Gluten-free buckwheat quinoa loaf



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 2 cups buckwheat groats 
  • 1/3 cup quinoa seeds 
  • 1/4 cup coral lentils 
  • 1/4 cup teff seeds (sub with Amaranth or millet) 
  • 1 cup gluten-free oats 
  • 1/4 cup flax seed powder 
  •  1/2 cup mixed seeds mixed through 
  • salt 
  • water to cover, might be 3-4 cups 


  • Mixed seeds 


  1. Place the ingredients of the bread in a bowl and top with water to soak overnight, add a dash more water the next morning if needed. 
  2. Blend the bread ingredients in a high-speed blender and then place it in a warm area again to ferment for another 12-24 hours until it starts to rise a bit. 
  3. When ready for baking, fold in the mixed seeds, and some salt to the mix and pour into a parchment paper-lined bread tin, add more mixed seeds on top, and bake at 180 degrees Celsius for 40-45 minutes. 
  4. Let it cool before slicing, store in an airtight container for two days or in the fridge for up to a week. 
  5. Or Alternatively freeze in slices and enjoy whenever!