This buckwheat bread 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.
This buckwheat bread recipe has become a staple, made weekly. Please note: This recipe requires a large loaf pan - mine has a six cup capacity. Preheat oven to 350 and grease a bread pan with oil (I use coconut oil) Add water to small bowl (I use hot from the tap - not boiling) with honey and yeast. Set aside. In large bowl add all dry ingredients and mix with a fork to break up any lumps. Add eggs to the large bowl along with water/honey mixture and stir well. You should get a thick and sticky mixture that is more like batter than traditional bread dough. 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. 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. Store in a zipper bag in the fridge for up to 10 days. You can sub out 1/2 cup of the oat or buckwheat flour for almond flour and results are pretty much the same. Enjoy!
Gluten Free Buckwheat Bread
Serving Size: 1 slice
Amount Per Serving: Calories: 93Total Fat: 2.55gSodium: 87mgCarbohydrates: 14gNet Carbohydrates: 12.6gFiber: 1.4gSugar: 1gProtein: 3.84g
This buckwheat bread recipe has become a staple, made weekly.
Please note: This recipe requires a large loaf pan - mine has a six cup capacity.
Preheat oven to 350 and grease a bread pan with oil (I use coconut oil)
Add water to small bowl (I use hot from the tap - not boiling) with honey and yeast. Set aside.
In large bowl add all dry ingredients and mix with a fork to break up any lumps.
Add eggs to the large bowl along with water/honey mixture and stir well.
You should get a thick and sticky mixture that is more like batter than traditional bread dough.
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.
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.
Store in a zipper bag in the fridge for up to 10 days.
You can sub out 1/2 cup of the oat or buckwheat flour for almond flour and results are pretty much the same. Enjoy!
I really hope you try this buckwheat 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!
Angie In My 30s says
om nom nom … you had me at gluten free and honey 😉
Pinned! Thanks for sharing!
Inspire Me Heather says
Your bread recipe looks so yummy – thanks!!
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!
It is hearty and dense but more bread like than say….a banana bread which to me is more like cake. If that makes any sense!
Sheila Zeller says
This looks really good Heather! We use Buckwheat but I never thought of making gf bread with it – thanks for sharing your recipe. Will have to give it a try!!
Dani @ lifeovereasy says
Wow, this looks like GF bread that I would actually like to eat! Thanks for the recipe, I will definitely try it.
This recipe looks delicious! Thanks Heather…pinning this one! 🙂
That looks and sounds yummy. I also got a better understanding of the flours and gluten free.
Lisa Goulet says
This looks so good and healthy too! I haven’t tried Buckwheat flour before so good to know that it works well.
Kim G. says
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 🙂
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?
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.
Oh I’m so glad you got it sorted! Thanks for your comments today 🙂
Great recipe , i urge you to try it out, very good bread, no comparison to the other, too white, gluish like gluten free breads
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!
What size loaf pan should be used?
The right size loaf pan is essential for these gluten free breads.
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?
Oh dear, I’m so sorry for the messy oven! But I’m glad you liked the bread. My pan is pretty big – I measured and it has a 6 cup capacity. I’ll update the recipe. I bet you could get two small loaves out of smaller pans.
Trying it again today with half the ingredients in the same pan! Wish me luck! ?
Good luck! Let me know how you make out 🙂
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!
What should be the oven temperature while baking this bread??
This bread sounds amazing! Would this work in a bread machine? Or do you think the batter wouldn’t mix very well?
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! 🙂
What approx size is the loaf? 750g loaf or a 1kg loaf?
It’s big. If fills my six cup capacity loaf pan so I would go with 1kg
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!
I’m so glad that you like it! Thanks for taking the time to leave a comment 🙂
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.
I’m so glad you had good success with this bread recipe! I’ts one of my favorites too.
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?
Hi! I am making the bread right
Now! I only had active dry yeast not quick rising. Hope this doesn’t make a huge difference.
