Chia Buckwheat Bread
This whole-grain Buckwheat Chia Bread is a hearty loaf that is naturally vegan and gluten-free! It starts with a base of buckwheat and chia seeds and doesn’t need any time to rise. Say hello to your new favourite bread!
Buckwheat is great to use in recipes like pancakes and waffles, but did you know you can also use it to make bread?
This recipe for whole-grain buckwheat & chia bread is seriously almost unbelievable. You basically mix buckwheat groats together with chia seeds and a handful of other ingredients, bake it up and you have a healthy gluten-free vegan bread.
This Buckwheat Chia Bread also requires no yeast, no kneading and no rest time.
What is Buckwheat?
Buckwheat is a variety of pseudocereals, which are eaten like grains but aren’t actually a grain. (Other “grains” in this category are quinoa and amaranth.)
Though buckwheat has “wheat” in its name, it’s actually not wheat at all. Buckwheat groats are the seeds of a flowering plant and are 100% gluten-free. The groats are often ground into flour and can be used as a substitute for wheat flour in recipes.
What does buckwheat taste like?
Buckwheat has a nutty and slightly bitter flavor that is similar to wheat. Toasting buckwheat groats helps to bring out the delicious nutty flavor in the buckwheat
Is buckwheat bread good for you?
You bet it is! It’s gluten-free, whole-grain, packed with fiber and protein and is rich in a variety of minerals. This bread makes for a healthy breakfast or lunch and can be topped with anything you like.
Is Buckwheat gluten free? Is it better for you than wheat?
Buckwheat is actually a pseudo-grain, which is a type of grain that doesn’t grow on grasses. Contrary to its name, buckwheat actually doesn’t contain any wheat in it.
Buckwheat also contains 4 times as much fibre as whole-wheat, making it a healthy and filling option to use in bread. If you have any gluten sensitivity, buckwheat bread is a great healthy option for you.
Is Buckwheat Bread also vegan?
Yes! This Buckwheat Chia Bread is 100% vegan-friendly. There are no eggs or dairy products in this recipe making it a great option to enjoy on a vegan diet.
What are the health benefits of chia seeds?
Chia seeds might be tiny but they are PACKED with nutrients! A standard serving size of chia seeds (two tablespoons) has 4.7 grams of protein, 9.8 grams of fibre and is also packed with calcium, iron, zinc and magnesium. Chia seeds are also loaded with Omegas-3’s which can help lower blood pressure and cholesterol. Check out my Ultimate Guide to Chia Seeds for more details on Chia Seed nutrition.
How to make Buckwheat Bread with Chia Seeds
Start my making the chia gel by mixing chia seeds and water together and letting the mixture sit for 20 minutes. You’ll see the mixture thicken up into a gel.
Next add all of the bread ingredients to a food processor and blend it all together for 1-2 minutes.
Line an 8×4 inch loaf pan with parchment paper and spread the bread dough evenly into the pan. Bake for an hour and 10 minutes.
Let the bread cool completely on the countertop before removing from the pan and slicing.
Buckwheat Chia Seed Bread Variations & Substitutions
- Readers have reported success using buckwheat flour in place of buckwheat groats. If you want to substitute buckwheat flour, use about 1 cup + 2 tbsp of flour.
- You can substitute the buckwheat groats for oats in this recipe too.
- Use any type of nuts or seeds you like in place (or in addition) of the sunflower seeds
- For a sugar-free version, leave out the maple syrup.
- For a fat-free version, substitute olive oil with apple sauce.
Tips for making the perfect Buckwheat Chia Bread
- Don’t forget the soak the buckwheat groats. this will help soften them up. Soak them for 1-2 hours before baking and give them a rinse after soaking. The groats might be a bit slimy, this is normal.
- Whisk the chia seeds and water mixture together well before letting it sit to gel, otherwise, you’ll end up with clumps of chia seeds.
- Depending on your oven, you may need to bake the bread slightly longer or shorter. To test the bread, stick a toothpick in it. If the toothpick comes out clean, the bread is cooked.
Buckwheat Bread FAQ
- I only have buckwheat flour, can I use that?
Yes! Buckwheat flour will work in this recipe. You will need to add slightly less flour than groats, about 1 cup + 2 tbsp. - Why didn’t my bread rise?
