never use a holiday as an excuse to become careless about what I put into my body. At the end of the day, I want to feel relaxed and rejuvenated and I want every meal to leave me feeling energised and happy – not sluggish. Fresh & “alive” foods do exactly that, whereas too much sugar, processed foods, excess alcohol and a lack of fresh greens do the opposite. Some may think this is an extreme approach – I simply see it as knowing my body and what it needs and being disciplined enough about what I chose to eat. That said, everyone is different and there needs to be a good balance that works for the individual. On the topic of travel, this new bread hit the sweet spot during our trip down here and was the perfect on-the-go solution for skipped meals during our flight and transit time.

A few months ago I posted my healthy nut & seed bread, which received so much amazing feedback from you all (thank you!!). I have since been playing with a slightly different version – completely free of yeast, wheat, gluten & grains – making it suitable for different those with wheat & gluten intolerances as well as those who prefer to go easy on the grains.

This bread also calls for a little buckwheat flour – a fantastic substitute for common wheat grains. It is actually a seed closely related to the vegetable rhubarb, which, since 1942, has been considered a fruit in the US. Buckwheat is particularly high in magnesium, manganese & fiber as well as tryptophan – a mood boosting, sleep enhancing amino acid that also helps regulate our appetite.

buckwheat bread 2

Adapted from this recipe

Gluten Free Buckwheat & Seed Bread
Recipe type: Bread
Prep time:
Cook time:
Total time:
Serves: yield: 35 thin slices
  • 80 gm (1/2 cup) flaxseed
  • 100 gm (3/4 cup) sesame seeds
  • 100 gm (3/4 cup) sunflower seeds
  • 100 gm (3/4 cup) pumpkin seeds
  • 2 tbsp poppy seeds + extra for topping
  • 60 gm (2 oz)1 halved almonds (optional)
  • 6 tbsp psyllium husks (5 tbsp if using psyllium husk powder!)
  • 2 tbsp extra virgin olive oil
  • 2 tsp sea salt
  • 2-3 tbsp whole grain buckwheat flour
  • 5 medium organic eggs (alternatively you can use 350 ml (1½ cup) water)
  1. Combine all seeds, almonds, psyllium husk, buckwheat flour and sea salt in a bowl and mix well
  2. Add olive oil and eggs and combine very well until the mixture becomes a thick dough
  3. Let the dough sit at room temperature for 5-10 minutes. This allows the husk seeds to absorb some of the moisture
  4. Line a bread form with non-stick parchment paper and transfer the dough to the form. The dough should be thick and easy to form with your hands.
  5. Sprinkle with poppy seeds and press gently into the top of the bread.
  6. Bake in the middle of the oven at 160°C (320°F) for 30 minutes.
  7. Take the bread out of the form and bake it for an additional 30 minutes.
  8. Remove the bread from the parchment paper and leave to cool before serving.

Although this version looks very similar, the recipe is quite different. It is far simpler and quicker to make as it doesn’t require any soaking and doesn’t need to be left in the fridge to set… Great news, for those who like to have a loaf whipped together in 10 minutes (excluding baking time).

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15 Responses to Gluten Free Buckwheat and Seed Bread

  1. Catherine ford says:

    Regina I’ve just come across this recipe and I love it!! This bread is delicious and so filling. Great with avocado for lunch, thanks so much for sharing 🙂

  2. Alyson says:

    Hi! Love this recipe, I was just wondering how many slices this bread yields according to your nutrition per 1 slice?

  3. Alissa says:

    Thanks so much for this recipe, Regina! I have been gluten-free for a while but never found a good recipe for bread. This is so delicious and super healthy! Loved it!

  4. Anya says:

    Hi Regina

    Absolutely love this bread. However just a query – mine came out much more dense than yours. How do you get it to be as high as yours? I note that other similar recipes add water. Would adding water to yours work to level it out a bit?

    • Regina says:

      I’m so glad you love it. I think the height of the bread has a lot to do with the size of the bread form. Before baking, my dough is so firm that I can make it as high as I want without even filling out the entire form (does that make sense?). Adding water will be fine, but make sure you add a small amount as you don’t want it too soggy. Hope it works out well. If not, feel free to contact me again 🙂 x

      • Anya says:

        When you say bread “form” is that a normal loaf tin? I’ve not heard that term before.

        Sorry I’m not sure what you mean when say it’s so firm you can make it as high as you want. When you say firm do you mean its condensed?

        • Regina says:

          Yes bread form is the same as loaf tin – sorry for the confusion. And my a firm dough I mean that the dough is pretty solid and malleable so you can form it into the shape, as high or as low, as you want. I normally press it into the loaf tin using my hands.

  5. Julie says:

    What do the psyllium husks do? Can they be replaced or left out? My doctor has me on a strict diet for a week or two and all the other ingredients work for me except this one…

    • Regina says:

      Unfortunately the psyllium thickens the mixture and are therefore hard to replace.

      • Merete says:

        Could chia seeds be used instead of the psyllium as it thickens too?
        Har lige opdaget dine
        opskrifter og er blevet helt vild med chia thins, de smager super godt!

        • Regina says:

          Hej Merete, Mange tak! Dessœrre er der ingen alternativer til husk pulveret. Chia frø er ikke nœr så absorberende som psyllium, men måske en blanding a extra chia og boghvede? Du kan prøve dig frem og mœrke hvor fast dejen er, men jeg lover ingen resultater da jeg ikke har prøvet. x

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