This buckwheat bread is soft and delicious and mildly sweet. It not only makes fabulous sandwiches, it toasts up beautifully for butter and jam..or avocado!
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!
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!
This buckwheat bread is tender, mildly sweet, and SOFT! Just look at how this slice bends!
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. For other options, be sure to also check out my Soft Gluten-Free Sandwich Bread, my dairy-free Soft Homemade Gluten-Free Bread, or my Gluten-Free Honey Oat Nut Bread...all slightly different, but all delicious. It just goes to show that you can avoid gluten and still have "real" bread!
~ Lisa.
Watch How To Make It!
Soft and Delicious Buckwheat Bread
Ingredients
Dry Ingredients (volume measurements in Recipe Notes below):
- 175 g tapioca starch (same as tapioca flour)
- 120 g buckwheat flour
- 105 g rice flour (brown or white is fine)
- 1 tbs xanthan gum
- 1 tbs ground flaxseed
- 2 ¼ teaspoon active yeast (one packet)
- ½ teaspoon salt
Wet:
- 1 ¼ cups warm water (about 110 deg F)
- ¼ cup light olive oil
- 3 eggs, room temperature
- 2 tbs honey
Topping (optional):
- ½ teaspoon whole flax seeds
- ½ teaspoon 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 ½" 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 ¾ cup + ¾ teaspoon tapioca starch
- 1 cup + 1 ½ tbs buckwheat flour
- ¾ 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!
You might also like:
-
- Soft Homemade Gluten-Free Bread
-
- Soft Gluten-Free Sandwich Bread
-
- Gluten-Free Garlic Herb Cheese Rolls
This recipe was updated on September 19th, 2020 with the addition of a video showing how to make the bread.
Danie
Hi Lisa
I want to try this recipe soon. I have 2 questions.
-For the yeast, we just add it to the dry ingredients? No need to “proof it “ first?
- is there anything I can use to replace the rice flour ? I find rice flour has an after taste? Maybe with the buckwheat flour, it doesn’t come through
Thank you
Danie
Hi Danie! The only purpose of proofing the yeast before adding it to the other ingredients is to make sure that it is active. If you are confident that the yeast is active, follow the recipe as it states. If you are unsure, proof the yeast in a separate bowl with 1/4 cup of the warm water required for the recipe with a bit of honey to see if it blooms. For the rice flour, I would try oat flour as a first option, but try it with the rice flour first and see what you think of the flavor. Thanks for the questions and I hope I've helped!
Pam
Hi
Thanks for the recipe. I will try it out. Can I substitute the 3 eggs for 3 tablespoons of ground flax and water? Also, I’ve seen a lot of posts where tapioca powder can be replaced with arrowroot powder. Do you agree or disagree?
Thanks for the questions, Pam. While I have heard that flax eggs can be a substituted for regular eggs, I've never tried it myself, so I'm not sure how the bread will turn out. I have also read about arrowroot being a good substitute for tapioca starch, and while I haven't tried it myself, I would probably go ahead and make that substitution without much hesitation. Tapioca starch can also be substituted with cornstarch or potato starch. I hope that helps!
Candace
I fell across your pizza recipe then this buckwheat bread recipe and first thing noticed no potato flour/starch anywhere! I have not tried them yet but so happy about no nightshade in the recipe(I just can't tolerate). I can't wait! I just know I am going to love them!
Hello Candace! Yes, you are correct! I purposely stay away from using potato flour and starch in my gluten-free baked goods, and that's why I choose not to use pre-packaged gluten-free flour blends and make my own blends from scratch and customized to each recipe. I'm so glad you found me and I hope you like the recipes!
Hojicha
So happy I tried your recipe. Got to admit i was a bit sceptical at first because I thought gluten free bread is typically dry and dense. Needless to say I was pleasantly surprised and thrilled when the bread came out from oven. Will definitely make this bread again and again. Thank you for sharing this great recipe with us!
Hi Hojicha! I'm glad that you still tried the recipe even though you were skeptical! Thanks so much for making the bread and I'm so happy that you liked it!
Annelies
Love the recipe and the bread. My partner is on a gluten free diet and is a difficult eater due to allergies for nuts and certain seeds. This bread is a winner and trust me I have tried many. The only thing is that sometimes the bread collapses again while cooling. Note we are in The Netherlands and the weather has a mind of its own sometimes, so I think it might be that, but maybe you have suggestions. Thank you.
Hi Annelies! Thanks so much for trying the bread recipe and I'm so glad you liked it! As for the collapsing, it could be overproofing (letting it rise too much) before baking. You could reduce the amount of yeast to slow the proofing down a bit, and not let the bread rise as high before placing it in the oven. It will continue to rise a bit once in the oven, too. I'm not sure if that will help, but see if it works. Thanks for your question!