This buckwheat bread won’t rise as much as a typical bread made with yeast. It is a denser bread. That being said it should still rise a little. Make sure to use fresh baking powder. Stale baking powder can affect how much the bread will rise. You can also add in 1/2 tsp baking soda. - My bread turned out a bit wet inside, what can I do?
This bread will naturally be a little moist inside, but if you prefer a drier bread it’s best to slice it up and toast it before serving.
How to store Gluten Free Buckwheat Bread
Store this Buckwheat Chia Bread in the fridge for up to a week. Toast slices for eating for the best taste.
This bread also freezes well. Slice up the bread before freezing.
Ways to eat Buckwheat Chia Bread
Buckwheat Chia Bread can be enjoyed in so many different ways. You can use it as bread for a healthy sandwich or enjoy it toasted with a variety of toppings. Here are some topping options:
- Sliced or smashed avocado
- Almond butter and sea salt
- Peanut butter and sliced banana
- Hummus
- Chopped tomatoes and herbs
- Cream cheese (regular or vegan)
More bread recipes to try:
If you tried this buckwheat & chia bread or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Print
Chia Seed Buckwheat Bread
- Prep Time: 15 minutes
- Cook Time: 1 hour and 15 minutes
- Total Time: 1.5 hours
- Yield: 10–12 slices 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Buckwheat Chia bread is easy to make, no-knead, yeast-free and delicious! Enjoy it toasted with your favourite toppings like almond butter or avocado. Adapted from the healthy chef.
Ingredients
- 1/4 cup chia seeds
- 1 cup water
- 1 and 3/4 cup buckwheat groats, soaked in water for 2 hours, then drain & rinsed.
- 2 tbsp flax seeds
- 1/4 cup sunflower seeds
- 1/4 cup olive oil
- 1 tbsp maple syrup
- 2 tsp baking powder
- 1/2 tsp salt
Instructions
- Whisk the chia seeds and water together in a bowl. Set aside and let “gel” for 20 minutes.
- Preheat the oven to 325 F and line an 8×4 loaf pan with parchment paper.
- Place the chia seeds, buckwheat groats, flax seeds, sunflower seeds, olive oil, maple syrup, baking powder and salt together in a food processor.
- Blend for 1-2 minutes until everything is well combined.
- Spoon the batter evenly into your loaf pan.
- Bake for 1 hour and 15 minutes, until the bread is firm to the touch.
- 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.
Notes
Don’t forget the soak the buckwheat groats. this will help soften them up. Soak them for 1-2 hours before baking and give them a rinse after soaking. The groats might be a bit slimy, this is normal.
Whisk the chia seeds and water mixture together well before letting it sit to gel, otherwise, you’ll end up with clumps of chia seeds.
Depending on your oven, you may need to bake the bread slightly longer or shorter. To test the bread, stick a toothpick in it. If the toothpick comes out clean, the bread is cooked.
This bread is meant to be denser than a regular wheat loaf of bread.
Store this bread in the fridge. Toast before eating for the best taste.
Nutrition
- Serving Size: 1 slice
- Calories: 95
- Sugar: 0.6g
- Fat: 4g
- Saturated Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 2g
one of the best gluten-free bread, without yeast and waiting. You cook it immediately
So happy you loved the recipe!
I have made this recipe so many times-it’s my go to! I have substituted half of the buckwheat for pearl barley (not GF but very affordable) and it works well. I have also added various seeds after the blending phase and works well. It’s a great recipe!
So glad you like the recipe!
The most delicious gluten free bread! Stays fresh for a few days🥰😋
So glad you like it!
Honestly a perfect gf bread recipe. The texture was soft and the bread was full of flavor.. thank you
So happy you enjoyed it! 🙂
If I don’t have buckwheat groats, can I use the flour version? How much should I use?
i would recommend to get buckwheat groats for the recipe to turn out the same!
I’ve made this bread dozens of times, but I’m wondering how much to drain the buckwheat after I rinse it. I do drain it, and then rinse it, but then how much water do I need to try to get out of it? Would that make any difference in how high the bread rises? I do use 2 1/2 tsp. baking powder.
BTW, it’s very good toasted, topped with sunbutter, and then topped with thin-sliced Bosc pear (works for my food problems).
Hi Myra, you should let the buckwheat groats drain completely
Has anyone put chopped dates in this chia bread?
If so, how much?
Please let me know. Thanks.
