This buckwheat bread is one of the best gluten free bread recipes you can find!
It is a one-bowl bread, corn free, vegan and with whole grain flours!
Jump to:
It came out SO well, the right amount of crunch on the outside and softness on the inside.
It is really easy to make, since - because of the absence of gluten - you won't really get a dough to knead but a more liquid batter to whisk.
The longest part of this recipe is basically the leavening ... and waiting for it to get out of the oven all warm and soft inside and crunchy outside 😉
Like I said, easy peasy: mix all the dry ingredients first, then the liquid part and whisk it all together for a good 5 minutes.
If you have a kitchen machine, definitely let it do the hard work, like I did. Yup, laziness for the win over here.
After that, pour the batter in the baking pan, add some seeds on top if you like, cover it with some clingfilm and a towel and let it rest (the active dried yeast I use only requires 30 minutes to make the dough rise: check the instructions on the package of the yeast you have). Now pre-heat the oven at 200° C and once the 30 minutes are passed, in the oven it goes.
With my oven it took more or less 40 minutes.
Let it cool down a bit before slicing it and store it in an air tight container to keep it soft longer.
When it gets a bit dry, just toast the slices a couple minutes and it will be as tasty and crunchy as freshly done.
And that's it, warm, freshly baked gluten free buckwheat bread to be enjoyed in a sandwich, or for breakfast with some jam or a nut butter on top 😉
Hope you like this recipe, let me know if you try it!
Bye for now, ciao ^^
Sonia
📖 Full Recipe
Gluten free Buckwheat Bread Loaf | Dairy free * Egg free * Corn free
Equipment
- 1 small bowl
- 2 medium bowls
- 1 loaf pan
- kitchen scale
Ingredients
Dry ingredients
- 3 tablespoon ground flaxseeds
- 9 tablespoon water
- 200 grams (1+½ CUP) gluten free buckwheat flour
- 200 grams (1+½ CUP) gluten free brown rice flour (can be replaced with buckwheat flour)
- 100 grams (½ CUP + 2 tbsp) potato or other gluten free starch
- 2 teaspoon salt
- 1 teaspoon cream of tartar + ½ teaspoon baking soda (or 1,5 teaspoon baking powder)
- 7 grams (ca. ½ tbsp) gluten free (corn free) active dry yeast (check the package for the amount necessary for 500 gr flours)
Liquid ingredients
- 400 grams (2 CUPS) lukewarm water
- 2 tablespoon olive oil
- 1 teaspoon honey or agave/maple syrup
- seeds of choice for topping
Instructions
- Mix ground flaxseed and 9 tablespoon water and let it rest a few minutes until it becomes jelly-like
- In a bowl add all the dry ingredients and mix well
- Add the liquid part and whisk it all together for a good 5 minutes. If you have a stand mixer, definitely let it do the hard work, like I did. Yup, laziness for the win over here
- Incorporate the flaxseed mix to the batter with a spatula/spoon
- Pour the batter in a greased/non sticking baking pan (or cover it in parchment paper), add some seeds on top if you like, cover it with some clingfilm and a towel and let it rest (I usually let the dough rise for 1 hour but do check for different instructions on the package of the yeast you have)
- Pre-heat the oven at 190° C / 380 F and bake for 30/40 minutes, or until a golden crust has formed and a toothpick inserted in the center of the loaf comes out clean.
- I like to add to the oven an empty loaf pan with some water in it, as I have noticed the steam will give a softer crust and also help the bread rise while baking.
Bianca says
Hi and thanks for the recipe! I wanted to ask, is it possible to use lemon juice instead of cream of tartar and corn starch instead of potato starch :)?
SweetSensitiveFree says
Hi Bianca! Thank YOU for your comment!
You surely can replace the potato starch with other starches, like corn, tapioca, rice.
And I believe you definitely can replace cream of tartar with lemon, since it works as the "acid" ingredient that reacts to baking soda and makes the dough rise. I used to bake using baking soda and apple vinegar, for that same reason 🙂
Thank you again for stopping by! If you have any question or advice, I'll be glad to read it 🙂
Ciao!
Sonia xxx
Bianca says
Thank you for the fast reply, Sonia :)!! Have a great evening!
Julie Stratton says
Hello Bianca, your recipe is labeled corn free, but yeast is not a corn-free ingredient. What can be substituted for yeast?
Sweet Sensitive Free says
Hi Julie, thank you for pointing that out. If you can't use yeast (or can not find a corn free one), you could try this other recipe, which is yeast free https://sweetsensitivefree.com/soft-gluten-yeast-free-bread/
Naturally the texture will be different from a bread with yeast 🙂
Winnie Norval says
Hi Sonia, thank you so much for the lovely recipe. I just have a question you mention baking powder but there is no measurement? Would it be 1 tsp? Many thanks and lovely to read your posts
Sweet Sensitive Free says
Hi Winnie! Thank you so much for your comment, which is very useful because it made me realize I haven't been clear enough in my post, the translation wasn't accurate enough, so I just edited the post and hopefully made it clearer!
By baking powder I actually meant active dry yeast. I use this German brand called Biovegan (I find it in the Italian organic grocery stores or online), it's gluten free and one bag (9 grams) work for 500 grams of flours.
I hope you can find something similar in your area, check the instructions for the doses (like, one tsp for a certain amount of flours). Hope that was helpful, don't hesitate to contact me again and I'd be really glad to know how the baking went! 😉
Sonia x
Maja says
Hi Sonia, thanks for this recipe, so far the best buckwheat bread I have tasted, it was easy to substitute for different flours as I can't have rice flour. I made it with 300 buckwheat, 100 tapioca and 100 almond flour. The nutty taste is fantastic.
Just one question, you mentioned 9 tbsps. of water, but I can't see where you have used this. I missed it altogether when I was making the bread and it does not seem to have made a difference
Very happy indeed, thanks
Sweet Sensitive Free says
Thank you SO much for your comment Maja! I'm so glad you enjoyed the recipe! And also thank you for pointing out the 9 tbsp water step, they should go with the ground flaxseed to form a gel and incorporate it to the batter. It is an optional step, it makes the bread a bit softer, but the flaxseeds still help in that sense even without the gel. I added it to the recipe steps as I had missed it, so once again, thank you for your feedback!
Meredith Wilcke says
I'm in the process of making this, when I let it rise, it rose and overflowed in the bread pan. I'm still baking it, but I put it in a glass bowl. I used the specific recipe and measured everything with at kitchen scale for grams. I don't know what happened? The dough is very wet, not like a traditional bread dough. Any tips?
Sweet Sensitive Free says
Hi Meredith! Yes the dough has to be wet, close to the consistency of cake batter. As for the rising, I believe it really depends on the strength of the active yeast you use. Mine usually can double the dough size in 30 minutes to up to an hour.
It honestly never happened to me that the dough overflows the baking pan.
Let me know how it goes with the baking!
Lisa says
Actually weight the water to 400gr
Sweet Sensitive Free says
Hi Lisa,
I'm not sure I understand what you mean. Recipe says 400gr water.
How can I help? 🙂
Amanda Barnes says
This is a brilliant recipe. I make it for my grandson and myself and it is delicious! Hurray and thank you!
Sweet Sensitive Free says
I am SO happy to read this! Thank you!