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    Home » Recipes » Sandwich Bread

    How to Make Buckwheat Bread: Simple Recipe for Soft Bread

    Published: Jun 6, 2020 · Modified: Jun 15, 2023 by Christine · This post may contain affiliate links · 103 Comments

    Jump to Recipe
    slices of buckwheat bread up close.

    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.

    inside of loaf of buckwheat bread.

    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.

    Looking for more gluten free bread? Check out this soft flaxseed bread, this beer bread, and this potato bread.

    Jump to:
    • 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!
    • Recipe

    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.

    These delicious pancakes use buckwheat flour and turn out rich and fluffy every time! And this Irish soda bread benefits from the heartiness that buckwheat flour provides.

    slices of buckwheat bread on a counter.

    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

    yeast and water in a bowl.

    Step 1: Dissolve the yeast in 3 tablespoons of warm water and stir in maple syrup. Let sit for 10 minutes, until foamy.

    dry ingredients in a mixing bowl.

    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.

    adding liquid to dry ingredients.

    Step 3: Add the yeast mixture, carbonated water and egg to the dry ingredients.

    mixed batter in a mixing bowl.

    Step 4: Mix on low speed for 30 seconds and scrape down the bowl. Mix on medium speed for 3 minutes.

    batter in a baking pan, before rising.

    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).

    batter after rising.

    Step 6: Toward the end of the rise time, preheat the oven to 375F.

    Baking & serving

    baked buckwheat bread.

    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:

    • 8"x4.5" pan
    • Stand mixer
    • Instant read thermometer

    Gluten Free Buckwheat Bread FAQs

    How should buckwheat bread be stored?

    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.

    What is buckwheat flour?

    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.

    Is buckwheat flour really gluten free?

    Yep, don't worry! Although it has "wheat" in its name, buckwheat flour contains no wheat or gluten.

    What else can I use buckwheat flour for?

    Lots of things! Some of my favorite options are these buckwheat muffins, these 4 ingredient buckwheat crepes, and this buckwheat banana bread.

    How long should the dough rise?

    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!

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    slices of buckwheat bread on a counter.

    Did you make and love this recipe? Give it your review and star rating rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!

    Recipe

    slices of buckwheat bread on a counter.

    Buckwheat Bread: Simple Recipe for Soft Bread

    This hearty, 100% buckwheat flour buckwheat bread is a delightful change of pace from ordinary bread. It's super soft and naturally gluten free.
    4.07 from 59 votes
    Print Pin Rate
    Course: Appetizer, bread, Snack
    Cuisine: American
    Diet: Gluten Free, Low Lactose
    Prep Time: 30 minutes minutes
    Cook Time: 55 minutes minutes
    Rise time: 30 minutes minutes
    Total Time: 1 hour hour 55 minutes minutes
    Servings: 12 slices
    Calories: 204kcal
    Author: Christine

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    • 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.

    Nutrition

    Calories: 204kcal | Carbohydrates: 33g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 411mg | Potassium: 325mg | Fiber: 8g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

    Reader Interactions

    Comments

    1. Sue

      June 06, 2020 at 10:30 am

      What does the carbonated water do for the recipe? Would plain well-water work as well?

      Reply
      • Christine

        June 06, 2020 at 9:12 pm

        Hi Sue,

        It adds air to the bread and makes it lighter. I've been really happy with the results with the carbonated water, plain water doesn't add the height that carbonated water does.

        Hope that helps.

        ~Christine

        Reply
        • Sue

          June 11, 2020 at 8:08 am

          Thanks, Christine,
          Now if it just doesn't cause gas troubles ... I have such a sensitive gut ...
          I'll let you know ...
          Thanks again for your quick reply,,
          Sue

          Reply
    2. Linda L Polk

      June 06, 2020 at 5:44 pm

      I'm excited to try this recipe! However, psyllium disagrees with me so I'll probably substitute, maybe ground chia seed, or a bit more flour, unless you have a better suggestion.

      Will rate the recipe after I make it! Can't wait! Since I can't have wheat, buckwheat provides the wheaty flavor I crave!

      Reply
      • Christine

        June 06, 2020 at 9:15 pm

        Hi Linda,

        Sure, so the chia seed should work well as a substitute.

        ~Christine

        Reply
        • Linda

          August 30, 2021 at 5:14 pm

          Is the batter supposed to be very wet?