I haven’t tied it with chopped dates but I imagine it would work. I would stick to maybe about 1/4 cup total
This is my second time making this recipe and I loved it. I did increase the salt in 1 teaspoon and added a little fresh rosemary in the dough. It came out delicious! I love your healthy bread recipes, Jessica! Thank you for sharing them with us! 😃❤️
So happy you are enjoying it! 🙂
I love this recipe and have been making this bread for a couple years now. I’m neither gluten free or wheat intolerant, but I find this to be a great option when I need a break from standard bread or when I’m running longer distances and need my food choices to pack that extra, nutrient-dense punch. I have, occasionally, had similar experiences with some of commenters on here, with extra moisture in the bread – and somewhat rubbery texture. I just never cared that much because it’s so delicious and it toasts up well to fix that issue. I’m not a huge fan of experimenting/modifying baking recipes TOO much (because then you end up with a different final product altogether) but I have to say – the addition of 1 tsp of bicarb and the juice of about 1/3 of a lemon dramatically improved the texture of this already delicious favorite of mine. It’s as light and fluffy as it’s ever been for me. Having a good quality cuisinart helps, too. Additionally, I’ve been baking the bread in 3 small loaf pans for ~55minutes, with excellent results. I find it keeps better this way. Thank you for a wonderful recipe!!
Hi Amber! So happy you’re loving the recipe 🙂
This is a great recipe. I have a gluten-intolerant colleague and I made this once to take to work for a picnic. Now I am asked to make it every time there is a tiny excuse for sharing food. It’s a real hit. But I added my own twist and I sprout the buckwheat. I soak it overnight, drain the next morning, then leave it for another 24 hours, rinsing as needed.
Happy you enjoyed the recipe!
I wonder if you could make tortillas out of this recipe. I love this bread!
Hi Bruce, haven’t tried that out but let me know if you have success with it!
Hello, I have made this recipe twice now, and I cannot get the bread to raise at all. It looks nothing like yours, and I’m following the recipe to the T and on the second try, I added bicarb and vinegar to produce raise. Do you know why this is happening? It tasted good, but its soooooo flat.
Hi Sarah, I’m sorry to hear that! The recipe doesn’t contain any baking soda or vinegar, so I wouldn’t recommend adding those in to make it rise. What you need to be using is baking powder in this recipe. Sometimes, if baking powder is old it can be stale and won’t work properly, so make sure to be using a fresh baking powder. Also make sure to use buckwheat groats for the best results, though I have many readers who have tried the recipe with buckwheat flour too and have reported that works as well. Hope this helps!
Just made this bread. wow! first try! love it!
Thank you so much for the wonderful recipe.
i usually need practice with gluten free breads but this one
came out awesome. followed your recipe but eliminated
the maple syrup.
You’re welcome! so happy you enjoyed it.
Hi Jess, I just made this bread and it turned out so good, I dont think I blended it as much as you but I like a little texture of seeds.
Followed the recipe to a T.
Happy you liked it!
Made this delicious bread yesterday and it’s all gone today … family loved it🤤🤤🤤
So happy you enjoyed the recipe!
Hi 🙂
Thank you for this amazing receipe! Could you please complement the amount in gram?
Kind regards:)
Hi Melanie, I don’t know offhand the measurements in grams but you can use a measurement converter on google that will covert it all for you 🙂
I made it with oats (soaked), I also placed a few extras in such as pecans, cranberries and pepitas in the mixture and thought it came out looking nice, texture seemed to be good. Taste was okay if top was cut off. It had a real horrible bitter, maybe burnt flavour, do you have any suggestions why?
I did not put maple syrup in. I used a teaspoon or less of stevia
The loaf was not burnt
Hi Vicki, I’d recommend sticking the ingredients listed for the best results.
Great recipe, thanks
Do you think you ferment this with all the seeds added?
Happy you enjoyed Dan! This isn’t fermented
Sorry, I wasn’t clear. I meant do you think I could ferment it after it’s all blended e.g. leave it overnight somewhere warm?
Sorry Dan I’m not sure about fermenting this bread so I can’t really say
I love the sound of this bread and would love to try it! I don’t have grouts but I do have buckwheat flour. Please isn’t it possible to provide a weight in grammes or ounces and as I don’t have a food processor have you had success making it where you combine the ingredients by hand? Thanks for your help and ideas
Hi Helen, I unfortunately don’t know the metric measurements for this. You’ll need to use a measurement converter online to convert them all. I imagine if you’re making this with flour you can do it in a bowl!
