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Easy Buckwheat Bread Recipe (Gluten-Free, Vegan)

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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.

A side view of a buckwheat bread loaf with distinct air pockets and a well-baked crust, sitting on parchment paper.

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Welcome to a new kind of baking adventure! Today, I am sharing my version of buckwheat loaf bread. Unlike most recipes, we use buckwheat as our main gluten-free flour for this bread. Featuring buckwheat and chia seeds, this gluten-free and vegan version is easy to make and fun to eat!

Over the past decade of being gluten-free, I've realized that while we can't replicate gluten, we can still enjoy a fantastic loaf of bread. I am excited to bring what I have learned to this recipe, along with my top tips for gluten-free baking. And Buckwheat is an amazing, versatile, gluten-free ingredient to to start!

Buckwheat is a nutritious seed popular in Europe and Asia. It has a strong, nutty, earthy flavor and can be used to make anything from buckwheat porridge to pancakes to bread. You can try our buckwheat pancakes next! And despite its name, buckwheat is 100% gluten-free and safe for people with celiac disease. I am super excited to be working with Buckwheat to make this easy gluten-free bread recipe for all of you! It has become a staple at our place.

Whether you're new to gluten-free baking or looking for something new to try, this buckwheat loaf bread recipe is a game-changer. Perfect for your favorite spreads, or even by itself with a touch of jam, it's designed to bring a bit of joy and a lot of flavor to your table.

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Close-up of the crust of a buckwheat bread loaf, highlighting the textured surface and specks of grains.

👪Why You'll Love Buckwheat Bread

  • Gluten-Free & Vegan: Naturally gluten-free and vegan, this bread is perfect for those avoiding gluten and animal products.
  • Easy to Make: Our buckwheat loaf is an easy recipe with simple steps.
  • Nutritious: Made with nutrient-dense ingredients like buckwheat and chia seeds, our buckwheat loaf bread recipe is not only good but also good for you.
  • Delicious: The natural nutty flavor of buckwheat enriches every slice, making it a delightful alternative to traditional bread.

🧠Why Eat This? Nutrient Highlight

Each slice of our buckwheat bread offers 4 grams of protein, more than most standard breads, supporting muscle repair and growth (1). It's also rich in dietary fiber, aiding digestion and helping maintain stable blood sugar levels for sustained health and satiety (2). Additionally, buckwheat's high antioxidant content, including rutin and quercetin, helps reduce inflammation and protect against chronic diseases (3, 4).

🍞Ingredients

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

A variety of ingredients for gluten-free bread arranged on a textured surface, labeled individually: Chia Seeds, Olive Oil, Instant Yeast, Spices & Salt, Apple Cider Vinegar, Baking Powder & Soda, Xanthan Gum, Sugar, All-Purpose Flour (gluten-free), and Buckwheat Flour.

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.

⚠️ 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.

Full quantities can be found in the recipe card

🥖Substitutions

If you find yourself missing an ingredient for our buckwheat loaf bread recipe, here are a few substitutions you can consider:

  • Gluten-Free All-Purpose Flour: If unavailable, a mix of rice flour and a bit of coconut flour can work as a substitute, though the texture may vary slightly.
  • Xanthan Gum: If you need an alternative, guar gum or psyllium husk is an excellent substitute, used in the same proportion.
  • Chia Seeds: Flaxseed meal, soaked in water to form a gel, is a good substitute for chia seeds and serves the same binding purpose. Or use 2 whole eggs instead.
  • Apple Cider Vinegar: Lemon juice or white vinegar can be used in the same amount to help activate the leavening agents.
  • Buckwheat Flour: Buckwheat flour is relatively easy to find, you can also make homemade buckwheat flour by blending buckwheat groats in a high-speed blender. Alternatively, you can experiment with using oat flour for a similar gluten-free option. Oat flour has a milder flavor but still maintains a hearty texture.

👩🏽‍🍳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.

Close-up of chia seeds soaked in water, in a clear glass bowl on a wooden surface, forming a gel-like texture.
A baking pan lined with parchment paper with olive oil drizzled on it, placed on a textured grey surface with a beige cloth beside it.

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.

A person mixing dry gluten-free bread ingredients including buckwheat flour in a glass bowl on a wooden countertop.
A glass bowl on a wooden surface containing a well-blended mixture of gluten-free flours and dry ingredients for buckwheat bread.

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.

A glass bowl with olive oil and a grey gelatinous mixture of chia seeds, being whisked by a hand holding a black whisk on a wooden surface.
A bowl with a fully mixed wet mixture of chia seeds and olive oil, appearing gelatinous and speckled, on a wooden surface.

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).

Pouring gelatinous chia seed mixture into a well in the center of dry buckwheat bread ingredients in a glass bowl on a wooden surface.
Stirring the buckwheat batter dough mixture using in a clear bowl with a blue spatula on a wooden surface.
A clear glass bowl on a wooden surface filled with a mixed buckwheat bread dough using a wooden spoon, the dough appears wet, grey and grainy.

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.

Close-up of a glass bowl covered with a beige towel, containing buckwheat bread dough before rising, set on a textured grey background.
Glass bowl on a grey marbled surface showing risen gluten-free buckwheat bread dough covered with a beige towel.

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.

A hand is placing the risen gluten-free buckwheat bread dough into a parchment-lined baking pan on a grey marbled surface.
Metal baking pan lined with parchment paper filled with risen gluten-free buckwheat bread dough, ready for baking, displayed on a grey marbled surface.

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.

Freshly baked loaf of gluten-free buckwheat bread in a metal baking pan lined with parchment paper, shown on a grey marbled surface with a beige cloth in the background.
Close up of a gluten-free buckwheat loaf bread sittin gon parchment paper and showcasing the crispy well baked exterior.

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.