          Reply
          • Christine

            September 07, 2021 at 1:28 pm

            Hi Linda,

            It is, yes. It will not be like gluten bread dough.

            Let me know if you have more questions.

            Christine

            Reply
            • Linda

              September 19, 2021 at 2:55 pm

              4 stars
              So sorry for the delay! I finally made this bread; followed almost exactly but did sub ground chia for the psyllium. As instructed, I let it rise to top edge of pan before baking; it overflowed in oven. Also, It turned out a bit gummy in the middle. Those are the negatives.
              I toasted slices and it was delicious. I really enjoyed the "wheatiness" and LOVED the sunflower and pumpkin seed crunch throughout!
              Might have to do a little experimenting, but will definitely make again.
              Thanks so much!

            • Christine

              September 19, 2021 at 7:57 pm

              Hi Linda,

              Thanks for the feedback - glad you enjoyed it. It can definitely rise quickly. I'm testing a recipe today that only took 20 minutes to rise!

              Thanks again!

              Christine

    3. Terry

      June 06, 2020 at 11:13 pm

      This recipe sound great and while I include buckwheat in nearly all of my four mixes, I usually limit it to about 30% maximum of the mix. For this recipe I am thinking of go with a higher percentage as a way of keeping in the spirit of this recipe, but do you see any reason that I could not substitute sorghum fir maybe 30% of the buckwheat?

      Reply
      • Christine

        June 08, 2020 at 8:28 am

        Hi Terry,

        Sure, so if you've seen this chart for flour substitutes, https://zestforbaking.com/guide-to-gluten-free-flour-substitutes sorghum is a close sub for buckwheat.

        Let me know how it turns out!

        ~Christine

        Reply
        • Terry

          June 15, 2020 at 11:10 am

          5 stars
          Christine, thank you fir sending a link to the flour protein and fiber chart. I modified the recipe by substituting 50 grams of sorghum, 50 grams of oat flour and 50 grams of millet four for 150 grams of of the buckwheat flour (leaving 300 grams of the buckwheat). I also bumped up the ground flaxseed slightly. Using the fiber and protein chart, I theoretically had an almost exact match for the fiber and protein content of the straight buckwheat mix.

          The end result was outstanding. The bread was light and had a fantastic texture and was a little lighter on the buckwheat flavor. I also got a blast out of playing around with the flour combinations to achieve the equivalent fiber and protein content.

          Thanks for the advice and the link to the flour chart.

          Terry

          Reply
    4. Sara Romans

      June 07, 2020 at 7:17 pm

      Do you have any experience with glutenfree sourdough? I cant have regular yeast. Your recipes are so gr8 but need to implement sourdough as the leavening agent. Thanks for your efforts to make living gluten-free more palatable!

      Reply
      • Christine

        June 08, 2020 at 8:30 am

        Hi Sara,

        Thanks - and yes, these rolls are amazing 🙂 https://zestforbaking.com/gluten-free-sourdough-bread-rolls

        Hope that helps!

        ~Christine

        Reply
      • Wendy A Brouillette

        September 26, 2023 at 7:50 am

        I can't have yeast either so wondered what sub would work!! Thanks!
        Wendy

        Reply
        • Christine

          September 26, 2023 at 8:33 am

          Hi Wendy,

          Sure, here's a good option for yeast free bread: https://zestforbaking.com/ultimate-gluten-dairy-yeast-free-white-bread

          Hope that helps!

          Christine

          Reply
    5. Devika

      June 08, 2020 at 9:42 am

      Thank you .do you have recipe where potato flour is used ...I have got lot of them by mistake I got 4 packs ..none of my friends wants ...what recipes will use it .i tried in soup only 1 tsp is required the more I put recipe becomes messed up .

      Reply
      • Christine

        June 08, 2020 at 11:24 am

        Hi Devika,

        Yeah that's alot! Unfortunately potato flour is typically used in small amounts. My gluten free flour mix https://zestforbaking.com/how-to-make-gluten-free-bread-flour-mix only used a small amount. But you could make a couple batches of that - it's a great versatile mix.

        Other than that, seal it well and stick it in the refrigerator for longer storage!

