This hearty, buckwheat bread recipe is made with 100% buckwheat flour and is a delightful change of pace from ordinary gluten-free 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 not this bread! I think you’ll be pleasantly surprised by this delicious 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 (this gluten free beer bread is delicious too), thin slices for sandwiches, or as lovely breakfast toast.
I work with buckwheat flour ALOT! Check out these gluten free buckwheat recipes: these buckwheat crepes, these buckwheat muffins, these buckwheat biscuits and this buckwheat banana bread.
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Buckwheat Bread Recipe: Key Take-Aways
This isn't your average buckwheat flour bread recipe. With each bite, you'll get the nutty flavor of sunflower seeds, pumpkin seeds, ground flaxseed, and sesame seeds. I recommend using this loaf for sandwiches or spread slices with a fresh fruit spread. Here are a few more important take-aways about this bread:
- This homemade bread uses all buckwheat flour, no starches. See the note about buckwheat groats in the "Ingredients" section below.
- You can have a fresh loaf of homemade buckwheat bread ready in under 2 hours.
- This bread is hearty and packed with lots of nutritious seeds.
- Like this potato bread, this bread has low hands-on time - it's only about 15 minutes of actual work on this bread.
- This recipe is gluten free and can easily be made vegan, too.
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 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.
Ingredients & Substitutions
The simple ingredients list includes:
- Yeast - Instant yeast was used in this recipe but active dry yeast may be used as well. Instant yeast may also be called quick-rising or bread machine yeast.
- Water - The water needs to be warmed to 100F. This is for proofing the active dry yeast. If using instant yeast, add the water with the other wet ingredients.
- 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 good quality, 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 - Instead of the ground flaxseed, ground chia seeds may be used.
- 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 use chia seeds to make a chia egg or lax seeds for a flax egg.
Measurements for each ingredient, along with instructions for making the bread are in the recipe card below.
Note about Buckwheat Groats
Buckwheat groats are the hulled seeds of the buckwheat plant. Buckwheat flour is made by using a food processor or high-speed blender to grind the seed hulls into flour.
These delicious buckwheat 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.
Step by Step to Fluffy Buckwheat Bread
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 large bowl of a stand mixer, add the dry ingredients - buckwheat flour, sea salt, sunflower seeds, pumpkin seeds, flax seed, psyllium husk powder and sesame seeds. Stir until combined.
Step 3: Add the wet ingredients - 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 loaf pan, greased with a bit of olive oil or sprayed with cooking spray 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 bread rise time, preheat the oven to 375F.
Step 7: Bake the bread at 375F for 55 minutes or until an instant read thermometer reads between 205F and 210F. Let the bread cool for at least 2 hours on a wire rack.
Storage
This hearty loaf of bread stores very well when following these storage methods:
At room temperature: Place the cool bread inside an airtight container. A large plastic bag or plastic wrap also works well. You can either slice the bread before (especially helpful if you are going to freeze it later) or leave the loaf as-is. Bread should be enjoyed with 2 days when stored at room temperature.
Freezing: Slice the loaf and, before placing into a sealed container, place pieces of wax paper in between each slice. Then position the loaf back together and freeze. Bread should be used within 1 month of freezing. Slices can be toasted directly from frozen.
Pairings
While a spread of vegan or regular butter is delicious, here are some other ideas for toppings:
- Peanut butter - spread individual slices with peanut butter.
- Other nut butters - almond butter or even sunflower seed butter are great options.
- Avocado - top with sliced avocado for delicious avocado toast.
- Jelly or jam - top a slice of bread with strawberry jelly or fresh jam.
💭Pro Tips
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. 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.
3. 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 the top of the loaf gets too dark, cover it with foil for the remaining oven time.
4. Helpful tools
Here are a few tools to help you make this bread:
Buckwheat Bread FAQs
Like other gluten-free breads, this buckwheat bread should be stored in a sealed plastic bag for up to two days so it doesn't dry out so quickly. For longer storage, slice it and store 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.
Although there is "wheat" in the name, buckwheat flour contains no wheat or gluten.
Buckwheat flour is great in many recipes. Some of my favorite options are these buckwheat muffins, these 4 ingredient buckwheat crepes, and this buckwheat banana bread.
This recipe for buckwheat bread uses yeast, so it will rise. Judge the rise by volume, not necessarily time. 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 Gluten-Free Bread Recipes
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Recipe
Buckwheat Bread: Simple Recipe for Soft Bread
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
Sue
What does the carbonated water do for the recipe? Would plain well-water work as well?
Christine
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
Sue
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
Wendy A Brouillette
I'm looking for yeast substitute and egg substitute for this recipe that would work. Any ideas?
Christine
Hi Wendy,
Hm, so there's no yeast substitute that would work for this recipe unfortunately. I do have this yeast-free bread https://zestforbaking.com/ultimate-gluten-dairy-yeast-free-white-bread but it does have egg whites. This one doesn't have eggs or yeast though https://zestforbaking.com/gluten-free-beer-bread-tangy-and-full-of-flavor
Then there's these cinnamon rolls that are egg and yeast free as well https://zestforbaking.com/gluten-free-no-yeast-cinnamon-rolls I know it's probably not what you're looking for, but it's an idea.
Hope that helps!
Christine
Wendy A Brouillette
Thank you!!
Linda L Polk
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!
Christine
Hi Linda,
Sure, so the chia seed should work well as a substitute.
~Christine
Linda
Is the batter supposed to be very wet?
Christine
Hi Linda,
It is, yes. It will not be like gluten bread dough.
Let me know if you have more questions.
Christine
Linda
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
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
Jeannine Hutty
I have a question. Why do you say gluten free flours should not be kept in air tight containers at room temperature, but kept in the refrigerator or freezer?
