This buckwheat bread recipe is high in fiber, gluten free, and made with simple whole food ingredients like buckwheat, flax seeds, and psyllium husk. This homemade buckwheat bread has a hearty texture and provides a balanced mix of complex carbohydrates, protein, and fiber all in one loaf.
Despite its name, buckwheat is not actually related to wheat. It is a naturally gluten free seed that is rich in minerals like magnesium and manganese. I wanted to create an easy buckwheat bread that was wholesome, filling, and simple to make using everyday ingredients, and this recipe definitely delivers.
The buckwheat is first blended into buckwheat flour, giving the bread its rustic texture and slightly nutty flavor. A gluten-free all-purpose flour is then combined with buckwheat flour to achieve the best taste and texture, while keeping the loaf soft enough for slicing. This gluten free buckwheat bread tastes especially delicious toasted and pairs perfectly with both sweet and savory toppings.
Benefits of Making This Buckwheat Bread
Buckwheat is naturally gluten free and a great source of plant based protein, fiber, magnesium, and manganese. It also contains rutin, a powerful antioxidant with beneficial effects on blood vessels.
Flax seeds are high in fiber, which supports gut health and promotes the growth of beneficial bacteria in the colon. They are also an excellent source of plant based omega-3 fats, which help support a more balanced anti-inflammatory state.
Psyllium husk helps bind the bread together while also adding additional soluble fiber to support healthy digestion and bowel regularity.
Egg provide protein while helping improve the structure and texture of this buckwheat flour bread.
This homemade buckwheat bread recipe contains a balanced combination of healthy carbohydrates, fiber, and protein, making it a satisfying option for breakfast, sandwiches, or healthy snacks.
Buckwheat Bread Ingredients
Dry Ingredients
- 1 cup dry buckwheat
- 1½ cups gluten free all purpose flour
- 1 tsp salt
Yeast Mixture
- 3 tsp active dry yeast
- 1 tsp coconut sugar
- ¼ cup warm water
Wet Mixture
- 2 tbsp psyllium husk
- 1 cup water
- 2 tbsp ground flax seeds
- 1 tbsp apple cider vinegar
- 2 tsp coconut sugar
- 2 eggs
How to Make Buckwheat Bread
- Add the dry buckwheat to a high speed blender and blend until a fine buckwheat flour forms.
- In a small bowl, combine the yeast, 1 teaspoon coconut sugar, and warm water. Let sit for 5–10 minutes until slightly foamy.
- In a separate bowl, whisk together the psyllium husk, water, ground flax seeds, apple cider vinegar, coconut sugar, and egg whites until well combined.
- In a large bowl, stir together the buckwheat flour, gluten free flour, and salt.
- Add the yeast mixture and wet mixture to the dry ingredients and stir until a sticky dough forms.
- Line a loaf pan with parchment paper or lightly grease with oil. Transfer the dough into the pan and spread evenly.
- Cover with a towel and allow the dough to rise for about 2 hours.
- Bake at 350°F for 1 hour.
- Allow the bread to cool completely before slicing.
- Enjoy your homemade gluten free buckwheat bread!
Serving Tips and Substitutions
- Blend whole buckwheat groats into flour using a high speed blender or substitute with store bought buckwheat flour however, note that 1 cup of buckwheat groats turns into about 1.5 cups once blended into a flour.
- Allow the buckwheat flour bread to fully cool before slicing, as it has the best texture when completely cooled.
- Toast slices before serving for the best flavor and texture.
- Top with avocado, eggs, and leafy greens for a balanced savory breakfast.
- For a sweeter option, spread with almond butter, sliced banana, and a drizzle of honey.
- Store the bread in the refrigerator for up to 5 days or freeze individual slices for longer storage.
Macronutrients Per Full Recipe
- Calories: 1,465
- Protein: 41 g
- Fat: 15 g
- Fiber: 39 g
- Net carbs: 262 g
Top 5 Vitamins and Minerals
- Manganese – cofactor for the SOD enzyme
- Copper – supports collagen production, iron metabolism, and antioxidant defenses.
- Magnesium – supports healthy muscle function, glucose metabolism, and hundreds of enzyme reactions.
- Selenium – helps support thyroid function and protects cells from oxidative stress.
- Vitamin B1 – Important vitamin for the nervous system and preventing beriberi.
This homemade buckwheat bread recipe contains nearly 40 grams of fiber and over 40 grams of protein per loaf, using simple whole-food ingredients. It has a hearty texture, freezes well, and tastes even better toasted. If you are looking for an easy gluten free buckwheat bread for breakfast, sandwiches, or healthy snacks, this wholesome loaf is a delicious recipe to keep on hand.
For more gluten free bread recipes that are homemade try this oatmeal flax bread or quinoa bread that follows a similiar recipe to this buckwheat bread.
Buckwheat Bread | Gluten Free & Easy
Equipment
- 1 Vitamix blender
- 3 mixing bowls and spoon
- 1 bread loaf pan
Ingredients
- Dry Ingredients
- 1 cup dry buckwheat
- 1½ cups gluten free all purpose flour
- 1 tsp salt
- Yeast Mixture
- 3 tsp active dry yeast
- 1 tsp coconut sugar
- ⅓ cup warm water
- Wet Mixture
- 2 tbsp psyllium husk
- 1 cup water
- 2 tbsp ground flax seeds
- 1 tbsp apple cider vinegar
- 2 tsp coconut sugar
- 2 eggs
Instructions
- Add the dry buckwheat to a high speed blender and blend until a fine buckwheat flour forms.
- In a small bowl, combine the yeast, 1 teaspoon coconut sugar, and warm water. Let sit for 5–10 minutes until slightly foamy.
- In a separate bowl, whisk together the psyllium husk, water, ground flax seeds, apple cider vinegar, coconut sugar, and egg whites until well combined.
- In a large bowl, stir together the buckwheat flour, gluten free flour, and salt.
- Add the yeast mixture and wet mixture to the dry ingredients and stir until a dough forms.
- Line a loaf pan with parchment paper or lightly grease with oil. Transfer the dough into the pan and spread evenly.
- Cover with a towel and allow the dough to rise for about 2 hours.
- Bake at 350°F for 1 hour.
- Let the uckwheat bread cool completely before slicing
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