        ~Christine

        Reply
    6. ramesh

      June 08, 2020 at 4:57 pm

      hi , tghank you for the great recipe. i made it last night and was amazed with result. just in your picture it looks green mine was pretty light

      Reply
      • Christine

        June 09, 2020 at 8:49 am

        Hi Ramesh,

        Great - glad you enjoyed it! Buckwheat tends to give baked goods a very faint green tint - just the way the flour works in the bread 🙂

        ~Christine

        Reply
    7. Dee

      June 09, 2020 at 4:10 pm

      5 stars
      Made it 2 days ago. Still nice and soft for breakfast today. Fantastic with cheese, cold cuts, jam, butter, on its own. So tasty. The lovely crust, the wheaty, seedy small and the taste. Awesome. Easy to make (I subbed psyllium with ground chia seeds). Spot on instructions. 30 minutes proofing with instant, maybe a tad more with normal but no more than 45minutes. Perfect. New bread in my weekly rotation. And only good stuff in. Absolutely brilliant. Thanks for a great recipe.

      Reply
      • Christine

        June 11, 2020 at 9:52 pm

        Hi Dee,

        Thanks for the wonderful feedback! So glad you enjoyed it!

        ~Christine

        Reply
    8. Holly

      June 10, 2020 at 11:09 am

      Hi - this sounds like a yummy recipe! I was wondering if I can double the ingredients and make 2 loaves? Thanks!!

      Reply
      • Christine

        June 11, 2020 at 9:54 pm

        Hi Holly,

        So instead of doubling it, make 2 batches side by side. It's not as convenient, but doubling just doesn't work for this loaf.

        Hope that helps!

        ~Christine

        Reply
    9. Teri

      June 12, 2020 at 9:14 pm

      Can I make this without all the seeds, or do I need to sub something for them? (sunflower, sesame and pumpkin)? Thank you

      Reply
      • Christine

        June 13, 2020 at 11:05 am

        Hi Teri,

        You know, I haven't made it without them but it should be fine to just eliminate them.

        Hope that helps!

        ~Christine

        Reply
        • Teri

          June 13, 2020 at 11:46 am

          Thank you,

          Reply
    10. Sindhu

      June 24, 2020 at 10:45 am

      Hi,

      Any suggestions to adapt this recipe for a bread machine?

      Reply
      • Christine

        June 25, 2020 at 8:50 am

        Hi Sindhu,

        Thanks for asking - so I haven't tested it in a bread machine but I'd suggest adding the yeast last (on top the dry ingredients). Let me know how it tuns out!

        ~Christine

        Reply
        • ROSE LEWIS

          February 17, 2021 at 1:28 pm

          Hello, I just wanted to say I love this recipe & I made it with a bread machine. I just added the water first then dry ingredients that I'd pre mixed & then I added the yeast mixture last.
          It was a bit soggy & dense but it still worked & tasted lovely I will just let it prove more next Time.
          Many thanks for the recipe

          Reply
          • Christine

            February 17, 2021 at 5:55 pm

            Hi Rose,

            Oh great to hear! And thank you for sharing your experience with the bread machine - very helpful!

            Glad you enjoyed it!

            ~Christine

            Reply
    11. Dottie Odrosky

      June 27, 2020 at 10:47 am

      5 stars
      I love buckwheat and eat pumpkin and sunflower seeds every day on my yogurt, so this recipe really caught my eye. I baked this loaf two weeks ago and had a good result. Sliced the loaf and froze and now toast every morning for breakfast. Very good!
      My loaf did not rise quite as high as the one in your picture; my batter seemed quite thick and heavy and I was tempted to add a little water, but did not. (My BW flour is whole grain from a local organic farm.) My eggs are not large so I'm going to use two eggs and after that may add a tablespoon or two more water for my next loaf. Also, when I make BW pancakes I always add some cardamon and like how it enhances the BW flavor and will add this also to my next loaf.
      Always appreciate your recipes and effort in developing and have used several before. Dottie

      Reply
      • Christine

        June 29, 2020 at 11:46 pm

        Hi Dottie,

        Thanks so much for the great feedback! Glad you enjoyed it!

        ~Christine

        Reply
    12. Kayla

      July 03, 2020 at 6:54 pm

      Hi Christine, how do you recommend storing this bread? Does it freeze well?

      Reply
      • Christine

        July 07, 2020 at 1:50 pm

        Hi Kayla,

        Thanks for asking - yes, it freezes well! The best way to store it is to slice it first, then place sheets of wax paper in between each slice and place the entire loaf in a plastic bag and then freeze it. Basically the same as I do with this bread: https://zestforbaking.com/easy-gluten-free-sandwich-bread-recipe

        Hope that helps!

