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
Kate says
Can I use honey instead of sugar. I can’t eat sugar :/
Felicia Lim says
Hi Kate! That shouldn’t be a problem!
Allan says
Hi,
I’m trying this recipe for the first time. With the cup measurement for the flours, is the cup an American measurement? I live in Australia so the cup size is different. Are you able to provide weight measurements for the flours? Thanks Allan
Felicia Lim says
Hi Allan! The cup size I used will be approx 250ml in size. So approximately a tea cup should work for measuring! Unfortunately I don’t have the weight measurements for the flours. Hope you’ll still be able to enjoy the bread though!
Donna Reid says
Ok, I really wanted to make a high fiber bread so I used 1/2 cup buckwheat flour, 1/2 cup quinoa flour, 1 cup sorghum flour and the remainder gluten free flour blend. I do not have a gluten problem, but can’t eat wheat, so I actually added 2 tbsp vital wheat gluten. The dough rose beautifully and despite me accidentally turning the oven OFF after 20 minutes(!), I just restarted the oven and cooked it until it was 200 degrees inside. It turned out high and fluffy and so delicious. Thank you for this recipe!
Felicia Lim says
Hi Donna! So happy to hear that your high-fiber bread went so beautifully well! Thank you for sharing how it went with the substitutions you made! Hope to see you around the blog again sometime soon!
Monika says
Thank you for this lovely recipe! I made it with egg replacer instead of eggs and the crust isn’t shiny and the bread is not that soft and fluffy, but it’s yummy and ‘bready’. I’ll be trying your other bread recipes too!
Felicia Lim says
Hi Monika, glad to hear that! Thanks for sharing how it went! Hope to see you around the blog again sometime soon!
Daria says
Hello Felicia!Another wonderful bread that I made with your recipe ❤️. Since I like adding various seeds and herbs to my bread, this time I spiced it up with ground caraway (I must admit that I LOVE caraway), a bit of flaxseed, black cumin, sesame seeds and dried rosemary. It rose nicely, although at the beginning it seemed to be slightly “lazy” and didn’t feel like going up 😆. But soon it understood that being unwilling to cooperate doesn’t pay and doubled its size as desired. All in all, it’s very similar to your bread shown here in the photo. Next time, I will try this recipe with some of the substitutes for buckwheat flour as I have a dozen or so kinds of various flours and I like trying new combinations. Regards from Poland!
Felicia Lim says
Hi Daria! So glad to hear you enjoy this buckwheat bread as much as we do! Yes, go ahead and mix up the seeds and herbs, that sounds like a great idea! Glad to have you here from Poland, and hope to see you around the blog again sometime soon!
Felicia
Bob says
I’ve been making these loaves for a few months now, and we love it. We’re not able to get the nice rounded loaf when we bake it. If it rises more than 30 minutes it falls in the middle, and when it has a nice rounded loaf to start with, after it’s done baking it settles in the middle when it cools. like a previous commenter stated baking this bread is cheaper that store bought gluten-free bread, and the taste is so much better.
It’s probably something I’m doing or not doing. If you have any advise, I’d be grateful.
Felicia Lim says
Hi Bob, so happy to hear you enjoy this buckwheat bread. Let’s troubleshoot regarding the loaf falling in the middle when it cools – most likely there is too much moisture in your bread dough (this depends on humidity where you live, as well as the gf flour blend used). I would suggest using 1/4 cup less of water the next time you make it – this will make the dough a little less wet, will take longer to rise, BUT it will help the dough have more structure so it doesn’t sink in the middle once baked and cooled.
Hope this helps!
Karen Eddy says
Hello, I just finished making a buckwheat bread from another site and it did not come out well at all. I want to try yours next, but I have a question. I do not have a gluten problem, but I do have a wheat allergy. I am told that my kidney function is begining to decline and I have adopted an alkaline diet to slow down the disease process. Would you say that your Fluffy Buckwheat bread recipe would be in-line with the alkaline based diet?
Felicia Lim says
Hi Karen! I don’t actually know much about the alkaline-based diet (a quick google search tells me it’s a plant-based diet which means no animal products are allowed). In this fluffy buckwheat bread recipe, the only animal product with be eggs, which you might be able to substitute with acquafaba or an egg-replacer. Hope this helps!
Shirley Hyde says
Hi Felicia.
