Buckwheat Bread - an easy, incredibly light and fluffy, nutritious gluten free bread recipe! Great for sandwiches, french toast, and more!
Gluten free buckwheat bread is light, fluffy, and perfect for everything from sandwiches to french toast. It's has a neutral flavor, thanks to hulled buckwheat flour, golden crust, and soft interior.
Reasons to love this recipe!
- An easy to make gluten free bread recipe!
- You can buy buckwheat flour at the store, or grind your own at home.
- Gluten free, dairy free, and made with whole grains.
Ingredients and Substitutions:
- Warm water - make sure it's between 105 and 110 degrees. Warmer and the yeast will die, cooler and the yeast won't activate.
- Honey - or another liquid sweetener of choice like maple syrup.
- Active dry yeast - you can likely use instant yeast, but you'll need to adjust rise time accordingly.
- Psyllium husks - whole husks not psyllium husk powder.
- Egg - creates a soft and fluffy bread. Do not omit. For a vegan bread recipe, check out this Artisan Gluten Free Bread.
- Olive oil - adds moisture. You can also use grapeseed or avocado oil.
- Light buckwheat flour - check the "Buckwheat Flour 101" section below for needed tips!! In short, make sure you are using hulled buckwheat flour for this recipe to work.
- Brown rice flour - helps the bread with structure and flavor.
- Baking powder - helps the bread rise in the oven.
- Salt - adds flavor!
How to make Buckwheat Bread:
Activate the yeast: In the bowl of a stand mixer, whisk together the water, honey, and yeast. Set aside for 5-10 minutes. The mixture should be frothy and smell like yeast. If after 10 minutes your yeast does not activate, discard and try again. If it fails a second time, you need to purchase new yeast before continuing with this recipe.
Wet ingredients: Attach the bowl to the mixer with the paddle attachment. Add in the psyllium husks, egg, and olive oil. Mix on medium speed until incorporated. Turn off the mixer and let the mixture sit for 5 minutes to thicken.
Dry ingredients: Add in the buckwheat flour, brown rice flour, baking powder, and salt. Mix on medium until everything is well combined.
Rise: Pour the mixture (it will be thick) into the prepared pan. With wet hands, smooth the top into an even layer. Cover with a towel and let rise for 45 minutes in a cool draft-free place. The bread should nearly, but not quite, double in size.
Bake: Place in the oven and bake until the bread is golden brown and when tapped, sounds hallow. Let cool for 5 minutes in the pan, transfer to a wire rack, and let cool before slicing.
Storage:
Store leftover bread in a linen bread bag on the counter for 2-3 days.
For longer storage, slice and place bread in a lidded container or zip top bag. Freeze for up to 3 months. Reheat in a toaster or pan on medium heat from frozen.
Buckwheat Flour 101 (read this!)
When it comes to buckwheat flour, there are two types: hulled and unhulled.
Hulled buckwheat flour has the hull removed while unhulled leaves the hull intact. For this recipe you have to use hulled buckwheat flour.
Hulled, also called light buckwheat flour, has a milder flavor and smoother, less gritty, texture resulting in the best tasting buckwheat bread!
I purchase it online and this is my go-to brand. I recommend using it for best results.
How to Make Buckwheat Flour at Home
Another option is to make buckwheat flour at home! Purchase hulled buckwheat groats online or at your local health food store and then grind it into a fine flour in your blender or food processor.
Tips for Light and Fluffy Buckwheat Bread
There are a few secrets to light and fluffy buckwheat bread.
First, use hulled, or light, buckwheat flour. Hulled flour is less gritty than traditional buckwheat flour.
Second, the egg gives the bread a light texture and adds needed moisture.
Lastly, using both yeast and baking soda ensures a great rise!
More Gluten Free Bread Recipes!
