Miracle 5 Ingredient Gluten Free Bread | The one bread that will change your life forever!!!

Make Your Own Vegan and Gluten-Free Bread

Are you someone who has been buying “health” bread from the store and believe that you’re saving yourself from the bread poison? You need to stop buying and start baking your own vegan and gluten-free bread. When we talk about a healthy diet, the role of bread is often contentious. It's a staple in many diets, but it's also seen as a potential pitfall, especially for those with gluten sensitivity or those following a vegan lifestyle. That's why we're introducing a simple yet revolutionary solution to this bread conundrum - a wholesome vegan, gluten-free bread recipe that not only ticks all nutritional boxes but also bursts with flavor. This is probably the healthiest and most nutritious vegan and gluten-free bread you'll ever put in your mouth. Many people find it hard to stop eating bread because it is a very dominant component in their diet. But buying a replacement at the store doesn't necessarily mean healthier than the standard regular bread we all know. 



1). Measure 2 cups of the raw buckwheat into a bowl. Cover with lots of water and let it sit for 6-8 hours or overnight.

2). Pour the soaked buckwheat into a colander and wash under running water until clean. Let it sit for 5 minutes while you grind the oats into a flour.

3). To make oat flour: Place 1 cup of rolled oats into a blender and process for a minute until you get a fine oat flour. (Or use a store bought oat flour)

4). Place the washed and soaked buckwheat into a blender along with the 2 cups of regular water, and blend until very smooth. (If your blender is small, do it in 2 batches like I did in the video, but keep the water quantity to 2 cups exactly). If you have a big blender like a Vitamix, do it in one batch.

5). Transfer the processed buckwheat to a bowl. Add the oat flour, yeast, honey, and whisk until smooth and there are no lumps.

6). Add the salt, and half of the amount of seeds and mix again.

7). Transfer to a 10 inch loaf pan lined with parchment paper. Sprinkle the rest of the seeds on top.

8) Place the pan in the oven for 25-35 minutes. Make sure you see the bread rising. If you need to wait more than 35 minutes, do so. Give it 10 more! (do not turn the oven on yet and don't open the door!)

9). After 25- 35 minutes ( or more) turn the oven ON to 350 F (or 180 C) while the bread is still inside.

10). Once the oven has reached the 350 F. temperature, put a timer and bake the bread for 45 minutes. (DO NOT OPEN THE DOOR UNTIL ITS READY).

11). Remove the bread from the oven, let it cool a bit, and take it out from the pan. Let it cool COMPLETLY before slicing into it, or otherwise the bread slices will crumble up. ( I love placing the bread in the fridge for a couple of hours before slicing it.  

12). Once you ready to eat, cut the bread into 1/4-1/2 inch slices and place in the toaster TWICE to get the best texture. The rest of the bread can be placed in a freezer ziplock bag in the fridge and can be kept in the fridge up to 5 days.

Watch it on YouTube


My Vegan and Gluten Free bread recipe is 100% oil free! Amazing for people who follow the whole foods plant-based diet. Making healthier bread choices is  more than just scanning for words like “whole grain,” “gluten-free,” or “vegan” on the package. Sometimes, seemingly wholesome loaves can harbor a host of unhealthy ingredients. It’s a whole journey that requires you to know the ‘behind-the-scenes’ of a food item. In our case, bread. Here’s one recipe that you can make with an easy mind without worrying about the ‘bad side’ of it.

This bread doesn’t ask for arduous kneading, nor does it require oil or starches. It’s the real deal – wholesome, delicious, and beneficial to your health. Once you taste it, you’ll understand why it’s difficult to return to store-bought bread. It’s perfect for those following a whole foods plant-based diet, as it’s 100% oil-free and filled to the brim with health benefits.

Enjoy it with Red Lentil Hummus or Eggless Mushroom and Onion Omelet! The choice is yours!


What’s Inside Our Bread?

My recipe has two starring ingredients: Raw buckwheat and rolled oats (or oat flour) . These not-so-secret ingredients make the bread hearty, flavorful, and most importantly, nutritious. And why is it a miracle bread? Because it has no eggs and no oil! These two ingredients are usually what makes a really good and fluffy bread gluten free bread. But this bread is incredibly mazing without them!  It has no added starches or gums!



Raw Buckwheat: A Hidden Gem

Despite its name, buckwheat is not a type of wheat. It’s actually a seed, making it a perfect gluten-free option. Buckwheat is an excellent source of both protein and fiber. It’s packed with essential nutrients like manganese, magnesium, phosphorus, niacin, zinc, folate, and vitamin B6. Its rich, nutty flavor adds a unique twist to our bread while offering nutritional benefits such as improved heart health, better blood sugar control, and enhanced digestion.



