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!
- 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)
- 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!
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 and psyllium husk powder in a 1:1 ratio of the flour you wish to replace them 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.
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: buckwheat bread, gluten-free bread