- Artisan Gluten Free Bread
- Cinnamon Raisin Bread
- Gluten Free Rye Bread
- Honey Oat Bread
- Gluten Free Olive Bread
Buckwheat Bread
- Prep Time: 20 minutes
- Rise Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 slices 1x
- Category: Bread
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Buckwheat Bread - an easy, incredibly light and fluffy, nutritious gluten free bread recipe! Great for sandwiches, french toast, and more!
Ingredients
- 2 cups water at 110 degrees
- 2 tablespoons honey
- 13 grams active dry yeast (1 tablespoon plus 1 teaspoon)
- 30 grams psyllium husks (¼ cup plus 2 tablespoons)
- 1 egg
- ¼ cup olive oil
- 200 grams light buckwheat flour (1 ¼ cups)
- 160 grams brown rice flour (1 cup)
- 5 grams baking powder (1 teaspoon)
- 3 grams sea salt (½ teaspoon)
Instructions
Spray a loaf pan with nonstick spray and line it with parchment paper.
In the bowl of a stand mixer, whisk together the water, honey, and yeast. Set aside for 5 minutes. The mixture should be frothy and smell like yeast.
Attach the bowl to the mixer with the paddle attachment. Add in the psyllium husks, egg, and olive oil. Mix on medium speed until incorporated. Turn off the mixer and let the mixture sit for 5 minutes to thicken.
Add in the buckwheat flour, brown rice flour, baking powder, and salt. Mix on medium until everything is well combined. Pour the mixture (it will be thick) into the prepared pan. With wet hands, smooth the top into an even layer. Cover with a towel and let rise for 45 minutes in a cool draft-free place. The bread should double in size.
While the bread is rising, preheat the oven to 350 degrees. Once risen, gently remove the towel and transfer to the oven. Bake for 45-55 minutes or until the bread is golden brown and when tapped, sounds hallow. Let cool for 5 minutes in the pan, transfer to a wire rack, and let cool before slicing.
Notes
Light buckwheat flour: for this recipe you need to use hulled, or light, buckwheat flour. It has a milder flavor and smoother, less gritty, texture resulting in the best tasting buckwheat bread!
Make buckwheat flour at home: Another option is to make buckwheat flour at home! Purchase hulled buckwheat groats online or at your local health food store and then grind it into a fine flour in your blender or food processor.
Nutrition
- Serving Size: 1 slice (1/12th recipe)
- Calories: 129
- Sugar: 3g
- Sodium: 105mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: buckwheat, brown rice, honey, yeast, psyllium husks, olive oil, salt,
What size loaf pan did you use?
Hi Kathy! Any standard loaf pan should work: 8.5x4.5 or 9x5. Happy cooking!
Thank you for this recipe! I haven't had proper bread in a long time as I've been avoiding grains and yeast. This is a great gluten free bread recipe, the rise was really good and it's soft like regular bread. My family who aren't gluten free loved it and it actually toasted up well too. I added some seeds for texture and it was really tasty. I wanted to ask if it could be made by soaking the whole grains and then grinding them in a food processor?
I made this in my bread machine - I was a little suspicious with no xanthan gum in the recipe but it turned out really nice, one of the best and easiest buckwheat breads I’ve made. This recipe is a keeper. Thanks!
★★★★★
What kind of a cycle did you use on the bread machine? I would love to try it
Hi Cynthia, I have not tested this recipe with a bread machine. Happy cooking!
Hey Kathy, I am wondering if I could sub powdered physilium husks as that is all I have on hand?
Kate
Hi Kate, as long as you measure by weight, that should work.
The bread is good, just dont toast well :/
Hi, can I change the rice flour for other flour? And I have to use yeast and baking power?
Hi Julie! Gluten free baking is complicated, so I don't recommend swapping out any ingredients. I tested this recipe a dozen times and can vouch that following the recipe to a T will give you the best results.
Could this recipe be made vegan?
Hi LJ, this recipe cannot be made vegan, but we our Gluten Free Artisan Bread and many of its variations are naturally vegan. Let me now if you have any questions!