When I eliminated gluten from my diet twelve years ago what I missed most was beautiful soft, bouncy bread. I recall playing with different gluten free flour combinations in my kitchen aiming to create a quick and easy recipe that produced a soft and fluffy gluten free loaf that was not dense or heavy as a brick. After many weeks of trial and error I struck gold one day with my quick and easy High Fibre Buckwheat and Chia Bread recipe.
I LOVE this gluten free bread recipe because –
- Unlike traditional bread which requires kneading, this gluten free bread is more like a simple cake batter and only requires a bowl and spoon (or a mixer if you prefer). This is by far the easiest gluten free bread you will make from scratch and it produces the softest and bounciest loaf.
- This gluten free bread has a great shelf life. It keeps well for 4-5 days at room temperature in an airtight container. If there are any leftover slices (highly unlikely) simply store them in the fridge or freezer ready to pop in the toaster for breakfast.
- There are no obscure ingredients. You simply mix two gluten free flours together (both are now readily available in the supermarket) and you are done. Blending your own gluten free flour from scratch is easy and extremely satisfying.
My High Fibre Buckwheat and Chia Bread recipe starts with a simple combination of two gluten free flours – buckwheat and tapioca. Despite its name, buckwheat is actually a seed which does not contain wheat or gluten. Buckwheat flour is a beautiful earthy flour which is high in fibre, protein, vitamins and minerals and it keeps well in baked goods. Tapioca is derived from the cassava plant native to South America and it adds incredible softness and bounciness to bread. You can easily find buckwheat and tapioca flour in the health food aisle of your supermarket.
I’ve added a little xantham gum to help stretch the dough. A little xantham gum goes a long way so be conservative when you are using it. You will know if you have used too much because you will see gummy bits in your baked goods. You can find small sachets of xantham gum in the health food aisle of the supermarket or in health food stores.
The addition of chia seeds provides a further nutritional boost, texture and an extra crispy crust to this gluten free loaf. Feel free to get creative and add your own seed combination like sesame, linseeds or pepitas. If the kids don’t like seeds simply leave them out, the loaf still works without them. This bread is also rice free so it’s suitable for those with a rice allergy.
Once you’ve made my High Fibre Buckwheat and Chia Bread and you see how easy and delicious it is you’ll start baking it weekly just like I do. I love it topped with smashed avocado, a soft boiled egg and homemade zaatar for breakfast. Happy gluten free baking!
- 300mL lukewarm water
- 1 tsp sugar
- 1 x 7g yeast sachet
- 1¾ cups or 210g buckwheat flour
- 1¾ cups or 210g tapioca flour
- 2 tsp sea salt flakes
- ½ tsp xantham gum
- 2 eggs lightly whisked, room temperature
- 3 tbs olive oil
- 1 tsp apple cider vinegar
- 3 tbs chia seeds + extra for sprinkling
- Add sugar and yeast to lukewarm water. Whisk together and let it stand for 15 minutes until mixture foams.
- Sift flours, salt and xantham gum together in a mixing bowl.
- Add chia seeds, eggs, olive oil, vinegar and yeast mixture and beat to combine, scraping down sides halfway.
- Sprinkle chia seeds on base and sides of a 20 x 10cm greased loaf tin to create a seeded crust. Pour batter into
tin and cover with cling wrap. Allow bread to rise in a warm place for 1 hr until it doubles in size. - Preheat oven to 200C. When
oven is ready, drizzledough with olive oil and sprinkle with extra chia seeds. - Bake for 45-50 minutes or until golden and a skewer comes out dry.
- Remove from oven and immediately transfer to a wire rack to cool. This helps your crust stay crispy. Cool before slicing.
- Add sugar and yeast to lukewarm water. Whisk together and let it stand for 15 minutes until mixture foams.
- Add flours, salt and xantham gum to Thermomix bowl and blend speed 5/3 sec.
- Add chia seeds, eggs, olive oil, vinegar and yeast mixture and combine speed 4/15 sec, scraping sides down halfway.
- Sprinkle chia seeds on base and sides of a 20 x 10cm greased loaf tin to create a seeded crust. Pour batter into
tin and cover with cling wrap. Allow bread to rise in a warm place for 1 hr until it doubles in size. - Preheat oven to 200C. When
oven is ready, drizzledough with olive oil and sprinkle with extra chia seeds. - Bake for 45-50 minutes or until golden and a skewer comes out dry.
- Remove from oven and immediately transfer to a wire rack to cool. This helps your crust stay crispy. Cool before slicing.
What egg replacement would you suggest for the recipe ??
Hi Katie,
You could try the following egg replacement per egg – mix 1 tablespoon of ground flaxseed or chia seed with 3 tablespoons of water and refrigerate for 15 minutes for a sticky egg substitute.
Sounds great; will definitely make it. Thanks for sharing. Also, are you coming to the Melbourne GF conference in October please?
Yes I’ll be at the Melbourne Gluten Free Expo. See you there!!
