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Soft and Delicious Buckwheat Bread

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Slices of buckwheat bread next to a partial loaf of buckwheat bread on a wooden cutting board

I’m all about demystifying gluten-free foods and showing you that gluten-free can be easy and delicious!

This buckwheat bread is just such an example…where you take your first bite and you think, “Hey, this is like REAL bread!”

Gluten-free bread has had such a bad rap for so long that everyone thinks it can never be like “real” bread.

But of course, I’m here to show you that gluten-free bread can absolutely, without any doubt, be REAL bread…just without the ingredient that you might be trying to avoid!

A brown loaf of buckwheat bread in a baking pan lined with white parchment paper

The fabulous thing about gluten-free breads, like this buckwheat bread, is that there is no kneading involved. In fact, you couldn’t knead it if you wanted to because it is literally more of a batter than a dough.

It still needs to rise, as most “real” bread recipes do, but it only takes one rise! No punching down, no second rise. Just put the batter into the baking pan, let rise, and bake!

Slices of brown buckwheat bread on a wooden cutting board

This buckwheat bread is tender, mildly sweet, and SOFT! Just look at how this slice bends!

A hand holding a folded slice of buckwheat bread

Like any of my gluten-free bread recipes, I have baked this buckwheat bread to make fresh sandwiches, but I also love toasting a slice or two and topping it with avocado and salt and pepper for terrific avocado toast!

If you’re looking for gluten-free bread recipes, definitely give this buckwheat bread a try. I have a few other gluten-free bread recipes listed below…more examples to prove you can avoid gluten and still have real bread!

~ Lisa.

Soft and Delicious Buckwheat Bread

Soft, tender, mildly sweet and delicious! Gluten-free and dairy-free, this bread makes awesome fresh sandwiches and also toasts up beautifully for butter and jam, or avocado toast!
5 from 7 votes
Print Pin Rate
Course: Bread
Cuisine: Western
Keyword: buckwheat, dairy-free, gluten-free
Prep Time: 20 minutes
Cook Time: 55 minutes
Proofing: 1 hour
Total Time: 1 hour 15 minutes
Makes: 1 loaf
Author: Lisa from A Day in the Kitchen

Ingredients

Dry Ingredients (volume measurements in Recipe Notes below):

  • 175 g tapioca starch
  • 120 g buckwheat flour
  • 105 g rice flour (brown or white is fine)
  • 1 tbs xanthan gum
  • 1 tbs ground flaxseed
  • 2 1/4 tsp active yeast (one packet)
  • 1/2 tsp salt

Wet:

  • 1 1/4 cups warm water (about 110 deg F)
  • 1/4 cup light olive oil
  • 3 eggs, room temperature
  • 2 tbs honey

Topping (optional):

  • 1/2 tsp whole flax seeds
  • 1/2 tsp poppy seeds

Instructions

  • Combine all dry ingredients in a bowl and mix well with a whisk. Set aside.
  • Combine all wet ingredients in a large mixing bowl and beat with a mixer until combined.
  • Add the dry ingredients to the wet and beat with mixer until well combined.
  • Scoop bread batter into a parchment lined bread loaf pan and smooth out with a spatula.
  • Sprinkle whole flax seeds and poppyseeds on the top of the bread batter, keeping the topping away from the edges.
  • Using a dampened spoon, gently press seeds into the bread batter so they stick.
  • Place loaf pan in a warm, draft-free area to rise until dough is no more than 1/2" above the edge of the pan, about 1 hour.
  • Preheat oven 350 deg F (180 C).
  • Drape foil loosely over bread and bake for 35 minutes.
  • Remove foil and bake another 20 minutes until the internal temperature of the bread is greater than 200 deg F (93 C).
  • Let bread rest in the pan about 5-10 minutes before lifting out from the pan.
  • Let cool completely before slicing.

Notes

  • Volume Measurements:
    • 1 3/4 cup + 3/4 tsp tapioca starch
    • 1 cup + 1 1/2 tbs buckwheat flour
    • 3/4 cup + 2 tbs brown rice flour
    • Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
    • These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
    • The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit more water or a bit more tapioca starch or brown rice flour to achieve the correct dough consistency.
  • You cannot overwork gluten-free bread batter, so do not worry about over-mixing. You should mix the dry with the wet for about a minute to make sure it's well combined.
  • The bread will stay fresh in a bag on the counter for a day, or in the fridge for a few days. In this case, it is best to warm the bread in either the oven or microwave to make it soft again.
  • Slices of the buckwheat bread can be frozen if stored in a ziploc bag. Just put slices directly in the toaster!
  • This bread toasts up really nicely and makes really good avocado toast!
Have you tried this recipe?Mention @dayinthekitchen or tag #adayinthekitchen!

