Gluten Free Buckwheat and Oat Bread


Gluten Free Buckwheat and Oat Bread


I love a hot piece of toast. Smeared with avocado or dipped into a hot bowl of soup; it’s a staple.

There are few good gluten free breads on the market, so I thought I would create my own.

This loaf is nutritious and delicious. It packs in loads of protein thanks to the crunchy sunflower seeds. The oats give it a nice creamy taste and keep this bread budget friendly.

Bake it on a Sunday and enjoy it all week. This loaf will keep sealed in your fridge for up to 7 days. I like to freeze half of it to enjoy at a later date.

I love seeing your recreations, please share them with me via InstagramFacebook and Twitter using #gettheglow #madeleineshaw


Pop everything into a bowl and stir together.

Grease a loaf tin with baking paper and poor the mixture in. Leave at room temperature for an hour.

Preheat the oven to 170 and bake for a total of 1 hour.

After 30 minutes take the loaf out, flip it upside down and roast it on a baking tray bottom side up for a further 30 mins.

Allow to cool first then slice in.




  • Nelly

    Hello! I live in Brazil and no buckwheat flakes here :( what could I replace this with? Thanks !!!

    • Madeleine Shaw

      Hi babe, you can buy them on Amazon but quinoa flakes would work too xx

  • Sara

    Can I use buckwheat flour instead of buckwheat flakes?

  • Madeleine

    Love love love this recipe! <3 I agree that a bit more water is needed to keep it cohesive- I used 800ml and that worked nicely :) I'm going to try it with cranberries or raisins!

    • Madeleine Shaw

      Yes add water if you prefer and ooo sounds lovely with dried food – let me know how it goes xx

  • Anna

    Hi there! Do you think that I could replace buckwheat flakes for regular buckwheat grains? Thanks

    • Madeleine Shaw

      Hey babe! Unfortunately not it only works with the flakes! The grouts wouldn’t have the same effect! Sorry, you can get them online on Amazon babe xxxx

  • Annie

    made this now- just amazing!! I did add a little extra water. Also i think you just have to really mix it well :) thanks Madeleine! can’t wait to try more of your recipes xxx

    PS. How long does this keep for more or less?

    • Madeleine Shaw

      I would say 5 days in an airtight container in the fridge x

  • Katie gee

    I have tried this and love it. It does come out quite crumbly and I am unable to cut slices -should I increase the water content to stop this? X

    • Madeleine Shaw

      The buckwheat flakes should stick it all together nicely but if it isn’t try increasing the water slighting. Let me know how it goes! x

  • LR

    Hi Madeleine. Fantastic recipes! Could I decrease the amount of nuts/seeds and increase the amount quinoa/oat flakes? Also, I am visiting London for the first time at the end of July. Do you have any restaurant recommendations? Kind regards, LR

    • Madeleine Shaw

      Experiment and see if it works would be my advice. Oh yes definitely: Juice Baby, 26Grains, Wild Food Cafe, Tanya’s…there’s loads of great healthy places in London x

  • Suzanne

    Hi, could I use quinoa flakes instead of buckwheat flakes?

    • Madeleine Shaw

      Try it and see if it works :) x

  • Jenny

    Hi! Desperate to find an alternative to shop bought bread that bloats me, I made your quinoa bread version from your cookbook and it didn’t ‘set’ failing to turn out from the tin leaving me with a crumbly mess. I definitely followed the recipe correctly. Any tips before I try this?

  • Kirsty Smith

    Hi, could you use buckwheat flour instead of flakes? Thanks

Follow me on Instagram @madeleine_shaw_