Andrea
Thank you for the recipe, I made it today and it came out amazing. I usually make other gluten free bread but wanted to try something new and this was even better than my regular recipe. I mixed some sunflower seeds and a tablespoon of chia seeds into the dough for extra nutrients. I used regular extra virign olive oil and it worked well.
Hey, Andrea! I'm so happy that you liked the bread and I love the idea of adding the seeds. Thank YOU so much for trying the recipe and for your comments!
Pam
Thanks for the measurements given in weights. I’ll be making this soon!
Wonderful, Pam! I hope you like it!
Denise in Toronto
Lisa. I'm so glad I found you and your recipe for this Buckwheat Bread! I am just so thrilled with the results. I have made it twice and both times it came out perfect. I'd never had buckwheat before. As a celiac I really appreciate your recipe. The only thing I thought that the 1 tbsp of xanthan gum seemed like a bit much so I reduced it to 1/4 tsp plus 1 1/2 tsp psyllium husk. Absolute perfection. Thank you so much!
Hey Denise...I'm so glad you found me, too! Thanks for the tip about the xanthan gum...I may re-evaluate the recipe at some point and make minor adjustments, so it's good to get feedback and great to know that the recipe still worked with the tweaks. I'm so happy you like the bread...thanks for the comments!
Pinky
Thank you Lisa for the wonderful recipe .
I made the bread today .It was soft from the middle part of the bread ....kept for bake the second half by 150c for 20 mins . Was the temperature right kindly advice.otherwise the taste is awesome.
I'm glad you liked how the bread tasted, Pinky! If I have understood your comment correctly, you baked the bread at 150C, which in too low a temperature. As stated in the recipe, the baking temperature should be 180C or 350F, so that may explain why your bread was still soft in the middle. It is also good practice to check the internal temperature after the total baking time of 55 minutes to make sure it is 93C or 200F to make sure it is done. I hope that helps.
Van
Hi, recipe and photos look great! Thanks for sharing. I want to try it but really want a substitute flour for the tapioca starch. I have been diagnosed with gestational diabetes so I want to use flours that have high fibre and protein content. Also tapioca won’t offer much in terms of nutrition and I’ve been suffering with terrible morning sickness and haven’t been able to eat very well, hence trying to get as much nutrition from the little I can stomach...
The following would be good flours for me: quinoa, teff, sorghum, almond, amaranth, oat, chickpea or coconut. Would any of these be able to replace the tapioca? Or maybe you even have other suggestions ??
Thanks 😊
Thanks for the question, Van. The purpose of the tapioca starch (or cornstarch or potato starch as can often be found in other GF bread recipes) is that it is a binder and is a required component that gives the bread it's soft squidgy texture and acts as a sort of a glue. Unfortunately, the flours you mentioned are more often substitutes for the brown rice flour component and they don't have the same qualities that the starches provide. Without the starch, the bread will simply be dense, heavy, and dry, and unfortunately, I don't know of what you can substitute the starch component with.
Scott
I tried but being my first loaf of anything, it came out very dense and wet. One observation was that when mixing, the dough gummed up my mixer bad, so couldn't get a long thorough mix and i used standard olive oil.
Do you have any suggestions? Or is what I mentioned the reason for the fail?
Hi Scott. It was gummy and wet even after baking? Did it rise? The type of oil you used should not have made any difference. If any of the ingredients was not measured correctly, if the yeast wasn't active and the bread didn't rise, or perhaps if the oven wasn't the right temperature...any of that could have played a factor. Unfortunately, I wish I could help more, but it's very difficult to figure out what could have gone wrong without having been there.
Scott
Thanks Lisa for the feedback. The yeast was a typical bread packet, i added it dry to the dry ingredients. The mixture did rise a little bit, was still about 1/2" under the lip of the pan, but was little action for sure.
I'll try again soon. I'm no baker, so it might take a couple tries.
You want to make sure the bread rises above the edge of the loaf pan, but no more than 1/2" above the edge. So you might not be letting it rise long enough? The time is merely a guideline as everybody's room conditions can vary, and again, how active the yeast is can also play a factor. I appreciate you giving the recipe another try and thanks for checking back in!
Cata
I love this bread and I have made it several times in the bread machine. Thanks!
Thanks so much, Cata! I'm glad to hear that you like it and that it works in the bread machine!
Marilyn
Hi Cata, do you mind sharing how you did it with the bread machine? Did you make it on the GF program? Thanks!:)
Hi Marilyn. I'm not sure if Cata will get your message, so I'm stepping in here to try and help. I believe the GF program on bread machines mixes and proofs the dough once instead of twice, which is exactly what you want for a GF bread.