        ~Christine

        Reply
    13. AMELIA STANESCU

      August 05, 2020 at 2:53 pm

      Hi! Can you give an equivalent for fresh yeast at the powder form in this recipe?
      Thank you so much!

      Reply
      • Christine

        August 05, 2020 at 4:20 pm

        Hi Amelia,

        Unfortunately I haven't tested it with fresh yeast so I'm not 100% confident in the equivalent measurements. I would try out a 1 for 1 substitute though.

        ~Christine

        Reply
    14. Ashley

      August 09, 2020 at 12:04 pm

      Hi! Thanks for this recipe, it looks great. Do you know if there will be any big effect from removing the psyllium husk from the recipe? I have some dietary restrictions and psyllium tends to be a problem for me.

      Reply
      • Christine

        August 10, 2020 at 8:08 am

        Hi Ashley,

        Thanks! So I haven't tried it with this substitution, but from what I know from using chia seeds, it should work... try subbing in equal amounts of ground chia seeds.

        Hope that helps!

        ~Christine

        Reply
    15. Maddy

      August 18, 2020 at 8:11 am

      Hi!
      Can you please confirm the amount of carbonated water in ml as I have a feeling that my cup measurement may not be the same as yours.
      Thanks!

      Reply
      • Christine

        August 18, 2020 at 4:01 pm

        Hi Maddy,

        Sure, it's 550 ml.

        ~Christine

        Reply
        • Maddy

          August 23, 2020 at 3:35 am

          Thank you so much!!

          Reply
    16. Menahem

      August 25, 2020 at 9:45 am

      No Starch??

      Reply
      • Christine

        August 25, 2020 at 2:13 pm

        Hi Menahem,

        Right! Not in this recipe!

        ~Christine

        Reply
    17. Nancy

      September 05, 2020 at 9:30 am

      My sisiter-in-law recommended this recipe and your website recently and I'm so glad she did. I made this bread exactly as written and it was wonderful. It is also the easiest yeast bread recipe ever. Thanks!

      Reply
      • Christine

        September 08, 2020 at 11:36 am

        Hi Nancy,

        Welcome! And so glad you enjoyed it 🙂

        ~Christine

        Reply
    18. Mary Martha McKinney

      September 23, 2020 at 6:35 am

      Hi,
      Can I sub a flax egg?

      Reply
      • Christine

        September 23, 2020 at 8:45 am

        Hi Mary,

        Yes! You sure can.

        ~Christine

        Reply
    19. Linda

      September 28, 2020 at 11:20 am

      5 stars
      Was planning on making this much sooner, but circumstances prevented me doing much baking for a while. FINALLY made it yesterday, and I have to say... OH, MY. MY! We love it! Had it for breakfast this morning topped with yogurt and fruit. Absolutely delish!
      Have to admit I did make some substitutions. I subbed the chia for the psyllium, as you had approved. Also used ginger ale for the carbonated water. Seemed like a reasonable substitute. As another commenter stated, I really appreciated the flour/fiber chart, as I like to mix flours too. I used half buckwheat, 1/4 oat flour, & 1/4 brown rice flour. That combination seemed to keep the balance close.
      My only problem with gluten free breads is that the loaves never have the nice rounded top seen in the photos. Do you have any suggestions about that? Or is it possibly just a climate issue?
      Thanks so much,
      Linda

      Reply
      • Christine

        September 28, 2020 at 11:53 am

        Hi Linda,

        Wonderful! Thank you for sharing!

        So glad you enjoyed it. The rounded top could be a couple things, climate for sure, but also, did it rise and have a rounded top and then fall during baking ? And then oven temp could be another thing to look at - although if you've enjoyed it and it's fully baked, I doubt it's that. If it did rise, it could have over-risen (even a couple minutes makes a difference), then that would explain it falling during baking.

        Hope that helps!

        Christine

        Reply
        • Linda P.

