Gluten Free Baking
Easy Gluten Free Buckwheat Bread (Soft & Healthy Loaf)
October 14, 2025
| Recipe by Bake with Paws
Gluten Free Buckwheat Bread (Easy and Healthy)
Recently, I started exploring gluten free baking because of some personal health issues. Even though I still bake regular yeast breads and sourdough loaves for my family, I wanted to create something wholesome and nourishing that I could enjoy myself — and this Gluten Free Buckwheat Bread turned out beautifully.
This simple loaf is made with buckwheat flour, rice flour, and psyllium husk powder (to help bind the dough and give structure). It’s soft, moist, and hearty — perfect for toasting or pairing with your favourite spreads.
Unlike many gluten free breads, this one is easy to make, requires no gums, and uses simple ingredients you may already have at home.
Why You’ll Love This Gluten Free Buckwheat Bread
✅ 100% Gluten Free and Dairy Free (if you use olive oil instead of butter)
✅ Soft, moist, and slices beautifully✅ No xanthan gum or complicated flour blends
✅ High in fibre and nutrients from buckwheat and rice flour
✅ Quick to make – only one proof and a short bake time
What is Buckwheat?
Despite its name, buckwheat is not related to wheat and is naturally gluten free. It’s actually a seed rich in protein, fibre, and minerals such as magnesium and manganese. Buckwheat adds a slightly nutty flavour and dense, wholesome texture to bread — making it a great option for anyone following a gluten free or wheat-free diet.
How To Make Gluten Free Buckwheat Bread
Ingredients (Yields: 1 Loaf)
250g buckwheat flour
100g rice flour
1 1/4 tsp (4g) fine salt
2 tsp (6.5g) instant dried yeast
50g egg (1 egg)
15g olive oil or butter
1 Tbsp honey or 1 Tbsp coconut sugar
20g psyllium husk powder
430g water
Topping:
Handfull of chia seeds, flaxseeds and sesame seeds
Step-By-Step Method
- Prepare the psyllium gel
- In the bowl of a stand mixer, combine the psyllium husk powder and water until it forms a gel.
- Add remaining ingredients
- Add the rest of the ingredients to the bowl.
- Mix the dough
- Using the paddle attachment, mix on medium speed until everything is well combined and the dough comes together.
- Shape and top
- Transfer the dough into a greased loaf pan. Smooth the surface with a scraper or damp hand. If desired, sprinkle with a mixture of seeds for topping.
- Proof
- Cover and let the dough proof in a warm place (around 28°C – 29°C) for 30–45 minutes, or until nearly doubled in size.
- Preheat the oven
- While the dough is proofing, preheat the oven to 185°C (fan-forced) or 200°C (top and bottom heat).
- Bake
- Bake the loaf for 30–40 minutes, or until golden brown on top.
- Cool
- Remove the bread from the oven and carefully lift it out of the pan. Place on a wire rack to cool completely before slicing.
Storage Tips
Store the bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, slice and freeze the bread — then reheat or toast directly from frozen whenever needed
Baking Notes
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Psyllium husk is essential here as it acts as a binder and gives the bread structure and elasticity.
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Every gluten free flour brand absorbs water differently, so you may need to slightly adjust the hydration.
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Allow the bread to cool fully before slicing to avoid gumminess.
Final Thoughts
This Gluten Free Buckwheat Bread is a wonderful everyday loaf — wholesome, filling, and easy to bake. It’s perfect for anyone avoiding gluten or simply looking for a nutritious alternative to regular bread. I hope you enjoy this recipe as much as I do.
If you try this recipe, please tag me on Instagram @bakewithpaws — I’d love to see your bakes!
If you have any questions or feedback, feel free to leave a comment below. I always enjoy hearing from you.
Labels:
Gluten Free Baking,
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