This super easy buckwheat bread is incredibly soft, fluffy and tender, and tastes delicious with a texture and look that’s uncannily similar to whole wheat bread! Totally gluten-free and dairy-free too, but you wouldn’t even know! We love making avocado toast with it, or spreading plenty of jam or honey all over. No matter how you eat this gluten-free brown bread, it’s sure to be a favorite!
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My Love for Homemade Bread
Of all the baked goods that one could possibly make, my heart belongs firmly to homemade bread. Whether quick breads or yeasted breads, it doesn’t really matter. Whether made in a loaf pan or freeform artisan bread doesn’t really matter either.
And it seems that you guys share my love of gluten-free bread recipes of all kind. From feedback on my quick breads leavened with baking powder such as my easy honey oat bread, this low carb almond flour bread, and my coconut flaxseed bread, to yeast-leavened breads such as our favorite soft and fluffy gluten-free bread, tender dinner rolls or rosemary focaccia bread, I know just how much you all love bread too.
Baking yeast breads in particular has become a form of therapy. I just love the thrill of mixing the dough together, watching it rise as it doubles in size, then sending it off to the oven to bake. When I pull open the oven door, and the warmth of the oven and aroma of freshly baked bread hits me in the face, I feel like I’ve got a glimpse of bread heaven.
Baking with Buckwheat Flour
If you’ve never cooked with buckwheat before, it’s basically a highly-nutritous grain-like seed that’s a psuedocereal and totally gluten-free, despite the word “wheat” in its name.
Recently, I’ve been playing around with buckwheat flour, and making it at home is actually way simpler than it sounds and much cheaper than if you buy it pre-made. If you’re up to it, have 5 minutes to spare and a high-speed blender on hand, I’ve got a quick tutorial for homemade buckwheat flour to get your started!
Our easy buckwheat cookies have been hugely popular on the blog, and I thought that it was high time to make a loaf of buckwheat bread.
The Fluffiest Buckwheat Bread
Many buckwheat flour bread recipes tend to turn out dry and dense, and I was set on developing a gluten-free brown bread recipe that resembled whole wheat bread in appearance and taste. I also wanted to make sure that it was also soft and fluffy – everything a good loaf of gluten-free bread should be.
After a few tries, I am insanely happy that I’ve got this gorgeous buckwheat bread to share with you. With a beautifully brown crust, a perfect rise, and the coveted holes in the bread, this loaf is tender and moist, you would never guess that it’s both gluten-free and dairy-free!
Gone are the days of gluten-free bread that’s dense and heavy and so hard you could use it as a “doorstop”.
Why This Recipe Works
I’ve never been a fan of complicated recipes, and this buckwheat bread recipe is no different from the other simple bread recipes on the blog. Inspired by my soft fluffy gluten-free bread that everyone seems to love, I’m beyond ecstatic to share this with you.
Just 5 minutes of hands-on time is all you need, and then let it rise for 30 minutes before baking. A foolproof recipe that will always give you a soft, fluffy beautiful dome-shaped loaf that even those who aren’t Celiac or gluten-intolerant will happily eat!
Ingredients You’ll Need:
Ingredient Notes/Substitutions:
- Gluten-Free All-Purpose Flour: I highly recommend that you use a good quality gluten-free flour blend that is made of lighter flours and starches such as rice flour, corn starch, or tapioca starch and that includes xanthan gum. I do NOT recommend using flour blends that include heavier flours such as garbanzo bean flour which tend to result in a denser final texture.
- Xanthan Gum: Xanthan gum acts as a replacement for gluten in many gluten-free recipes, and is necessary for binding the ingredients together. If your gluten-free flour blend does not include it, make sure you add this in.
- Buckwheat Flour: Since this is a buckwheat bread recipe, buckwheat flour is essential. You can either make your own 5-minute homemade buckwheat flour, or buy it online. If you would like to make this bread with another type of whole grain flour such as millet flour, amaranth flour, or quinoa flour, feel free to replace the buckwheat flour in a 1:1 ratio of the flour you wish to replace it with.
- Psyllium Husk Powder: In this gluten-free brown bread recipe, the psyllium husk powder helps to better bind the ingredients as well as give the bread a whole wheat flavor. I do NOT recommend that you swap out the psyllium husk powder with any other ingredient.
