Bread Gluten-free Sandwich Senza glutine Vegan

Gluten free Buckwheat Bread Loaf | Dairyfree * Eggfree * Cornfree

Gluten free buckwheat bread pane grano saraceno



  • 3 tbs ground flaxseeds + 9 tbsp water
  • 3/4 CUP + 2 tbsp (200 gr) buckwheat flour
  • 3/4 CUP + 2 tbsp (200 gr) brown rice flour
  • 1/2 CUP (100 gr) potato starch
  • 2 tsp salt
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • gluten-free organic active dry yeast (I used Biovegan, 9 grams work for 500 grams of flour)
  • 1 + 3/4 CUP (400 gr) water
  • 2 tbs olive oil
  • 1 tsp honey
  • seeds (flax / sesame / chia etc)


Ready in: 2 hours

Ciao! Welcome back 🙂
Today I’m sharing with you the recipe for the glutenfree vegan bread I used to make the sandwich in my previous post. It came out pretty 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 and crunchy 😉
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. And that’s it, warm, freshly baked 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 ^^



  • Reply Bianca November 28, 2016 at 1:52 pm

    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 :)?

    • Reply SweetSensitiveFree November 28, 2016 at 2:51 pm

      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 🙂
      Sonia xxx

  • Reply Bianca November 28, 2016 at 6:45 pm

    Thank you for the fast reply, Sonia :)!! Have a great evening!

  • Reply Winnie Norval February 9, 2018 at 1:46 pm

    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

    • Reply Sweet Sensitive Free February 9, 2018 at 2:31 pm

      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

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