BUCKWHEAT BREAD

This buckwheat bread is simply amazing. The name suggest that it has wheat and many are unaware that it has zero wheat.

There’s a quiet revolution happening in kitchens around the world—and it starts with a loaf of bread. But not just any bread. This is a homemade, gluten-free, yeast-free, sugar-free buckwheat bread that has completely transformed the way I think about food, wellness, and stewardship of the body God has given me.

I used to walk down the bread aisle at the grocery store and feel overwhelmed. Labels claiming to be “whole grain” or “healthy” were often filled with hidden sugars, preservatives, and unpronounceable ingredients. As someone deeply committed to living a plant-based lifestyle and helping others do the same, I knew there had to be a better way. So I went back to the basics—whole, healing ingredients—and what I found has truly changed my kitchen and my health.

Let me share why I’ll never buy bread again—and why you might not either once you try this easy and nourishing recipe.

Why Buckwheat? A Superfood in Disguise

Despite its name, buckwheat isn’t wheat at all. It’s actually a seed and completely gluten-free, making it a safe and nutritious choice for those with celiac disease or gluten sensitivity. It’s also incredibly high in protein, fiber, and essential minerals like magnesium, manganese, and copper.

But what I love most is how hearty and satisfying buckwheat bread is. It has a dense, moist texture with a slightly nutty flavor that makes it perfect for toasting, sandwich-making, or simply enjoying with a smear of avocado or a bowl of warm soup. It’s versatile, nourishing, and—best of all—made with just a few ingredients.

The Simplicity of Yeast-Free and Sugar-Free Baking

Many breads rely on yeast and sugar to rise and develop flavor. But in this recipe, we skip both—and still get incredible results! Instead, we use baking powder for lift, and chia seeds to bind the dough, adding omega-3s and fiber in the process.

Removing yeast can be especially helpful for people dealing with candida, digestive sensitivities, or those simply trying to avoid processed ingredients. And sugar? Your body—and your blood sugar—will thank you for skipping it.

I believe our bodies were designed to thrive on simple, God-given foods. When we strip away the additives, the preservatives, and the unnecessary fillers, we allow our systems to rest, restore, and heal.

The Power of Chia: Nature’s Binder

If you’ve never used chia seeds in baking, prepare to be amazed. When mixed with water, chia seeds form a gel-like consistency that works beautifully as an egg replacement in vegan recipes. In this bread, the “chia egg” gives structure, moisture, and even a nutritional boost.

These tiny seeds are rich in omega-3 fatty acids, protein, and antioxidants. They support digestion and provide sustained energy—perfect for those early Sabbath mornings when you want something light but filling before service.

Budget-Friendly and Batch-Ready

Let’s talk about cost. One of the biggest myths about plant-based living is that it’s expensive. This bread proves otherwise. With just a handful of pantry staples—buckwheat flour, chia seeds, baking powder, olive oil, and water—you can make a hearty loaf for far less than store-bought specialty breads.

It’s also freezer-friendly. I recommend slicing the loaf once cooled and storing it in a container or freezer bag. You can grab a slice, pop it in the toaster, and enjoy warm, wholesome bread in minutes—any day of the week.

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Perfect for Sabbath Prep and Beyond

This bread has quickly become a staple in my Sabbath Meal Prep routine. It’s quick to mix, bakes up beautifully, and pairs well with just about anything—plant-based spreads, soups, stews, or my famous mock tuna.

On Sabbath mornings when we’re heading out the door, I love to toast a slice and pair it with almond butter or homemade hummus. It keeps me grounded, fueled, and focused for the day ahead—without weighing me down.

And as a bonus? Your home will smell like a little slice of heaven while it bakes.

This Is More Than Bread—it’s a Lifestyle Shift

Choosing to make your own bread isn’t just about saving money or avoiding allergens. It’s about taking back control of what goes into your body. It’s about simplifying, slowing down, and choosing wellness over convenience. And when we do that consistently, our bodies respond with energy, clarity, and peace.

In Something Better Today, I’ve seen firsthand how small changes like baking your own bread can lead to big breakthroughs—physically, emotionally, and spiritually.

So if you’ve been searching for a bread you can trust, one that aligns with your health goals and your faith, I invite you to try this recipe. It’s easy, it’s nourishing, and it might just make you say, like me:

“I’ll never buy bread again.”

For this and more bread recipes hit the links below:

Focaccia Bread

Pumpkin Spice Bread

Vegan Zucchini Bread