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
- 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
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!
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.
I’ve made this several times and I love this recipe! I just subbed in teff flour instead of buckwheat today and it was delicious
That’s awesome, Alexia…I’m so glad you like it! And that’s great to know that teff flour works as a substitute for the buckwheat flour. Thanks for your comments!
I love this recipe! Been struggling to make an actually “good” gluten free bread for months (as versus just passable), and this is the first recipe I’ve tried that’s been amazing! Great rise, a beautiful loaf that’s soft inside & crisp outside (I omited the foil because I like my crusts super crisp), and of course so tasty and perfect for sandwiches. Thank you so much 🙂 this will be my new go-to for sure.
This makes me really happy to read, Liz…thanks so much! I’m really glad my bread recipe falls into the “good” GF bread category for you because “passable” doesn’t cut it for me either!
Your recipe was flawless! I never weigh my ingredients but I have a scale now so I did this time and all I can say is WOW. It’s amazing. Perfect texture, taste and rise!
Thanks so much! And congratulations on stepping over to the other side and weighing ingredients! 😉
Thank you for sharing this recipe, I can finally have sandwiches again!
I’m so glad!! Thanks for your comment, Daniela!
Is there something I can use instead of xantham gum?
I have read that cornstarch, psyllium husk, ground chia seeds, ground flax seeds, and gelatin are all viable non-gum options for xanthan gum. I have not tried any of these substitutions myself, though. You could also try omitting the xanthan gum completely, but I do not know how that will affect the overall texture. Thanks for your question!
Thank you so much for sharing the recipe! it came out perfect! the texture is beautiful! just have to add a abit of salt to flavour the bread but apart from that-i’ve been eating it everyday. Ive been trying to look for a simple buckwheat bread that is easy to do and glad i found your site. Btw, i didnt had enuf tapioca flour so i used potato starch *about 60 grams and it still came out perfect.
Yes, potato starch is a fine substitute if you don’t have tapioca starch/flour on-hand…thanks for sharing your fix! I’m so glad you liked it!
The best GF bread recipe I’ve encountered. Thank you!
Wow! Thanks for the comment, Lisa! I’m so glad you liked it!
Hi Lisa, I very much would like to try this out. Looks so scrumptious One query: can I omit the 1Tbsp ground flaxseed ? Thanks
Yes, you can omit the flaxseed, May. I hope you like the bread!
Hi Lisa, thanks for your reply. I couldn’t wait till your reply and tried it out without flax seed and ground ones. It tastes like normal bread, yum. Just love it.
The only problem I had was the bread sank in the oven while baking. I let it rise for approximately 45 mins, which had risen a bit over the top of the pan. When I touched it, is very airy inside. Not springing back. Since I am new in gluten free baking, I read about checking if it’s ready while proving, to me this seemed over-proved.
1) What had I done wrong?
2) what size pan do you use?
Thanks
Ps I am going to try your soft sandwich bread today 🤤
Thanks for reporting back, May! Gluten-free bread dough is not the same as regular wheat dough, so it will not spring back when you push on it. It will be very airy and cloud-like and isn’t meant to be touched or handled again after it proofs. My pan is 11.5x4x3, which works out to the same volume as a standard 9x5x3 loaf pan. A bit of sinking is common when baking these gluten-free breads and is nothing to worry about. How quickly the bread rises can also depend on how warm it is where you are allowing it to proof. You can also reduce the yeast to 1 1/2 tsp, allowing for a slower rise which may add more to the bread’s structure. Even then, though, you may still encounter a small amount of sinking upon baking, which is okay. You can also bake without the foil first and if you see it getting too brown, you can then drape the foil on top. I hope all that makes sense, and I hope you like the sandwich bread!
Thanks Lisa for the clear explanation. Yes, the weather in HK is so hot now, it rises quickly. I will definitely try it again. Take care.
Thank you for this wonderfully easy recipe! It’s the best gluten-free bread I’ve ever had! I subbed in cornstarch 1:2 for tapioca starch as you mentioned in another review response and it worked out great.! Spongy moist loaf of bread! So excited to find your recipe, we are going to start baking our own instead of buying bread now. 🙂
I am so glad you liked it, Ploh! There’s nothing like being able to make your own bread at home. Thanks for the comment!
I tried this recipe using a kitchen scale by the grams, somethings not right…i just measured out 120 grams of buckwheat flour that I ground from buckwheat groats, when it settled it was only 3/4 of a cup, not the 1 cup + 1&1/2 tbls you showed as a 120 gram equivalent. Am I doing something wrong?
Thanks for your comment, Brian. Just in case I made an error, I just re-measured the volume for 120g of buckwheat flour and came up with 1 cup and 2 tbs, which is quite close to what I have written above. It could be that your flour was either too compacted? When I spooned the flour into the measuring cup and spoons, the flour was quite loose and not pressed down at all. Either way, going by the weight measurement is the best way to make this recipe and if you’ve got 120g of the buckwheat flour, I would just go with that. Let me know how it works out.