Seeded buckwheat gluten-free loaf
Vegetarian
A hearty, moist, wheat-free loaf of buckwheat and gluten-free flour bound with psyllium and packed with sunflower, pumpkin, flax and chia seeds. Earthy, nutty and good toasted.
Seeded buckwheat gluten-free loaf is an International bread, ready in about 4 hours 20 minutes and made with buckwheat flour and psyllium husk. It serves 14 and is rated easy to cook.
No licensed photograph of this dish yet.
- Prep
- 20 min
- Cook
- 1 h
- Rest
- 3 h
- Total
- 4 h 20 min
- Serves
- 14
- Level
- Easy
- Calories
- 162
Method
Step 1
Whisk (opens in a new tab) the psyllium (opens in a new tab), chia (opens in a new tab) and flax (opens in a new tab) into the lukewarm water with the maple syrup (opens in a new tab) and yeast. Leave 10 minutes to form a thick gel.
How it looks · Photo: Kampus Production on Pexels Step 2
Add the buckwheat flour (opens in a new tab), gluten-free flour, salt, oil, sunflower and most of the pumpkin seeds (opens in a new tab) and mix firmly for 3 minutes into a thick, cohesive dough.
- 5 min
Step 3
Shape with wet hands into a log, place in an oiled, lined 900 g loaf tin (opens in a new tab), smooth the top and scatter with the remaining pumpkin seeds (opens in a new tab). Cover and proof 50–60 minutes until risen by about a third. Heat the oven (opens in a new tab) to 200 °C.
- 60 min
- 200°C
- Loaf tin (opens in a new tab)
How it looks · Photo: Klaus Nielsen on Pexels Step 4
Bake 50 minutes, then remove from the tin and bake 10 minutes more directly on the rack, until the inside reads 98–99 °C.
About this dish
- Origin
- Not attributed to one place · Origin uncertainA modern gluten-free bake.
- Dish
- Breakfast · Lunch · Breads & flatbreads
- Cooking method
- Oven-baked, Fermented
- Taste
- earthy, nutty, savoury
- Diet
- Vegan · Dairy-free · No nut ingredients · Low-carbWorked out from the ingredients. How labels work
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · DASH-style - Good for
- Meal-prep friendly · Freezer-friendly
- Cook more with
- Buckwheat flour · Psyllium husk · Gluten-free flour blend · Sunflower seeds · Pumpkin seeds · Flaxseed
- Techniques
- Baking · Fermentation
Allergens
- May contain: Glutenfrom gluten-free flour blend
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
162 kcal per serving
Estimated1 serving ≈ 64 g · recipe makes 14
Where the energy comes from
- Protein 11%
- Carbohydrate 53%
- Fat 37%
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Energy | 162 kcal | 252 kcal |
| Protein | 4.5 g | 7 g |
| Carbohydrate | 22 g | 34.3 g |
| Net carbohydrate | 19 g | 29.5 g |
| Sugars | 1.1 g | 1.7 g |
| Added sugars | 0.6 g | 1 g |
| Fibre | 3.1 g | 4.8 g |
| Fat | 6.8 g | 10.6 g |
| Saturated fat | 0.9 g | 1.4 g |
| Trans fat | — | — |
| Cholesterol | 0 mg | 0 mg |
| Sodium | 225 mg | 350 mg |
| Salt equivalent | 0.6 g | 0.9 g |
Vitamins & minerals per serving
- Potassium
- 147 mg
- Calcium
- 28 mg
- Iron
- 1.1 mg
- Magnesium
- 73 mg
- Vitamin A (RAE)
- 0 µg
- Vitamin C
- 0 mg
- Vitamin D
- 0 µg
- Vitamin B12
- 0 µg
- Folate (DFE)
- 29 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- Gluten-free flour blend: White rice flour data used for a typical rice-based gluten-free blend; blends vary — check the label.
- Psyllium husk: Flaxseed data scaled for psyllium husk, which is mostly soluble fibre (about 70% of flaxseed's energy, little fat).
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Slice thinly with a serrated knife; the loaf is dense and moist.
Common mistakes
- Cutting before it is fully cool — the centre will be gummy.
Serve with
- Toast and top with avocado, smoked fish or nut butter.
Food safety
- Gluten-free flour blends, psyllium and yeast can carry traces of gluten from shared milling. For coeliac baking use products labelled gluten-free and a clean work surface, bowls and tins; this recipe cannot guarantee freedom from cross-contact.
Storage
- Wrapped in the fridge for 5 days; freeze sliced up to 2 months.
Reheating
- Toast from frozen.
Variations
- Sorghum version: Replace the buckwheat flour with sorghum flour for a milder, sweeter loaf.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Buckwheat flour150 g
- Gluten-free flour blend200 g
Baker’s notes
Customise in Bread & BakeryTimeline and readiness cues
Mix and knead · about 20 min
Weigh everything. Knead until smooth and elastic: a small piece stretches thin enough to see light through (the windowpane test).
Rest · about 10 min
Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.
Final proof · about 55 min
Poke test: the dent springs back slowly and only partly. Springs back fast = needs longer; doesn't spring back = over-proofed, bake now.
Bake · about 1 h at 200 °C
Deep golden; bread sounds hollow when tapped underneath, or reads 93–96 °C inside (enriched breads 88–90 °C).
Cool · about 2 h
Cool on a rack before slicing — the crumb is still setting; cutting hot bread makes it gummy.
- Start to finish: about 4 h 25 min. Times are a guide — warmth changes everything; follow the cues.
The dough
| Ingredient | Role | Weight | Baker’s % |
|---|---|---|---|
| Gluten-free flour blend | Flour | 200 g | 57.1% |
| Buckwheat flour | Flour | 150 g | 42.9% |
| Sunflower seeds | Other | 40 g | 11.4% |
| Pumpkin seeds | Other | 40 g | 11.4% |
| Olive oil | Fat | 27 g | 7.7% |
| Salt | Salt | 8 g | 2.3% |
- Total flour
- 350 g
- Hydration
- —
- With milk, eggs…
- 0%
- Wholegrain
- 42.9%
Hydration = water ÷ flour × 100. Milk is about 87% water and eggs about 75%, so they’re shown separately as “with milk, eggs…”.
- Salt 2.3% — normal for bread.
- 42.9% wholegrain — absorbs more water and gives a denser, nuttier loaf.
If something goes wrong
Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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