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Home » Recipes » Breads » Soft & Delicious Buckwheat Bread

Soft & Delicious Buckwheat Bread

Published: Aug 14, 2022 · Modified: Apr 8, 2025 · This post may contain affiliate links · This blog generates income via ads.

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This buckwheat bread is not only soft and delicious, it's also incredibly easy to make! It is perfect for sandwiches, and slices also toast up beautifully for topping with butter and jam...or avocado! You can be gluten-free and still get to enjoy delicious homemade bread!

Reader Testimonial: "This is the best gluten free bread recipe. I have made it several times and it never fails to turn out. It comes together quickly and it is the closest to regular bread that I have ever had." - Kim

If you are gluten-free and have been subjecting yourself to dry tasteless gluten-free breads because you miss bread so much...don't torture yourself any more!

I can understand how it might feel like there are no good gluten-free bread options and how it may just seem hopeless.

But I've got a recipe to restore your faith!

This buckwheat bread is soft and delicious, and even better is that it's very easy to make!

How To Make Buckwheat Bread

Ingredients

I like to break down my recipes into the dry ingredients and wet ingredients that then get brought together to make bread magic!

Dry Ingredients: You'll need buckwheat flour, brown rice flour, tapicoa starch, xanthan gum, ground flaxseed, active yeast, and salt. (Check the Recipe Notes below regarding buckwheat flour color.)

A clear glass round bowl with white and brown flours.
Two mixer beaters in a metal round bowl containing 3 egg, oil, and clear liquid.

Wet Ingredients: You'll need water, oil, eggs, and honey.

You can't get much simpler than that, right?

And putting all those ingredients together to make the bread is just as simple.

*There is no kneading required and it only needs ONE proof. Repeat that a few times to yourself, let it sink in for a moment...and let's get baking!

How To make Buckwheat Bread

Combine all your dry ingredients in a bowl and whisk together. Set aside.

In a mixing bowl, combine your wet ingredients and beat with a mixer or whisk until well-combined.

A mixer blending wet and dry ingredients in a round metal bowl.
A round metal bowl containing a red rubber spatula and thick light colored dough.

Add the dry ingredients to the wet and beat well for 1-2 minutes, scraping down the sides of the bowl halfway through.

Scoop the bread batter into a parchment-lined loaf pan, spreading the batter to fill the corners. I like to shape the batter so it's domed in the middle, but it's not necessary.

A hand sprinkling brown flax seeds and grey poppy seeds over dough in a bread pan.
A wet spoon pressing seeds into dough in a bread pan.

As an optional step, you can sprinkle whole flax seeds and poppy seeds on top of the batter, just to give the bread a bit of a decorative top. Use dampened fingers or a spoon to gently press the seeds into the bread batter.

Set the loaf pan aside and allow the bread to proof/rise until it is just above the edge of the pan.

A rectangular bread pan containing bread dough topped with flax seeds and poppyseeds.
A rectangular loaf pan containing bread dough that has risen.

As I mentioned above, making this bread or any of my gluten-free bread recipes is so easy because it only has to go through one proof/rise. Traditional wheat bread usually involves allowing the dough to rise, punching it down, shaping it, and allowing it to rise again before baking. But not gluten-free bread! No kneading needed and only one proof before baking! If that isn't easy, I don't know what is!

Bake the bread for 50-60 minutes, until the bread is browned and an instant-read thermometer inserted into the middle registers least 200F/93C. Remove from the oven and allow to cool in the pan 5-10 minutes before using the parchment paper to transfer the bread to a cooling rack.

A brown loaf of bread topped with flax seeds and poppy seeds, in a paper lined baking pan.

Enjoy "Real" Bread Again!

As tempting as it might be, it's important to let the buckwheat bread cool completely before slicing. If you slice it too soon, it will be too gummy inside and you won't get nice slices of bread!

Once you do make those first slices into the loaf, you are going to love what you see! The bread is SOFT, and the crumb has varying air bubbles, just like REAL bread.