          October 03, 2020 at 4:52 pm

          5 stars
          Before baking, it didn't have the rounded top -- the dough rose to top edge of pan and appeared that it was going to overflow. I was hoping the rounded top would develop during "oven rise". After baking it wasn't sunk in middle, so I wouldn't say that it fell. It just didn't get the rounded top.
          I'm fairly new at gluten free and I've had this issue with all my gluten free breads, so this has given me a clue...
          it might be our humid climate. Next time I'll try reducing the liquid.
          And, I think I'm going to bake a batch of this in my muffin top pan. It really is delicious!
          Thanks Christine! You've been a big help! Thanks so much for your response.

          Reply
          • Christine

            October 05, 2020 at 10:52 am

            Hi Linda,

            Ok, good to know - climate may definitely play a part... and try cutting about 5 minutes off the rise time to see if that helps!

            ~Christine

            Reply
    20. Tim

      October 15, 2020 at 8:19 pm

      Hi Christine

      I'm not sure how accurate my small oven is. How do you test your bread to see if it's done? Or, do you just leave it in for the full 55 minutes?

      Thanks

      Reply
      • Christine

        October 15, 2020 at 11:24 pm

        Hi Tim,

        Sure, so an oven thermometer helps with accuracy to make sure it's the right temp 🙂

        You could also try a food thermometer - insert it into the middle of the bread and it should register 210 F.

        But yes, it's the full 55 minutes.

        ~Christine

        Reply
    21. Annie Parenteau

      October 19, 2020 at 4:56 am

      Hi, I want to try out your recipe, as the texture of the bread looks very nice! I have at home "instant bakers yeast" which looks like small beige grains. Is that the yeast you are using? The package I have does not mention it is "quick raising?"

      Reply
      • Christine

        October 20, 2020 at 8:05 am

        Hi Annie!

        Yes, that's the correct one. Instant yeast is the same thing!

        ~Christine

        Reply
    22. Tim

      November 20, 2020 at 5:28 pm

      5 stars
      Hi Christine

      This recipe is the best I've come across - the bread is delicious. Out of interest, I wouldn't mind trying a buckwheat and rice flour version as the buckwheat flour is relatively expensive - have you tried this combination with your recipe?

      Thanks

      Tim

      Reply
      • Christine

        November 22, 2020 at 4:12 pm

        Hi Tim,

        So glad you enjoy it! You know, I haven't tested rice flour and buckwheat flour combo out. Buckwheat is a heavier flour so it could go either way... something like sorghum has a little more fiber and protein to it and might be a bit closer. Here's a chart for subbing fours that might be helpful https://zestforbaking.com/guide-to-gluten-free-flour-substitutes

        Glad you enjoy the bread!

        Christine

        Reply
    23. Viviane Fragomeni

      January 04, 2021 at 10:06 pm

      Hello Christine, how is it going ?
      I love this bread, made it a few times, it never comes out the same!
      I had to substitute chia seeds for psyllium as well!
      Today I used flaxseed meal, instead of flour, I googled it and apparently they are the same, is that right? t looked very dense!
      The dough rose too much, it spilled over, dropped on the tray, and collapsed in the middle!
      I think that I had too much water, my soda water was very bubbly and tricky to measure! As well, the yeast proofing tripled in volume. Oh, and the end product, when my bread is passable, is alway lumpy , not smooth like yours! Sounds comic, but it's getting frustrating, I really want to get it right. Can you help?
      Viviane from Australia

      Reply
      • Christine

        January 04, 2021 at 11:08 pm

        Hi Viviane,

        Oh goodness. So yes, let me see where to start... so I wouldn't advise substituting the flour. Buckwheat flour is the star of the show so to speak so it's necessary in the bread. And it sounds like the bread rose too long. I'd love for you to enjoy this bread - it's really amazing. So try using the buckwheat flour and following the rise time (no more than 30 minutes total). And then bake. I haven't tried it subbing out the psyllium powder for chia seeds but it shouldn't change the rise time at all. The texture may be a bit different, but not lumpy.

        See if that solves the problem!

        ~Christine

        Reply
        • Viviane

          January 05, 2021 at 10:12 pm

          Thanks Christine, the bread is still nice, I love it and I love the BW flour!. I'll let you know if i get any better at it! I still think that there was too much liquid annd my new flaxseed meal was too thick, dense, and humid! Better luck next time!
          Viviane

          Reply
          • Christine

            January 06, 2021 at 8:35 am

            Hi Viviane,

            I'm glad you like it! Yeah liquid is such a delicate balance!

