Gluten Free Seeded Bread

Buckwheat are the hulled seeds of the buckwheat plant. It is a gluten free grain with health benefits such has good plant-based protein, fibre and antioxidants. The bread is delicious and very good with peanut butter.

Yield: 400g Loaf
Cooking Time: 2 hours


  • Gluten Free Seeded Bread
  • 100g buckwheat flour
  • 80g rice flour
  • 100g buckwheat flakes+ extra to sprinkle over the loaf
  • 70g mixed seeds
  • 1 level tsp Instant baking yeast
  • ½ tsp sea salt
  • 1 tbsp molasses
  • 350ml warm water (to touch)


  1. Mix the flours, flakes, seeds, salt and yeast together in a bowl.
  2. Mix in the water and molasses in a bowl. Pour over the dry ingredients.
  3. Mix until it resembles a soft cake mix. Cover and set aside for 45 minutes at room temperature.
  4. Spoon the mixture into a greased or lined loaf tin. Smooth with a spatula and sprinkle with a few additional flakes or seeds if you wish.
  5. Cover loosely and let it rise for 45 minutes, until it has risen by 1 to 2 cm.
  6. Set the oven to 220 degrees Celsius (fan) or gas mark 7.
  7. Place the loaf tin in the oven, reduce the temperature to 190 degrees Celsius or gas mark 5. Bake for 35-40 minutes or until golden. Leave in the tin for 5 minutes and then cool on a rack.

Source: CNM Vegan Natural Chef 2019

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