Gluten-Free Buckwheat Bread

This gluten-free buckwheat bread is a must-try if you’re looking for nutritious, homemade bread options. It’s easy to make and only requires a short period of kneading. This hearty buckwheat flour bread is perfect for toast or sandwiches.

Ingredients and Substitutions

Buckwheat flour is a gluten-free flour made from ground buckwheat groats. Despite its name, buckwheat is actually a pseudo-cereal and not a type of wheat.

Gluten-free buckwheat bread on a marble cutting board.

Buckwheat flour has a nutty, earthy, slightly sour flavor and is packed with fiber, protein, magnesium, copper, and manganese. It works well in all sorts of gluten-free baked goods such as cakes, cookies, and pancakes.

I used dark buckwheat flour in this bread, but you can use light buckwheat flour if you prefer. Light buckwheat flour has a milder flavor and finer texture than dark. If you have trouble finding buckwheat flour at your local grocery stores, then it can easily be ordered online.

Psyllium husk powder adds structure and a satisfying, chewy texture to this gluten-free bread. I don’t recommend omitting the psyllium husk powder because the texture of the bread is a bit crumbly without it.

A small amount of maple syrup helps feed the active dry yeast in this recipe. You can substitute other liquid sweeteners or even just regular sugar if you prefer.

Be sure to use warm water when making this bread. A temperature between 110 and 115 degrees Fahrenheit is perfect. Or just test the water temperature on your wrist to make sure it feels warm but not hot.

How to Make Gluten-Free Buckwheat Bread

Add the buckwheat flour, psyllium husk powder, active dry yeast, and salt to a large mixing bowl, then mix well. Next you’ll add the warm water and maple syrup, then knead for 1-2 minutes until a thick dough is formed (I like to knead the dough directly inside the bowl to minimize clean up).

Buckwheat dough in a mixing bowl.

Leave the dough inside the bowl and cover the bowl with plastic wrap or a large plate, then leave it at room temperature for 90 minutes to rise (it will only rise slightly, so don’t worry if the rise isn’t very noticeable).

Risen bread dough in a large glass bowl.

When the dough has finished rising, preheat the oven to 400 degrees Fahrenheit. Next you’ll transfer the dough into a parchment paper lined medium sized loaf pan (my pan is 9.25 x 5.25 x 2.75 inches). Don’t knead or punch down the dough at this point – just transfer it to the loaf pan.

Bread dough in a loaf pan lined with parchment paper.

Bake at 400 degrees Fahrenheit for 1 hour. Allow the bread to cool off for at least 1 hour before removing from the pan and serving.

Buckwheat loaf with two slices cut on a cutting board.

Storage and Freezing

Store this bread for up to three days at room temperature in a resealable plastic bag, airtight container, or bread bag. Or you can freeze it for up to three months. I like to slice it before freezing so I can easily defrost the exact amount I need directly in the toaster.

Optional Additions

To add an extra layer of flavor to this bread, sprinkle some sesame seeds, caraway seeds, or poppy seeds on top of the loaf before baking.

More Gluten-Free Buckwheat Flour Recipes to Try

Gluten-free buckwheat bread on a marble cutting board.
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Gluten-Free Buckwheat Bread Recipe

This gluten-free buckwheat bread is a must-try if you're looking for nutritious homemade bread options. It's easy to make and has a satisfying, chewy texture. This buckwheat flour bread is perfect for toast or sandwiches.
Course Snack
Cuisine American
Diet Gluten Free
Prep Time 12 minutes
Cook Time 1 hour
Rising Time and Cooling Time 2 hours
Total Time 3 hours 12 minutes
Servings 10
Calories 119.4kcal

Equipment

  • Medium sized loaf pan
  • Parchment paper

Ingredients

  • 2 1/2 cups buckwheat flour
  • 1/4 cup psyllium husk powder
  • 1 teaspoon active dry yeast
  • 3/4 teaspoon salt
  • 2 1/2 cups warm water (between 110 and 115 degrees Fahrenheit. Or simply test it on your wrist to make sure it feels warm but not hot.)
  • 1 tablespoon maple syrup

Instructions

  • Add 2 1/2 cups buckwheat flour, 1/4 cup psyllium husk powder, 1 teaspoon active dry yeast, and 3/4 teaspoon salt to a large mixing bowl, then mix well.
  • Add 2 1/2 cups warm water and 1 tablespoon maple syrup, then knead for 1-2 minutes until a thick dough is formed (I like to knead the dough directly inside the bowl to minimize clean up).
  • Leave the dough inside the bowl and cover the bowl with plastic wrap or a large plate, then leave it at room temperature for 90 minutes to rise (it will only rise slightly, so don’t worry if the rise isn’t very noticeable).
  • When the dough has finished rising, preheat the oven to 400 degrees Fahrenheit.
  • Transfer the dough into a parchment paper lined medium sized loaf pan (my pan is 9.25 x 5.25 x 2.75 inches). Don’t knead or punch down the dough at this point – just transfer it to the loaf pan.
  • Bake at 400 degrees Fahrenheit for 1 hour.
  • Allow the bread to cool off for at least 1 hour before removing from the pan and serving.

Notes

  • Store this bread for up to three days at room temperature in a resealable plastic bag, airtight container, or bread bag. Or you can freeze it for up to three months. I like to slice it before freezing so I can easily defrost the exact amount I need directly in the toaster.
  • To add an extra layer of flavor to this bread, sprinkle some sesame seeds, caraway seeds, or poppy seeds on top of the loaf before baking.

Nutrition

Serving: 1Slice | Calories: 119.4kcal | Carbohydrates: 26g | Protein: 3.9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 181mg | Potassium: 180.6mg | Fiber: 6g | Sugar: 2g | Vitamin C: 0.001mg | Calcium: 16.5mg | Iron: 1.2mg
A loaf of bread made with buckwheat flour on a marble cutting board.

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