Hearty Gluten-Free Buckwheat, Quinoa, & Oat Bread

This buckwheat quinoa bread is NOT merely a pale substitute for regular sliced bread.  No sir. 

Instead, it’s closer to a gluten-free version of the hearty, seed-y bread that you’d see in delicious open-faced sandwiches all over Scandinavia.  And it’s rapidly become a staple in my house.

Why will you fall in love with this buckwheat quinoa bread?  

• It’s a really great high-fiber gluten-free bread option (completely eliminating refined flours), and a relatively high-protein option (as breads go).
• It’s SO easy to make, with like…5 minutes of hands-on time?
• It’s more nutrient-dense in general, and also easier to digest due to soaking the grains overnight (which also improves mineral availability), as well as easier for blood sugar absorption and reducing glucose spikes.

I’ve started making a loaf of this per week, keeping it on-hand to make avocado toast or have a little treat with butter and homemade jam.  I love the texture and flavor…something that’s often lacking in gluten-free breads.  

And the fact that you just blend everything together and pour it in a pan??  Perfect.

Put the buckwheat groats and quinoa in a medium bowl and cover with water.  Soak for at least 5-6 hours, ideally overnight. 

Preheat your oven to 360 F.  Line a loaf tin with parchment…I recommend a loaf pan on the smaller size vs. a giant one.

Gently drain the soaked quinoa and buckwheat (you don’t need to get all the liquid out, just do a quick drain through a mesh strainer).

Place in a food processor along with the oats, water, flax, pumpkin seeds, baking powder, apple cider vinegar, oil, and salt, and pulse to bring the mix together. 

I give it a good blend on low to medium for a few seconds at a time, but you want to keep a bit of texture.  If it seems too dry you can add more water.  You want a thick batter.

Pour the batter into your prepared loaf and sprinkle with whatever seeds (or salt) you’ve decided on.

Bake for between 65 and 80 minutes, until the sides have pulled away from the parchment and a skewer comes out clean.  The time will depend on the size of your tin, but for me it’s typically between 70-75 minutes. 

Let cool for at least 10-15 minutes in the loaf pan, then remove from the tin and place on a wire rack to cool completely.

This bread will do well sitting on the counter or wire rack, covered lightly with foil, for a day or two.  For longer, it may be prone to molding on account of the soaked grains, so I recommend keeping it in the fridge (I wrap mine in foil to keep it from getting stale).  Then I just warm it for a few seconds before eating.

This has become my go-to base for an easy avocado toast (paired with a high protein egg and beef dish), but I can confirm it’s delicious with some butter and jam as well!

Other healthy gluten-free faves you’ll love:

• Easy, Soft Gluten-Free Flour Tortillas
• Clean Eating Banana Oat Muffins (gluten-free)
• Gluten-Free Rosemary Cheddar Biscuits
• Socca (Chickpea Flatbread) with Roasted Veggies & Goat Cheese
• Easy Almond Flour Pancakes

Adapted slightly from ARTAH

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Hearty, Seed-y Gluten-Free Buckwheat, Quinoa, & Oat Bread

Yield: 1 loaf

Soaking Grains: 6 hours

Prep Time: 5 minutes

Cook Time: 1 hour 10 minutes

Total Time: 7 hours 15 minutes

This hearty seed-y buckwheat, quinoa, and oat bread is a delicious gluten-free loaf...it's packed full of fiber and nutrients, and the soaked grains make it easier to digest and absorb. It's incredibly easy to make, filling, stays fresh and moist for almost a week, and makes a mean avocado toast! It's like bringing a bit of Scandinavia home with you...

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Ingredients

• 150g (1 cup) of hulled buckwheat groats, soaked overnight (5-6 hours minimum)
• 100g (1/2 cup) of dry white quinoa, soaked overnight (5-6 hours minimum)
• 100g (1 cup) of gluten-free old fashioned oats
• 200-250g (3/4 - 1 cup) water (I usually use around 3/4 cup)
• 2 tablespoons of ground flaxseed/flax meal
• 2 tablespoons of pumpkin seeds or pepitas
• 1 tablespoon of baking powder
• 1 tablespoon of apple cider vinegar
• 3 tablespoons of olive oil
• 1 teaspoon of kosher salt
• Topping:  Mixed seeds for sprinkling (e.g. pumpkin, sunflower, sesame, chia or poppyseed, flaky salt, etc.).

Instructions

1. Put the buckwheat groats and quinoa in a medium bowl and cover with water.  Soak for at least 5-6 hours, ideally overnight. 
2. Preheat your oven to 360 F.  Line a loaf tin with parchment...I recommend a loaf pan on the smaller size vs. a giant one.
3. Gently drain the soaked quinoa and buckwheat (you don't need to get all the liquid out, just do a quick drain through a mesh strainer).
4. Place in a food processor along with the oats, water, flax, pumpkin seeds, baking powder, apple cider vinegar, oil, and salt, and pulse to bring the mix together.  I give it a good blend on low to medium for a few seconds at a time, but you want to keep a bit of texture.  If it seems too dry you can add more water.  You want a thick batter.
5. Pour the batter into your prepared loaf and sprinkle with whatever seeds (or salt) you've decided on.
6. Bake for between 65 and 80 minutes, until the sides have pulled away from the parchment and a skewer comes out clean.  The time will depend on the size of your tin, but for me it's typically between 70-75 minutes. 
7. Let cool for at least 10-15 minutes in the loaf pan, then remove from the tin and place on a wire rack to cool completely.

Notes

1. This will do well on the counter or wire rack, covered lightly with foil, for a day or two.  Then it may be prone to molding on account of the soaked grains, so I recommend keeping it in the fridge (I wrap mine in foil to keep it from getting stale).  Then I just warm it for a few seconds before eating

Recommended Products

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