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:
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.
- 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.
Did you make this gluten-free bread recipe? If so, please consider leaving a star rating and comment with your thoughts!
Don’t forget to snap a pic and tag me on Instagram @allergyfreeak and #allergyfreealaska with your gf bread pics!
More Buckwheat Recipes To Try
Gluten-Free Buckwheat Pancakes from Zest For Baking
Berry Smoothie Bowl from Vegan Huggs
Buckwheat Scallop Salad from Homemade and Yummy
Raspberry Molten Lava Cakes from Texanerin
What if I don’t have a stand mixer? Can I make it by hand, and knead?
Hi Roberta, I suppose you could, but just thinking of it makes me arms hurt. Ha. 😉 Although I have autoimmune arthritis too. If you do try mixing it by hand, please come back and let me know what your results were!
I bought a special bread dough whisk, and I mix it by hand! I actually find it isn’t that hard, and I have inflammatory arthritis in my hands and fingers. Once it’s combined into a boule I just kneed it in the bowl for 20-30 seconds until it feels smooth and not grainy. I’ve made this loaf twice now, with perfect results.
Oh – thank you for sharing that, Sarah! That’s really helpful.
What a great gluten-free bread. I have just the perfect blender to make some buckwheat flour. I need to try that buckwheat salad too.
Thank you so much, Gloria!
Connie Kilsdonk says
I’m curious to know if I could make this bread in a bread maker? I would do all the prepping as noted and then place in the bread maker. Also, do you have a recipe for pumpernickel rye with caraway seeds that I could use either way hand or bread maker? Thank you so much. I love your recipes, but I don’t get your emails as frequently as I used to.
Thanks for asking – that’s a great question! I don’t recommend making this loaf in a bread maker. It’s a denser loaf, and needs to be able to spread out in all directions, which is why it’s a round loaf sitting on a baking sheet vs. being put in a bread pan. A bread pan or a bread maker forces the loaf to only expand up, which isn’t enough for this type of dough/recipe. Hopefully the way I’m explaining that makes sense. 😉
Are buckwheat groats always hulled when you buy them or should I specifically be looking for “hulled” buckwheat groats? Thanks, can’t wait to try this recipe!
That’s a great question! You actually can buy them either way, so make sure you look for the “hulled” buckwheat groats.
This bread is FANTASTIC! Buckwheat is not my favorite taste, but the soft squishy texture makes this a keeper in my book. Three out of three people who tried it (one not gluten-free) thought it was terrific, and somewhat reminiscent of rye bread. I may try adding caraway seeds next time!
Wonderful to hear! Thank you so much for coming back here, Heather, and letting me know you all loved it! 🙂 Great idea about the caraway seeds!
John K says
Baked two loaves, and they were fantastic! Love the taste and texture.
Wonderful, John! Really appreciate you coming back here and letting us know your results. I’m thrilled you’re happy with the recipe!
Raymond L Frechette says
I make sour dough bread all the time. Do you think it would work with this recipe? I will give it a try and let you know how successful (or Not) I was.
That’s a great question. I’d imagine it would work? But without testing it myself I really can’t give you a definitive answer. Please do come back here and let us know if you tried it and what your results were! Thanks!
This was awesome. Been baking gluten free for 10 years. I have made many bread recipes that I enjoy, but this one is the nearest to gluten bread In texture and crust. I did use buckwheat flour that I bought, live near a buckwheat mill. I did weigh all the ingredients as suggested and think that is key. Thank you for a GREAT recipe. Will definitely make again. FYI I did bake on a pizza stone.
Gem, You’re welcome! Thank you so much for coming back here and leaving your results/review. I appreciate that immensely! Very happy you enjoyed it.
Hi! I’ve never successfully baked bread before, but this sounds great and I’m going to give it a try. We are in Canada and our house is never really that warm, so I’m worried it won’t rise that well. Do you have any suggestions on how to get it to rise properly? I’ve heard that the yogurt function on the Instant Pot works well. Not sure if you’ve tried that. Or maybe the oven on 175 degrees? Any suggestions would be appreciated! Thanks so much.
