Gluten Free Buckwheat Bread

This recipe has been a long time in the making. I’ve been looking for a gluten free bread that still tasted like good old fashioned yeasty bread. You know, the kind you can slather in peanut butter and jam and be satisfied with. Most gluten free bread you buy in stores is made of rice flour and potato starch and corn starch and none of that has any nutritional value really….it just wouldn’t do. I wanted a bread with flavor and oomph that was good for us too.

I was inspired by the recipe for Buckwheat Pancakes I shared a while ago. I noticed that buckwheat flour is goopy and produces ‘strings’ and it held up really well to rising – in pancake form anyhow. I was curious to see what would happen if I tried to make bread with it. Well, after much trial and error the results were pretty good and now this is our staple bread. I make it once a week and am confident to feed my family a clean, gluten free bread that isn’t just full of empty starches and stabilizers.

I buy both buckwheat flour and oat flour at our health food store.  Buckwheat flour can be found in stone ground and light varieties.  I prefer the light type as it’s ground finer and is less gritty.  Oat flour is gluten free when you buy it certified as such – regular oats can be contaminated during processing.  Either way, you can pulverize your own oats to make oat flour but I buy it ready to go in flour form.  I also recommend adding ground flax which really adds a ‘whole wheat’ type flavor to this bread plus those omega 3s we’re all looking for in our diet.

health benefits of buckwheat and oatsgluten free bread buckwheat flour

4.4 from 5 reviews
Gluten Free Honey Oat Bread
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 and ¾ cups hot water
  • 1 tbsp quick acting yeast
  • 1 tbsp honey
  • 3 cups oat flour
  • 1 cup buckwheat flour
  • 3 tbsp arrowroot or tapioca starch
  • 3 eggs
  • ½ tsp salt
  • 3 tbsp chia seeds or ground flax or both (optional)
Instructions
  1. Please note: This recipe requires a large loaf pan - mine has a six cup capacity.
  2. Preheat oven to 350 and grease a bread pan with oil (I use coconut oil)
  3. Add water to small bowl (I use hot from the tap - not boiling) with honey and yeast. Set aside.
  4. In large bowl add all dry ingredients and mix with a fork to break up any lumps.
  5. Add eggs to the large bowl along with water/honey mixture and stir well.
  6. You should get a thick and sticky mixture that is more like batter than traditional bread dough.
  7. Transfer batter to your bread pan and smooth the top with a wet spatula. Cover with a damp tea towel and leave to rise for 1 hour.
  8. After your bread has risen (mine rises to the top of my pan) place in a pre-heated oven and bake for 1 hour. Let cool in the pan 20 min and remove from pan to a rack to completely cool.
  9. Store in a zipper bag in the fridge for up to 10 days.
Notes
You can sub out ½ cup of the oat or buckwheat flour for almond flour and results are pretty much the same. Enjoy!

gluten free bread

 

I really hope you try this bread – as bread goes, it’s fairly easy to make as long as you have the time to dedicate to it’s rising.  It’s pretty forgiving in that I’ve used more oat or buckwheat flour depending on what I had on hand and have even used some almond flour once as I had been short on the oats and it worked out well.  I prefer not to use almond flour however as that would mean I can’t send it with my daughter to school.  Both my kids eat this bread with no complaints and my husband likes it also.  It’s perfect for peanut butter!


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Comments

  1. I don’t eat much gluten free bread (although I’m always up for a new baking challenge!). How do you find the weight of the bread; it looks hearty? I’d love to try a slice right now with way too much peanut butter… must be time for some breakfast!

  2. First, let me say that this bread is very tasty and moist and I will make it again, for sure. That said, however, the batter was WAY too much for one loaf pan. When I poured the batter into the pan, my better sense told me it was too full to have rise room, but I did not listen to that good sense and, as a result, the bread batter rose and began dripping off the sides of the pan. This continued while baking in the oven, so cleaning up was NOT fun, but the resulting bread is lovely – fragrant, delicious, easy to slice. When I try it again, I will make it in two smaller loaf pans.