I LOVE this recipe, it is so easy and tastes so good. I have been making it every week ever since I purchased your book at the Melbourne Expo last year.
Liz you’ve just made my day. I love receiving feedback like this, thank you so much! So glad you love my gluten free bread recipe. Helen. xxx
Hi, I would love to make this bread but don’t have xanthan gum (excuse my spelling 😉 is there a sub for this please ?
Thanks Michelle
Michelle you can easily find it in the supermarket health food aisle. It comes in a small bag. It really helps stretch your dough, you don’t need much. If you have some chia or flaxseed meal you could try a tablespoon of this as a substitute but it won’t stretch the batter as much.
Thanks for sharing this recipe. Is there a yeast in sachets that is gluten free?
Bianca I use the Tandaco brand available at supermarkets.
Can I make this without cane sugar?
Yes use whatever sugar you like. You could use raw or coconut if you prefer.
Hello,
Can I also you teff instead of buckwheat?
Thanks!
Yes you could, Teff is more bitter than buckwheat but it will still work. Enjoy!!
Do I have to use ½ tsp xantham gum? Is there something else I can use instead?
Hi Bree,
You could use 1 tbs of ground flaxseed or chia seed instead but be aware you may not get the same level of elasticity. Xantham gum is much stronger that is why you only need a smaller quantity.
Can you tell me the size of the loaf. I have a breadmaker with a gluten free setting (only one rise) and would live to try this recipe. It requires I pick between 1.5 lbs, 2 lbs and 3 lbs.
Hi Lori,
I don’t own a bread maker but it’s a small loaf so I would guess 1.5 lbs would be the correct setting. Thanks.
Hi there, I’m excited to try your lovely bread recipes; just wondering if you have played with a substitution for the Xantham Gum?
Hi Beth,
You could use 1 tbs of ground flaxseed or chia seed instead but be aware you may not get the same level of elasticity. Xantham gum is much stronger that is why you only need a smaller quantity.
Love this recipe. I use it regularly. I freeze the bread in slices for toasting. Makes amazing toast. It’s easy and quick to make. I’ve started fiddling with the recipe a little psyllium husks instead of chia seeds in the mix. Still use them for lining the tin. Trying a little bit of quinoa flour substitution. Just taken it out of the oven so I’ll be interested to see it 1/2cup of it makes any difference. I know it will be delicious. Thanks Helen.
Fantastic to hear Marilyn.
Hi Helen, I’ve never made bread before and have just made this recipe. It’s delicious and all the family love it. I did have one problem, there is a hole through the bread. Any tips on how I could avoid this next time?
Hi Helen, Just love this recipe. I’ve never made bread before and it was delicious. I did have a small problem with a small hole through the bread. Any tips on how to avoid this next time?
Hi Dianne,
Big holes in the bread are due to yeast releasing gasses. If you have not allowed the dough to rest long enough before baking sometimes the yeast is still very gassy and creates big holes. You also need to ensure the oven is hot enough to start so the yeast activates evenly. If it is not hot enough it may rise unevenly. Try these two things next time and see if it helps.
Thanks Helen. I think it was an issue with the yeast as the oven was 200 degrees C (fan forced) when I put the bread in.
Hi Helen,
Can I use honey instead of Sugar?
Yes. Same quantities.
Hi Helen,
Can I use honey instead of Sugar? If so what quantities?
Hi Helen. This is the best GF bread ever and also loved the scones that I baked in Airfryer. Thought of baking the bread in Airfryer on 200. How long would you recommend?
Thanks
Kim🌸
Hi Kim
I’m so glad you loved my gluten free bread recipe. I have never baked it in an airfryer so I suggest you refer to the manufacturer’s website or handbook, they generally have cooking conversion times. Helen.
Thankyou 😁. I baked in Airfryer on 160 for 40 Min. Came out great!
Fantastic Kim so glad it turned out in the air fryer.
Dear Helen,
I just wanted you to know that I tried this recipe with Australian White Sorghum flour instead of the Buckwheat and was very pleased with the results! It has a milder taste than the buckwheat and very good to eat. Thanks again for sharing your great recipes.
Kind regards
Hi there. I’m wanting to make this bread but I can’t have egg whites. Do I substitute more yolks!? What do you think will work?
Just omit the white Hannah it will still work. Add a little extra water if the dough is too thick, it should be the consistency of a thick cake batter.
Thank-you thank-you thank-you I love this recipe make it weekly, I add nuts and seeds to the mixture, I now make bread rolls in large muffin tins well they look more like muffins than rolls but who cares.
I’ve made your pizza bases need to work on that I think I left them too thick but still good recipe.
I will definitely be trying your other recipes
Fantastic Lou glad you love the gluten-free bread recipe. Just spread the pizza batter a little thinner next time.
Just made this bread and am thrilled at how lovely it tastes and how soft it is. It was also incredibly easy, especially in the thermy. I will definitely be making this on a regular basis. Thanks so much.
Yes it is very easy and soft that is why it is on high rotation at our place!
