Easy Buckwheat Bread Recipe (Gluten-Free, Vegan)

Enjoy the rich, nutty flavor of our easy-to-make buckwheat bread recipe. Perfectly fluffy and satisfying for anyone on a gluten-free vegan diet, this nutritious hearty buckwheat loaf is ideal for everyday health-conscious meals.

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✋🏼E aí, pessoal! Hey there, friends!

Ever tried baking gluten-free bread and ended up with a dry, crumbly mess? Same. Too many recipes fall apart, turn gummy, or require a mile-long list of specialty ingredients.

That’s why I created this buckwheat loaf—a sturdy, sliceable bread with a rich, nutty flavor and zero weird additives. When I first went gluten-free, I thought a perfect 1:1 flour blend was the answer. Spoiler: It’s not. After years of trial and error, I finally landed on a buckwheat-based loaf that actually works—soft, satisfying, and simple.

Buckwheat is a staple in my kitchen. It’s naturally gluten-free (despite the name), nutrient-dense, and brings incredible depth of flavor to bread without the need for gums or fillers. If you’re tired of disappointing gluten-free loaves, you’re in the right place.

And if you’re looking for more foolproof bakes, check out my gluten-free bagels (a reader favorite!) or protein biscuits—perfect with a little jam for breakfast.

🍞Ingredients and Flavor Notes

This buckwheat bread recipe combines simple ingredients to create a fluffy, gluten-free, dairy-free, and egg-free buckwheat loaf.

Here’s why we chose each ingredient:

Dry Ingredients:

• Buckwheat Flour: Buckwheat flour is the main ingredient for this recipe, giving our gluten-free bread a nutty earthy flavor.
• Gluten-Free All-Purpose Flour: I opted for all-purpose flour for this recipe but have also had success with a 1-1 blend. This will help make our buckwheat bread more light and airy.
• Xanthan Gum: Provides elasticity and stickiness in our dough.
• Instant Quick Rise Yeast: We will add it directly to the dry ingredients to help us get that fluffy texture.
• Sugar: Just a bit to feed the yeast and enhance the bread’s natural flavors without making it sweet.
• Baking Powder & Baking Soda: After testing this recipe various times I found the best results when I combined both baking powder and soda. These leavening agents help the bread rise and ensure proper fermentation.
• Salt: Enhances the flavors of the other ingredients.

Dry Ingredients:

• Apple Cider Vinegar: ACV helps activate the baking soda, contributing to the bread's rise and adding a slight tanginess that complements the buckwheat's nutty flavor.
• Chia Seeds: I had great results by adding soaked chia seeds. After developing my gluten-free bagels and vegan gluten-free bagels, I discovered that chia seeds were better at hydrating gluten-free dough than eggs. They are also a great binder, reducing the need to use eggs and contributing to the nutritional profile of the bread.
• Warm Water: Ensure you use warm (not hot) water. This will help activate the yeast and bring the dough together. The right temperature of water (about 110°F or 43°C) is crucial for this process.
• Olive Oil: Adds moisture and softens the texture of the bread, making it less crumbly.

Full quantities can be found in the recipe card

⚠️ Gluten Caution: To prevent cross-contamination, always opt for certified gluten-free ingredients. Pay special attention to buckwheat flour, baking powder, and any spice blends you might use, as these can sometimes contain hidden gluten.

👩🏽‍🍳Step-By-Step Instructions

Step 1: Prep the Chia Seed Mixture and Loaf Pan

In a medium bowl, add ¼ cup of warm water to 2 tablespoons of chia seeds. Let it sit for about 10 minutes to gel up—this gel acts as our egg replacement, crucial for binding our ingredients. Prepare your loaf pan by lining it with parchment paper or lightly oiling it to prevent sticking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the buckwheat flour, gluten-free all-purpose flour, xanthan gum, baking powder, baking soda, sugar, yeast, and salt. Ensure these are well combined for an even rise.

Step 3: Mix Wet Ingredients

Add the remaining water, oil, and apple cider vinegar to the gelled chia seed mixture. Stir these wet ingredients together until well combined.

Step 4: Combine All Ingredients

Create a well in the center of your dry ingredients, then pour in the wet mixture. Gently fold everything together until you achieve a consistent batter. Be careful to avoid overmixing. the dough should be sticky and thicker than traditional bread dough (see image).

Step 5: First Rise

Transfer the dough to a greased glass bowl, cover it with a kitchen towel, and let it rise in a warm place until it doubles in size, about 1 hour. This step is crucial for developing the texture and flavor of your loaf.

Step 6: Second Rise

Carefully move the risen dough into the prepared loaf pan and allow it to rise for another 30 minutes. This second rise is key to avoiding a gummy texture at the bottom of your buckwheat bread.

Step 7: Bake the Buckwheat Bread

Preheat your oven to 400°F (200°C). Bake the bread for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool

Let your buckwheat bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This helps maintain the bread's structure and makes it easier to slice.

⌛Why Double Proofing?

Through testing our homemade buckwheat bread recipe, we found that double-proofing improves texture by creating lighter, more stable air pockets. The first rise allows the yeast to activate, while the second rise in the loaf pan helps the dough expand evenly, preventing a dense, gummy bottom. While optional, this extra step ensures a better, more consistent loaf.

🥯Recipe Variations and Leftover Ideas

This buckwheat loaf is a favorite in our kitchen—here’s how we enjoy it and repurpose leftovers:

• Sweet Breakfast: Drizzle with honey or jam, or add almond butter for extra flavor and protein.
• Savory Upgrade: Sprinkle vegan cheese and garlic powder before baking for a cheesy, garlicky crust—perfect with tomato basil soup.
• Croutons: Cube leftover bread, toss with olive oil and herbs, then bake until crispy for salads or soups. Enjoy them with our Tahini Caesar salad or over our creamy pumpkin cauliflower soups.
• French Toast: Use thick slices of this buckwheat loaf in our gluten-free french toast recipe!
• Soup Pairing: Serve with creamy dairy-free pumpkin soup —the earthy buckwheat complements its sweetness beautifully..

🌟 Loved this buckwheat flour bread recipe? Let’s connect! I’d be thrilled if you could leave a star rating, share this recipe, or comment below. Or come chat with me on Facebook or Instagram! Your feedback helps support and improve AtMyTable and helps others discover new favorites.

🥣More Gluten-Free Breads

If you enjoyed our gluten-free vegan bread be sure to check out these similar recipes:

👋🏼Até logo, amigos! Keep savoring every bite of our gluten-free buckwheat loaf recipe and don’t forget—life’s better with a little flavor and fun. Até a próxima!

📝Information Source

1. Strasser, B., Volaklis, K., Fuchs, D., & Burtscher, M. (2018). Role of dietary protein and muscular fitness on longevity and aging. Aging and disease, 9(1), 119.
2. Jenkins, D. J., & Jenkins, A. L. (1985). Dietary fiber and the glycemic response. Proceedings of the Society for Experimental Biology and Medicine, 180(3), 422-431.
3. Sedej, I., Mandić, A., Sakač, M., Mišan, A., & Tumbas, V. (2010). Comparison of antioxidant components and activity of buckwheat and wheat flours. Cereal Chemistry, 87(5), 387-392.
4. Noreen, S., Rizwan, B., Khan, M., & Farooq, S. (2021). Health benefits of buckwheat (Fagopyrum esculentum), potential remedy for diseases, rare to cancer: A mini review. Infectious Disorders-Drug Targets (Formerly Current Drug Targets-Infectious Disorders), 21(6), 15-20.