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5 from 7 votes

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!
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
Servings 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!