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Sunday, 16 September 2018

Buckwheat Super Seed Bread (Gluten Free) / The Bake-Off Bake-Over Week 3

It's week 3 of my Bake-Off Bake-Over and it's probably the week I was most excited for....Bread Week! I was most excited for this classic GBBO week because I couldn't wait to share a free-from bread recipe here on my blog that everyone can enjoy, even those of us following a gluten, dairy or egg free diet.

The recipe I've opted for is this delicious Buckwheat Super Seed Bread recipe. I decided I wanted to share a proper loaf recipe instead of copying any of the fancy recipes from the show or sharing something generic like a banana bread that's just SO easy to make gluten free and vegan. I wanted to share something a little different! It can be tricky to find a good free-from loaf in supermarkets and it can be hard to make one yourself at home too, especially if you want to go with healthier ingredients but I'm changing all that with this winning bread recipe!

The bread is made using a combination of buckwheat flour and ground almonds which really work so well in this recipe, and you can find both of these ingredients in many supermarkets or in Holland & Barrett. I used chia seed and flaxseed to help bind everything together and give a lovely texture, and these paired with the mixed seeds (I used pumpkin and sunflower) give the loaf such a boost of nutrients! I also love the seedy texture, it's just the best for avocado toast!
I also used an ingredient called psyllium husk which is absolutely essential for this recipe as it acts like gluten would, helping to create that bread structure. Psyllium husk is a fab source of fibre too!

I love to make this bread on a Sunday ready for the week ahead! It's delicious as it is but I love to toast it and enjoy it either with loads of peanut butter and slices of banana, smashed avocado and tomato or dunked into homemade soup. Delicious!
Remember to check back next Sunday for my next healthy Bake-Off recreation!
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Buckwheat Super Seed Bread (Gluten Free)

Gluten Free + Vegan Super Seed Bread made using buckwheat flour and ground almonds.
prep time: 1 hour and 10 minscook time: 45 minstotal time: 1 hours and 55 mins


  • 150g buckwheat flour
  • 120g ground almonds
  • 30g mixed seeds
  • 3 tbsp psyllium husk
  • 2 tbsp chia seeds
  • 1 tbsp flaxseed
  • 1 tbsp apple cider vinegar
  • 400ml water
  • 1 tsp bicarbonate of sofa
  • 1/2 tsp salt


  1. Sift the buckwheat flour into a mixing bowl then add all the other ingredients apart from the water.
  2. Slowly pour in the water gradually, stirring as you do so.
  3. Cover the mixture and allow to sit at room temperature for at least 1 hour. 
  4. Pre-heat the oven to 180 degrees celsius.
  5. After an hour the mixture will have thickened up and as ready to bake. 
  6. Grease a small loaf tin with coconut oil or olive oil then pour the bread mixture into it.
  7. Bake in the oven for 45 minutes - 1 hour depending on your oven and the loaf tin used. You may need to cover the loaf tin with tin foil around halfway through cooking to avoid the top becoming burnt.
  8. Once the bread is cooked all the way through allow it to sit and cool for at least 30 minutes before removing from the tin and cutting into slices, ready to enjoy.
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