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.
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.
Tipps
- 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
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.
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.
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.
PrintRecipe
Gluten-Free Buckwheat Oat Bread [no yeast]
- Prep Time: 20 min
- Cook Time: 70 min
- Total Time: 1 h 30 min
- Yield: 1 Bread (10-12 slices) 1x
Description
This simple and moist buckwheat-oat bread recipe with turmeric is naturally gluten-free and vegan - and does not require any yeast.
Ingredients
- 2 ¼ cup (360 g) buckwheat flour
- 1 ½ cup (150 g) quick oats
- 1 ½ - 2 teaspoon salt
- 1 tsp turmeric (optional)
- 2 tsp baking powder
- 2 tbsp ground flaxseed
- ⅓ cup (30 g) psyllium husks
- 3 ⅓ cup (825 ml) water
- 2 tbsp (30 g) maple syrup
- 1 tbsp apple cider vinegar
Instructions
- Place the buckwheat flour, oats, salt, turmeric and baking powder in a large bowl and mix together.
- Stir the psyllium husks, linseed, maple syrup and apple cider vinegar into the water and leave to soak for 15-20 minutes.
- In the meantime, preheat the oven to 355°F (180°C).
- Stir the psyllium husk mixture once and then add to the dry ingredients. Mix with a spoon or silicone spatula to form a dough.
- Transfer the bread dough into a 9-inch (25 cm) long loaf tin, lined with baking paper if necessary, and spread it out. Sprinkle with rolled oats if desired and press down lightly.
- Bake the bread for 1 hour and 10 minutes. Then remove from the oven and leave to cool briefly. Then remove from the tin and leave to cool completely.
- Store the cooled bread in an airtight container at room temperature for two days, in the fridge for about 4 days or in the freezer for up to four months.
Notes
I recommend cutting the bread into slices as soon as it has cooled, dividing it into several (silicone) freezer bags and freezing it. It will keep longer this way. When you get a craving for bread, grab a bag and defrost the slices at room temperature. Even better: toast in the toaster.
This post is also available in de_DE.
Diana says
Loved it! It's so moist and stays fresh for a while. Thanks for the recipe.
Ann says
Unlike other bread recipes I’ve tried that turned out dry, this one is incredibly moist. I absolutely love it and will definitely be making it again! I personally enjoyed the yellow color and the added health benefits from the turmeric, but my hubby and kids weren’t as thrilled so I’ll skip it next time. 🙂
Melanie@Veggiejam says
Thank you so much for the feedback, Ann! I’m happy to hear you loved the bread's moisture and that you’ll be making it again! I totally understand about the turmeric – it’s a bit of an acquired taste for some, but I’m glad you got to enjoy its health benefits. Thanks for giving it a try, and I hope the next batch turns out just as delicious for your family! 🙂
Becky says
Can you use oat flour instead of quick oats in this recipe?
Paula says
I tried this recipe today and loved it.
It did not raise, but taste and texture was great!