Soft and Delicious Buckwheat Bread

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. 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!

4.8 from 10 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.
  

Equipment Used

• Long Loaf Pan
• Loaf Pan
• Hand Mixer
• Thermometer

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!

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