Thank you for this recipe! I have not tried it but it is sooo natural that I will want to.
This bread is amazing!! I have been searching for such a long time for a bread exactly like this. Thanks so much for the recipe:)
Thanks Laura!
Hi Jess,
I am in love with your recipes! I started this detox diet and had to go gluten-free. I checked this recipe and I cooked. This bread is so good! I was expecting a “cardboard taste-like” (because I am not use to these ingredients) and it was so flavorful and delicious! I also tried your sweet potato falafel, yummy!!! And your Poke Bowl, it was so good!!!! I will definitely keep trying different ones, chia is my new thing now! Thank you!
So happy to hear you’re enjoying the recipes Cristiane!
Forgot to rate it.
Made it as per recipe just used flax meal instead of seeds. Mine came out a bit too moist in the center so I sliced it very thin and toasted it until it was crunchy. Wow! The taste blew my mind! I will try a bit less water next time and bake a bit longer. I was also thinking of roasting the groats first as that toasted taste was amazing.
Thanks Claire! Happy you enjoyed the recipe 🙂
Update: I couldn’t eliminate the wetness inside with extra baking time, so I added 1tsp of bicarb and some lemon juice and I baked it in 3 mini loaf tins for 50 mins. They rose beautifully and were perfect inside. Absolutely awesome!
Yummy and easy bread. This was my first time using buckwheat groats. I subbed 1:1 applesauce in place of oil and used pumpkin and sesame seeds instead of sunflower seeds. Toddler approved when topped with peanut butter, banana, honey and cinnamon.
Thanks for the review Adrianna! Happy you enjoyed the recipe 🙂
Hello , i made the bread today and is delicious 😋 amazing, but i wann know Does the bread have to be soft inside? Thank you
Thanks Cristina! The bread will be slightly soft inside, it shouldn’t be dry on the inside
I followed exactly the recipe, and I have to say this gluten free bread is just mind blowing, I am so happy about it, it’s not as thick as other gluten free bread I could have made before, it’s nice, so easy to make, a bit crunchy, good flavor. Thanks again for this amazing recipe ! Made it yesterday and it’s almost finished already as everyone likes it 🙈
Thanks so much Anne! I’m SO happy you loved the recipe! 🙂
Yay!!! I can have bread again! Substituted the buckwheat groats with oat flour & coconut flour. Took Lucy G’s advice and a few spoons of yogurt (coconut milk based) and added a 1/4 c of pumpkin seeds too and a bit more water, it was getting thick!. It came out so moist and dense! Great recipe!!!
Happy you liked the recipe Shay! Great to know it works too with oat and coconut flour!
Wow! This is the recipe I’ve been looking for! Made it according to the recipe and wanted to share some tweaks I’ll make for the next loaf (groats soaking as we speak!). Jess, I know you’ve tested extensively, so your thoughts would be most welcome!
1. It was dense in the center, more akin to baked oatmeal, so I’d like to add baking soda+lemon or yogurt for more lift. This could also contribute added salt which mine needed.
2. May add 1-2 Tbs of coconut flour for absorbing some moisture and contributing lightness
3. Have you ever played with uses for the starchy, viscous soaking liquid? Could it work like aquafaba?
Thanks for a WONDERFUL RECIPE! I’ve just toasted a few slices for a heavenly breakfast. 🙂 all good wishes
Hi Lucy, Glad you enjoyed the recipe! All your tests could definitely be interesting, haven’t tried those out myself yet!
I’d really like to try this recipe it looks great!
The thing is I don’t own a food processor but I do have a Vitamix.
Do you think it’ll work with the Vitamix instead?
Thanx!
It absolutely should, yes!
I really liked this bread! Will make again
Thanks Laurie! Glad you enjoyed 🙂
This bread is awesome, thank you for sharing the recipe.
Tried it today with buckwheat flour instead of the grouts (had run out). It is very dense. I followed recipe, just added the buckwheat flout to the blender. Should I have added additional water? Or left the flour out of the blender?
Thank you. Love your blog, too! Chia seeds rock!
Hi Claudine, the recipe calls for buckwheat groats so I’d recommend using groats instead of flour to get the right consistency!
Thanks, Jessica! Will do!