Will let you know
Good luck! It might just need a bit more time to rise. Should work though!
Thanks for the recipe! It smells delicious in my bread machine but I’m worried that I didn’t make it right because the batter was so rubbery. I substituted psyllium for the tapioca starch so I’m wondering if this was the issue. Oh well, I guess I’ll find out! Do you k ow if there is an adaptation for the bread maker version? I wonder if one of your other readers can post one if they have tried it!
I’d love to hear how you made out with your breadmaker! Yes, this batter is pretty rubbery – that’s what gives you all those nice air pockets as it bakes. I hope all is well!
hoping to make this for a friend with lots of dietary restrictions. LOVE the oatmeal and buckwheat combo(she can eat both these) but she’s not allowed eggs…..any suggestions??
Hi Heather, can alter the recipe instead oat flour what buckwheat flour only
It might not be as sturdy but yes, it should work. Give it a try!
ok I will, thank you Heather….cheers
Heather I have another question, can i put fresh herbs with this bread, thank you again….cheers
I don’t see why you couldn’t try to do a savoury version. I would increase the salt a little maybe? Let me know how it turns out if you try it.
You know what i will give the savory bread a try first, when baked how can i post a pic Heather?
Comments here can’t take photos but feel free to tag me on any photos you share on Instagram or Twitter or Facebook! I’m @hometoheather everywhere. I’d love to see how it turns out! You can also share it to my blog facebook page or, if you join the HomeToHeather facebook group that’s connected to the page you can share in there too. Pretty much anywhere except here 😀
ohhhh, ok, i will share on Instagram and Facebook, thanks again
Heather I just joined the group HomeToHeather on facebook, just to let you know….cheers
THANK YOU!! I recently bought a Zojirushi breadmaker with the gluten free setting, but the GF recipes in the accompanying manual turned out terribly. I had been searching for a good GF recipe where I could use my beloved oat and buckwheat flours, and was so pleased to find yours. I made it this evening and it’s wonderful! It’s even fluffy, which I wasn’t expecting, and tastes so hearty. I look forward to checking out more GF bread recipes on your blog!
Thank you so much for taking the time to leave a comment. I’m so pleased you love the recipe!
Thank you so much for this recipe! The bread turned out wonderfully and my entire family loved it. I have looked for a gluten free bread recipe for a while now, hoping to find one that doesn’t include large amounts of starches or flours I don’t have on hand. Most of all, I wanted it to taste like real bread, so my children would actually enjoy it. This recipe does it! I am one happy mama! 🙂
Can this be made as rolls? Thank you, Teri
Hi Teri! I haven’t tried and the batter is a bit goopy so it wouldn’t work for rolling. You could try in a muffin tin maybe? If you do, please let me know how it worked out!
I just made this recipe using a muffin tin and they came out great! I baked them for 15 minutes but next time I would cut it down by a few minutes (they were a tiny bit dry)
They are perfect for dipping in soups or as a side dish. I would make them a little sweeter if planning to eat them solo
Baked and followed the recipe just as posted. Bread did not turn out as yours but tasted every good Only thing I did not follow was the size of the pan. Used two smaller pans. Arizona over 3600 feet and two pans instead of one. Bread raised the way it should but when baked fell in the center . Don;t know why it should. Tastes great. Any help would be appreciated.
Hi Carol! I’m glad it worked out for you! This bread doesn’t get the traditional domed top that a normal loaf would get. It is always a little sunken for me too but as you said, it tastes good so I think this is just the lack of gluten strength at work. Have a great day and thanks for your comment 🙂
SOO good and soo easy! Thanks for this recipe. Trying to buy gluten and sugar free bread is impossible (no Xantham gum either). Couldn’t believe how easy this was. Made a loaf, sliced it, froze it, and eat one slice in the mornings with raw honey and peanut butter. Today I’m trying it with a tiny bit more salt. My 14 yo liked it but said he wanted to try it with more salt for a more savory taste.