If you make this recipe, share your photo on Facebook or Instagram and tag me @dayinthekitchen!

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Close-up of seven slices of buckwheat bread on a wooden cutting board

This recipe was updated on March 6th, 2019 with volume measurements for the flours and additional recipe notes.


Reader Interactions

Comments

  1. Marco Caldarola

    August 14, 2019 at 12:46 pm

    Hi Lisa.
    As this recipe contains dry yeast I was wondering if we should leave it rest for a while before baking.

    Reply

    • Lisa

      August 14, 2019 at 5:00 pm

      Thank you for your question, Marco. Yes, as it states in the recipe (item number 7 in the instructions), place the loaf pan in a warm, draft-free area to rise until dough is no more than 1/2″ above the edge of the pan, about 1 hour. Then proceed to bake according to the instructions. I hope you like the bread!

      Reply

  2. Anna

    July 24, 2019 at 1:00 am


    I’ve been looking for a recipe like this! My husband has Celiac’s and finding good g-free options for him (especially while traveling) can be tricky! I have all the ingredients ready to make this buckwheat bread but cannot find tapioca starch anywhere, it is surprisingly uncommon here in Chile. What do you suggest as a substitute? If I use potato starch or corn starch instead would you recommend a 1:1 substitution? ..any other adjustments to the recipe? Gracias! 🙂

    Reply

    • Lisa

      July 24, 2019 at 2:58 am

      Thanks for your comments, Anna! Considering you are in Chile, I would try looking for cassava flour or cassava starch as that is the same as tapioca starch. If you can’t find cassava, you could try potato starch. I believe that is the closest 1:1 substitution. I have read with cornstarch, it is a 1:2 ratio of cornstarch to tapioca starch, but I have never experimented with it personally. Please let me know if you find cassava flour there and when you make the bread!

      Reply

  3. Stephen

    May 29, 2019 at 7:05 pm


    Hi Lisa.

    I was diagnosed with Coeliac Disease in 2012 and this is the best gluten free bread I’ve ever tasted, I’m on my third loaf! I’ve tried many shop purchased loaves and also quite a few homemade ones , but this one is definitely the best. The only thing I leave out is the Xanthan Gum because it is very prevalent in gluten free products and I get joint pain if I eat it.

    Reply

    • Lisa

      May 29, 2019 at 8:34 pm

      I am so happy that my recipe has been successful for you, Stephen! I’m also glad to hear that the recipe worked without the xanthan gum. Thanks so much for your comment!

      Reply

  4. Jennifer Jensen

    April 13, 2019 at 8:41 pm

    Looks like a great recipe! We are going to try making this weekend. I can’t have flaxseed. Can it be omitted or substituted with something else?

    Reply

    • Lisa

      April 13, 2019 at 10:54 pm

      Thanks for your comment, Jennifer! While I have never done it, I have read that you can substitute the ground flaxseed with ground chia seeds, or even omit it altogether. If you decide to leave it out or substitute it with ground chia seeds, please let me know how it turns out.

      Reply

  5. Bernice Hill

    February 1, 2019 at 1:07 am


    wow!! This is awesome! I tried to use buckwheat in my sourdough one time and I just ended up with bricks. LOL. The flour I used was quite coarse and angular. What flour are you using?

    Reply

    • Lisa

      February 1, 2019 at 8:30 am

      Thanks, Bernice! I use Bob’s Red Mill buckwheat flour. The texture is just like regular flour, and I combined it with brown rice flour and tapioca starch for a blend for this bread. I hope you’ll give it a try!

      Reply

  8. Cathy

    January 29, 2019 at 1:42 am


    I’m always on the lookout for good gluten free breads, so I’ll be giving this one a try. The best store-bought gluten free bread I’ve ever had was with breakfast at a nice little inn in Holland. It was dark like this one, so maybe similar.

    Reply

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