Quinoa, Buckwheat & Seed Bread

This bread came about because I've been eating gluten free for a while and I really miss bread. I'm not coeliac; I just feel better when I avoid gluten.

Even if you're not avoiding gluten; if you enjoy bread it always pays to choose one with the most nutrients. One way to ensure this is to make it yourself. This loaf isn't chewy like typical bread, but it holds together extremely well and is very filling. I had 2 slices today for lunch with some home made pesto, tomato and lettuce and I was full.

Normally when cooking quinoa, you'd rinse it before cooking. In this recipe I mill it with the buckwheat grouts into a flour, so there's no need to rinse it. Just be mindful if you have a sensitive tummy.

If you don't have all the seeds I use, sub them for what you do have. If you want a sweet bread, use 1/2 cup of sugar and 1 tsp of cinnamon instead of garlic salt and cumin. I use a thermomix for milling and mixing. If you don't have one, just use a food processor to mill the quinoa and buckwheat on high speed. When you come to mix all the other ingredients, keep the speed to low/medium to ensure the seeds stay whole.

When cooking the bread in a regular tin, be sure to line it with baking paper for easy removal. Once the bread is cool, I recommend leaving it in fridge to set for an hour before slicing it. If it's only you eating it, slice, wrap it and store it in the freezer to ensure it stays fresh. If you're using the bread fresh, simply take the slices out an hour before you need it and you're all set.


1 cup organic quinoa

1 cup organic buckwheat grouts

1/4 cup organic black chia seeds

1/4 cup organic hulled sesame seeds

3/4 cup organic pumpkin seeds

1/2 cup hemp seeds

1/2 cup organic psyllium husk

1 tbsp garlic herb salt

1 tbsp organic cumin

810ml cold water


Pre heat the oven to 200 degrees Celsius

Mill the quinoa & buckwheat to flour

Add all the other ingredients and mix gently

Pour the mixture into your loaf tin (sprinkle with more seeds if you like)

Cook in the middle of the oven for 30-45 minutes

Insert a skewer in the middle of the loaf and when it comes out it shouldn't be wet

Leave the loaf to rest on a wire rack for 10 minutes before removing it from the tin

Let the loaf cool completely before slicing

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