Well, I live in Alaska, and it’s rarely ever above 70 degrees (F) in my house. My bread always rises out on the counter just fine.
Hi! I made this last weekend and it was fantastic! It tasted exactly like “real” bread and was perfect for our egg, dairy and gluten allergies. I was wondering if you’ve ever made it into buns? Thanks so much!
I have not tried making this recipe as buns, but it might work well. Just make sure you give the buns enough room to expand on a baking sheet.
Hi! I made these as buns yesterday and they worked great! 🙂 It made 12 buns around 3.5 oz each. My husband said I should add some cinnamon and raisins next time. Such a great versatile recipe, thanks so much!
I so appreciate you coming back here and leaving a comment with your results. Thank you!
What can I replace tapioca with?
Do you know if cassava flour could be used instead of the tapioca starch?
No, I don’t recommend using cassava in place of the tapioca. They both have different moisture requirements. Cassava needs more liquid than tapioca.
Can I use regular yeast if I add it to the liquid and let it foam? I don’t have instant.
You can – you just might need 1/4 teaspoon more of it. SAF Instant Yeast is pretty potent.
Beena Ravindra Karkhanis says
thank you i tried this recipe to the tee. but the dough came out dry. i added more warm water. its baking now. did not rise too much. and guess the bread is still soft from inside but the knife test came out clean.
taste is good though.
shall try one more time..i guess i will try with ready made flour. thank you. great recipe
It sounds like you might need a fresh package of yeast – especially if it didn’t rise much.
My husband and I LOVE this bread! And he’s French and grew up eating baguettes and amazing crusty French bread! It’s taken me awhile to get used to the taste of the buckwheat, but from the first bite he looked at me said “wow, this is actually good! It tastes like real bread.” The crust is amazing. And I think it’s technically “grain-free” which is what I’m supposed to be aiming towards for my inflammatory arthritis, so bonus points!
That is such an incredible compliment, Sarah! Thank you so much for coming back here and letting me know you tried and loved it!
My bread didn’t rise AT ALL. Even after weighing ingredients & putting in a nice warm area. What happened?!!
Hi Molly, My guess is that your yeast is inactive/bad. I’d get a new package and try again. You can test it even before you mix it with other ingredients – mixing 1/2 teaspoon yeast, a pinch of sugar, and 1/2 cup warm water (between 105-110 F). If the mixture becomes foamy, the yeast is active/good. If it’s not foamy, your yeast is inactive/bad.
Sara Roe says
I love buckwheat but I never knew the difference between fresh ground and bought. I made this bread tonight, my scale battery was dead so I used the measurement estimates and it came out perfectly! I didn’t find SAF yeast but I used quick Fleishmanns. Almost doubled in size. I misplaced my thermometer so it may have been undercooked slightly but this bread will be my life during the gluten free transition for my family. Do you have a pizza dough recipe? Thank you so much! I’m now a follower!
So happy it turned out well for you, Sara!
I’m allergic to psyllium, do you have a recommendation for an alternative?
This recipe was written specifically with the psyllium husk in mind. You might try this gluten-free vegan bread instead, that uses xanthan gum.
Julie A Fussell says
My first yeast and buckwheat bread attempt. It tastes pretty great, but the bottom is a little burned (got to 209 degrees in Dutch over) and it’s flattening out on the counter after 30 minutes out of the oven. What should I change? I did sub tapioca starch for arrow root and was 20 g short on the buckwheat. I also wasn’t sure how to get the water to 100-105 degrees so I over heated in the microwave and had to wait at least 10 minutes for the temp to lower and even out. The yeast was sitting in the oil and maple syrup during that time. Thanks for the recipe!
