You will be pleasantly surprised at how easy, yet savory and delicious this buckwheat bread is! This gluten-free vegan bread comes together quickly in your electric mixer and requires no kneading. So even when you’re pressed for time, you can still enjoy freshly baked bread at home.
If you love bread as much as I do, you can find all of my best gluten-free bread recipes here!
Homemade bread is one of my favorite foods, hands down. Nothing beats a warm slice of gluten-free bread slathered in ghee. This recipe is perfect. It’s simple to follow and takes about 2 hours from start to finish to have a wonderful loaf of bread.
True curiosity is what this recipe was born from. I’ve dabbled with using freshly ground buckwheat flour in other recipes, but haven’t used it in a yeast bread. One afternoon I felt like experimenting, so I started with my artisan gluten-free bread, swapped out the flours, made a few tweaks, and… tada!
This recipe produces a beautiful bread loaf that can be baked with a crusty or soft exterior. Cut into it and you will reveal tender, slightly chewy bread with a wonderfully tight crumb. It has the delightful weightiness of a rustic round loaf.
You won’t believe it’s not only gluten-free, but vegan, nut-free, gum-free, and nightshade-free (no corn or potato).
What is Buckwheat
Buckwheat is a triangular shaped fruit seed, or pseudocereal, related to rhubarb and sorrel. Contrary to its name (the “wheat” portion of it can be deceiving!), buckwheat is not a grass, nor is it related to wheat, so it is entirely gluten-free.
Prepackaged Buckwheat Flour vs. Freshly Ground
Reasons not to use prepackaged buckwheat flour:
- Prepackaged buckwheat flour tends to go rancid quickly once it’s exposed to oxygen.
- Generally, the prepackaged buckwheat flour sold in stores is ground from unhulled buckwheat. Unhulled buckwheat is buckwheat which has not had the tough, dark outer shell removed. When unhulled buckwheat groats are ground into flour, the flour is darker in color, and stronger in flavor.
Why you should grind your own buckwheat flour:
- It’s best fresh, and doesn’t have the chance to go rancid because you use it immediately.
- You can use hulled buckwheat groats. Hulled buckwheat groats are buckwheat with the tough, dark outer shell removed. Hulled buckwheat groats still have the distinct flavor buckwheat is known for, but are much more mild.
When ground into flour, unhulled buckwheat flour is darker, while the hulled buckwheat flour is a lighter cream color.
How to Make Buckwheat Flour
It’s actually super easy to make your own buckwheat flour at home. Here’s what you need:
- Hulled buckwheat groats
- High speed blender or an electric grain mill
Simply place the hulled buckwheat groats into the high speed blender or electric grain mill, and process them until they are a fine powder.
How To Make Buckwheat Flour Bread
- Measure your hulled buckwheat groats using a kitchen scale and grind them using a high-speed blender.
- Combine the dry ingredients.
- Add the wet ingredient to the dry and stir for 3 minutes.
- Form the dough into a boule (a round ball).
- Rise for an hour.
- Score the top of the loaf with a sharp kitchen knife or a razor blade.
- Bake. To double check that the buckwheat bread is finished baking, use an instant read thermometer to check the internal temperature. A perfectly baked yeast loaf will reach an internal temperature of 202 degrees (F).
- Cool completely before slicing (if you can stand it!).
Recipe FAQ and Substitutions
- Can I use active dry yeast instead of SAF instant yeast? Absolutely, but you will need to proof the active dry yeast first.
- I don’t care for buckwheat, what can I substitute? Unfortunately, in this specific recipe there’s nothing you can substitute for the buckwheat; however, this gluten-free bread is very similar and doesn’t contain buckwheat.
- I’m not supposed to have yeast; can I omit it and add baking powder instead? No, this recipe needs yeast to be successful; instead, try my yeast-free gluten-free bread.
- I already have some prepackaged buckwheat flour on hand in my pantry. Can I use that instead of grinding my own? This recipe has only been tested with freshly ground hulled buckwheat. If you use prepackaged buckwheat flour from the store I cannot guarantee your results.
- Why do I have to measure my hulled buckwheat groats using a kitchen scale? I generally don’t weigh my ingredients when I bake (I find it very tedious); however, this recipe requires it. During recipe testing, my gluten-free buckwheat loaves would vary drastically from loaf to loaf. Finally I figured out the difference was in measuring out the buckwheat groats. More groats = more flour, so to simplify the recipe and ensure reliability, I had to start weighing the groats prior to grinding them into flour.
Important Note About Psyllium Husk Powder
There are only two brands of psyllium husk powder I recommend: Now Foods, and Anthony’s. I have used these two brands extensively, and they perform the best in my recipes calling for psyllium husk powder. Other brands don’t absorb water at the same level (so the dough ends up wetter than it should be), or turn your baked goods a purplish hue.