Hi, Jessica , I’m wondering about using a ferment of buckwheat instead of the flour or groats: raw groats soaked , rinsed, dried , toasted & ground. Then fermented. This can take several days. – A good holiday season
& a good new year
Hi Chana, I haven’t tested this bread out with fermented buckwheat so I can’t really say how that process would look
I used buckwheat flour, but a bit less than called for with groats. I also used pumpkin seeds bs sunflower. Was delicious! Textures was great! Amazing what chia seeds can do !
I’m so glad those swaps worked! Props to you for being creative with it, I love that you enjoyed it! 🙂
Hi Laurie, so happy that baking the bread with buckwheat flour was a success for you! I was wondering if you could share the measurement for the buckwheat flour and other adjustments with everyone who is also wondering? (: Thanks so much!
HI! I would be interested in knowing the measurements for buckwheat flour too! I want to test it myself :-). Thank you!
Hey, can you use wholegrain buckwheat flour instead of the buckwheat grains? if so, how many grams?
Thank you 🙂
A
Hi Ada, I haven’t tested this recipe out with buckwheat flour so I can’t say. it’s best to use buckwheat groats.
I finally tested it and used 1.5 cups flour, added more water (gas water to help the batter raise) and in general increased the baking powder measures because here in my country weather is not so warm this time of the year and the rising gets compromised because of that. I also added xantam gum, baking soda and apple cider to help on that. The bread was extra super delicious!! Hope this helps!
Thanks for the information Bru on how to use buckwheat flour to make this!
Wow! This was perfection. I’m following a whole grain oil free diet so I subbed the oil for applesauce. Turned out perfect. Thanks so much. Can’t wait to make avocado toast with it.
Thanks Rachel, happy you enjoyed the recipe 🙂
Made this for the third time today. Love it. Last batch I used garlic olive oil and it gave a nice flavor. Going to start experimenting with different nuts and seeds next time I think. Having this bread on hand has kept me from regular bread and toast which doesn’t sit well with my IBS, haven’t had any stomach issues with this. Thank you for such a great recipe!
Glad you enjoyed the recipe Molly!
Made today with buckwheat flour and apple sauce (didn’t put maple syrup & flax seed). Hhmmm, smell so good & tasty.
But I want to ask, is it the bread a bit wet or moist? Or I should put a bit longer in oven?
Thank you for the recipe 👍
The apple sauce probably made it a bit more moist! Maybe decreasing the amount of that would help a bit 🙂 I’m glad you loved it!
Wow, just wow!!! This could not have been better. Many thanks.
Thanks for the reveiw Bruce! So happy you enjoyed the recipe 🙂
Any chance this might work with steel cut oats in stead of the buckwheat? I’m guessing you might have to soak the oats a bit longer or possibly try old fashioned rolled oats.
Just came across this recipe and am flying to try it
I don’t have quite a 1/4 cup of chia seeds could I replace the remainder with flax seeds or would I be better off waiting till I shop and using the 1/4 cup of just chia seeds ?
Thanks 😊
I think you could try it with flax seeds, it would just be a smaller loaf. Chia seeds provide the volume and “glue” the loaf together because of their consistency – if you do try it, let me know how it works out, I would love to know myself!
I don’t put flax n sunflower seeds. I followed exactly the video, mix all ingredients n directly bake. The bread totally don’t rise. I wonder if I need to leave aside the bread to let it ride 1st? I find my 1/4 cup to 1cup water became Very thick gel, unlike the video is more watery gel .
Hi Shermie, if you follow the recipe directions exactly the bread should turn out. Make sure to evenly measure the chia seeds and water. The 1/4 cup of chia seeds should be measured level and will create a chia pudding-like consistency when mixed with the water!
Fantastic! I used almonds instead sunflower seeds, only because that is what I had on hand. Made for the perfect base for avocado toast. Will definitely be making again.
So glad to hear it! Thanks for letting me know about the almond substitution, too!
Hi, I want to try this bread (hubby is celiac) but can only find buckwheat flour. Can I use that instead? And the amounts are the same? Except I assume I don’t need to soak.
I know that at least one other person has made it with buckwheat flour and had some success! And no, you shouldn’t need to soak 🙂
Hi! Trying recipe now. Does this bread freeze well?
