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Home » 10 ingredients or less

Published: Oct 5, 2021 · by Laurel Perry · About 4 minutes to read this article. · This post may contain affiliate links

Gluten Free Buckwheat Bread

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Buckwheat Bread - an easy, incredibly light and fluffy, nutritious gluten free bread recipe! Great for sandwiches, french toast, and more!

Butter on two slices of buckwheat bread.

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.
Sliced gluten free buckwheat bread.

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.

  • Yeast proofing in a bowl.
  • The wet ingredients mixed together in a stand mixer.
  • Buckwheat bread dough mixed in a stand mixer.
  • Buckwheat bread dough in a pan ready to proof.
  • The bread after proofing and doubled in size.
  • Baked buckwheat bread in a while pan.

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!

A bite out of a slice of buckwheat bred spread with melted butter.

More Gluten Free Bread Recipes!

  • Artisan Gluten Free Bread
  • Cinnamon Raisin Bread
  • Gluten Free Rye Bread
  • Honey Oat Bread
  • Gluten Free Olive Bread
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Butter on two slices of buckwheat bread.

Buckwheat Bread

★★★★★ 5 from 1 reviews
  • Author: Laurel Perry
  • 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
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Description

Buckwheat Bread - an easy, incredibly light and fluffy, nutritious gluten free bread recipe! Great for sandwiches, french toast, and more!


Ingredients

Units Scale
  • 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,

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Reader Interactions

Comments

  1. Kathy says

    March 14, 2022 at 4:17 am

    What size loaf pan did you use?

    Reply
    • Laurel Perry says

      March 16, 2022 at 12:42 pm

      Hi Kathy! Any standard loaf pan should work: 8.5x4.5 or 9x5. Happy cooking!

      Reply
    • RA says

      September 22, 2022 at 10:04 am

      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?

      Reply
  2. Erin says

    July 20, 2022 at 9:38 am

    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!

    ★★★★★

    Reply
  3. Kate says

    September 19, 2022 at 1:40 pm

    Hey Kathy, I am wondering if I could sub powdered physilium husks as that is all I have on hand?

    Kate

    Reply
    • Laurel Perry says

      October 07, 2022 at 12:47 pm

      Hi Kate, as long as you measure by weight, that should work.

      Reply

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Hi! I'm Laurel

Eating your veggies doesn’t have to mean bland steamed cauliflower and boring salads! My mission is to help people eat their nine servings of fruit & vegetables a day and LOVE it! About me →

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