    • Hi Kim. I’m so sorry you had a mess on your hands! Yes, my loaf pan is larger in size I suppose. It doesn’t have a capacity measurement on it or I would share it with you. But I’m so glad you liked the bread! I hope your next try works out better for you 🙂

  3. I’ve made this twice now and both times it did not rise. The first time I used Active Dry Yeast, the next time I used yeast called Perfect Rise that said it was okay for bread machines, do I figured it was quick. I also proofed it in my oven the second time on the proof setting.

    Fleischman’s has an Active Dry, Rapid Rise and Infant. What should I use?

    • Hi Kristin,

      Sorry you’re having trouble. My bottle says Traditional Active Dry Yeast. I wouldn’t use bread machine yeast in this because that’s designed to give a quick puff. Maybe your first Active Dry yeast wasn’t ‘active’ any longer? Did it bubble when you mixed it with water and honey?

      • I think my water was too hot the first time I used Active Dry Yeast. I tried it again and it was perfect. In fact it overflowed in the oven while it baked. I love the crunchy crust.

  4. Great recipe , i urge you to try it out, very good bread, no comparison to the other, too white, gluish like gluten free breads

  5. This looks amazing…. has it ever been tried with all oat flour or any other non-nut flours? I have a nut allergy to work around and buckwheat still bothers me a bit… I was wondering about brown rice or quinoa flour??

    • buckwheat is stretchy and does a great job of replacing wheat. I haven’t had luck with quinoa flour – I find it tastes awful. If I were you I’d try your favourite all purpose gluten free flour and see what happens!

  6. Tried this today and had the exact same experience – it rose really well but overflowed in the oven (like the other poster – I knew it was going to but I went against my better judgement!). As a result it was a nightmare to get out ?That said, this is by far the best GF bread I have baked so far – the texture and taste is just like the “real thing”! Will definitely try it again using a larger tin! Just out of curiosity, what size did you use?

  7. I have a lot of experience baking bread, but this is my first attempt at a gluten free loaf.
    I have tried this bread twice….it rises nicely but falls during baking.
    Any suggestions or hints?

    • It doesn’t get the nice domed top that traditional bread gets but mine didn’t sink too badly. I would maybe increase the temperature a little? I’m close to the mountains – maybe elevation has some sort of effect on this? I wish I had a more concrete answer for you!

  8. This bread sounds amazing! Would this work in a bread machine? Or do you think the batter wouldn’t mix very well?

    • Hi Mel,

      I don’t have a bread machine so I’ve never tried it. If you can set it to not knead a second time then it should work? Can you set it to mix, then proof for an hour and then bake without additional kneading?

      • Thanks Heather! Usually when i do gluten free breads in my bread maker they don’t mix very well so I have to give it a bit of a stir when its mixing. It even has a gluten free setting on the machine. Lol. I guess I will just try it and see how it goes! 🙂

  9. I just made your bread this afternoon and it is sooooo good! I love that this is a nutrient dense bread And looks like it will hold up nicely for a sandwich. So far I have only put butter on it… Yum! I have 2 size loaf pans and the large worked well. I could’ the find any measurements on the pan but it does appear to hold about 6 cups.

    Thank you for the recipe!

  10. Thank you for sharing this. I love the simplicity and yet versatility of the recipe, and it is delicious indeed. I’m at high altitudes and had no problem, also ground all my own grains etc for the recipe and even though not pastry-fine, the flours worked. Only change I will make in the future is to possibly add a tiny bit more salt. I’ll be showing my 9-yr-old how to make this, it is so simple. Exactly the bread I’ve been searching for for my family. Thanks again.

  11. Thank you for recipe, it is very easy to make and delicious! Next time will add a bit more salt, other than that both taste and texture was great. As arrowroot or tapioca starch are very hard to find where i live i successfully used corn starch. I try to limit animal products in my diet, anyone has any suggestions on replacing eggs/leaving out?

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