Rachel
Hi Rachel! It should freeze well, just let it thaw out at room temperature rather than microwaving to warm up 🙂
Wow! So happy to have found this. Now I can eat bread that I feel good about. Followed the recipe and it came out moist and delicious. Was expecting a heavier buckwheat flavor, but it was surprisingly mild (in a good way). It will not interfere with the flavors of whatever toppings you choose to use.
This is my first time making a recipe from choosing chia-but it won’t be my last!!!
So happy you loved the recipe Denise!
Looking forward to trying this recipe, would you have measurements for making it with buckwheat flour instead of groats? I’m assuming the liquid ratio would be different? Thanks 😊
I can imagine it would be the same – I know one person that made it with buckwheat flour and had success with it!
Can i use roasted buckwheat?
You should be able to, yes. The flavor might be a little different, but let me know how it turns out if you try it!
This recipe is fantastic! Texture is great and so easy to make. Next time I’m going to add caraway seeds. Thank you!!
Thanks for the review Bruce! So happy you like the recipe!
Curious to see if you have tried this with quinoa instead of the buckwheat. I think I’ll tackle that next. Thanks again!
Hi Bruce, I don’t think this bread would turn out as well with quinoa but if you experiment and have success let me know!
So delicious! I literally made the bread that I treat myself to at gourmet grocery stores. It is a bit dangerous though— ate the entire loaf in 3 days! Great plain (cold), toasted or for avocado toast!!
Thanks for the review Danielle! So happy you’re enjoying the recipe! It’s a staple in my kitchen 🙂
Thank you, thank you for this recipe. I have made so many buckwheat chia breads and they all end up heavy and dense. This was amazing. I can’t have flax so I used hemp seeds in their place. Perfection. This will be my new go to bread. I appreciate all of your recipes.
Thanks so much Laura! SO glad to hear how much you loved the recipe!
I cannot have flax seeds — do you think I can leave it out or substitute with more chia seeds?
Hi Danielle, you can just omit them from the recipe entirely!
Baked my first ever bread yesterday & I felt a tad nervous. I now cannot wait to try other tweaks. It was a hit with my family. This turned out wonderfully with a little cinnamon, double the maple syrup and Buckwheat flour. Thank you!
Baked my first ever bread yesterday & I felt a tad nervous. I now cannot wait to try other tweaks. It was a hit with my family. This turned out wonderfully with a little cinnamon, double the maple syrup and Buckwheat flour. Thank you!
Hi Rush, so happy you enjoyed the recipe!
I discovered the recipe a fee days ago and since than I’m baking it nonstop!
Thank you!
Hi Monica, thank you for the review! Glad you’re enjoying the recipe 🙂
Can I substitute applesauce for the oil?
Hi Jane, You can though it will alter the final taste and texture of the bread. I’d personally recommend sticking with oil for best results. The bread is low fat and very healthy overall.
Can I make this without the chia seeds? Do I need to add an egg? Thanks
Hi Silva, the chia seeds are important to the recipe and the bread won’t turn out the same without them!
Loooved this recipe! So interesting and unbelievable, using a few ingredients you’d never think of using to make a bread and actually works perfectly! I loved it with a bit it salt and herbs on top before baking 🙂 also worked without making the chia egg, so even easier just blending everything in the blender, although it didn’t rise as much 😅
Hi Julia, thank you for the review! So glad you enjoyed the recipe!
Hi, this bread is very delicious. I am having trouble with getting it to rise. I’ve made this twice and it’s about an inch high both times. That’s it. I even made sure to use fresh baking powder. Is there anything I can do to make this rise a little? Could I add a packet of active yeast next time?
Hi Paige, thank you! It’s tough to say if you are using fresh baking powder that should do the trick. You can using buckwheat groats, not buckwheat flour correct? You could try adding some yeast, though I haven’t tested that out myself!
This is my favorite bread recipe! I double the maple syrup, add 1 Tbsp cinnamon and drizzle honey on the top before baking. So delicious!
Thank you for the review Michelle! Glad you liked the recipe and your additions sound delicious!
I’m planning on making this recipe. would it be ok to make them into bread rolls instead of a loaf? thanks
Hi Lynda, I have not tried making this into rolls rather than a loaf, but you may have to adjust the cooking time to be less if you are making smaller sized breads.
How wide is a slice? I can’t wait to try it, but don’t want to slice it too thick and think I’m only eating 91 calories. lol
Hi Chris, a slice would be an average slice size-about a half an inch thick!