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Gluten Free Buckwheat Bread sliced on a cutting board
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Gluten Free Buckwheat Bread

This hearty, earthy gluten free buckwheat bread is a delightful change of pace from ordinary bread.
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

Equipment

  • Stand mixer

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.

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