Buckwheat Bread (Even if you aren’t a bread baker)

This is a gluten free buckwheat bread recipe that turns out bread that has the taste and texture of regular bread. It calls for a gluten free all purpose flour.

In this case, opt for a gluten free flour blend that is made from lighter, less dense flours and starches. Rice flour and tapioca starch work well here. I use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.

Denser flours like garbanzo flour are not recommended. It will give you a heavy, dense loaf that doesn’t feel like real bread. I buy gluten free flour from Target and Walmart where it is less expensive than my grocery store. 

Finding the buckwheat flour is more of a challenge. You should be able to find the ingredients in Whole Foods or any health food store. You may have luck finding it in your regular grocery store. (My local big box grocery store doesn’t carry it.) You can also order it online.

Buckwheat Bread

This buckwheat bread recipe is easy to make and doesn’t require a bread machine. It’s versatile too. It’s hearty on its own and also serves as a great side for soup and stew.

You can use it for sandwiches or slather on some orange marmalade, strawberry jelly, or cherry preserves for a dessert. 

Use these steps to make buckwheat bread. It’s gluten free and delicious! While buckwheat has “wheat” in the name, it’s naturally gluten free. Buckwheat is a grain that’s related to rhubarb.

Making homemade bread is faster and easier than you think. Best of all, you can use a simple loaf pan instead of needing to buy a bread maker. I love my bread maker but it takes a lot of room to store it.

Prepping the ingredients and making the dough: 35 minutes

Rest time: 30 minutes (for the dough to rise before baking)

Bread baking time: 45 minutes

Buckwheat Bread Ingredients

• 1 ¾ cup gluten free all purpose flour blend
• 1 teaspoon xanthan gum (omit if this is included in the flour blend)
• ½ cup buckwheat flour
• ¼ cup psyllium husk powder
• 1 teaspoon baking powder
• 2 ¼ teaspoons instant yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/3 cup melted butter, cooled (you can also use olive oil or avocado oil as an alternative)
• 1 teaspoon raw, unfiltered apple cider vinegar
• 1 ½ cup warm water (110 degrees F, no hotter)
• 2 large eggs, room temperature, beaten

How to Make Buckwheat Bread

1. Preheat oven to 350 degrees F. Place rack in the middle position.

2. Melt butter (if using instead of olive oil or avocado oil). Set aside to cool. 

3. Grease one 9”x 4” glass or nonstick metal loaf pan.

4. Warm water in microwave or in teapot. Use food thermometer to be sure it doesn’t exceed 110 degrees F when using in the recipe.

5. In a large mixing bowl, combine the dry ingredients. This includes the gluten free flour, xanthan gum (if needed), buckwheat flour, psyllium husk powder, baking powder, salt, instant yeast, and sugar.

6. Add the butter, apple cider vinegar, and warm water to the dry ingredients. Mix well.

7. Stir in the eggs and mix until the dough is wet and sticky, similar to a thick cake batter.

8. Transfer the bread dough into the prepared loaf pan. Use a wet spatula or the back of a spoon to smooth the top.

9. Cover the pan with a towel and set it on the kitchen counter to let it rise for 30 minutes.

10. Once the dough has doubled in size, place the loaf in the oven. Bake for 40 to 50 minutes until the top of the bread is richly browned and sounds hollow when you tap it with a wooden spoon.

11. Remove bread from oven and allow the loaf to cool in the pan for 10 minutes or more. Then you can remove it from the pan and transfer to a cooling rack to cool completely. Take care when removing the bread from the loaf pan.

12. Slice and eat immediately. You can also store the loaf in the fridge in a small paper sack inside an airtight container until you are ready to eat.

Like most all bread, buckwheat bread is best kept in the refrigerator to extend its shelf life.

Making Bread at Home

One of my children was once in a phase where he was routinely making pizza dough, rolls, and breads in our bread machine. It was great! It gave him a sense of responsibility and accomplishment. Unfortunately, that phase ended, and now I’m back to baking breads along with everything else.

I love my bread machine but don’t always want to pull it out. Using this buckwheat bread recipe and making it in a glass loaf pan is just as easy. Another bread I make that I make right on a baking pan is focaccia. 

One of my children has a palm oil allergy and palm oil intolerance. Because of this, I hardly ever buy premade loaves of bread from the store. In fact, the only bread we buy is Dave’s Killer Bread. Occasionally, I will buy a fresh roll of sourdough if the ingredients look okay.

But still, homemade bread is the best! And I’m gluten free, so this buckwheat bread is one of my favorites. It’s hearty and filling and fills my bread cravings. 

I’ve learned to bake most of our foods from scratch at home instead of relying on premade and processed foods. Making buckwheat bread from scratch is easier than I thought it was. I hope you like this recipe. Leave me a note in the Comments if you try it. What do you serve it with? 

Love baking foods that aren’t desserts that you can enjoy with your main meals? Try my cornbread muffins.

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Buckwheat Bread (No Bread Machine Needed!)

This is a gluten free buckwheat bread recipe that actually turns out bread that has the taste and texture of regular bread. Choose a gluten free flour made from lighter, less dense flours and starches. Rice flour and tapioca starch work well. (I use Bob's Red Mill 1-to-1 Gluten Free Flour.)

Course Bread

Cuisine Northern Europe

Keyword buckwheat bread, buckwheat bread recipe, gluten free buckwheat bread, how to make buckwheat bread

Prep Time 35 minutes minutes

Cook Time 45 minutes minutes

Rise Time 30 minutes minutes

Servings 1 loaf

Ingredients

• 1 ¾ cup gluten free all purpose flour blend
• 1 teaspoon xanthan gum omit if it's included in the flour blend
• ½ cup buckwheat flour
• ¼ cup psyllium husk powder
• 1 teaspoon baking powder
• 2 ¼ teaspoons instant yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• ⅓ cup melted butter, cooled or olive oil or avocado oil
• 1 teaspoon raw unfiltered apple cider vinegar
• 1 ½ cup warm water 110 degrees F, no hotter
• 2 large eggs

Instructions

• Preheat oven to 350 degrees F. Place rack in the middle position.
• Melt butter and set to cool. Omit this step if you are using olive or avocado oil.
• Grease one 9”x 4” glass or nonstick metal loaf pan.
• Start heating up the water. When getting ready to pour it in the recipe, be sure it doesn't exceed 110 degrees.
• In a large mixing bowl, combine the dry ingredients: gluten free flour, xanthan gum (if needed), buckwheat flour, psyllium husk powder, baking powder, salt, instant yeast, and sugar.
• Add melted butter, apple cider vinegar, and warm water to the dry ingredients. Mix.
• Stir in the eggs and mix until the dough is wet and sticky.
• Transfer the bread dough into the prepared loaf pan. Use a wet spatula or the back of a large spoon to smooth the top.
• Cover the pan with a towel and set it on the kitchen counter to let dough rise for 30 minutes.
• Once the dough has doubled in size, place the loaf in the oven. Bake for 40 to 50 minutes until the top of the bread is richly browned and sounds hollow when you tap it with a wooden spoon.
• Remove bread from oven. Leave the loaf to cool in the pan for 10 minutes or more. Do not cover it. Then you can carefully remove it from the loaf pan and transfer it to a cooling rack to cool completely.
• Slice and eat immediately. You can also store the loaf in the fridge in a small paper sack inside an airtight container until you are ready to eat.