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gluten free buckwheat bread
Kacie Barlow

Homemade Gluten-Free Buckwheat Flour Bread

A delicious and nutritious gluten-free bread made with buckwheat flour, perfect for those with celiac disease or gluten sensitivities. This bread has a slightly nutty flavor and can be enjoyed with sweet or savory toppings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups buckwheat flour
  • 1/2 cup tapioca starch
  • 1/4 cup ground flaxseed
  • 1 teaspoon active dry yeast
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • 1 1/2 cups warm water
  • 1/4 cup chia seeds optional
  • 1/4 cup sunflower seeds optional

Method
 

  1. Prepare the Loaf Pan: Line a loaf pan with parchment paper or grease it lightly.
  2. Mix Dry Ingredients: In a large bowl, combine buckwheat flour, tapioca starch, ground flaxseed, active dry yeast, baking powder, and salt.
  3. Prepare Wet Ingredients: In a separate mixing bowl, whisk together warm water, maple syrup, and olive oil.
  4. Combine Ingredients: Pour the wet ingredients into the dry ingredients. Mix until a sticky dough forms. Fold in the chia seeds and sunflower seeds if using.
  5. Let the Dough Rise: Transfer the dough to the prepared loaf pan. Cover with a kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.
  6. Preheat Oven: Preheat your oven to 375°F (190°C).
  7. Bake: Bake the bread for 45-50 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil.
  8. Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Homemade Buckwheat Flour: You can make homemade buckwheat flour using a high-speed blender or food processor. Simply blend hulled buckwheat groats until they become a fine powder.
Instant Yeast: If you don’t have instant yeast, you can substitute it with active dry yeast. Make sure to activate it in warm water with a little bit of sugar before adding it to the dough.
Almond Milk: Almond milk can be used in place of water for added flavor and moisture.
Fermentation Process: Let the dough rise in a warm place, covered with a kitchen towel or plastic wrap.
Dark Buckwheat Flour: Using dark buckwheat flour will give a richer, more robust flavor.
Storage Tip: Store the bread in an airtight container at room temperature or in the refrigerator. For longer storage, wrap the bread in plastic wrap and place it in a large plastic bag before freezing.
Equipment: Use a parchment-lined loaf pan or a lightly greased baking pan. A baking sheet can be used if making smaller rolls or flatbreads.
Tap Water: Tap water can be used in this recipe. Just make sure it is warm, but not hot, to activate the yeast without killing it.