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Light Centre , 9 Eccleston Street, London, SW1W 9LX

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London Natural Health Centre, 46 Theobalds Road, London, WC1X 8NW

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A homemade gluten-free bread recipe that’s simple to make, dairy-free, and bakes into the best gluten-free bread. Make your next lunch with this easy gluten-free sandwich bread.

Serves 4


300g unroasted buckwheat seeds

60g chia seeds

200ml water

60ml extra virgin olive oil

1 tsp bicarbonate of soda

Sea salt according to taste

4 tbsp apple cider vinegar

100g pumpkin and/or sunflower seeds

Herbs – and according to taste: thyme, rosemary, fennel seeds


  1. Wash, and then soak buckwheat in plenty of cold water overnight. Next day drain and rinse well.


  1. Stir chia seeds in water and soak for 10 minutes.


  1. Mix 2/3 buckwheat and 2/3 chia in a food processor. Then add the remaining ingredients, including the unprocessed chia/buckwheat, and most of the seeds. Sprinkle the remaining seeds on top.


  1. Pour into a loaf tin lined with baking paper.


  1. Bake for 1.5 hrs at 180°C.


  1. Once out of the oven it is essential to let it cool for 30 minutes before removing it from the loaf tin and slicing.