Buckwheat Soda Bread (Gluten-Free)

Soda bread sliced on a wooden surface with a blue kitchen towel.

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5 from 1 vote

Buckwheat Soda Bread (Gluten-Free)

This delicious gluten-free buckwheat soda bread is ready within 40 minutes and made with a few simple ingredients!

Prep Time10

Cook Time30

Total Time40

Course: Bread

Cuisine: Irish

Diet: Gluten Free

Keyword: buckwheat flour soda bread, buckwheat soda bread

Servings: loaf

Calories: 1735kcal

Author: Natasha Levai

Cost: 5

Ingredients

Wet Ingredients

20 grams whole psyllium husks 18g if using powder
370 grams buttermilk or use 320g of milk with 1 tablespoon of vinegar or lemon juice
1 tablespoon honey or maple syrup, or sugar. Optional.

Dry Ingredients

300 grams light buckwheat flour
100 grams sorghum flour or brown rice, or oat flour. You can use 100g more of buckwheat flour if you don't mind the flavor.
1 tsp baking soda don't substitute with baking powder
10 grams salt

Metric - US Customary

Instructions

Start preheating the oven to 400F/200C.
In a medium-sized bowl add the buttermilk and psyllium husks and whisk well to incorporate.
Add the honey and set the bowl aside for a couple minutes to let the gel form.
20 grams whole psyllium husks, 370 grams buttermilk, 1 tablespoon honey
If you are using psyllium powder, add it to cold buttermilk slowly and whisk vigorously to prevent lumps from forming.
In a large mixing bowl combine the buckwheat flour, sorghum flour (if using), baking soda, and salt. Whisk thoroughly to incorporate.
300 grams light buckwheat flour, 100 grams sorghum flour, 1 teaspoon baking soda, 10 grams salt
You can use all buckwheat flour if you don't mind the flavor. Otherwise, I recommend sticking with the recipe and adding 100g of either sorghum or brown rice flour.
Add psyllium gel to the dry ingredients and mix the dough. You can mix by hand, with a wooden spoon, or by using an electric mixer with dough hooks.
The dough will first look crumbly but it will come together as you mix. It will be sticky but shapable.
Turn the dough over onto a lightly floured working surface and flatten it into a large rectangular as you would for cinnamon rolls.
Then roll the dough up from the longer side, again, as you do with cinnamon rolls. Finally, roll the dough up again from the other side (see the pictures for reference).
Shape the dough into a ball by turning it around and tucking it under itself.
You can shape the dough into a ball any way you want to, the instructions describe one of many possible ways to do it.
Transfer the dough onto a piece of parchment paper and score it (make two deep cross-cuts). You should cut almost to the bottom of the dough to ensure an even bake-through.
Place the bread with the paper onto a baking sheet and transfer it into the preheated oven. Bake at 400F/200C for 25-30 minutes, then transfer the bread onto a cooling rack. Let the loaf cool completely before slicing to avoid gumminess. Enjoy!

Notes

Storage

- The bread will keep at room temperature for 3-4 days (store it in a bread bag or box).

- To keep buckwheat soda bread fresh for longer I recommend freezing it. This way it will keep for up to 3 months.

- To freeze, let the bread cool completely, slice it, and place the slices into a freezer-friendly bag or container.

- To defrost, place a slice or two into a microwave for a minute.

Troubleshooting

The dough is too dry - add a little bit more of buttermilk or milk with vinegar to soften the dough.

The dough is too sticky - add some buckwheat flour for easier shaping.

Nutrition