I am so excited to share this easy, yet so soft and fluffy gluten-free buckwheat bread that calls for minimal ingredients and offers a great crumb and delicious flavor! Perfect for serving with borscht, making avocado toast, or eating with homemade apple plum jam. This bread is egg-free, oil-free, paleo-friendly, and vegan.
From my gluten-free sourdough baking experience, I know that buckwheat flour is rich in carbs and protein which allows the yeast to thrive during fermentation and create those wonderful air pockets we are all after.
This is why I had little doubt that creating a 100% buckwheat flour bread recipe will not be hard. After a few experimentations, I came up with the perfect ratio of ingredients to create a rich and flavorful buckwheat loaf!
Buckwheat is an incredibly nutritious pseudocereal that is rich in protein, fiber, and minerals like zinc, iron, and magnesium. Buckwheat is also low on glycemic inder which is good for those who struggle with controlling their blood sugar.
In spite of its name, buckwheat flour is gluten-free, has nothing to do with wheat, and is perfect for those on a gluten-free diet or with Celiac disease. This nourishing buckwheat loaf is a great alternative to whole wheat bread!
The exact measurements are found in the recipe card at the end of the page.
- Buckwheat flour - I order my flours from a local Hungarian online store. You can also buy locally or make homemade buckwheat flour by grinding hulled raw buckwheat groats in a high-speed blender or a coffee grinder.
- Whole psyllium husks - I recommend using whole husks whenever possible, although coarsely ground powder would work as well.
- Yeast - it is common to use fresh yeast in Europe since it is sold in almost every store. If you don't have access to fresh yeast, you can use dry active or instant yeast instead. Make sure it is not expired!
- Vinegar - apple cider, white, or wine vinegar will work in this recipe. Vinegar helps the yeast bacteria by creating a more acidic environment.
- Sugar - sugar is used to feed the yeast and is going to be processed by the bacteria.
- Seeds - you can add linseeds or sesame seeds to the top and sunflower seeds to the dough for an extra crunch and flavor!
Psyllium husk - I don't recommend substituting psyllium husk as there is no equal alternative to it in baking. However, you can check out my list of psyllium alternatives to use with some compromise to the texture and structure of the bread.
If you can't find buckwheat flour in local stores, consider making your own! It is not only easy and quick, it is also cheaper to grind buckwheat kernels yourself!
Yeast - if you can't have yeast, check out this buckwheat bread leavened with baking powder.
Note: if you are using active dry yeast, you will need to use some of the water called for in the recipe to activate the yeast.
To do that, warm 150g of water in the microwave until warm but not hot. Mix the yeast in, add the sugar, and let it sit until you see the bubbles.
Add the rest of the water to a medium-size bowl and mix in the psyllium husks. Add the apple cider vinegar and sugar (unless you used yours while activating the yeast).
Set the mixture aside for a couple of minutes.
Add all of the dry ingredients in a large mixing bowl and stir to combine.
Then, add psyllium gel and yeast to the bowl and mix with your hands until everything is well combined.
You can use an electric mixer or a wooden spoon if you prefer.
Prepare the baking tin by greasing it and/or lining it with parchment paper. Greasing the pan first makes the paper stick better.
I recommend making a few cuts in the baking paper as you see in the picture to make the lining process easier!
I like to use a 9x5 inch (22.5x12.5 cm) Pullman loaf pan for this bread.
Line it with the parchment paper and fix it in place with clothespins.
Transfer the dough to the lined baking pan with the help of a wet silicone spatula and smooth out the top.
Add the seeds of choice to the top of the loaf and cover it with a kitchen towel for the proofing time.
To proof the dough, place it into a draft-free area for 30-60 minutes. Let the dough come up to the top of the pan but no further.
If you let the dough rise too high, it might collapse after baking due to overproofing.
20 minutes before the bread is done proofing start preheating the oven to 350F/175C and move the oven rack to the middle position. Place a dish with water at the bottom of the oven to create some extra steam during baking.
Once the dough is ready, bake the bread for 1.5 hours at 350F/175C. Once done baking, place the bread onto a cooling rack and wait until it is no longer warm to the touch.
Slice and enjoy!
Storage and freezing
Store this buckwheat loaf in a bread box or wrapped in a kitchen towel at room temperature for up to 1 week.
To freeze, I recommend slicing the bread first. Arrange the slices on a tray or a piece of parchment paper and let it freeze for about 30 minutes. Then, transfer the slices to a ziplock bag or a freezing container.
Keep the bread in the freezer for up to 3 months!
To defrost, you can either let it thaw at room temperature or simply pop the slices into a toaster or a microwave.
- Make sure your bread doesn't rise too high or it will deflate after baking.
- Take the bread out of the bread pan 5-10 minutes after it is done baking, don't leave it in the pan or it will become wet and soggy on the bottom.
- Weigh ingredients using a kitchen scale instead of using measuring cups.
Troubleshooting & FAQ
Overproofing can create a gummy layer on the bottom of the loaf and create a hole between the top crust and the crumb.
You can do a 2-rise proofing if you prefer. For that, leave the dough in the mixing bowl covered with a kitchen towel for about 1 hour. Then, deflate the dough, transfer it to the prepared baking tin and let it rise a second time. This might help the bread hold its structure better and add to the flavor!
No, I don't recommend using whole buckwheat groats instead of the flour. Rather, grind the groats into fine flour and proceed with the recipe!
Other recipes you might like!
Easy Buckwheat Bread (Gluten-Free, Vegan)
- 25 grams whole psyllium husks, I don't recommend using psyllium husk powder, for more details read my psyllium guide
- 560 grams water
- 20 grams fresh yeast, or use 10g of active dry or instant yeast instead
- 12 grams apple cider vinegar, white or wine vinegar can be used instead
- 2 teaspoon (10g) sugar, for the yeast
- 400 grams buckwheat flour
- 10-12 grams salt
- seeds or nuts of choice, linseeds, sunflower seeds, poppy seeds, etc.
Mix the dough
- If you are using active dry yeast, you will need to activate it in warm water. In that case, take part of the water called for in the recipe and use it to activate the yeast.
- Add psyllium husk and water to a medium-size bowl and whisk to combine.
- Add apple cider vinegar and sugar to the psyllium mix and set the bowl aside.
- Add 400g of buckwheat flour, 10-12g of salt, and yeast (if you are using fresh or instant yeast you don't need to activate it in water). Stir to combine.
- Once psyllium gel has formed (1-2 minutes), add it to the bowl with the dry ingredients and mix by hand. You can also use an electric mixer if you prefer.The dough will be wet and sticky but that is ok!
- Prepare the baking bread pan by greasing it and/or lining it with parchment paper. Greasing the pan first allows for the paper to stick to it better.
- Transfer the dough to the bread tin with the help of a wet silicone spatula. Smooth the dough with the spatula and add the seeds to the top.
- Cover the bread pan with a kitchen towel and place it in a draft-free area to proof. Proofing will take anywhere from 30-60 minutes, depending on the temperature in your house!
- About 20 minutes before the bread is done proofing, start preheating the oven to 350F/175C. Place a dish with water in the bottom of the oven to create extra steam.
- Let the bread rise until it barely reaches the top of the baking tin, then transfer it to a preheated oven and bake for 1.5 hours.
- Transfer the bread to a cooling rack and wait until it is no longer warm to the touch. Slice and enjoy!