Being short on the buckwheat probably threw off the liquid to dry ingredient ratios, causing the bread to flatten. Removing dry ingredients compromises structure. I’d recommend making the bread again as written, with the full amount of buckwheat.
Are you using dry active yeast then? Instead of the instant yeast? Active dry yeast needs to be bloomed/proofed first in sugar and water. Instant yeast needs to be added directly to the dry ingredients (as the recipe instructions indicate).
Gaye Beisel says
Can I use a bread machine for baking this bread?
I don’t think it will work well in a bread machine.
Hi! Thanks so much for this recipe I truly love this bread, but the calories per serving don’t add up when I try to calculate them. It comes down to 218 calories a slice when you have 16 servings. How did you calculate it?
Hi Lina, I use a calorie counter that’s built into my recipe cards. My disclaimer is that it’s not always accurate. 😉
Hi thank you for this wonderful recipe. I do have a question. Can I double proof the bread dough as in regular bread. Please let me know. Thank you
Hi AJ, I think, as long as you are using a high quality yeast, like SAF, a double proof should be fine.
This is my first time baking with buckwheat. I ended up buying Anthony’s organic buckwheat flour (it doesn’t say it’s hulled but the reviews said it was nice and light in color, and it is!) bc I couldn’t find hulled buckwheat. I measured the ingredients per the recipe and it came out fabulous! I already had a different psyllium husk on hand so the bread does have a purple-ish hue but it doesn’t effect the taste. Very simple, easy and delicious recipe. Thanks!!
I’m glad you had such wonderful results, Jill! Thanks!
Okay! I’ve made this bread twice now and it’s turned out great both times!
Both times I used preground buckwheat flour and I put the dough in a loaf tin it worked very well. (**tip: when it’s finished baking, take the loaf out of the tin to cool! This will prevent it from getting gummy.)
The second time I made it I actually ran out of tapioca starch and yeast 😅
So I subbed arrowroot and then a teaspoon of baking soda with a teaspoon of lemon juice. It actually turned out so well!
I also added more salt than recommended, but that’s personal preference.
Thank you for the great and easy recipe! It has become a staple 🙂
Hi Mo, Thanks for coming back here and leaving us a comment! And for sharing your subs!
Elisa Smith says
I’m wondering if I could adapt this to sour dough. I prefer to not use commercial yeast. Hmmmm!
Hi Elisa, I’m not quite sure since I haven’t attempted that.
We had to modify this recipe to omit the psyllium for dietetic reasons, and replaced it with oatmeal, about 1 cup. The batter was more like a cake batter, and needed a pan with sides, but the bread turned out with a crisp crust and very easy to slice. Makes great sandwiches and toast too! Thanks so much. It had been a couple of years since our son could have a sandwich. He was thrilled!
Hi Wendy, I’m so glad it still worked with your substitutions! Thank you for sharing those. I’m very happy your son had his sandwich!
Thank you so much for this amazing recipe! I’ve adapted slightly by soaking the buckwheat in water, rinsing and grinding with 300/500g water. I also bake it in a line loaf pan and it’s so beautiful 😍
You’re welcome! This makes me so happy to hear!
Thanks so much for creating allergy free bread! I’m having a little problem though, the dough is crumbling as it expands. I used kasha which is roasted buckwheat groats so that may be part of the problem. I need to add water, I’m guessing, but not sure how much. What should the texture of the dough be like? Thank you!
The dough should be slightly sticky, but should be easy to handle with oiled hands or spatula. It should mostly hold it’s shape, but relax a little when formed into a ball/sphere. I’ve never worked with kasha in this recipe. Did you also add the ground psyllium husk? It’s hard to trouble shoot without seeing exactly what you’re working with. The dough should not crumble as it expands.
Best bread I’ve ever made. Thank you for doing this for someone like me who needed a good, flavour-some normal (gluten style) bread.
You are sweet to say that – thank you, Rina! I appreciate you coming back here and letting me know your thoughts!