- Apple Cider Vinegar: The apple cider vinegar reacts with the baking powder in this buckwheat bread recipe to help the bread rise even more. If you don’t have ACV on hand, you can also use white vinegar or wine vinegar in equal quantities.
- Warm Water: I use water in this case because I find it easiest. But you can also use warm non-dairy milk such as almond milk or cashew milk if you want to add more flavor. If you are not lactose-intolerant, go ahead and use warm dairy milk instead. Make sure that the temperature is between 105F to 110F (the yeast requires the warmth to be activated, but if the water or milk is too hot, it will kill the yeast).
- Eggs: Eggs give the bread more rise and taste. I personally haven’t tried making this bread with an egg-replacer, so I don’t know how that will go. However, if you do try it, I’d love to hear your thoughts!
How to Make Gluten-Free Buckwheat Bread
1. Grease and Preheat
Grease a 9″x4″ nonstick metal loaf pan with oil and preheat the oven to 350F. Arrange the oven rack to the middle position.
2. Combine Dry Ingredients
In a large mixing bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), buckwheat flour, psyllium husk, baking powder, salt, instant yeast, and sugar together.
3. Add Wet Ingredients
Add the vegetable oil, apple cider vinegar, warm water, and mix well until combined. Next, add the beaten eggs and mix for another minute until you get a dough that resembles thick cake batter (the dough will be sticky and wet, but that’s perfectly fine).
4. Transfer Dough to Pan
Transfer the buckwheat bread dough to the prepared loaf pan and smooth out the top with a wet spatula.
5. Let Dough Rise
Cover the pan with a kitchen towel and let it rise for the next 30 minutes in a warm, draft-free place until it has roughly doubled in size.
6. Bake
Bake for 40 to 50 minutes until the bread is dark brown on top and sounds hollow when tapped.
7. Cool Completely
Let the buckwheat bread cool for at least 10 minutes in the pan, before removing and cooling fully on a wire rack.
8. Slice and Enjoy!
Use a serrated knife to slice into the buckwheat bread once it is totally cool and enjoy!
Dish by Dish Tips/Tricks:
- Cool Completely: Allow the gluten-free buckwheat bread to cool completely before slicing into it as the bread will continue cooking with the residual heat in the loaf even after you remove it from the oven. When the bread is just baked, the crust will be hard, but after cooling down, it will be soft and easy to slice into.
- Use a Serrated Knife: Make sure you use a serrated bread knife with ridged edges to slice the bread as a smooth-edged knife will cause the bread to be flattened.
Recipe FAQs:
To store the bread, place the cooled loaf in an airtight container and store in the refrigerator for up to a week.
To freeze, let the gluten-free buckwheat flour bread cool completely and then wrap in plastic wrap and freeze for up to 3 months. Before using, let the loaf thaw completely overnight in the refrigerator before slicing and toasting.
Other Yeast Bread Recipes You’ll Love:
- Soft Fluffy Gluten-Free Bread (Dairy-Free)
- Soft Fluffy Dinner Rolls (Gluten-Free, Dairy-Free)
- Rosemary Focaccia Bread (Gluten-Free, Dairy-Free)
- Easy Gluten-Free Pizza Crust (Dairy-Free)
- Gluten-Free No Knead Bread (Dairy-Free)
More Bread Recipes to Bake:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintSoft, Fluffy Buckwheat Bread (Gluten-Free, Dairy-Free)
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf 1x
- Diet: Gluten Free
Description
This super easy buckwheat bread is incredibly soft, fluffy and tender, and tastes delicious with a texture and look that’s uncannily similar to whole wheat bread! Totally gluten-free and dairy-free too, but you wouldn’t even know! We love making avocado toast with it, or spreading plenty of jam or honey all over. No matter how you eat it, it’s sure to be a favorite!
Ingredients
- 1 3/4 cup gluten-free all-purpose flour
- 1 teaspoon xanthan gum (leave this out if your flour blend already includes it)
- 1/2 cup buckwheat flour
- 1/4 cup psyllium husk powder
- 1 teaspoon baking powder
- 2 1/4 teaspoons instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 1 teaspoon apple cider vinegar
- 1 1/2 cups warm water (approx. 105 to 110F)
- 2 large eggs, beaten (room temperature)
Instructions
- Grease and Preheat: Grease a 9″x4″ nonstick metal loaf pan with oil and preheat the oven to 350F. Arrange the oven rack to the middle position.