            Thanks for enjoying the recipes 🙂

            ~Christine

            Reply
    24. Karen

      February 23, 2021 at 5:17 am

      5 stars
      I am celiac. had tried making gluten-free bread before but it was always as hard as a rock. This is the first recipe I tried that gave me actual bread. I have since made bread every week for the last 6 weeks trying it by adding different variations of gluten-free flour to the recipe, always with fantastic results. My favourite at the moment is adding gluten-free oat flakes. My family loves the bread so much they now eat gluten-free bread. I absolutely recommend this recipe.

      Reply
      • Christine

        February 23, 2021 at 9:17 am

        I'm so glad you are enjoying my recipe Karen 🙂

        Hearing that makes my day!

        ~Christine

        Reply
    25. Doreen

      April 12, 2021 at 4:11 pm

      Hi,

      How long woyld one hand knead it ( i don’t have a stand mixer).

      Thanks.

      Reply
      • Christine

        April 13, 2021 at 12:30 pm

        Hi Doreen,

        Thanks for asking. So let's see, do you have a hand mixer? That would also work. A sturdy spoon would also work, but you'd have to stir it quite a bit to get it completely mixed.

        Does that help?

        ~Christine

        Reply
        • Manal

          September 21, 2023 at 3:44 pm

          I don’t see anywhere in the recipe where you explain how to proof the yeast, just that we should proof the yeast. Maybe I missed it but can you please explain this process and at what point you’d do this.

          Reply
          • Christine

            September 21, 2023 at 7:33 pm

            Hi Manal,

            Sure so, it's in step 2 of the instructions - where you dissolve it in the water. Let me know if you have questions about it.

            Christine

            Reply
    26. Ann

      April 12, 2021 at 7:55 pm

      5 stars
      Thank you for this recipe Christine!
      Excellent flavor and texture, super easy and reliable recipe. Have made it twice now substituting walnuts for the pumpkin seeds the second time. Sprinkled the top with "Everything" topping for bagels and it has become a favorite in our GF household.

      Reply
      • Christine

        April 13, 2021 at 12:32 pm

        Hi Ann,

        Oh wonderful to hear! And great touch for the 'Everything' seasoning!

        ~Christine

        Reply
    27. iToni Spence

      April 18, 2021 at 5:39 pm

      I am very interedted in this buckwheat bread and made is acording to recipie with a big question about the amount of flour. 2 1/3 cups flour is less than 200 grams by my kitchen scale. With the confusion, i decided to go by the cup measurment note. the result was a very thin batter rather than dough. I did add more flour (about 3/4 cup) and poured into pan to rise. Very little "rise" but will bake anyway. I suspect it will be a brick. Can you comment on the recipie measurement for buckwheat flour? I am using Bobs Redmill Buckwheat flour and a kitchen scale. Thanks, I'll follow up when baking is finished.

      Reply
      • Christine

        April 18, 2021 at 9:39 pm

        Hi,

        So the measurement in grams for the buckwheat flour should be 450 grams - is that what you used? And I'd recommend weighing the flour rather than measuring by cups, it's much more accurate.

        Hope that helps!

        Christine

        Reply
    28. Joanna

      May 18, 2021 at 2:25 pm

      I just put this in the oven. I’m scared!! Did everything exactly as instructed with all correct ingredients. First, the batter is very dark, almost black. Not at all the color shown in the photos. Also, my yeast was fresh and prodded fine, but the dough didn’t rise very much. Considering the cost of the ingredients, I really hope it comes out ok! Any advice?

      Reply
    29. Joanna

      May 18, 2021 at 2:26 pm

      Oops, that should have been proofed fine!
      J

      Reply
    30. Joanna

      May 18, 2021 at 2:28 pm

      Wow, thank you for the quick reply! Yes, I weighed everything in grams.
      Any thoughts on the color?

      Reply
    31. Joanna

      May 18, 2021 at 2:30 pm

      Oops again, that reply was not for me. Awaiting your advice! 😊

      Reply
      • Christine

        May 18, 2021 at 5:10 pm

        Hi Joanna,

        Let's see - I'm taking a guess here since I'm not there to see it, but I bet it's the brand of flour you used. I use Bouchard Farms brand of buckwheat flour. The color sounds a little too dark. Here's the flour: https://amzn.to/3otaJnn The ingredients list is not that long and there's not a whole lot that would contribute to the density you describe.