Thank you so much for persevering and producing this lovely recipe. It would be the nicest GF/DF loaf of bread I’ve made and I’ve tried lots of recipes.
Because I use a Breadmaker, I just adapted the order of adding the ingreadients. It definitly took me longer than 5 minutes to make but is still easier and quicker than some other reicipes. It’s so mourish and will now be my everyday recipe for bread. I’ve subscribed for your emails because I’m so inpressed.
Felicia Lim says
Hi Shirley! So happy to hear that this is the best GF/DF loaf that you’ve made! Plus, bonus that you were able to make it in the breadmaker and it came out well! Thanks for sharing how it went, and great to have you subscribed to the newsletter and to see you here!
Hope to see you around the blog again sometime soon!
xx,
Felicia
Julia says
Hi Felicia! I’ve seen recipes where the buckwheat flour and water are mixed and left to ferment for 24 hours (probably to promote a more sourdough-esque flavor?) Could we do that here?
Felicia Lim says
Hi Julia! I personally haven’t tried fermenting the buckwheat flour with water for this recipe, but if you do try it please let me know how it goes! Just make sure that you only put in the yeast once ready to let the dough rise, since the instant yeast only requires between 30mins to 1 hour to rise.
Sara says
Hello, does sugar have to be used?
Felicia Lim says
Hi Sara, the sugar is needed as “food” for the yeast to feed on so the yeast will be activated and produce the gases required for the dough to rise. If you find 2 tablespoons of sugar is too much, you can use 1 tablespoon instead.
Angela Fletcher says
Delicious- can’t believe how moreish this is- thank you!
Felicia Lim says
Glad you enjoyed this Angela!! 🙂 Hope to see you around the blog again sometime soon!
xx,
Felicia
Sheryl Nathan says
Hiya,
Could I make this in my bread maker??
Many thanks,
Felicia Lim says
Hi Sheryl, yes you can! 🙂 Make sure to use the gluten-free bread setting.
hope you enjoy it!
Brenda says
I followed this recipe faithfully, but it took closer to 45 minutes for the dough to rise, and it didn’t double in height. It rose slightly in the oven, but the loaf was still somewhat flat. I am wondering if my buckwheat flour, which looks darker than the buckwheat in the photos, is too dense? The flavor and texture are oretty good, but wondeing why the loaf is so flat and not rising. Any ideas? Thank you.
Felicia Lim says
Hi Brenda, it could be that your dough was too dry or not warm enough for the yeast to work fully, or that the room temperature where you live is too cold + not humid enough (it is winter/spring where you are?). Sometimes you may need to let the dough rise up to 1 hour depending on the season and lack or humidity. Did you place it the dough in a draft-free place covered with a towel? I like to place my dough in the microwave (switched off) cos it’s a small space and there’s not disturbance. If your dough rose, it means that your yeast is working, but you can check if the yeast is working by combining yeast, sugar and warm water in small bowl and mix it and let it sit for a few minutes. If it foams the yeast is working. If you think the dough is too dry, you can add 1/8 cup more warm water. Hope this helps!
Brenda says
Thank you for your feedback and tips. I’ll incorporate your suggestions and see if I can improve the result. I am eating the last slice right now, and it has dried out a bit and the texture is perfect !
Maria says
Hi, can we skip the xantam gum? Thank you
Felicia Lim says
Hi Maria, yes you should be able to do so! Hope you enjoy this bread!
Maggie says
I’ve been making this lovely bread (slightly modified) every week for 9 weeks now! it’s my staple kitchen bread! saving me tons of grocery costs – and it’s calming and fun.
I have also passed the recipe, and some loaves, along to quite a few friends.
the few modifications I made are that I actually improved my yeast first using half of the yeast and half of the sugar and half of the water, I also have added a sprinkling of chia seeds and a handful of gluten-free oats to my loaf, and I only use one egg because I’m trying to reduce egg intake. all these things work together and make a perfectly wonderful loaf! — Gratitude —
Felicia Lim says
Hi Maggie! Thanks for taking the time to write your lovely comment. Makes me so happy to know that this buckwheat bread is now a staple in your home 🙂 Thanks for sharing the addition of chia seeds and oats, and I’m glad it works with just one egg too!
Hope to see you around the blog sometime soon!
xx,
Felicia