- Combine Dry Ingredients: In a large mixing bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), buckwheat flour, psyllium husk, baking powder, salt, instant yeast, and sugar together.
- Add Wet Ingredients: Add the vegetable oil, apple cider vinegar, warm water, and mix well until combined. Add the beaten eggs and mix for another minute until you get a dough that resembles thick cake batter (the dough will be sticky and wet, but that’s perfectly fine).
- Transfer Dough to Pan: Transfer the dough to the prepared loaf pan and smooth out the top with a wet spatula.
- Let Dough Rise: Cover the pan with a kitchen towel and let it rise for the next 30 minutes in a warm, draft-free place until it has roughly doubled in size.
- Bake: Bake for 40 to 50 minutes until the bread is dark brown on top and sounds hollow when tapped.
- Cool Completely: Let the loaf cool for at least 10 minutes in the pan, before removing and cooling fully on a wire rack.
- Slice and Enjoy: Use a serrated knife to slice once the bread is totally cool and enjoy!
Notes
Gluten-Free All-Purpose Flour: I highly recommend that you use a good quality gluten-free all-purpose flour blend that is made of lighter flours and starches such as rice flour, corn starch, or tapioca starch and that includes xanthan gum. I do NOT recommend using flour blends that include heavier flours such as garbanzo bean flour which tend to result in a denser final texture.
Xanthan Gum: Xanthan gum acts as a replacement for gluten in many gluten-free recipes, and is necessary for binding the ingredients together. If your gluten-free flour blend does not include it, make sure you add this in.
Buckwheat Flour: Since this is a buckwheat bread recipe, buckwheat flour is essential. You can either make your own 5-minute homemade buckwheat flour, or buy it online. If you would like to make this bread with another type of whole grain flour such as millet flour, amaranth flour, or quinoa flour, feel free to replace the buckwheat flour in a 1:1 ratio of the flour you wish to replace it with.
Psyllium Husk Powder: In this recipe, the psyllium husk powder helps to better bind the ingredients as well as give the bread a whole wheat flavor. I do NOT recommend that you swap out the psyllium husk powder with any other ingredient.
Apple Cider Vinegar: The apple cider vinegar reacts with the baking powder in this recipe to help the bread rise even more. If you don’t have ACV on hand, you can also use white vinegar or wine vinegar in equal quantities.
Warm Water: I use water in this case because I find it easiest. But you can also use warm non-dairy milk such as almond milk or cashew milk if you want to add more flavor. If you are not lactose-intolerant, go ahead and use warm dairy milk instead. Make sure that the temperature is between 105 – 110F (the yeast requires the warmth to be activated, but if the liquid is too hot it may kill the yeast).
Eggs: Eggs give the bread more rise and taste. I personally haven’t tried making this bread with an egg-replacer, so I don’t know how that will go. However, if you do try it, I’d love to hear your thoughts!
Cool Completely: Allow the bread to cool completely before slicing into it as the bread will continue cooking with the residual heat in the loaf even after you remove it from the oven. When the bread is just baked, the crust will be hard, but after cooling down, it will be soft and easy to slice into.
Use a Serrated Knife: Make sure you use a serrated bread knife with ridged edges to slice the bread as a smooth-edged knife will cause the bread to be flattened.
Storing/Freezing: To store the bread, place the cooled loaf in an airtight container and store in the refrigerator for up to a week. To freeze, let the loaf cool completely and then wrap in plastic wrap and freeze for up to 3 months. Before using, let the loaf thaw completely overnight in the refrigerator before slicing and toasting.
- Prep Time: 35 mins
- Cook Time: 45 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Nandini jones says
Best gluten free bread, so easy to make, turned out so delicious. Texture and taste absolutely amazing! Thank you for sharing the recipe!!!
Felicia Lim says
Hi Nandini,
so happy to hear this!! Thank you for letting me know how it turned out!
Hope to see you on the blog again sometime soon!
xx,
Felicia
Christine Reichow says
This is the fourth time that I have made this bread. I live at sea level. I am using Bob’s Red Mill 1 + 1 flour. I tested my yeast and it bubbled and rose as it should. I have a 9″ x 4″ pan. I let the bread rise for one hour. I followed all of your instructions perfectly but I am still getting a denser bread that doesn’t rise like your bread does. The bread tastes wonderful but I am frustrated that it doesn’t rise like it should.
