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This easy to make flour-free, gluten-free buckwheat groats, with the addition of caraway seeds to make it taste like rye!

I tend to keep things very clean in my eating, and this flour-free, gluten-free buckwheat bread fits the bill! It reminds me of a variation on rye bread, from the addition of caraway seeds. It’s fluffier than most of the healthier breads I’ve had, yet still crisps up in the toaster for an amazing toast. I slice it and keep it in the freezer for easy breakfasts, topped with vegan feta and tomatoes, or my favorite, eggplant dip. It’s a keeper!

WHAT THIS BREAD IS:

Moist on the inside, crispy on the outside if you toast it
Really dense in fiber, protein
Gluten free, flour free, sugar free, great for low-inflammation diets
Easily sliced and frozen
It’s heaven, if you love rye bread (caraway seeds are my favorite)

WHAT THIS BREAD IS NOT:

Buckwheat has a very specific flavor (that I LOVE), but it isn’t neutral or bland. It knows how to hold a conversation with you, and it stands up for itself (which is a good thing!), whereas typical store-bought flour bread may be very unassuming in flavor and is more of a pale sidekick. This buckwheat bread has serious depth, when toasted it’s seriously rustic and crunchy on the outside, and has a dark savory flavor to it. My favorite way to eat it is toasting slices of this bread the next day, or when it has cooled down.
It’s surprisingly fluffy too, but not as fluffy as store-bought sliced bread. That said, it can make good sandwich bread but the slices are less wide, so consider making mini sandwiches. It bakes smaller than a traditional loaf of bread, since it doesn’t use yeast.

WHAT IS BUCKWHEAT?

Buckwheat is actually not wheat at all, and it is not a grass. It’s a gluten-free seed that’s apparently related to sorrel and rhubarb (who would have thought?) It’s a triangular seed that when soaked, gets a bit gelatinous and goopy (don’t worry, you wash that part off, and the kid in you will think it’s sort of a science experiment). It contains resistant starch and is also high in protein, good in fiber, and B vitamins.

HOW TO PREPARE BUCKWHEAT

Like I said, buckwheat has this weird thing it does (nature is amazing, right?): it creates a goopy egg-white when it’s soaked. All you need to do is soak the buckwheat overnight in a bowl of water, drain it the next day in a mesh colander and rinse, rinse, rinse. Then, proceed with the recipe. Two great sources for buckwheat are here and here. Just make sure you get the raw buckwheat variety (there is a toasted buckwheat which is lovely but not meant for this recipe).

HOW TO SERVE THIS BREAD:

As a breakfast grain with Herb Hummus
As a breakfast grain with: eggs, breakfast sausage (I love the plant-based variety)
Refried beans on toast
Simple beans from scratch on toast
If on maintenance, try it as your grain portion next to Easy Chana Masala with Kale (just omit the caraway seeds)

VARIATIONS:

Omit the caraway seeds and in their place, add:

Dried basil and sun-dried tomatoes (Italian flavors)
Cumin and coriander and cilantro (indian flavors)
Add in some oat bran and rolled oats
Add in some olives (although you’d have to weigh out the fat portion and omit from the rest of the meal)

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Flour Free Gluten Free Buckwheat Bread

This simple flour free, gluten free buckwheat bread is made from buckwheat groats, with the addition of caraway seeds which give it a lovely rye flavor!

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Equipment

Bowl
Parchment paper lined bread pan

Ingredients

2 cups raw buckwheat groats, soaked overnight in water, rinsed really well, and drained
1.5 tbsp caraway seeds
1.5 tsp salt
2 tbsp psyllium seeds
2 tbsp chia seeds
1 tsp baking powder
1/2 cup water

Instructions

First, combine groats, caraway, salt, psyllium, chia, baking powder, and water in a large bowl. Let this sit for 10 minutes (when I'm pressed for time, I just combine all the ingredients in the food processor and blend and then let them sit ~ bread still comes out great).
Next, put this mixture in a food processor and give it a few pulses so it comes together. You don't want to make it into a paste, because then technically it wouldn't be flour free. You still want to see some of the seeds when done.
Then pour out this mixture in a parchment-lined bread pan.
Next, bake at 320 degrees for 90 minutes.
Lastly, let rest for 10 minutes on a wire rack. Feel free to slice and freeze in a freezer-safe bag. I love taking these out in the morning and throwing in the toaster for a quick breakfast .

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