Gluten-free Buckwheat Bread with Topping Ideas

This recipe is slightly adapted from Sarah Wilson. It is an equal favourite bread of mine to bake, along with The Life Changing Loaf of Bread from My New Roots! It is very easy to make, however the soaking, sitting and cooking time is a little lengthy. It simply means I soak my buckwheat the night before, then mix everything together in the morning and allow it to stand, and then cook it during the morning hours ready for lunch! Its easy when you get the hang of it! It is also highly nutritious- full of fibre and healthy fats without the gluten or yeast usually found in bread.

It is delicious alone or with my favourite toppings that I have shared for you below!



  • 1 1/2 cup buckwheat, soaked 2 hours then drained well
  • 1 cup sunflower seeds
  • 1/2 cup pepitas
  • 1/2 cup flaxseeds
  • 1 tablespoon sesame seeds
  • 2 tablespoons chia seeds
  • 4 tablespoons psyllium husk
  • 1 teaspoon sea salt
  • 1 1/2 cup water
  • 3 tablespoons coconut oil, melted.



In a large bowl combine all ingredients and then mix well to combine.

Line a loaf tin with baking paper. Pour the mixture into your loaf tin and smooth out with the back of your spoon so the loaf is even. Allow this to sit for at least 2 hours.

Preheat your oven to 160C and place the loaf in the middle of the oven. Allow to cook for 1 hour or until top of loaf has become crisp. Then flip the load over, remove the paper and allow to cook for another 45 minutes to an hours or until the loaf sounds hollow when tapped. You can also cut it in half and make sure it is cooked in the middle.

Allow to cool at least one hour before slicing and serving.

Toppings I Love-

  • Miso and sauerkraut
  • Black tahini and avocado
  • Cashew cheese and rocket
  • Almond butter and banana
  • Chia jam and fresh figs