Felicia Lim says
Hi Christine! Thank you for your feedback.
I’ve just checked out the ingredients for Bob’s Red Mill 1:1 gluten-free flour, and it seems that there are alot of whole grain flours in blend, which is fine, just that whole grain flours tend to be heavier and may result in a denser outcome (especially in combination with the buckwheat flour). If possible, I would suggest using a lighter flour blend, or swap out 1/4 of the Bob’s Red Mill flour with white rice flour. Also, you can try adding 1/4 cup of extra water to help make the bread lighter.
Hope this helps!! Fingers crossed it rises better then next time.
Christine Reichow says
Thanks, Felicia! I will try your suggestions and let you know.
Felicia Lim says
You’re most welcome Christine!
All the best 😉 Fingers crossed the suggestions help!
Georgia Rawlings says
Too much xanthan gum can cause the elastic property to reverse as the bread cools.
Felicia Lim says
Hi Georgia!
That’s a good point – never thought about it that way. That’s why it’s important to use just the right amount of xanthan gum 😉 Thanks for sharing, and hope to see you on the blog again sometime soon!
Helena says
Hi Felicia!
I haven’t tried this recipe yet, but I’m planning to. I just wanted to ask, please: is it possible to use baking soda instead of yeast here?
Many thanks in advance!
H.
Felicia Lim says
Hi Helena, I wouldn’t recommend using baking powder/baking soda because the final texture will be different from using yeast. Using baking soda/powder will result in more a quick bread or cake texture, but if you really want to have the holes in the bread just like normal bread, yeast is necessary. 🙂
Hope you enjoy this!!
Helena says
Thank you so much for the advice!
Best wishes,
H.
Felicia Lim says
You’re most welcome Helena!! See you around the blog again soon!
Christine says
Thank you, Felicia! I will post when I make it again.
Christine
Felicia Lim says
Most welcome Christine! 🙂
Christine says
The buckwheat bread is delicious! I did have a few questions for you. My pan was 9 x 5 so I knew it wouldn’t rise as high as yours. I substituded unsweetened coconut milk for the water and used coconut oil for the vegtable oil. I realized when it was too late that my baking powder had expired nine months ago. Even though the bread is delicious, it doesn’t have the holes in it like your bread. Any advice for the next time that I make this bread?
Felicia Lim says
Hi Christine!
So happy that you enjoyed this buckwheat bread!! It’s definitely one of our favorite breads (both at home and on the blog)! I would suggest not using coconut oil (and using an oil that is liquid at room temperature instead – could be avocado oil or olive oil too). Did you check if your yeast was fine?
I’m sure that the next time if you use baking powder and a more liquid oil, your bread will have the beautiful holes just like mine! 🙂 Hope to see your around the blog again sometime soon!
xx,
F
CHuck says
How do you check if “your yeast was fine”? Mine also isn’t rising.
Felicia Lim says
Hi Chuck, to check if your yeast is fine, add the yeast, warm water (between 105-115F) and sugar in a small bowl and mix well. If the yeast is working, the mixture should start having small bubbles and be foamy within 5-10 minutes.
Chuck says
Thanks for the advice!
Felicia Lim says
You’re most welcome!
Tim St Ruth says
Can I use this recipe in a bread making machine instead of the oven?
Thanks.
Felicia Lim says
Hi Tim! I personally don’t own a bread machine so I haven’t tried it using one yet, but if your bread machine has a gluten-free setting it should be able to work!
Lee Tymkin says
Omg I made bread 😍
Easiest recipe and it worked!!!
Previous attempts at making gf bread hasn’t worked so well for me. I like this recipe because it didn’t have a million random ingredients.
Thank you.
Currently enjoying a piece toasted with a slathering of peanut butter
Felicia Lim says
Hi Lee!
That makes me soooo happy to hear that you enjoyed this buckwheat bread! (and best of all, that you found it easy to make!). Thanks for letting me know, and please go ahead and enjoy your peanut butter sandwich! I might go buy a jar of PB too!
Hope to see you around the blog again sometime soon!
