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Gluten Free Buckwheat Bread

By Christine June 6, 2020 91 Comments

Jump to Recipe Print Recipe

This hearty, earthy gluten free buckwheat bread is 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.

Gluten Free Buckwheat Bread sliced

I know what you’re thinking - not another heavy, dense bread. And from the sounds of ‘buckwheat flour bread’, it 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 why 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 or thin slices for sandwiches.

Is buckwheat flour really gluten free?

Yes, it really is! Don’t let the name fool you – buckwheat flour is actually made from a seed and has no relation to wheat whatsoever. The seeds are ground up making a fine, powdery greyish flour that works really well in breads, 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.

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 use a flax or chia egg and add it when you’d add the egg in the recipe.

Tips for Making Gluten Free Buckwheat Bread

The ingredients

Gluten Free Buckwheat Bread ingredients on a countertop

A nice spread of seeds makes this ingredients list seem really long, but take those away and it’s really a pretty short list. Some yeast, water, maple syrup, carbonated water and of course, buckwheat flour and you are set.

Pro tip: One of the best things you can do for your gluten free baking is to make sure everything is at room temperature (or warmer, in the case of water for proofing yeast). Warmer ingredients blend, mix, fold and combine 10 times better than cold ingredients.

Proofing the Yeast

Gluten Free Buckwheat Bread yeast proofed

Proofing the yeast is a simple and easy step that ensures you have fresh yeast. Because the alternative is prepping the whole recipe only to find your yeast is no good AFTER you've already mixed the other ingredients. Gluten free flours are too pricey to take that chance! 

Mixing

Gluten Free Buckwheat Bread dry seeds in a bowl
Gluten Free Buckwheat Bread pouring ingredients in

A stand mixer makes mixing these ingredients super quick and easy. Just add the dry ingredients into the bowl and mix gently. Then add the liquid ingredients and mix again for 3 minutes. The batter will be thick and easily scraped into the baking pan.

Rise Time

Gluten Free Buckwheat Bread in a baking pan
Before rising
Gluten Free Buckwheat Bread risen ready to bake
After rising

Watch the rise time because this bread rises fast and rises tall. 30 minutes is all it takes to go from freshly mixed batter to well risen, ready-to-bake-loaf.

Baking

Gluten Free Buckwheat Bread baked in a black pan

The bread should bake for about 55 minutes. Towards the end of the baking time, start checking the bread as you may want to cover the top with foil if it starts to get too brown.

Enjoying

Sliced thick or thin, this gluten free buckwheat bread is delicious, hearty and just plain tasty!

Gluten Free Buckwheat Bread sliced on a cutting board

Gluten Free Buckwheat Bread

This hearty, earthy gluten free buckwheat bread is a delightful change of pace from ordinary bread.
4.09 from 45 votes
Print Pin Rate
Course: Appetizer, bread, Snack
Cuisine: American
Keyword: gluten free bread, gluten free bread recipes, gluten free recipes
Prep Time: 30 minutes
Cook Time: 55 minutes
Rise time: 30 minutes
Total Time: 1 hour 55 minutes
Servings: 12 slices
Calories: 204kcal
Author: Christine

Ingredients

  • 3 ½ tsp quick rising yeast instant yeast
  • 3 Tablespoons water warmed to 100 F
  • 1 Tablespoon pure maple syrup
  • 450 g buckwheat flour about 2 ¾ cups, see the note about the flour brand below
  • 2 teaspoons sea salt
  • 50 g unsalted sunflower seeds about ⅓ cup
  • 50 g 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 active dry yeast in 3 Tablespoons warm water and stir in maple syrup. Let sit for about 10 minutes until foam forms on the surface.
    Gluten Free Buckwheat Bread yeast proofed
  • In a large bowl, measure buckwheat flour, sea salt, sunflower seeds, pumpkin seeds, flax seed, psyllium husk powder and sesame seeds. Stir until combined.
    Gluten Free Buckwheat Bread dry seeds in a bowl
  • Add the yeast mixture, the carbonated water and the egg to the dry ingredients. Mix on low-medium speed for 3 minutes, occasionally scraping the bowl down.
    Gluten Free Buckwheat Bread liquid mixing
  • Scrape the batter into the prepared pan and set it in a warm place to rise for about 30 minutes.
    Gluten Free Buckwheat Bread in a baking pan
  • Toward the end of the 30 minutes, preheat oven to 375° F.
    Gluten Free Buckwheat Bread risen ready to bake
  • Bake the risen loaf for about 55 minutes.
    Gluten Free Buckwheat Bread baked in a black pan
  • 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.
  • Slice with a sharp knife and enjoy.
    Gluten Free Buckwheat Bread sliced on a cutting board

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 but not spill over.
  • Bake for 55 minutes, covering with foil if needed.
Did you make this recipe?Tag @zest_for_baking and use the hashtag #zestforbaking!

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

Love bread? Also check out these delicious gluten free bread recipes:

  • Step by Step to the Best Gluten Free English Muffins
  • Best Gluten Free Cinnamon Rolls
  • Easy Gluten Free Belgian Waffles
  • Buttery Gluten Free Crescent Rolls
  • Low Carb Bread: Gluten Free and Flour Free
  • Soft Gluten Free Vegan Bread

Filed Under: Sandwich Bread, Yeast Breads

Reader Interactions

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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
  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
  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

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Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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Since 2013, Christine has been creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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