Hello Helen I would like to add grated cheese and olives to this recipe. At what stage would you add them? I don’t want to mess up the yeast process!
Kath
That is fine Kath just fold in at the final stage before you pour the batter into the tin. The bread will still rise. Thanks.
Thank you Helen! This bread is the perfect combination of crunchy crust and super soft bread that doesn’t disintegrate at the slightest touch… So easy to create and seriously yum to munch – an absolute game-changer in the world of bread for me, thank you again Helen!
Amelia I’m so glad you love this gluten free bread recipe. Enjoy.
Hi Helen…I have just made this bread…looks perfect. Had to go for a walk so that I wouldn’t be tempted to cut it before it cooled.
Was I happy when I did cut it…..YOU BET I WAS.
Thank you so much..I used pantry staples too.
Excellent Catherine. This is my favourite gluten free bread recipe, so glad you love it too.
Hi Helen,
I love this bread. It is easy to make, tastes great and lasts ages. My only issue is that the centre drops after I take it out of the oven which makes the slices of bread really small. Any tips for stopping it dropping?
Amy it may need a little extra baking in your oven. Try another 5-10 minutes this should help.
Hi Helen,
My name is Hadar and I’m from Israel. I tried your bread for my husband and daughter (both with Celiac) and it was great! I added more seeds (such as sunflowers and pumpkin seeds) and as you said, It keeps well for 4-5 days at room temperature, which is a big plus.
I’d love to send you a picture 🙂
Thank you!
Fantastic Hadar. Would love to visit Israel one day I’ve heard it’s very beautiful.
Hi! I want to try out your recipe but the person I’m baking it for can’t have apple cider vinegar (they’re on a low FODMAP diet). Could I just leave it out or is there something else I could substitute for it? Thanks!
You can just leave it out Evan.
I am always soo nervous about GF bread but OMG this is amazing!! So effortless and simply delicious! Thank you Helen, this is a total winner and I can’t wait to make again.
Natalie I’m glad you loved the easy gluten free bread recipe.
Hi Helen
Best gluten free bread ever!!! Congrats! Love the program on SBS
Elaine
Glad you enjoyed the gluten free bread recipe Elaine.
Love your GF Buckwheat & Chia Bread but wondering if I can add Cinnamon, Dates, Figs & Raisons to the mix for a sweet fruit loaf
Yes absolutely, the recipe is versatile.
Hi Helen, I was wondering how many slices of bread this makes in a loaf? Thanks, Liv
Depends how thick you cut the slices but I would say at least 10.
Just came across your recipe through your website. Just luv it and am going to make this. However I don’t have any Chai seed, can I substitute it with sphylium husk which I do have, or do you have another suggestion. Thank you.
You can just leave the seeds out completely or replace with any seeds you like – sesame, linseed, pumpkin all work.
Unbelievably good I was sure it wouldn’t turn out so much better than store bought
Fantastic Cathy, so glad you loved the gluten free bread recipe.
Oh my God! I am in heaven. I have so missed bread like this….crunchy, as well as moist and light, nice flavour, good texture. Along with all this, the bread is so easy to make. No kneeding required. No fancy machines required. I mixed this by hand which was not hard. I used chia seeds in the bread and sesame seeds for the outside. My bread took about a half hour longer to cook but I suspect my old gas oven there. I just kept putting in back into the oven 5 or 10 minutes at a time until skewer came out clean. I was concerned that the bread may have become too dry, but no, just lovely.
Have loved the “loving gluten free” program first time round and now second time round. I have not loved being gluten free but this bread really makes up for it. !!
Fantastic Carmel! So glad you loved my gluten free bread recipe.
Excellent recipe! I even replaced some flour with sorghum and arrowroot, still came out great. Thanks for this recipe.
My mother in law made this bread and I tried some. Oh my goodness!!! Probably the best gluten-free bread I have ever eaten. The texture, taste and everything! Sooo good! I cannot wait to make it myself now. Thank you.
Wonderful Bonnie! So glad you enjoyed my gluten free bread recipe.
Can I omit the xanthum gum? I don’t eat eggs could I use a psyllium husks or flaxseed meal as replacement, if so what ratio of either to water? Lastly, is the dough thick enough to free form and cooking a cast iron pan?
Yes you can omit the xantham gum, it helps add stretch. Your loaf won’t be as puffy but it will still work. Replace the eggs with 1 tbs psyllium or flax mixed with 3 tbs water until you form a gel.
Hi! Just wondering if anyone has tried this recipe with GF sourdough starter, as opposed to store-bought yeast? Thanks 🙂
I have not but you could give it a go
Can I leave the sugar out?
Yes you can but the sugar helps feed the yeast to give your dough a nice rise. You can sub for honey or maple syrup if you prefer.
Is there any substitute for the amount of salt this recipe takes or any feedback on how it would go with 1 teaspoon of salt instead of 2?
Hi Ed
They are sea salt flakes to flavour the bread. You can definitely reduce the salt if you prefer, just impacts the taste slightly.