This hearty, gluten free buckwheat bread is made with 100% buckwheat flour and is a top a delightful change of pace from ordinary bread. Packed with pumpkin seeds, sunflower seeds, and flax seeds, it’s a nutrient rich bread that makes amazing sandwiches and delicious slices of toast.
I know what you’re thinking: not another heavy, dense bread... And bread with buckwheat flour just sounds like a super dense, tough loaf - something that would result in a brick of a bread loaf. Right?
Well, I think you’ll be pleasantly surprised by this bread – it’s the softest, most flavor-filled buckwheat bread ever.
The reason has to do with the ingredients. It’s a yeast bread so it’s not as dense as most buckwheat breads. In fact, the yeast helps it stay delightfully soft and rise nice and tall. It’s a simple recipe too – just 2 bowls and a stand mixer. Add in some rise time and bake until golden. Then enjoy thick slices with soup, thin slices for sandwiches, or as lovely breakfast toast.
- What is buckwheat flour?
- Is buckwheat flour really gluten free?
- What else can I use buckwheat flour for?
- Can I make this recipe vegan?
- Why this recipe is the best!
- Ingredients & substitutions
- Gluten free buckwheat bread step by step
- Baking & serving
- 💭Pro tips for making this bread
- Gluten Free Buckwheat Bread FAQs
- Other bread recipes you may like!
What is buckwheat flour?
Buckwheat flour is a fine powder ground from the seeds of the buckwheat plant. When baked with, it makes for a tender texture and nutty, slightly earthy flavor. Since it has such a unique taste, it's often best combined with less flavorful flours. Buckwheat flour should be stored in an airtight container in the refrigerator or freezer. Like many other gluten free flours, it's best to not store it at room temperature unless you are going to use it up pretty quickly.
Is buckwheat flour really gluten free?
Yes, it really is! Don’t let the name fool you – buckwheat flour is actually made from seeds and has no relation to wheat whatsoever. The seeds are ground up making a fine, powdery greyish flour that works really well in bread, pancakes, and even muffins.
What else can I use buckwheat flour for?
Some bakers say buckwheat flour can be used as a one-for-one substitute for all-purpose flour, but I have never found that to be a good rule of thumb. Too much buckwheat flour has a tendency to give baked goods an intense ‘outdoorsy’ flavor. So here’s my pro tip for working with it: start small and then increase from there.
Can I make this recipe vegan?
Yes, very easily – the recipe calls for 1 egg, so if you’re looking to make it vegan, just make a flax or chia egg and add it when you’d add the egg in the recipe.
Why this recipe is the best!
If you've never had bread with seeds in it, you've been missing out! This buckwheat bread isn't your average plain loaf of bread. With each bite, you'll discover sunflower seeds, pumpkin seeds, ground flaxseed, and sesame seeds. There's nothing boring about this bread with buckwheat flour. It's great for sandwiches or can be enjoyed by itself! Here are a few more reasons you'll love this bread:
- You can have a fresh loaf of homemade bread ready in under 2 hours.
- This bread is hearty and packed with lots of nutritious seeds.
- The texture of this bread is wonderfully soft.
- This recipe is gluten free and can easily be made vegan, too.
Ingredients & substitutions
- Yeast - Make sure you use instant yeast. It may also be called quick-rising or bread machine yeast.
- Water - The water needs to be warmed to 100F. This is for proofing.
- Maple syrup - The maple syrup should be 100% pure maple syrup.
- Buckwheat - I recommend the Bouchard Family Farms brand for this recipe. It's a lighter buckwheat which lends a lighter texture to the bread.
- Salt - Salt can be reduced or omitted if you are following a low salt diet.
- Sunflower seeds - There is no substitute for the sunflower seeds.
- Pumpkin seeds - There is no substitute for the pumpkin seeds.
- Ground flaxseed - There is no substitute for the ground flaxseed.
- Psyllium husk powder - There is no substitute for the psyllium husk powder.
- Sesame seeds - There is no substitute for the sesame seeds.
- Carbonated water - Carbonated water aids in a light textured bread. There is no substitution for the plain carbonated water.
- Egg - The egg can be replaced with JUST egg or a chia/flax egg.
Measurements for each ingredient, along with instructions for making the bread are in the recipe card below.
Note about seeds
One of the wonderful qualities of this bread is the variety of seeds packed into it. They contribute extra nutrients and a lovely crunch to the bread. So it's ideal to use all of the seeds this recipe calls for, but if you don't have certain kinds you can leave them out.
Gluten free buckwheat bread step by step
Step 1: Dissolve the yeast in 3 tablespoons of warm water and stir in maple syrup. Let sit for 10 minutes, until foamy.