Oats: The Powerhouse of Nutrients

Rolled oats are a great source of dietary fiber, particularly soluble fiber, which can help regulate blood sugar, reduce LDL (bad) cholesterol, and promote a feeling of fullness. They’re also rich in antioxidants, including avenanthramides, which can lower blood pressure levels and improve heart health. Not only that, but oats are a fantastic source of vitamins and minerals such as iron, B vitamins, and magnesium. So, by using oats in our bread, we’re packing in a ton of nutrition in every bite!

Also read: Oat Blueberry Pancakes-Vegan & Gluten Free


A Boost of Protein and Healthy Fats: Seeds

Sunflower and pumpkin seeds add a delightful crunch to the bread while boosting its nutritional profile. Sunflower seeds are an excellent source of vitamin E, a fat-soluble antioxidant, and are high in healthy fats. Pumpkin seeds, on the other hand, are packed with fiber, protein, and heart-healthy fats. They also contain antioxidants and a rich array of vitamins and minerals.


Yeast: For the Perfect Rise

Yeast isn’t just for causing dough to rise. It’s a valuable source of vitamins, especially B vitamins, that play a key role in energy production. They will help our bread become airy and light!



This bread is perfect for breakfast or brunch!

ANY spread will go amazing with it. Just make sure to toast it before eating it. And I recommend toasting it TWICE!



We love eating it with:
  • Avocadoes
  • Hummus
  • Tahini
  • Vegan cream cheese
  • Peanut butter and honey



To store the bread:

After you’ve slices your bread, it can be placed in a freezer ziplock bag and can be kept in the fridge up to 5 days. Or freeze up to 30 days.


Tips to get the best bread

1)  Do not open the oven from the moment you’ve put the pan inside, until you take it out!!!

2). Best is to cut the bread after it is COMPLETELY cooled off, or much better after placing it in the fridge over night.

3).  After cutting the bread it is highly recommended to place in the toaster TWICE, for a yummy and un irresistible crunch!

4)  Use a good sharp and clean knife when cutting the slices

5). Make sure you use the right buckwheat

6). Measure the buckwheat BEFOR soaking


More buckwheat recipes:


The truth about how this recipe evolved:

I’m a huge fan of buckwheat! I use it almost on a daily basis because our diet is mainly plant based, and buckwheat offers A LOT of health benefits, including iron and a complete proteins which are key for vegans! So, there is a popular buckwheat bread I Iearned making years ago. It has no other flours, or yeasts, and the way to make it rise is to let it sit on the counter for 24 hours in order to ferment and create natural air and bubbles. BUT, despite the health benefits, I did not enjoy the results. My kitchen always smelled really bad when making it, and the bread would be more on the flat side and more heavy. I knew it was healthy, but I didn’t LOVE it. AND I wanted faster results in less than 24 hours!

My brain kept working and working how to perfect this recipe to get better results. So I started playing around with it. When I added baking powder or soda, the results were even worse. Something was not right with the color and taste. I didn’t love it.  I started adding oat flour in small quantities and I started to see the miracle happen.  I had to learn the water ratio again, because the oats soak up a lot of liquids.

I knew I have to compromise on one thing. And that was the yeasts. I wanted a perfect outcome and the yeasts gave it to me each and every time! Then I knew that I nailed it! From this point on I kept making the bread OVER and OVER and OVER again until it was legendary!  I gave it to family and friends to get an honest feedback, and I was not disappointed!

This bread has changed our lives! We no longer buy gluten free bread from the store, and we know EXACTLY what’s in it! And, the cost is low, and the benefits are high, so high!

The seeds add a really nice texture, but more importantly, tremendous health benefits. I really can’t say enough.



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  1. Ya El says:

    Hi Bat-El,
    For those of us without US ovens (international subscribers) can you please explain why you put it in a cold oven? Is it because of the pilot light in American ovens? For those of us without pilot lights, would you recommend that we cover the pan and place it in a warm place to rise? Or should we set our ovens to 50°C and follow your instructions for the same length of time?

    • User Avatar Bat-El says:

      I like the idea of 50 C. when there is no light in the oven. I place it in my oven before I turn the oven on because the batter is very fragile, meaning, if you move the pan too much before baking the bread will not be as high when baking. When we turn the oven ON when the pan is already inside, the rising temperatures slowly helping the bread to get more bubbles inside. You can try other way, but I have found this one to be the best. I would love to hear how it turned out for you. Best regards.

  2. Michele Kornblum says:

    What bracha would this be?

  3. Leah says:

    Have you tried this with sourdough starter? How much could I use instead of the yeast? Thank you!

    • User Avatar Bat-El says:

      No idea to be honest. This is a gluten free bread. So I have not tried adding any regular flour. Your other option is to let it sit on the counter (without the seeds), covered for 24 hours. It will furmint and create bubbles. I dont like this option because it creates a strong smell in the kitchen. But it will replace the yeasts.

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