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Buckwheat Bread

This easy gluten-free Buckwheat Bread is sliceable, toast-able, and totally easy to make without any fancy kneading or bread-making skills. A great way to use up buckwheat flour!

Close up of sliced buckwheat bread
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Buckwheat Bread Loaf

If you enjoy buckwheat pancakes and buckwheat muffins, then you're going to love this buckwheat bread. It has that delicious earthy nutty buckwheat flavor that you can expect from buckwheat flour. It has a few added ingredients to make the dough smooth, stretchy, and perfect for a sliceable loaf of bread. This bread is gluten-free (after all, buckwheat is NOT related to the wheat plant!) and vegan.

This bread is obviously not as versatile as regular sandwich bread. It will work as a sandwich bread, but I would recommend eating your sandwich right away instead of packing it for later. And it needs to be sliced just a little on the thick side. Because of this, it makes an amazing bread for butter, jam, and spreads—ya know, all the breakfast goodness. 

Spreading butter onto a slice of buckwheat bread

More gluten-free bread recipes to try: Gluten-Free Breakfast Bread (this one is nutty and a little crumby, but SO good toasted with salted butter. It's thick, doughy, and dense—which I love!)

What to spread on buckwheat bread

Once you make this loaf, here are some delicious homemade goodies to spread on toast. Just be sure to wait for the loaf to cool completely before cutting into it.

Now that your mouth must be watering, let's get ready to bake!

More homemade bread recipes: Classic Baguette

Ingredients for gluten-free vegan buckwheat bread

Ingredients

  • 2 ¼ teaspoon instant yeast (1 packet) - do not use active dry yeast
  • 1 tablespoon sugar
  • 2 ½ cups warm water (between 100 – 110F. Use an instant read thermometer to get the water right. It always surprises me how hot 100-110F needs to be, but if you make the water any hotter then the yeast will no longer work. If it's too cold, the yeast won't activate)
  • 2 tablespoons psyllium husk powder (do NOT skip this! Psyllium husk helps make non-wheat dough stretchy and easier to work with by helping it keep its shape and not sticking to everything, and it makes the bread itself nice and chewy.)
  • 3 cups buckwheat flour
  • ½ cup tapioca flour (aka tapioca starch)
  • 1 teaspoon baking powder
  • 1 ½ teaspoon salt
  • ¼ teaspoon xanthan gum (do NOT skip this! Xanthan gum is a MUST for a good sliceable gluten-free bread that does not crumble easily. It helps gluten-free flours behave like normal wheat flour by binding the ingredients together and adding structure, thickness, and strength to the dough)
  • 1 tablespoon apple cider vinegar (this helps activate the baking powder and gives a nice subtle tang to the bread. You can use cheap stuff here since it will be baked, there's no need to use expensive organic "with the mother" vinegar)
  • 1 teaspoon olive oil, plus extra oil or spray to grease the pan

Equipment

Instructions

Tip: Get started with the first 2 steps and then gather the rest of your ingredients and supplies while you're waiting for the yeast to activate.

Combine the 2 ¼ teaspoon yeast, 1 tablespoon sugar, and 2.5 cups warm water in a small bowl. Let stand for 10 minutes. 

Yeast added to warm water

Add the 2 tablespoons psyllium husk powder to the bowl, mix, and let stand for another 10 minutes.

Psyllium husk powder added to warm water with yeast

Grease the loaf pan by spraying or brushing it with oil and set aside.

In the bowl of an electric stand mixer, whisk together the buckwheat flour, tapioca flour, baking powder, salt and xanthan gum.

Buckwheat flour mixture

Pour in the yeast mixture, along with the apple cider vinegar and olive oil. Mix with the dough hook attachment on a low speed until everything comes together into a smooth dough.

Flour mixture and yeast mixture combine into a dough.

Turn the dough out onto a lightly floured surface and shape into a log. Transfer this to your prepared loaf pan and cover with a clean kitchen towel dusted with flour or with plastic wrapped sprayed with oil.

Buckwheat dough placed into a loaf pan

Leave to rise in a warm spot for 1 hour, or until roughly doubled in size. I like to preheat the oven for a few minutes, turn it off, and place the loaf pan on top of the stove. I sometimes also run my air fryer for a few minutes and then place the loaf pan on top.

Buckwheat bread dough risen in a loaf pan

As the time gets close to 1 hour, preheat the oven to 400F.

Bake the bread for 1 hour and 10-20 minutes, or until nicely browned on top and a toothpick or wooden skewer poked into the center of the bread comes out clean.

Once the pan is cool to touch, turn the bread out onto a wire rack and leave to cool completely (about 2 hours) before slicing. Do not cut into it early as it will be gummy and hard to slice.

Overhead picture of buckwheat bread loaf

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Close up of sliced buckwheat bread
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5 from 1 vote

Buckwheat Bread

This Buckwheat Bread is an easy homemade gluten-free bread that doesn't require any bread-baking or kneading skills. It's sliceable, it has a nice chew and a great nutty buckwheat flavor.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Resting time20 minutes
Total Time1 hour 45 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 slices
Author: Kate

Ingredients

Special equipment

Instructions

  • Tip: Get started with the first step and then gather the rest of your ingredients while the yeast activates.
  • Combine the 2 ¼ teaspoon yeast, 1 tablespoon sugar, and 2.5 cups warm water in a small bowl. Let stand for 10 minutes. Add the 2 tablespoons psyllium husk powder to the bowl, mix, and let stand for another 10 minutes.
  • Grease the loaf pan by spraying or brushing it with oil and set aside.
  • In the bowl of an electric stand mixer, whisk together the buckwheat flour, tapioca flour, baking powder, salt and xanthan gum.
  • Pour in the yeast mixture, along with the apple cider vinegar and olive oil. Mix with the dough hook attachment on a low speed until everything comes together into a smooth dough.
  • Turn the dough out onto a lightly floured surface and shape into a log. Transfer this to your prepared loaf pan and cover with a clean kitchen towel dusted with flour or with plastic wrapped sprayed with oil.
  • Leave to rise in a warm spot for 1 hour, or until roughly doubled in size. I like to preheat the oven for a few minutes, turn it off, and place the loaf pan on top of the stove. I sometimes also run my air fryer for a few minutes and then place the loaf pan on top.
  • As the time gets close to 1 hour, preheat the oven to 400F.
  • Bake the bread for 1 hour and 10-20 minutes, or until nicely browned on top and a toothpick or wooden skewer poked into the center of the bread comes out clean.
  • Once the pan is cool to touch, turn the bread out onto a wire rack and leave to cool completely (about 2 hours) before slicing. Do not cut into it early as it will be gummy and hard to slice.

Notes

Be sure to read the blog post for pictures of every step.

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.

Comments or questions about the recipe?
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Tuesday 11th of June 2024

Enjoy this sliceable buckwheat bread as much as we did!

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