        Curious how this loaf turns out though.

        ~Christine

        Reply
    32. Joanna

      May 18, 2021 at 8:41 pm

      5 stars
      Well all-in-all I’d say it was a success. Again, it didn’t rise anywhere near what yours looked like, but turned out with a great texture and taste. Almost like a pumpernickel. The buckwheat flour was Bob’s Red Mill. I actually made it for a friend who has celiac and he loved it.
      I’d like to send you some pics if there’s a way.
      Thanks for the recipe!
      Joanna

      Reply
      • Christine

        May 22, 2021 at 2:04 pm

        Hi Joanna,

        Oh wonderful! So glad you enjoyed it - that makes my day! So if you're on Instagram, you could send them there. Or on Facebook too, just send them as a message to the Zest for Baking page - I'd love to see them.

        ~Christine

        Reply
    33. Sue Snyder

      May 23, 2021 at 9:04 am

      Hi there,

      I would like to give this recipe a try but have a question about substitutions for the psyllium husk powder. I can’t eat any seeds or nuts, but a quick google search shows that substituting 2:1 with cornstarch would work. Does that sound reasonable for your recipe?

      Thanks so much - Sue

      Reply
      • Christine

        May 24, 2021 at 12:33 pm

        Hi Sue,

        Great question, so instead of psyllium husk powder, use ground chia seeds. It'll ensure the bread keeps the same consistency.

        Let me know if I can help further!

        ~Christine

        Reply
    34. Tom Maguire

      August 21, 2021 at 5:27 pm

      I didnt have normal carbonated water but i used arrowhead sparkling water with just a hint of lemon or lime. Works just fine.
      Thanks, great bread!

      Reply
      • Christine

        August 23, 2021 at 3:14 pm

        Hi Tom,

        Oh perfect touch - thanks for sharing! Glad you enjoy it!

        ~Christine

        Reply
    35. Peng

      August 29, 2021 at 4:35 pm

      Hello Christine,

      I love buckwheat bread and I can't wait to try your recipe. Just wondering, if I don't have sparkling water, could I replace it with sodium bicarbonate?

      Thanks so much,
      Peng

      Reply
      • Christine

        August 30, 2021 at 9:31 am

        Hi Peng,

        Thank you, and thank you for asking - so if you don't have carbonated water, lemon juice and water will work much the same way... add 2 Tablespoons of lemon juice to the plain water and add it to the recipe was usual. I haven't tested out the sodium bicarbonate so I can't say for sure on that one.

        Hope that helps!

        Christine

        Reply
    36. Peng

      September 03, 2021 at 1:32 am

      5 stars
      Hi Christine,
      Thanks! I bought sparkling water and tried the recipe. It's great! Lovely toasted. My daughter says it's like bread!

      Thanks so much,
      Peng

      Reply
      • Christine

        September 07, 2021 at 1:27 pm

        Oh wonderful to hear!

        Christine

        Reply
    37. Lisa

      September 06, 2021 at 10:43 pm

      5 stars
      I love this recipe! Made it 5 times:)
      Thank you 😊

      Reply
      • Christine

        September 07, 2021 at 1:21 pm

        Hi Lisa,

        Thank you so much! That makes my day to hear that 🙂

        Christine

        Reply
    38. Gail

      January 07, 2022 at 4:20 pm

      5 stars
      I need to eliminate sugars. Can I leave it out or do you have a suggestion for substitute?

      Reply
      • Christine

        January 10, 2022 at 1:07 pm

        Hi Gail,

        So I'd suggest Swerve sweetener - there's not a lot of maple syrup in the recipe, so Swerve won't change the consistency of the batter too much - use the brown sugar variety.

        Thanks for asking!

        Christine

        Reply
    39. Barb

      February 22, 2022 at 8:16 am

      Is it possible to make this into rolls?

      Reply
      • Christine

        February 22, 2022 at 9:57 pm

        Hi Barb,

        Thanks for asking - I haven't tested it, but I imagine you could - just portion them into a 9x13 baking dish. The rise time would be shorter as would the baking time. If you try it, let me know how they turn out as I'd be curious.

        Christine

        Reply
    40. Adele

      June 17, 2022 at 7:33 pm

      Hi, I made this exactly as the recipe said. It did overspill in the oven, but I think my bread pan was probably at little on the small size.
      I took it out of the oven after 40 min, my oven runs a little too hot so cooked it on 350.
      It was very crumbly , I couldn’t even get a slice from it without it falling apart. I waited till it was completely cold before slicing too What did I do wrong ?

