Buckwheat Bread (Gluten and Egg Free) – a delicious recipe with water, vegetable oil, yeast, sugar, Flour, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put sugar and yeast into lukewarm water.
2
Mix and let sit 10 minutes.
3
Mix chia seeds and 6 tbsp water, mix and let sit 3 minutes to gel up.
4
(This is the egg substitute).
5
Put flour into bowl.
6
Make well in center and add chia seeds, salt, yeast mixture and vinegar.
7
Stir with spoon, mixture should be sludgy and drop off a spoon slowly.
8
Pour batter into lightly greased loaf pan and spread evenly.
9
Cover and let rise.
10
(I put the tin in a plastic bag to let rise)
11
Let rise 1-2 hours
12
When done rising bake at 375F for 25-30 minutes.
13
How I can tell if the bread is done - you can turn the bread upside down and tap bottom.
14
If it sounds hollow it is done.
331
kcal
Calories
10
g
Fat
51
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 10 1/2 oz lukewarm water, 2 tbsp vegetable oil, 2 tsp dried yeast, 2 tsp sugar, and more.
Yes, Buckwheat Bread (Gluten and Egg Free) falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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