Step 2: In the bowl of a stand mixer, add buckwheat flour, sea salt, sunflower seeds, pumpkin seeds, flax seed, psyllium husk powder and sesame seeds. Stir until combined.
Step 3: Add the yeast mixture, carbonated water and egg to the dry ingredients.
Step 4: Mix on low speed for 30 seconds and scrape down the bowl. Mix on medium speed for 3 minutes.
Step 5: Pour the batter into the prepared pan and let it sit in a warm place to rise until the batter rises half an inch above the rim of the pan (about 30 minutes).
Step 6: Toward the end of the rise time, preheat the oven to 375F.
Baking & serving
Step 7: Bake the bread at 375F for 55 minutes or until an instant read thermometer reads between 205F and 210F.
💭Pro tips for making this bread
1. Use room temperature ingredients
Make sure all of your ingredients are at room temperature (or warmer, in the case of the warm 100F water). Warmer ingredients blend, mix, and fold ten times better than cold ingredients.
2. Proof the yeast first
Proofing the yeast is a simple and easy step that ensures you have fresh yeast. It's best to do this first because you wouldn't want to prep the whole recipe only to find that your yeast is no good after you've already mixed the other ingredients. Gluten free flours are too pricey to take that chance!
3. Let the dough rise half an inch over the pan
Keep a close eye on the dough while it rises, because it only needs to rise until it's half an inch above the rim of the pan. This should take about 30 minutes but go by how it looks rather than the time.
4. Cover with foil toward the end of baking
Start checking the bread in the last few minutes of the baking time and make sure it doesn't get brown on top too quickly. If it's starting to get too done on top, cover it with foil for the remaining oven time.
5. Helpful tools
Here are a few tools to help you make this bread:
Gluten Free Buckwheat Bread FAQs
You can store it in a sealed plastic bag for a day, but for longer storage go ahead and slice it and keep it in the freezer.
Buckwheat flour is a gluten free flour made from the seeds of the buckwheat plant. It's known for its prominent earthy, nutty flavor and is often used to make bread, pancakes, muffins, and more.
Yep, don't worry! Although it has "wheat" in its name, buckwheat flour contains no wheat or gluten.
It should rise until it's half an inch above the pan's rim, which will take about 30 minutes. Pay attention to what it looks like rather than if it's been 30 minutes or not.
Other bread recipes you may like!
Buckwheat Bread: Simple Recipe for Soft Bread
- 3 ½ teaspoons quick rising yeast also called instant yeast
- 3 Tablespoons water warmed to 100 F
- 1 Tablespoon pure maple syrup
- 450 grams buckwheat flour about 2 ¾ cups
- 2 teaspoons sea salt
- 50 grams unsalted sunflower seeds about ⅓ cup
- 50 grams unsalted pumpkin seeds about ⅓ cup
- 4 Tablespoons coarsely ground flax seed
- 3 Tablespoons psyllium husk powder
- 2 Tablespoons sesame seeds
- 2 ⅓ cups carbonated water about 550 ml
- 1 large egg
- Prepare an 8” x 4.5” pan by buttering it well with vegan butter. Set aside.
- Dissolve instant yeast in 3 Tablespoons warm water and stir in maple syrup. Let sit for about 10 minutes until foam forms on the surface.
- In the bowl of a stand mixer, add buckwheat flour, sea salt, sunflower seeds, pumpkin seeds, flax seed, psyllium husk powder and sesame seeds. Stir until combined.
- Add the yeast mixture, the carbonated water and the egg to the dry ingredients. Mix on low speed for 30 seconds. Scrape down the bowl.
- Mix on medium speed for 3 minutes.
- Scrape the batter into the prepared pan and set it in a warm place to rise until batter crests over the rim of the pan by about ½ inch or about 30 minutes.
- Toward the end of the rise time, or about 20 minutes in, preheat oven to 375° F.
- Bake the risen loaf for about 55 minutes or until an instant read thermometer reads between 205-210 F.
- Let cool in the pan on a wire rack for 15 minutes.
- Remove it from the pan and let it cool on its side for another 15 minutes. Then flip to the other side for another 15 minutes. Let cool completely.
- Slice with a sharp knife and enjoy.
- I recommend Bouchard Farms brand of buckwheat flour for this recipe.
- Make sure all ingredients are at room temperature (except slightly warmer water for proofing yeast).
- Proof yeast before preparing bread.
- Watch the rise of the bread - it should rise over the pan by about ½ inch but not spill over. Judge the rise by volume rather than time.
- Cover the bread with foil if needed.
- Use an instant read thermometer to judge doneness. It should register between 205-210F.
- Store the bread in a well sealed plastic bag for a day, then slice and freeze for longer storage.