Buckwheat Bread
Published
I love the nutty, earthy flavor of this buckwheat bread to add a little something extra to my sandwiches or toast. Buckwheat is a seed, so it’s naturally gluten-free and wheat-free, making it the perfect allergy-friendly loaf. I find that it gives a unique depth to my meals while being a satisfying alternative to traditional bread.
Easy Buckwheat Bread Recipe
What makes this recipe stand out is its balance of flavors and texture. It’s denser than regular gluten-free yeast bread, but when mixed with tapioca flour, it puffs up for a lighter crumb. The best part is that there’s no kneading required! A couple of rest periods to let the dough rise, but for this recipe we let the yeast do the hard work. It’s similar to rye bread in flavor, giving it that slightly tangy, robust character, which I adore, especially when paired with savory toppings.
Gluten-Free Baking Tips
- Instant yeast is ideal for buckwheat bread since it doesn’t require activation in warm water before mixing into the dough. To ensure the best rise, always check that your yeast is fresh—it should have a fine, dry texture and a mild yeast smell; if in doubt, test it in warm water with a pinch of sugar to see if it foams.
- Use warm (not hot) liquids around 100-110°F to kickstart fermentation, and allow the dough to rise in a warm spot (75-85°F) for at least 45 minutes to improve texture and lift.
- Since this bread is gluten-free, phyllium husk and xanthan gum are used to help bind the dough, improve elasticity, and prevent crumbling.
- Buckwheat flour is naturally dense. To make it lighter, let the dough rise in a warm place for at least 45 minutes. Also, ensure your yeast is fresh.
- Tap the top—it should sound hollow. You can also insert an instant thermometer in the center. Bread is fully baked at about 190F.
Buckwheat Bread
Equipment
- 1 loaf pan
Ingredients
- 2 cups buckwheat flour
- 1/4 cup tapioca flour
- 2 tablespoons psyllium husk powder
- 1 1/2 teaspoons xanthan gum
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- 1 1/2 cups warm water, about 105-110F
- 2 tablespoons oil, olive, avocado, or melted coconut
- 1 tablespoon maple syrup, optional, for a hint of sweetness
Instructions
- Preheat oven to 350°F. Line an 8×4-inch loaf pan with parchment paper or grease it well.
- In a bowl, whisk together buckwheat flour, tapioca flour, psyllium husk powder, xanthan gum, instant yeast, and salt.
- Add warm water, oil, and maple syrup, stirring until combined. The batter will be thick and sticky. Cover the bowl and let the dough rest for about 1 hour.
- Transfer the batter to the prepared loaf pan and let rest for another 30-60 minutes or until the bread rises by about 50%.
- Bake for 40–45 minutes, or until the top is dark brown and the bread sounds hollow when tapped. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Arrowroot flour or potato starch work as substitutes, but they may slightly alter the texture.
- The texture will be more like a quick bread. If you want to omit the yeast, use 1 tablespoon of baking powder and let the batter rest for 15 minutes before baking.
- The bread may be more fragile. You can increase psyllium husk powder to 3 tablespoons as a substitute.
- Mix in 2-4 tablespoons pumpkin seeds, sunflower seeds, or chopped walnuts for extra texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Buckwheat Bread Step by Step
Gather the Ingredients: Gather all the ingredients together and prepare the oven by preheating it to 350°F. Line an 8×4-inch loaf pan with parchment paper or grease well for an easy release.
Mix the Dry Ingredients: In a mixing bowl, whisk together 2 cups of buckwheat flour, ¼ cup tapioca flour, 2 tbsp psyllium husk powder, 1 ½ tsp xanthan gum, 2 ¼ tsp instant yeast, and ½ tsp salt.
Combine the wet Ingredients: Add 1 ½ cups warm water (about 105-110°F), 2 tbsp olive oil (or desired oil), and 1 tbsp of maple syrup. Stir the wet ingredients in until they’re combined, but be careful not to overmix. The batter should be thick and sticky.
Rest the Dough: Cover the mixing bowl and let the dough rest for 1 hour in a warmer area. I usually find a sunny corner of my house.
Fill the Loaf Pan: Transfer the dough to the prepared loaf pan.
Let the Dough Rise: Let the bread dough rise for another 30-60 minutes. The dough should double in size.
Bake the Bread: Place the loaf pan on the middle rack in the preheated oven and bake for 40-45 minutes.
Serving Suggestions
I love serving buckwheat bread toasted with almond butter and honey or mashed avocado with sea salt. It also makes a great base for my vegan chickpea tuna salad. For something cozy, I pair it with cream of mushroom soup or a hearty stew. Its nutty, earthy flavor complements both sweet and savory toppings, making it a versatile addition to any meal. A quick warm-up enhances its texture and taste.
Storage Instructions
Store buckwheat loaf at room temperature for 1-2 days in an airtight container or in the fridge for up to 1 week.
For longer storage, I like to slice the bread, wrap it well in plastic wrap, and place the slices in a freezer-safe bag. Keep in the freezer for up to 3 months.