Felicia
Shir says
I made the bread and it’s tasty, but it didn’t come out as fluffy as yours. Mine is pretty dense. I used the exact same ingredients and the only difference is that my tin is a bit wider. Would that have done the difference? Is there anything I should especially pay attention to so that doesn’t happen?
Felicia Lim says
Hi Shir!
Glad you found the bread tasty! Regarding why your bread turned out denser, did you let it rise until it doubled in size? And I also prefer using a narrower metal loaf pan (8″x4″) so it has a taller height. One other thing that you can do next time is to add in 1-2 extra tablespoons of water so the dough is wetter and get stretch a little more.
Hope these tips help, and I hope to see you around the blog again sometime soon!
xx,
F.
Vanessa says
Hi Felicia,
I’m thinking about making this bread, but are on a keto diet and can’t have Sugar..
What other substitutes can you recommend? What is the purpose of the sugar?
Also what would happen if you added Chia seeds to this recipe?
Thank you..
Felicia Lim says
Hi Vanessa! For a keto alternative, I believe you can use 1 teaspoon of inulin powder to substitute the sugar (this is needed to feed and activate the yeast so it helps the bread to rise and creates all the nice holes in the bread once baked).
Also, definitely feel free to add in 1 tablespoon or chia seeds into the dry ingredients before adding the wet ingredients if you would like to add them in 🙂 It’ll provide more texture and fiber 😉
Let me know if you make this bread in the end and how it turns out!
xx, Felicia
Haya Alamleh says
thank you alot for this flavorful fluffy recipe! It has been so long since I ate a good loaf of bread, and the GF breads in store are expensive and not tasty.
I did the same recipe except that I added melted butter instead of oil, because I have a problem with veg.oils.
it is just perfect, soft and flavorful, and turned out so well from the first time. tomorrow I am doing it again!
all the best
Haya
Felicia Lim says
Hi Haya!!
Thank you so much for your lovely comment and for letting me know what substitutions you made 🙂 So happy to hear that you enjoyed the buckwheat bread because we love it very much too 🙂
Hope to see you around the blog again sometime soon !!
Dana says
Thanks so much for all your GF recipes. Really appreciated.
Felicia Lim says
Hi Dana!
I’m so happy you find the gluten-free recipes useful. Thank you for letting me know, and I hope to see you around the blog again sometime soon! Have a great week ahead!
xx, F.
frank says
I used it to make hot dog and hamburger buns..It worked great! Thank you
Felicia Lim says
YAY! So happy to hear that Frank! Did you use a special mold for making the hot dog buns/hamburger buns?
Jenny Vaughan says
The recipe was easy to make and the bread is light and tastes great. But the dough only rose to the top of the tin and stayed flat on top instead of rounded. When I took it out of the oven it immediately sank in the middle.
I followed the recipe exactly, except for using a mixture of almond milk and water as I didn’t have enough almond milk. I will try it again – any ideas what caused it to sink?
Felicia Lim says
Hi Jenny! Yay, so happy that you enjoyed the texture and taste. Let’s try to troubleshoot what went wrong – did your flour blend include xanthan gum? If not, make sure to add it in as it mimics gluten in gluten-free goods and helps the dough stretch and retain its shape. Also, are you living in a high altitude city? I heard somewhere that altitude may affect too. I doubt the mix of almond milk and water had anything to do with it.
Jenny Vaughan says
I use Bobs Red Mill 1to1 Gf flour which does contain xanthan gum, and I live at sea level.
I made the bread again today. I added 1/4 tsp xanthan gum for insurance, and left it to rise for over an hour, by which time it just came over the top of the tin, and was not as flat as the first time. It’s now sitting cooling, undisturbed, and has started to sink in the middle, but not quite so much as before. I will still enjoy it though!
Felicia Lim says
Hi Jenny! Glad you added the extra xanthan gum for good measure and that you left the dough to rise for a bit longer 🙂 Hopefully the next time you make it it won’t sink in the middle anymore!
Grace says
Good morning Felicia,
How I love the soft fluffy feeling of this buckwheat bread !
Many thanks for this simple and wonderful recipe for bread loving people like me 🙂
Sending you all my love and blessings from home in SG,
Mum
Felicia Lim says
Hi mummy, thank you I’m glad you enjoyed this buckwheat bread!