Gluten-Free Bread Recipe – Buckwheat, Lentils & Chickpeas 🍞✨
Back with another gluten-free bread recipe!
If you want the full recipe and some extra tips, I’ve also posted it over on my Substack — feel free to check it out here: https://bybamby.substack.com/p/bread-recipe-buckwheat-lentils-and
The last one used buckwheat as the main ingredient — and while it turned out well, buckwheat has a strong flavor and can make the texture a bit dense. I was looking for something milder in taste, and also softer and more moist — so I tested this recipe from @AboutHealthyFood , which combines buckwheat, lentils, and chickpea flour.
The result? A loaf that’s more balanced, tender, and still packed with nutrients.
This version has a milder taste and around 90g of plant-based protein per loaf! 💪
At first I gave it a 5/5 — but an 8/10 feels more accurate.
Personally, I prefer this one over the previous buckwheat-only recipe I posted. Hope you’ll give it a try and let me know what you think!
👇 Full ingredients & instructions below!
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📝 Ingredients
• 1 cup green lentils (I used mountain lentils)
• ½ cup raw green buckwheat
• 320ml of water water (for soaking)
• 150ml of water (for blending)
• 1 cup chickpea flour
• ⅓ cup pumpkin seeds
• ⅓ cup sunflower seeds
• 1–2 tbsp psyllium husk
• 1 tsp date powder (or the sweetener of your choice)
• 1 tsp salt
• 1 tsp baking soda
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👩🍳 Instructions
1. Rinse
Rinse the lentils and buckwheat thoroughly under cold water.
2. Soak
Place them in a bowl with 320ml water and soak for 12 hours.
3. Blend
Add 150ml fresh water, salt, and date powder. Blend until smooth and creamy using an immersion blender or food processor.
4. Ferment
Cover and let the batter ferment at room temperature for 12–16 hours.
5. Preheat the Oven
Set your oven to 200°C (350°F).
6. Mix Final Batter
Stir in the chickpea flour, psyllium husk, baking soda, and seeds.
7. Prepare for Baking
Line a loaf pan with parchment paper. Pour in the batter, smooth the top, and sprinkle more seeds if you like.
8. Bake
Bake for 1 hour, or until golden and firm to the touch. Let it cool completely before slicing.
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✨ Let me know if you try it — and how you’d rate it!
so we are back with another gluten-free bread recipe yay last time I tested a recipe with buckwheat as a main ingredient i gave it a four out of five not too bad right too generous fair buckw wheat does have a strong taste kind of overpowering so I thought why not keep experimenting this time we are still using buckwheat but also lentils chickpea flour seeds it packs almost double the protein about 90 g so nutritionally speaking more interesting all right let’s make it so for the first step I lost the footage it starts very well i know I’m a newbie to making this video so be nice okay but basically you just need to rinse the lentils and the bewit really well under cold water then you place them in a bowl and cover with water and let that soak for 12 hours okay that’s easy enough thank you after soaking it will look like this then add 150 ml of fresh water the salt the date powder i’m using date powder because I’m a bit extra i’m trying to cut back on refined sugar but you can use regular sugar or any other sweeteners of your choice then blend everything until smooth cover and let it ferment at room temperature for 12 to 16 hours but look at the rise so yeah use a bigger bowl guys now you can add the chickpea flour pumpkin seeds sunflower seeds the psyam husk baking soda and mix it all together oh my god girl just put it in a bigger bowl yeah but who’s doing the dishes exactly thank you line a loaf pan with parchment paper pour the batter smooth the top sprinkle extra seeds if you want it bake for an hour at 200° until golden and firm when the time is out let it cool completely before slicing although no one does this and we are done time to taste i think it’s even softer than the first time I did it show you inside here compared to the 100% buckwid version this one is way more moist has a milder taste i definitely prefer it i’m giving this one a solid five out of five wait what yeah it’s better than the previous one so yeah but five out of five is perfection we first of all stop comparing the incomparable second of all it has high protein content a lot of fiber it’s gluten-free so yeah okay let’s say 4.5 are you happy yeah that’s better thank you