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Buckwheat Chia Seeded Loaf (gluten free)

buckwheat chia seeded loaf

Who doesn’t love a hearty loaf? If you’re vegan, gluten-free and nut-free, this buckwheat chia seeded loaf checks all the boxes.

Buckwheat Chia Seeded Loaf (gluten free)

Bake it until a crunchy crust develops and enjoy with a smear of your favorite spread. We suggest sunflower seed butter topped with sweet, ripe strawberries. Yum!

Buckwheat Chia Seeded Loaf (gluten free)

Buckwheat Chia Seeded Loaf (gluten free)



  • 2 ½ cups Anthony’s Goods Buckwheat Flour
  • ½ cup Anthony’s Goods Sunflower Seeds (more for topping)
  • ¼ cup Anthony’s Goods Organic Chia Seeds
  • 1 cup water
  • 3 tsp baking powder
  • 1 ½ tsp salt
  • cup water
  • ¼ cup olive oil



  1. In a small bowl, whisk the chia seeds in a cup of water. Set aside for at least 20 minutes.
  2. In a larger mixing bowl, combine the buckwheat flour, baking powder, salt and sunflower seeds. When the chia mixture is ready, add it into the flour mixture along with cup water and olive oil. Mix until combined. Let rest for 10 minutes.
  3. Preheat oven to 355F.
  4. Lightly grease a loaf pan and line it with parchment paper. Pour in the dough and sprinkle sunflower seeds on top. 
  5. Bake for at least 1 hour and 10 minutes or until edges are slightly browned and a toothpick inserted into the loaf comes out clean. 
  6. Allow the loaf to cool for 10-15 minutes before removing from the pan.


Makes: 1 loaf


Prep time: 30 minutes

Total time: 1 hour, 40 minutes 


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