Gluten-Free Buckwheat-Oat Bread (No yeast)

This simple and moist buckwheat-oat bread recipe with turmeric is naturally gluten-free and vegan - and does not require any yeast.

No yeast but in the mood for baking bread? No problem. This yeast-free bread recipe will satisfy your bread craving - and much faster than a yeast bread, because you don't have to wait for the dough to rise.

The great thing about it is that it contains no gluten, no yeast, no oil but lots of important nutrients and fiber from buckwheat and rolled oats.

This delicious, gluten-free oat bread with buckwheat will be on the table in around 1.5 hours. In the meantime, you can relax and set the table, prepare scrambled tofu and make coffee or tea. And keep in mind that the bread still needs to cool, so no rush.

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Step-By-Step Instructions
Top Tips
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FAQ
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yeast-free buckwheat oat bread with turmeric

You've probably already noticed: The buckwheat bread is yellow! Don't let that put you off. It's just turmeric.

Turmeric - that nasty yellow stuff that irreversibly stains everything. I still remember the time I made myself a face mask with turmeric. Afterwards you would have thought I had jaundice. Nevertheless, due to its anti-inflammatory properties, the yellow super root should not be missing from any spice rack or, if fresh, from any fridge.

Go on then, fire up the oven! Let's bake some anti-inflammatory bread.

Step-By-Step Instructions

You will need psyllium husks for this gluten-free yeast-free bread recipe. Stirred into water, they swell into a gooey mass. The psyllium husks ensure that the bread becomes and stays nice and moist.

Step 1: Place the buckwheat flour, rolled oats, turmeric and salt in a bowl and mix together.

Step 2: Stir the psyllium husks, ground flax seeds, apple cider vinegar and maple syrup into the water and leave to soak for 15-20 minutes.

Step 3: Bring everything together and work into a dough.

Step 4: Transfer the dough into a loaf tin, press down with a spoon and smooth out, sprinkle with rolled oats as desired and bake.

This healthy, gluten-free wholemeal oat and buckwheat bread is super moist and has a slightly nutty-sweet taste. We like to eat it with a savory spread like vegan cream cheese, avocado or sweet with cashew or peanut butter and jam or smashed berries.

Top Tips

Make sure to use whole psyllium husks, not powder.
Turmeric is not a must, so leave it out if you want.
Only cut the bread when it has cooled completely.
The bread can be stored in an airtight container or bread box at room temperature for about 2 days, in the fridge for 4 days or in the freezer for up to four months.
The bread also tastes wonderful toasted!

More Gluten-Free Recipes

Baking vegan and gluten-free can be quite a challenge. Here are more gluten-free recipes that are sure to succeed:

FAQ

Can I replace the psyllium husks or leave them out?

Unfortunately not! Without psyllium husks, the bread won't be as moist. Unfortunately, there is no good substitute. Make sure that you use whole psyllium husks and not psyllium husk powder.

Can I use a different type of flour for this bread recipe?

I have not yet tested it myself and therefore cannot guarantee that it will work, as every (gluten-free) flour has certain baking and liquid-binding properties.

Can I omit the turmeric?

Of course! Turmeric only provides a yellow color in this recipe - and of course it also has anti-inflammatory properties!

I hope you’ll give this vegan yeast-free and gluten-free buckwheat-oat bread a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.

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