Check out how this bread bends! These photos prove how soft it is! No more stiff dry bread slices that look (and taste) like cardboard!

Close-up of a hand folding a slice of bread.
Close-up of a hand bending a piece of bread.

Sandwiches made with this fresh buckwheat bread are soooo good. Stuff your favorite fillings between two slices and you are going to be in sandwich heaven!

A meat and cheese filled sandwich cut diagonally in two, on a round plate.

Toasting the Bread

So something I found with gluten-free breads I had purchase in the past was they never seemed to brown in the toaster. It was really weird and, again, not seeing browned toast, no matter how long I toasted the slices, just didn't seem right.

Well, check this out!

A pat of butter on two slices of toast on a dark brown plate.

Slices of the buckwheat bread toast up beautifully! Slather on some butter and jam, or top it with some avocado!

Commonly Asked Questions

How Do You Store the Bread?

The bread will taste best the same day you make it. Store any leftover bread in a resealable bag on the counter for a day or in the refrigerator.

Can the Buckwheat Bread Be Frozen?

Yes! If you want to freeze the bread, I would slice the entire loaf first and then store in a resealable freezer bag, squeezing out the excess air.

How Do I Reheat It?

When you want to eat a slice or two, regardless of whether the bread has been on the counter overnight, in the fridge, or in the freezer, pop it into the toaster, or wrap the slice in a slightly damp paper towel and microwave it for 10-20 seconds to warm it through if you want to eat it soft.

Close-up of sliced bread on a wooden cutting board.

Looking for More Gluten-Free Bread Recipes?

This buckwheat bread recipe is one of my most popular! I have spent a lot of time developing and refining gluten-free bread recipes so that the end result don't make you hate being gluten-free. Check out these other bread that are all slightly different but totally soft and delicious!

Soft Gluten-Free Sandwich Bread
Soft Homemade Gluten-Free Bread (dairy-free)
Gluten-Free Honey Oat Nut Bread

Now you can be gluten-free and have your bread, too! Happy baking!

~ Lisa.


Watch How To Make It!

 


Soft and Delicious Buckwheat Bread

This buckwheat bread is not only soft and delicious, it's also incredibly easy to make! It is perfect for sandwiches, and slices also toast up beautifully for topping with butter and jam...or avocado! You can be gluten-free and still get to enjoy delicious homemade bread!
4.74 from 52 votes
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 55 minutes minutes
Proofing: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Makes: 10 servings (approximately)

Ingredients

Dry Ingredients (volume measurements in Recipe Notes below):

  • 175 grams tapioca starch (same as tapioca flour)
  • 120 grams buckwheat flour
  • 105 grams brown rice flour (white is fine)
  • 1 tablespoon xanthan gum
  • 1 tablespoon ground flaxseed
  • 2 ¼ teaspoons 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 tablespoons honey

Topping (optional):

  • ½ teaspoon whole flax seeds
  • ½ teaspoon poppy seeds

Equipment

  • Long Loaf Pan OR
  • Loaf Pan
  • Hand Mixer
  • Instant Read Thermometer

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).
  • Bake for 50-60 minutes, until an instant-read thermometer inserted into the middle of the loaf reads at least 200F, ideally 210F.
  • 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.
  • Variations in buckwheat flour color: buckwheat flour can be either light in color or have a slightly darkened grayish hue. The light flour is made from hulled buckwheat, the grayish flour is unhulled and has dark flecks from the hull. Using either type for this recipe works.
  • 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.
  • To freeze, slice the bread and store the slices in a resealable freezer bag, squeezing out most of the air.
  • To soften the bread, microwave for 10 seconds, either wrapped with a damp paper towel or not.
  • Slices brown in the toaster nicely.
Have you made this recipe?Leave a comment below and share a photo on Instagram! Be sure to mention @dayinthekitchen!

This recipe was originally published January 20th, 2019 and republished August 14th, 2022 with new photos and writing.

