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!
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 ^^
📖 Full Recipe
Gluten free Buckwheat Bread Loaf | Dairy free * Egg free * Corn free
- 1 small bowl
- 2 medium bowls
- 1 loaf pan
- kitchen scale
- 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)
- 400 grams (2 CUPS) lukewarm water
- 2 tablespoon olive oil
- 1 teaspoon honey or agave/maple syrup
- seeds of choice for topping
- 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.