I’m so pleased you like it! It is perfect with peanut butter in my opinion but I don’t see why a more savoury flavour wouldn’t work. Let me know how you like it!
Must admit looking at the loaves baking, they looked like bricks lol.. when I took them
Out of the oven my impression was the same. After cooling for 20 minutes, I cut a slice and omg what delicious bread!!!! Thank you for this recipe!!!!!
Haha thanks for your comment! They aren’t the prettiest loaves, no. But they are enjoyable to eat and I suppose that’s the most important thing.
I’ve been enjoying this recipe for the past six months or so. THANK YOU for figuring out such an easy loaf that’s also yummy and keeps well. It’s a game-changer.
Your comment made my day! I’m so pleased you’re enjoying the recipe!
I would love to try this recipe but I’m allergic to oats. May I use another flour like almond or coconut instead?
Neither almond or coconut will work exactly the same. Almond is heavier and doesn’t absorb liquid like oat and coconut is lighter and absorbs more liquid than oat. I would think almond would be the better choice of the two however. Maybe increase the amount of buckwheat and decrease the amount of almond to make a 50% / 50% ratio and see how that works out. I’d love to hear the result!
Jo Ann says
How can I turn my Bob’s Red Mill gluten-free oats into oat flour? I have a blender and a small food processor; would either of those work?
Would potato starch work rather than arrowroot or tapioco starch?
What about adding xantham gum? How much would you add, if any?
Yes! you can pulverize your own oats into flour. Either of your processors should work. I think you could sub the potato starch and it should be fine. I have never used xantham gum but if you do, please let me know how it works out!
This is a great recipe and having made it twice now, I can clarify some of the questions i saw repeated in the comments. Most baking pans are measured by size, not cups, and I found a 9 inch loaf pan to be the right size for a single loaf. There seems to be some confusion between the recipe and in the comments regarding the type of yeast and water temp. The water should always been between 100-110 degrees farenheit for yeast and I found that regular active yeast worked just fine. If the water is too hot, you’ll kill the yeast and you won’t get a rise. I also put the honey in with the water when I heated it and I brought the eggs to room temp. Bread is happier with warm ingredients. I only needed to let my loaf rise for a half hour on a warm over to reach the top of the pan, but i did bake it for the full hour. I was very pleased with the results.
I’m glad you’re enjoying this gluten free bread! Thanks so much for your helpful comment 🙂
AR Robinson says
I want to thank-you for this amazing GF, super nutritious bread! I have made it twice and it is one of the best GF breads I have tasted. I recently moved and do not have access to bakeries that I loved, and after trying lots of breads and making a few recipes, I feel so happy to have found your recipe! Easy to make and is even better than what I used to have. Thank-you!
I’m so pleased you are enjoying it! I know how hard it can be to adjust to losing your favourites after a move. Thank you so much for taking the time to leave a comment 🙂
Put the buckwheat on a baking tray lined with baking paper and toast during 30 minutes at 180?C in a ventilated oven (or at 200?C in an oven without a fan). The buckwheat should have a nice, toasted colour.
Debra Mandell says
I made your buckwheat bread and all I can say is AHHHHHH! I LOVE this bread recipe. God bless you, thanks for sharing.
I’m so glad! Thanks for commenting Debra!
Also great with maple syrup instead of honey
Albert J. Farmer says
I’ve made this gluten free recipe for my spouse who is also restricted on egg consumption. I’ve used one egg with 1/2 cup of homemade applesauce to replace the 3 eggs with success. My next try will be with Bob’s Red Mill egg replacer for the last egg. My spouse is extremely happy with your recipe. I’ve tried several times to use my bread machine (Zojirushi bb-Pac20) on various gluten free recipes with no success. Thank you for your recipe, it’s been an uphill journey to find a consistent gluten free bread source for my bread lover.
I’m so happy you’re enjoying it. Thanks for your feedback!