How To Store
I keep my bread and baked goods stored in a bread bag sitting out on the counter; however, if you live in a warm climate, you may need to store your bread in a cool dark cupboard or the refrigerator. Most of my bread recipes stay fresh at (Alaska) room temperature for at least 2-3 days
How To Freeze
To freeze the bread, slice it, wrap it in plastic wrap, place it in a freezer bag, and store it in the freezer. When I need a slice of bread, I simply pull out a slice and place it in the toaster to toast and thaw.
Gluten-Free Vegan Bread:
- 375g hulled buckwheat groats (about 2 cups + 2 tablespoons)
- 160g tapioca starch (about 1 ⅓ cups)
- 41g powdered psyllium husk (about ¼ cups) **see recipe notes
- 3 tablespoons organic cane sugar
- 1 ½ teaspoons sea salt
- 2 ¼ teaspoon SAF Instant Yeast
- 2 tablespoons olive oil + more for oiling the bowl
- 1 tablespoon maple syrup (or honey for non-vegan)
- 550ml warm water, between 100-105 degrees F (about 2 ¼ cups)
- Grind the hulled buckwheat groats into flour using a high-speed blender (after grinding, there should be about 2 ⅔ cup of flour).
- Using an electric mixer with the paddle attachment, combine the buckwheat flour, tapioca starch, powdered psyllium husk, organic cane sugar, and sea salt.
- Mix in the SAF instant yeast.
- Add the olive oil, maple syrup, and warm water. Mix on low for about 15 seconds. Stop the mixer and scrape down the sides of the bowl. Continue mixing on medium-high for about 3 minutes.
- Use a spatula to group the dough together in a ball at the bottom of the mixing bowl. Pour about 2 teaspoons of additional olive oil on top of the dough. This will help you continue to form the round loaf, without the dough sticking to the spatula (or your hands).
- Carefully remove the dough from the mixing bowl and onto a parchment lined baking sheet. Use your hands to form the dough into a round/oblong loaf.
- Cover with a clean kitchen towel and rise for 1 hour.
- Score the top of the loaf with a sharp kitchen knife or a razor blade.
- Bake using desired method below:
This loaf can be baked 3 different ways. The crust of the boule will be slightly crustier using the Pizza Stone/Cast Iron Pizza Pan or Dutch Oven methods.
Baking Sheet Method-
Preheat oven to 400 degrees (F). When the loaf is finished rising, bake for 40-50 minutes, or until the internal temperature of the loaf reaches over 202 degrees (F).
I will often make 2 gluten free bread loaves at once using a baking sheet that is 15x21” in size (if you do not currently own a baking sheet this size, make sure you measure the inside of your oven prior to buying one). The 2 loaves fit nicely on this size of baking sheet and still have room to expand without touching. If making 2 loaves, measure and mix each loaf independently. Your mixer will most likely not be able to handle making a double batch at one time.
Pizza Stone/Cast IronPizza Pan Method-
Place a pizza stone or cast iron pizza pan into a cold oven and preheat at 400 degrees for at least 30-40 minutes prior to baking the bread. When you are ready to bake, gently ease the loaf onto the preheated stone/pan using the parchment paper. When I use this method, I prefer to let my bread rise on an upside down baking sheet. This way I can slide the loaf right off onto the preheated stone/pan without any sides getting in the way. Just remember, the goal here is not to disturb the risen loaf much. Bake 40-50 minutes, or until the internal temperature of the loaf reaches over 202 degrees (F).
Dutch Oven Method-
Place a 6-8 quart Dutch oven (with lid) in a cold oven and preheat at 450 degrees (F) for at least 30-40 minutes prior to baking the bread. When you are ready to bake, very carefully remove the Dutch oven from the oven and take off the lid (Caution, it will be HOT! I use a thick pair of oven mitts.). Gently pick up the sides of the parchment paper and lift the loaf, easing it gently into the bottom of the Dutch oven. The goal here is not to disturb the risen loaf much. Cover with the lid, and place in the oven to bake for 25 minutes. Remove the lid and continue to bake for an additional 10-15 minutes, or until the internal temperature of the loaf reaches 202 degrees (F). Some enameled Dutch ovens are heat-safe to only 400 degrees (F). Double check to see what yours is rated to prior to using it.
Measure your hulled buckwheat groats using a kitchen scale. I generally don’t weigh my ingredients when I bake (I find it very tedious); however, this recipe requires it. During recipe testing, my gluten-free buckwheat loaves would vary drastically from loaf to loaf. Finally I figured out the difference was in measuring out the buckwheat groats. More groats = more flour, so to simplify the recipe and ensure reliability, I had to start weighing the groats prior to grinding them into flour.
There are only two brands of psyllium husk powder I recommend: Now Foods, and Anthony's. I have used these two brands extensively, and they perform the best in my recipes calling for psyllium husk powder. Other brands don't absorb water at the same level (so the dough ends up wetter than it should be), or turn your baked goods a purplish hue.
This recipe has only been tested using freshly ground hulled buckwheat groats. If you use something different (like prepackaged buckwheat flour) I cannot guarantee your results.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 92Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 201mgCarbohydrates: 19gFiber: 2gSugar: 4gProtein: 1g
Nutrition information isn't alway accurate.
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