The Best Gluten-free Buckwheat Flour Bread (egg-free)

Step 1

First, add yeast and sugar into the 10 ½ oz. lukewarm water. Mix well and levee for 10 minutes for the yeast to activate.

Step 2

Next, make the chia eggs by mixing ground chia seeds (you can quickly pulse with a coffee grinder or food processor) and water in a bowl, let sit for 5 minutes until it gels.

Step 3

Add oil into the chia eggs and whisk.

Step 4

In one bowl, add the flour and sea salt.

Step 5

Add chia-oil mixture into the bowl of flour and stir. Then, mix in the vinegar and yeast mix. Have more water handy to start adding in as needed slowly until the flour is well combined into a thick batter and stir well either with a stand mixer or by hand until no more dry flour remains.

Step 6

Lightly grease a 8-inch loaf pan and line with parchment paper.

Step 7

Pour or spoon the batter into the loaf pan evenly and then cover with a large food storage bag or any bag, leaving it semi-closed. Store this in your oven (oven is turned off), and allow the mixture to rise for approx. 1-2 hrs.

Step 8

Once it’s risen and doubled in size or so (it took me approx. 1 1/1 hours, don’t let it rise too much or it will collapse when baking), remove it from the oven.

Step 9

Turn the oven on to 375F degrees if using the convection oven OR 430F degrees without convection and bake for approx. 25-30 minutes until there is a firm crust exterior.

Step 10

Remove and let rest for 20 mins. or so before slicing. Store slices you’ll use in the next few days in the fridge, and for the rest, store slices in the freezer and toast as you’re ready to use.