      Reply
      • Christine

        June 20, 2022 at 7:31 pm

        Hi Adele,

        Let's see, so first, did you measure everything by weight? Then did you make any substitutions?

        It sounds like it overbaked. It shouldn't be crumbly.

        Let me know,

        Christine

        Reply
    41. Melani

      August 21, 2022 at 6:26 pm

      Hello Christine, Thank you for posting this recipe. I just ordered all the ingredients and plan to make my first loaf this week. My question is, does this recipe double successfully for a larger loaf?

      Reply
      • Christine

        August 21, 2022 at 8:34 pm

        Hi Melani,

        Oh wonderful - it's such a delicious bread!

        I wouldn't advise doubling it - but if you want 2 loaves, make 2 batches of the bread side-by-side. Doubling has not been tested and based on how sensitive GF breads are, I would not recommend it.

        Thanks for asking,

        Christine

        Reply
    42. John M Byers

      April 15, 2023 at 3:42 pm

      4 stars
      Christine,
      I have made (4) loaves of bread with your recipe and the flavors are very nice. The dough is a very stiff and a sticky consistency, but our mixer has no issues mixing it completely. I weigh all the ingredients rather than using volume measurements.
      My question is the weight/volume ratio in the recipe. All of the flours I have used and looked at on Amazon are Organic GF Buckwheat flour at 30 grams per 1/4 cup. 450 grams would be 3-3/4 cups using the bags description for weight/volume not the 2-3/4 cups shown in the recipe or is this just a misprint.
      I'm wondering if I should cut back on the flour somewhat to make it easier to get into the pans and smooth the top of the loaf before letting it rise?
      What are your thoughts?

      Reply
      • Christine

        April 17, 2023 at 3:51 pm

        Hi John,

        Thanks for your comment and for asking.

        This is perfect timing because I just made a loaf of this bread over the weekend. 450 grams is correct. To be honest, I wonder how the bags measure sometimes because on one of my flours, the bag measurement is way off from what it really measures out to!

        The batter should be a little more firm than cake batter, but close.

        And the rise should be just over the top of the pan. Mine actually rose a bit longer than I normally do, but it still baked up great.

        I haven't tested cutting back on the flour - I would be concerned about the impact on the rise and texture though.

        Also, what brand of buckwheat flour are you using?

        Christine

        Reply
    43. Brenda

      April 23, 2023 at 10:20 pm

      5 stars
      I made this for the first time and it appears to have been a success. But, I think there may be a mistake in the instructions. I was measuring the buckwheat flour by weight, and pouring out more and more flour snd thought it seemed like a lot. So, I decided to measure out 2 3/4 cups, which is supposed to equal the 450 grams by weight. 2 3/4 cups is quite a bit less than 450 grams. I used the measuring cup quantity and followed the rest of the recipe exactly. When I added the carbonated h2o, it was clear that with more flour, there wouldn't have been enough moisture. I don't have a stand mixer, so I mixed everything by hand until well incorporated. It took closer to 40 minutes to get a good rise (it is cold here today) and I baked the loaf for about 1 hour. It came out well, so I will probably make this again, but that one measurement does seem off to me. Thank you.

      Reply
      • Christine

        April 24, 2023 at 3:19 pm

        Hi Brenda,

        Thank for asking! I'm glad you enjoyed it!

        So it is correct - 450 grams is the measurement. If I use my cup measure to measure (which I do not recommend, but it gives a rough idea) it's between 157 - 161 grams. So by cups it would be off yes, 2 3/4 cups comes out to 431 grams.
        Did you use Bouchard Farms brand or another brand of buckwheat? To be honest, I've used Bouchard Farms for about 10 years and it's a great flour, I have not branched out to test different brands.

        Let me know.

        Christine

        Reply
    44. Cynthia

      July 15, 2023 at 4:04 pm

      Can I sub psyllium husk powder for just psyllium husk?

      Reply
      • Christine

        July 16, 2023 at 12:13 pm

        Hi Cynthia,

        Yes, but cut it down to 2 Tablespoons, so 2 Tablespoons whole psyllium husk,

        Christine

        Reply

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    Christine Brady.

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