Christine
Hi Jeannine,
So if you use it pretty quickly, then room temperature is fine. Otherwise, the refrigerator or freezer will prolong the freshness.
I have a time line here in this post https://zestforbaking.com/how-long-does-flour-last
Christine 🙂
Terry
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?
Christine
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
Terry
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
Sara Romans
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!
Christine
Hi Sara,
Thanks - and yes, these rolls are amazing 🙂 https://zestforbaking.com/gluten-free-sourdough-bread-rolls
Hope that helps!
~Christine
Wendy A Brouillette
I can't have yeast either so wondered what sub would work!! Thanks!
Wendy
Christine
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
Devika
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 .
Christine
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
ramesh
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
Christine
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
Dee
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.
Christine
Hi Dee,
Thanks for the wonderful feedback! So glad you enjoyed it!
~Christine
Holly
Hi - this sounds like a yummy recipe! I was wondering if I can double the ingredients and make 2 loaves? Thanks!!
Christine
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
Teri
Can I make this without all the seeds, or do I need to sub something for them? (sunflower, sesame and pumpkin)? Thank you
Christine
Hi Teri,
You know, I haven't made it without them but it should be fine to just eliminate them.
Hope that helps!
~Christine
Teri
Thank you,
Sindhu
Hi,
Any suggestions to adapt this recipe for a bread machine?
Christine
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
ROSE LEWIS
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
Christine
Hi Rose,
Oh great to hear! And thank you for sharing your experience with the bread machine - very helpful!
Glad you enjoyed it!
~Christine
Dottie Odrosky
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
Christine
Hi Dottie,
Thanks so much for the great feedback! Glad you enjoyed it!
~Christine
Kayla
Hi Christine, how do you recommend storing this bread? Does it freeze well?
Christine
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
AMELIA STANESCU
Hi! Can you give an equivalent for fresh yeast at the powder form in this recipe?
Thank you so much!
Christine
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
Ashley
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.
Christine
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
Maddy
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!
Christine
Hi Maddy,
Sure, it's 550 ml.
~Christine
Maddy
Thank you so much!!
Menahem
No Starch??
Christine
Hi Menahem,
Right! Not in this recipe!
~Christine
Nancy
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!
Christine
Hi Nancy,
Welcome! And so glad you enjoyed it 🙂
~Christine
Mary Martha McKinney
Hi,
Can I sub a flax egg?
Christine
Hi Mary,
Yes! You sure can.
~Christine
Linda
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
Christine
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
Linda P.
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.
Christine
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
Tim
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
Christine
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
Annie Parenteau
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?"
Christine
Hi Annie!
Yes, that's the correct one. Instant yeast is the same thing!
~Christine
Tim
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
Christine
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
Viviane Fragomeni
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
Christine
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
Viviane
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
Christine
Hi Viviane,
I'm glad you like it! Yeah liquid is such a delicate balance!
Thanks for enjoying the recipes 🙂
~Christine
Karen
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.
Christine
I'm so glad you are enjoying my recipe Karen 🙂
Hearing that makes my day!
~Christine
Doreen
Hi,
How long woyld one hand knead it ( i don’t have a stand mixer).
Thanks.
Christine
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
Manal
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.
Christine
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
Ann
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.
Christine
Hi Ann,
Oh wonderful to hear! And great touch for the 'Everything' seasoning!
~Christine
iToni Spence
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.
Christine
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
Joanna
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?
Joanna
Oops, that should have been proofed fine!
J
Joanna
Wow, thank you for the quick reply! Yes, I weighed everything in grams.
Any thoughts on the color?
Joanna
Oops again, that reply was not for me. Awaiting your advice! 😊
Christine
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
Joanna
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
Christine
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
Sue Snyder
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
Christine
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
Tom Maguire
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!
Christine
Hi Tom,
Oh perfect touch - thanks for sharing! Glad you enjoy it!
~Christine
Peng
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
Christine
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
Peng
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
Christine
Oh wonderful to hear!
Christine
Lisa
I love this recipe! Made it 5 times:)
Thank you 😊
Christine
Hi Lisa,
Thank you so much! That makes my day to hear that 🙂
Christine
Gail
I need to eliminate sugars. Can I leave it out or do you have a suggestion for substitute?
Christine
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
Barb
Is it possible to make this into rolls?
Christine
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
Adele
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 ?
Christine
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
Melani
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?
Christine
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
John M Byers
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?
Christine
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
Brenda
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.
Christine
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
Cynthia
Can I sub psyllium husk powder for just psyllium husk?
Christine
Hi Cynthia,
Yes, but cut it down to 2 Tablespoons, so 2 Tablespoons whole psyllium husk,
Christine
Maha
I just baked this bread, only change was using flaxmeal instead of flax seeds. It rose well no overflow but it took about 40 minutes especially because oven took too long to heat up as i used a fan oven , convection one
I haven’t tasted it yet but the crust is wonderful and smell is great
Christine
Oh I'm so glad you enjoyed it!
Christine
Bruce
Hello Christine,
Can’t wait to ty this recipe out!!!
It’s a bit difficult & expensive to obtain Maple syrup here is S.E. Asia, can honey be used as a substitute for the Maple syrup?
Thx…
Christine
Hi Bruce,
Yes, honey can be used!
Hope you enjoy it 🙂
Christine
Phil
Love it!
Christine
So happy to hear it! 🙂
Christine
Johanne
Christine, i’m not too clear about this recipe. Early on you say “Water - The water needs to be warmed to 100F. This is for proofing the active dry yeast. If using instant yeast, add the water with the other wet ingredients.”
But further down, in the recipe itself, you say to use instant yeast AND proof it. I thought instant yeast could be added straight to the dry ingredients. Can you clarify pls?