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Comments

    4.74 from 52 votes (15 ratings without comment)

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  1. Inez Britz says

    May 21, 2025 at 5:40 pm

    5 stars
    Great flavour, great texture; in short, a triumph. As a bonus, it toasts well too

    Reply
    • Lisa says

      May 21, 2025 at 6:50 pm

      Thank you so much, Inez! I'm so glad you liked it!

      Reply
  2. Morgan says

    May 20, 2025 at 12:07 am

    5 stars
    This bread is sooo good! Best recipe I've found

    Reply
    • Lisa says

      May 20, 2025 at 9:13 am

      Thank you so much, Morgan!

      Reply
  3. Mira says

    May 17, 2025 at 11:34 am

    Hi. This bread looks so yummy. Thank you for wonderful recipe. I have questions. Can we substitute yeast for baking powder. Or do you know gf bread recipe without yeast. ? All the best. Hugs from Canada.

    Reply
    • Lisa says

      May 18, 2025 at 9:14 pm

      Thank you for the question, Mira! It's always nice to hear from a fellow Canadian! The only gluten-free bread-type recipes I have that use baking powder are my Gluten-Free Bread Rolls, scones, breadsticks, and cornbread. I also have plenty of quick bread recipes. You can find these all from searching on my blog. I do not have any "regular" bread recipes that use baking powder in place of yeast and I am not sure exactly how to go about substituting so that the final results aren't compromised. I'm sorry I can't be of more help.

      Reply
  4. Char says

    February 15, 2025 at 8:36 pm

    How can I substitute gluten-free sourdough starter for the dry yeast?

    Reply
    • Lisa says

      February 16, 2025 at 6:35 am

      Thanks for the question, Char! I have never tried using sourdough starter for my gluten-free breads. If you have experience with it, give it a try and please report back on how it works!

      Reply
  5. Debb says

    February 14, 2025 at 5:00 am

    Why is it necessary to add xanthan gum if you already add ground flax seed and 3eggs?

    Reply
    • Lisa says

      February 14, 2025 at 9:24 am

      Hi Debb! Thanks for the question. The xanthan gum helps with giving the bread the "chew" that we are used to with regular wheat bread. The eggs help with structure, tenderness, and rise. The ground flax is for adding extra nutrients and fiber to the bread. I hope that helps!

      Reply
  6. T Bennett says

    February 13, 2025 at 9:44 pm

    5 stars
    I made this bread. It is wonderful. Thank you @dayinthekitchen With the rising cost of eggs I'm going to try the flax eggs next time. I actually use duck eggs rather than chicken eggs as I have a reaction to the chicken eggs but duck eggs cost more than chicken eggs. Thank you.

    Reply
    • Lisa says

      February 14, 2025 at 9:20 am

      Thank you so much for making the bread! I'm so glad that you liked it and it's amazing to hear that the recipe worked with duck eggs!

      Reply
  7. Laura Greenbank says

    October 01, 2024 at 12:42 am

    If I don’t have xanthan gum, can I use Bob’s RM cup for cup gluten free flour blend (has xanthan gum and tapioca starch in it) in place of the plain rice flour?

    Reply
    • Lisa says

      October 01, 2024 at 9:28 am

      Hi Laura! If you want to use a premixed gluten-free flour blend, substitute if 1:1 for the total weight in grams of the brown rice flour, tapioca starch, and buckwheat flour in this recipe. If the flour blend already contains xanthan gum, omit the xanthan gum in this recipe. Thanks for the question and I hope this helps!

      Reply
    • Karen says

      January 07, 2025 at 4:32 pm

      Hi Lisa
      I’m new to GF and I’m going to give your bread a go. However our local shop didn’t have tapioca starch. Can I replace this with potato starch?

      Reply
      • Lisa says

        January 07, 2025 at 4:58 pm

        Thanks for the question, Karen! Yes, you can try substituting with potato starch, or cornstarch will also work. Let me know how it turns out!

        Reply
  8. Annelien says

    September 24, 2024 at 10:52 pm

    5 stars
    100% Successful! I've been searching for a workable gluten-free bread recipe for a long time, and I've found it. And it tastes delicious!

