A lot of gluten free buckwheat bread recipes online tend to be mostly a gluten free flour blend. Sure, they have some buckwheat thrown in, but they’re not predominantly buckwheat. I get it! Buckwheat has quite a distinct taste that not everybody loves. But for the people who do: this bread is predominantly buckwheat. It has a small amount of cassava flour or tapioca flour for extra elasticity and a nice crumb, but it’s mostly buckwheat.
If you’re after an 100% buckwheat flour recipe, my new buckwheat recipe e-book includes a recipe for 100% buckwheat flour yeasted bread. It also has a recipe for 100% buckwheat flour sourdough, as well as bagels, choc chip cookies and noodles.
A note, before we dive in: I have only used light buckwheat flour for this recipe. The darker variety that I see recipe creators in Europe and the US use isn’t commonly available in Australia. As such, as I have never worked with it and can’t give you any advice.
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Light buckwheat flour forms the backbone of the bread and makes up the majority of the flour. I don’t have access to dark buckwheat flour so I can’t give you any advice as to whether that works here too.
Cassava flour or tapioca flour for some added elasticity and a light crumb. Technically the bread does work with 100% buckwheat flour, but it can be a little more prone to breaking.
Psyllium husk powder to bind the loaf together and create structure, as well as to hold enough water in the dough to create a lovely soft crumb.
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Water, oil, maple syrup and salt to bring the dry ingredients together, feed the yeast, provide a soft and browned crumb with a delicious taste.
Tapioca flour and cassava flour both work for the starch component of this loaf. They have different absorbencies, though, so add a lesser amount of liquid if you use tapioca.
Any oil or liquid sweetener works here. I have not tested any sugar substitutes such as allulose or Monkfruit. I have no experience with these so I have no suggestions.
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A steel loaf pan is where it’s at for this recipe. Because the dough has very little structure, a steel pan holds everything in so the loaf proofs upwards. If you want a gluten free sandwich bread, this pan will be your best friend.
Firstly, as always, it’s important to mention that the quality of gluten free flours differs dramatically from brand to brand, country to country. In terms of quality, I mean how finely it is milled, it’s freshness and how absorbent it is. This means that you need to have your wits about you when determining how much water to add to your buckwheat bread.
Further complicating things is the fact that tapioca flour is less absorbent than cassava flour. This means that you will need to add less liquid if you use tapioca, and more if you use cassava.
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The best course of action when making gluten free bread is to add water conservatively at first. When adding a high volume of liquid, it’s impossible to tell how the loaf will turn out. If you add the lesser volume of water, you can always add more later if you find the dough is dry.
Realistically, it’s hard to go too far wrong here in terms of the outlined hydration. Add the lesser amount to the psyllium husk powder mixture, then assess your dough once you have added the gel. The dough should be moist and floppy, with no dry spots. You should be able to pick it up, but it should feel completely hydrated. Below is a picture of the consistency you’re looking for.
If you have used cassava flour, it’s worth waiting 5 minutes before making the assessment. Cassava flour absorbs a fair bit of moisture, so it’s worth waiting to double check before you make any decisions. Another point is that fermented cassava flour (like Ottos) tends to be considerably more absorbent than non-fermented cassava flour.
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The more liquid you add (to an extent) the taller the loaf will be. So, you have to balance how moist you like your bread with how tall you want the loaf to end up. For a drier crumb but a shorter loaf, use the lesser amount of liquid. You might even find your flours or preference need less liquid than the recipe specifies.
For a taller loaf with a more moist crumb, use a higher amount of liquid. The loaf below used 800g of water and tapioca flour.
I have tested this gluten free buckwheat bread with two different proofing options. While I didn’t find there to be too much difference in this case, it is worth mentioning. Why? Because I have found, in the past, that double proofing gluten free bread seems to be beneficial. While I was developing my grain free white bread, I found that proofing the bread once in the bowl and again in the loaf helped it retain structure after baking. It also aided in eliminating that gummy line that sometimes forms in the bottom of the loaf.
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So, there are two proofing options for this bread. Firstly, if you need a slightly more hands off version, you can proof it straight in the bread pan. Allow it to rise to the top of the pan – for me, this took about 1 1/2 hours on a mild summer day.
Secondly, you can proof the dough, covered, for one hour in the bowl, and then another 1/2 – 1 hour in the bread pan. This is my preferred option – mainly because it doesn’t take much extra effort, but can help ensure you get the best loaf possible.
You need a steel bread pan for this recipe. Because the dough is high hydration, it doesn’t have a lot of structure on it’s own. As such, a steel pan is necessary to prevent the loaf proofing outwards instead of upwards. It provides the structure necessary to hold the dough together to create a gluten free sandwich bread style loaf.
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I use a small USA pan Pullman pan for all my loaves. The specs are 10.16 x 10.16 x 22.86 cm; 649 Grams. It’s perfect for gluten free loaves, which tend to be smaller than regular bread. It holds everything up and in for the tallest gluten free loaf possible.
I would not recommend making this loaf in a silicon pan – they don’t have the strength to support the bread as it proofs.
Hello! My name is Georgia, and I share intolerance friendly, gluten free, onion and garlic free and mostly vegetarian or vegan recipes from Australia. I’m passionate about intolerance friendly cooking, having struggled with food intolerances for over a decade.
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Much of my site is dedicated to low FODMAP recipe for vegetarians and vegans, with plenty of egg free, xanthan gum free and dairy free recipes as well.This super easy buckwheat bread is incredibly soft, fluffy and tender, and tastes delicious with a texture and look that’s uncannily similar to whole wheat bread! Totally gluten-free and dairy-free too, but you wouldn’t even know!
We love making avocado toast with it, or spreading plenty of jam or honey all over. No matter how you eat this gluten-free brown bread, it’s sure to be a favorite!
Of all the baked goods that one could possibly make, my heart belongs firmly to homemade bread. Whether quick breads or yeasted breads, it doesn’t really matter. Whether made in a loaf pan or freeform artisan bread doesn’t really matter either.
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And it seems that you guys share my love of gluten-free bread recipes of all kind. From feedback on my quick breads leavened with baking powder such as my easy honey oat bread, this low carb almond flour bread, and my coconut flaxseed bread, to yeast-leavened breads such as our favorite soft and fluffy gluten-free bread, tender dinner rolls or rosemary focaccia bread, I know just how much you all love bread too.
Baking yeast breads in particular has become a form of therapy. I just love the thrill of mixing the dough together, watching it rise as it doubles in size, then sending it off to the oven to bake. When I pull open the oven door, and the warmth of the oven and aroma of freshly baked bread hits me in the face, I feel like I’ve got a glimpse of bread heaven.
If you’ve never cooked with buckwheat before, it’s basically a highly-nutritous grain-like seed that’s a psuedocereal and totally gluten-free, despite the word “wheat” in its name.
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Recently, I’ve been playing around with buckwheat flour, and making it at home is actually way simpler than it sounds and much cheaper than if you buy it pre-made. If you’re up to it, have 5 minutes to spare and a high-speed blender on hand, I’ve got a quick tutorial for homemade buckwheat flour to get your started!
Our easy buckwheat cookies have been hugely popular on the blog, and I thought that it was high time to make a loaf of buckwheat bread.
Many buckwheat flour bread recipes tend to turn out dry and dense, and I
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