Seeded buckwheat sandwich loaf, gluten free and vegan
A moist, nutty gluten free tin loaf with seeds and no egg or dairy. Slices well for sandwiches and toast.
- Time1 hr 40
- LevelMedium
- Costabout £0.23 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
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Line a 900 g loaf tin with baking paper. Mix both flours, psyllium, xanthan gum, salt, yeast, sugar and most of the seeds in a large bowl.
- 2
Add the vinegar, oil and water. Beat with a wooden spoon for 2 minutes to a thick, sticky batter that holds its shape.
- 3
Spoon into the tin and smooth the top with a wet spatula. Sprinkle over the remaining seeds.
- 4
Cover and leave in a warm place for 45 minutes, until the dough has risen about a third.
45 min - 5
Heat the oven to 200°C (180°C fan) while it proves. Bake for 55 minutes, until deep brown and hollow sounding when tapped.
55 min - 6
Lift out and cool completely on a wire rack before slicing. This is important for a good crumb.
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.