A simple and delicious buckwheat bread recipe that’s easy to whip up, with no yeast, no eggs, no oil, no rising time, and no kneading. Just a handful of ingredients are required.
Gluten-free egg-free bread is not easy to come by, but this buckwheat bread will save the day!
This gluten-free buckwheat bread is also dairy-free and vegan, making it suitable for most eaters.
It’s simple to prepare, tastes great, and it’s perfect for dipping in stews, or spreading with nut butters like peanut, cashew, almond, or walnut!
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What is buckwheat flour?
Buckwheat flour is a gluten-free flour made from ground buckwheat groats.
Despite its name, buckwheat is not related to wheat and is actually a seed that is high in protein, fiber, and nutrients.
Buckwheat flour has a nutty flavor and is a great alternative to wheat flour for those who are gluten intolerant or simply looking to switch up their baking routine.
Don’t have buckwheat flour on hand? You can make homemade buckwheat flour by grinding buckwheat groats in a high-speed blender or food processor.
For more recipes using buckwheat flour, check out our buckwheat pancakes, buckwheat banana bread, and buckwheat pizza crust.
Ingredients + Substitutions
Here’s what you’ll need to make this simply delicious buckwheat bread recipe.
- Buckwheat flour: It’s naturally gluten-free (despite having wheat in its name). For best results, WEIGH the flour, and don’t rely on cup measurements.
- Baking powder: Use active baking powder that has not been sitting open in the pantry for 6+ months as it starts to lose its effectiveness once opened.
- Salt + onion powder: For added flavour, please don’t skip.
- Tahini: Adds some necessary fat without using highly processed oils or butter.
- Applesauce: This is our egg replacer and adds moisture to the bread.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Combine the flour, baking powder, and seasoning in a large bowl. (photo 1)
Then add the wet ingredients and mix until combined and thick. (photo 2)
Transfer the dough to a loaf tin lined with parchment paper. (photo 3)
Optionally press in some seeds of your choice before baking. (photo 4)
NOTE: Try chia seeds, sesame seeds, poppy seeds, flax seeds, sunflower seeds, and/or pepitas.
Once baked, let your buckwheat bread rest at room temperature on a wire rack for 1-2 hours before slicing. As the bread cools, it will be easier to slice.
How to use it
- Spread some avocado on it and top with tomatoes, salt, and pepper.
- Make a peanut butter and jam sandwich.
- Use it to make cream cheese and cucumber sandwiches.
- Pop a slice in the toaster to make it crusty for dunking in soups/stews.
- Use it to make gluten-free croutons for salads.
Equipment
I use this 5″x9″ loaf pan for baking this gluten-free bread recipe. If your loaf pan is a different size or different material, cook time may vary slightly.
Always check doneness using the toothpick trick. Insert a toothpick into the center of your loaf, and when it comes out clean and dry, the buckwheat bread is ready.
Storage
Like most freshly baked breads, this buckwheat bread will taste best on days 1 and 2.
However, you may keep leftovers at room temperature in a sealed container for up to 3 days.
Or you may freeze the full loaf or slices of bread in a freezer-safe airtight container for up to 3 months.
Expert Tips
- Weigh your flour for the best results. Flour volume will vary depending on measuring methods, such as the scoop and sweep, vs spooning your flour into the measuring cup. Use a kitchen scale for the most accurate flour measurement.
- Use fresh + active baking powder! Baking powder that has been open in the pantry for 6+ months may start to lose its effectiveness.
- Use parchment paper to line your loaf pan. This not only avoids extra fat from greasing the pan but also makes it simpler to remove the buckwheat bread from the pan once baked.
- Cooking time will vary according to your loaf pan size, so always check "doneness" by inserting a toothpick in the center to see if it comes out clean. Mine is perfect at 45 minutes.
- Let it cool. Give yourself extra time to let your loaf cool down. A minimum of 60 minutes on a cooling rack is recommended to completely set and make slicing easier.
More delicious bread recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 300 grams buckwheat flour approx. 2 ¼ cups
- 3 teaspoons baking powder
- 1 teaspoon sea salt
- ½ teaspoon onion powder optional
- ¼ cup tahini
- ¼ cup unsweetened applesauce
- 1 cup filtered water
Optional Toppings
- 1-2 tablespoons sesame seeds, poppy seeds, and/or pumpkin seeds
Instructions
- Preheat the oven to 350℉/176℃ and line a loaf pan with parchment paper.
- Add the flour, baking powder, salt, and onion powder (if using) to a large mixing bowl. Stir to combine. Then add the tahini, applesauce, and water and mix until combined and you have a thick batter.
- Transfer the mixture to your loaf pan and evenly spread and smooth the top using a silicone spatula.
- OPTIONAL: Sprinkle with seeds of your choice and gently press them down into the loaf.
- Bake for approx. 45-50 minutes, or until a toothpick inserted into the middle of the loaf comes out clean and dry.
- Remove from the oven and let cool to room temperature before slicing.
Notes
- Weigh your flour for the best results. Flour volume will vary depending on measuring methods, such as the scoop and sweep, vs spooning your flour into the measuring cup. Use a kitchen scale for the most accurate flour measurement.
- Use fresh + active baking powder! Baking powder that has been open in the pantry for 6+ months may start to lose its effectiveness.
- Use parchment paper to line your loaf pan. This not only avoids extra fat from greasing the pan but also makes it simpler to remove the buckwheat bread from the pan once baked.
- Cooking time will vary according to your loaf pan size, so always check "doneness" by inserting a toothpick in the center to see if it comes out clean. Mine is perfect at 45 minutes.
- Let it cool. Give yourself extra time to let your loaf cool down. A minimum of 60 minutes on a cooling
Nutrition
FAQ
Since buckwheat flour is gluten-free, its texture is different than wheat flour. So although it won't be as light and fluffy as baked goods made with wheat flour, it does add moisture and tenderness to cookies and cakes.
It's healthier than all-purpose flour with more protein, fiber, B vitamins, potassium, and essential amino acids. Plus, it has the added bonus of being naturally gluten-free.
Since buckwheat normally results in denser finished products compared to wheat flour, you cannot normally substitute at a 1-to-1 ratio. However, you may replace up to ¼ of the flour with buckwheat or simply search for tested recipes that already incorporate buckwheat.
Mandy says
Can I use a good quality oil instead of the tahini.
Rosa says
I haven’t tried it that way, but if you give it a try, please let us know how it goes. 🙂
Susan says
Looks good, but is there a substitute for tahini? I don’t add any fat to what I cook/bake so no crushed seeds for me!
Thanks!
Rosa says
Hi Susan, this hasn’t been tested without the tahini, so I can’t say for certain.