Gluten free seeded buckwheat loaf
A deep brown, nutty sandwich loaf with a proper crust and a soft, sliceable middle. No eggs, no dairy.
- Time1 hr 30
- LevelEasy
- Costabout £0.25 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Line a 900 g loaf tin with baking paper. In a large bowl, mix both flours, the psyllium husk, yeast, salt and 50 g of the seeds.
- 2
Add the warm water, olive oil and vinegar. Beat with a wooden spoon for 2 minutes until you have a thick, sticky dough, a bit like very thick porridge. Leave it for 5 minutes to firm up.
- 3
Spoon the dough into the tin and smooth the top with a wet spoon. Scatter over the rest of the seeds and press them in lightly.
- 4
Cover loosely and leave somewhere warm for 40 minutes, until the dough has puffed up by about a third. Heat the oven to 200°C (180°C fan) for the last 15 minutes.
40 min - 5
Bake for 45 minutes, until deep brown and the loaf sounds hollow when you tap the bottom.
45 min - 6
Lift it out of the tin and cool on a rack for at least 1 hour. Slicing it warm makes the middle gummy, so wait.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.