    Reply
    • Lisa says

      September 25, 2024 at 9:59 am

      Hi Annelien! I'm so happy you found my recipe in your search and that you liked it! Thanks so much for giving it a try!

      Reply
  9. Sue Fox says

    August 31, 2024 at 9:21 am

    Do you have to use the flaxseeds in the dry mix? I'm unable to have whole seeds or nuts.

    Reply
    • Lisa says

      August 31, 2024 at 9:24 am

      Hi Sue! You can omit the flax seeds from the recipe. Thanks for the question!

      Reply
  10. Mj says

    August 29, 2024 at 8:12 pm

    5 stars
    Hi Lisa
    I have noticed that as the bread cools it shrinks in on the sides… am I doing something wrong? I follow your recipe exactly..even weighing my ingredients, using a thermometer to make sure it is 210… I bought high sided bread pans as well…
    Any suggestions

    Reply
    • Lisa says

      August 29, 2024 at 9:43 pm

      Thanks for the question, MJ! One thing you can try is reducing the liquid slightly. I know you followed the recipe, but every kitchen, every oven can yield slightly different results so slight modifications sometimes need to be made. Another possibility is that the dough proofed too quickly and didn't have enough time to form structure, or it overproofed and there isn't enough structure to accommodate all the gas that has generated. It is hard to know exactly what may have caused it, but those are the most common explanations.

      Reply
  11. Mj says

    August 11, 2024 at 8:01 pm

    What kind of buckwheat flour did you use? My bread looks grey and yours looks white…

    Reply
    • Lisa says

      August 12, 2024 at 1:20 pm

      Hi MJ! I explain this in the Recipe Notes, but in case you missed it, buckwheat flour can be either light in color or have a slightly darkened grayish hue. The light flour is made from hulled buckwheat, the grayish flour is unhulled and has dark flecks from the hull. Using either type for this recipe works. Thanks for the question!

      Reply
      • Mj says

        August 15, 2024 at 8:10 am

        I was hoping you could suggest a brand of the lighter color buckwheat flour you use
        Thank you

        Reply
        • Lisa says

          August 15, 2024 at 8:38 am

          My apologies, MJ for misunderstanding! There are a number of brands that will work, and one I suggest is Anthony's Organic Buckwheat Flour. There is a link (affiliate link) to this flour if you click on "buckwheat flour" in the recipe card above. Thanks for coming back to clarify what information you needed!

          Reply
          • Mj says

            August 18, 2024 at 8:52 am

            Thank you Lisa
            I have made two versions of your bread… the buckwheat ( 1 loaf) and the honey oat ( 3 loafs ) we can’t believe how well they turned out for us. Thank you for the information on the buckwheat … I will be trying that recipe again too.
            MJ

            Reply
            • Lisa says

              August 18, 2024 at 9:20 am

              Thank you for checking back in, MJ! I'm so glad the bread recipes are working out for you and that you like them!

              Reply
        • Maureen says

          August 18, 2024 at 11:37 pm

          I'd love to try this recipe but I am intolerant to egg whites...can I substitute flax eggs for the egg?

          Reply
          • Lisa says

            August 19, 2024 at 11:35 am

            Hi Maureen! I haven't tried it myself, so I can't personally say, but I have had some readers use flax eggs successfully, so it might be worth a try. Thanks for the question!

            Reply
          • JS says

            August 31, 2024 at 10:33 pm

            Yes works just as well. I have used flax eggs for this recipe

            Reply
            • Lisa says

              September 01, 2024 at 11:47 am

              Thank you for chiming in!

              Reply
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Hey, I'm Lisa!

Welcome to A Day in the Kitchen! This is your one stop shop for easy gluten-free recipes for baking and cooking, as well as traditional home-cooked Chinese dishes! Whether you want to try gluten-free baking, are feeling nostalgic for Chinese dishes you had as a kid, or you simply want easy meal ideas, I've got you covered! It's always a great day to cook!

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