The aroma of warm home-made baked bread is felt in our kitchen, and I dream of my favorite fried slices for breakfast! Tasty, fluffy and soft – this is my healthy vegan and gluten-free quick buckwheat bread DANARA. The delicate taste of green buckwheat is perfectly complemented by the oily taste of brown flax and resembles the taste of dark wholemeal bread.

When I had to stop eating gluten and lactose for health reasons a few years ago, I missed the taste of whole wheat bread the most. And I had to forget about my favorite fried slices, which I usually made on Sundays for breakfast. In the beginning it was very difficult for me, because over the years I had become accustomed to making a variety of pastries with gluten-containing flours. And now I had to start all over again, because working with gluten-free flours is very different. I often had to throw away gluten-free flour I bought at the store because it was made in rooms where gluten-containing seeds are also processed. That’s why I decided and invested in the purchase of several electric coffee grinders and started experimenting! Now I make my own gluten-free flours to be sure of their quality. And I can use a wide variety of gluten-free flours in my recipes. I am not one of the most patient people, so I make quick breads and we often eat them while they are still warm.

The quantities of the ingredients in the recipe for my healthy vegan and gluten-free fast buckwheat bread DANARA are for 2 pieces of bread 580 g. everyone. Once the breads have cooled, they can be placed in a box with a lid and stored in the refrigerator – they can be stored there for up to a week. I leave the bread on the kitchen counter, wrapped in a clean cotton towel – so it can be stored for up to 3 days. At room temperature, bread dries faster and is therefore ideal for my favorite fried slices – healthy vegan and gluten-free. I will write the recipe for them soon.

Buckwheat bread DANARA

Course: Breakfasts, Recipes









Fast vegan gluten-free buckwheat bread


  • 400 g of buckwheat green seeds

  • 100 g brown flaxseed

  • 20 g husk psyllium powder

  • 4 g Himalayan pink salt
    you can use any other salt

  • 5 g citric acid

  • 6 g baking soda

  • 800 ml. spring water

  • 2 pcs. metal form for bread

  • – baking paper


  • Using a kitchen scale, I measure the quantities according to the recipe from buckwheat and flaxseed. With the dry grinder attachment, I grind buckwheat and flaxseed separately. Buckwheat and flax seeds can be ground into flour with the help of an electric coffee grinder!
  • I measure the required amounts of husk /psyllium/, Himalayan salt, citric acid and baking soda, as well as the amount of spring water.
  • In a large bowl I put the ground buckwheat and flax flours. To these I add the weighed amounts of husk /psyllium/, Himalayan salt and citric acid. Using a wooden spatula, I mix well.
  • I add the measured spring water to the bowl with the mixed dry ingredients and stir until a homogeneous mixture is obtained. Leave the mixture to stand for 5 minutes, stir it again and add the weighed amount of baking soda according to the recipe. I stir the mixture again. I add baking soda just before baking, because that’s how the bread blooms evenly when baked!
  • I cover the metal bread tins with baking paper. I put an equal amount of bread mixture in the two metal forms and with the help of a spoon I smooth the dough on top.
  • I put the filled bread tins in a preheated oven at 180°C with a fan and bake for about 35 minutes until the bread is slightly red on top. Different ovens bake for different times, so it is good to periodically check how much bread is baked – with the help of a wooden skewer the bread is pierced and if there is no dough stuck on the skewer when removing the bread it is ready to be taken out of the oven!
  • I turn off the oven and take out the forms with the baked bread on a board. I wait 5 minutes for the forms to cool and then I carefully take out the bread, remove the baking paper and place the bread on a metal grid to cool the bread completely.
  • Important! It is good to wait for the bread to cool before cutting it with a knife, because it is moist inside while it is warm!
  • Important! The time for baking the bread is taken into account when baking the bread mixture in metal molds. If silicone baking molds are used, the time to bake the bread will be different!


  • Nutritional value per 100 g. product:
  • Energy value – 164.31 kcal.
  • Protein – 6.07 g.
  • Carbohydrates – 21.55 g.
  • Fat – 4.50 g.
  • Fiber – 7.31 g.
  • Bake at 180°C with a fan in a metal form for bread with dimensions – 25 cm x 13 cm x 5.5 cm.