A buckwheat bread loaf on parchment paper, cut into several thick slices revealing the uniformly baked interior.

⌛Why Double Proofing?

When testing and developing our homemade buckwheat bread recipe, we found that double-proofing (having the dough rise twice) improves the texture of this bread. So we recommend this additional optional step. Let your dough rise in a glass bowl, then transfer it to a prepared loaf pan for the last 30 minutes. Here is why we added that step:

The initial rise in the bowl allows the yeast to begin its work, expanding the dough and forming light air pockets. Allowing the dough to rise a second time in the loaf pan helps these air pockets stabilize and expand further, preventing a gummy, dense bottom crust that's common in gluten-free breads. While a single proof can still give you good results (especially if you're short on time), the additional proofing ensures a more consistent overall texture.

💡Recipe Tips for Fluffy Buckwheat Bread

After many recipe testing sessions, this buckwheat loaf bread recipe is one we enjoy often! Here are some tips and tricks I have used to help get great results every time:

  1. Ensure Proper Yeast Activation: To get the best rise out of your gluten-free buckwheat bread, activate the yeast with warm water (about 110°F). This step is crucial, especially with gluten-free recipes, as it helps the yeast start working immediately.
  2. Mixing Yeast Directly with Dry Ingredients: Mix your instant yeast directly into the dry ingredients for a lighter, airier loaf. This method helps incorporate air into the dough early on. If you're unsure about your yeast’s freshness, test it first by dissolving a small amount in warm water with a pinch of sugar. It should bubble if it’s active.
  3. Avoid Under and Over-Proofing: Keep the proofing times in check to prevent a dense loaf. Let the dough rise until it has doubled in size, which typically takes about an hour or so. Overproofing can cause the bread to collapse, while underproofing will prevent it from developing the right texture.
  4. Correct Dough Hydration: Gluten-free flours absorb more liquid than wheat flour so make sure you add enough water. Your dough will be sticky and more hydrated than typical wheat dough. This consistency is key to forming a good structure and ensuring your bread doesn’t turn out dry or crumbly.
  5. Don't Over-Bake: Bake your bread until a toothpick inserted into the center comes out clean, usually between 35 and 45 minutes. This ensures that the inside is cooked through and not soggy and helps develop a delicious crust on your loaf.
Top view of a buckwheat bread loaf with a thick slice cut off, showing a dense and moist crumb.

🥯Recipe Variations and Leftover Ideas

This buckwheat loaf bread recipe has become a favorite at our place, here are some of the ways we like to enjoy this recipe and repurpose leftovers

  • Sweet Toppings: For a fun breakfast option, drizzle a slice of buckwheat bread with honey or your favorite jam. Top with almond butter for an extra layer of flavor and a boost of protein.
  • Savory Toppings: Sprinkle grated vegan cheese and garlic powder on top of the loaf before the second rise, baking into a cheesy, garlicky crust. This variation pairs wonderfully with a bowl of tomato basil soup.
  • Buckwheat Bread Croutons: Cube leftover bread, toss with olive oil and your choice of herbs like rosemary or thyme, and bake until crispy. These croutons are perfect for adding crunch to our dairy-free Caesar salad or soups.
  • French Toast: To make delicious gluten-free French toast, use thick slices of stale buckwheat bread. Dip the slices in a mixture of your favorite milk, vanilla extract, and cinnamon, then fry until golden brown. Serve with fresh berries and maple syrup for a sumptuous brunch.
  • Pumpkin Soup: Enjoy a warm slice of buckwheat bread alongside our sheet-pan creamy dairy-free pumpkin soup. The bread's earthy flavors complement the pumpkin's sweetness beautifully, making for a comforting meal.

🥡How To Store This Recipe

To keep the buckwheat bread fresh, store it in an airtight container. For short-term storage, keep it at room temperature for up to 2 days. For longer storage, wrap the bread well and freeze it. It can be frozen for up to a month. Always ensure the bread has cooled completely before storing to prevent moisture buildup and sogginess.

Two slices of buckwheat bread with one topped withhummus and chili oil and the other with cream cheese and sliced tomatoes, all on a dark gray plate.

❔Recipe FAQ

Can I make this bread without yeast if I'm sensitive to it?

Yes, you can make a yeast-free version of this bread by increasing the baking powder to 3 teaspoons and omitting the yeast. The texture will be denser, but it will still be tasty and fulfilling.

Is this buckwheat loaf suitable for people with celiac disease?

Yes, this buckwheat loaf bread recipe is made with gluten-free ingredients, making it suitable for those with celiac disease. However, always ensure that all individual ingredients are certified gluten-free to avoid cross-contamination.

Why is my buckwheat bread dry?

To avoid dry gluten-free bread, make sure your dough is properly hydrated. Gluten-free flours absorb more liquid than wheat flour, so it might require more water or oil than you expect. Keeping the dough slightly stickier than typical wheat dough can help maintain moisture in the bread.

🌟 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:

📖 Recipe

A whole gluten-free buckwheat bread loaf on parchment paper with a rustic, textured gray background.

Easy Buckwheat Loaf Bread (Gluten-Free, Vegan)

Patricia Granek
Our homemade buckwheat bread recipe is a fluffy and delicious gluten-free option made with wholesome ingredients. Featuring buckwheat flour and chia seeds this recipe is easy to follow and perfect for beginners. Enjoy this buckwheat loaf bread recipe with your favorite jams, hummus, or as a hearty sandwich bread. Gluten-free baking just got tastier!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Proofing Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Bread
Cuisine American, Gluten-free, Vegan
Servings 12 slices
Calories 142 kcal

Ingredients
 

Dry Ingredients

  • 2 cups buckwheat flour*
  • 1 cup gluten-free all-purpose flour
  • 8 grams instant quick-rise yeast
  • 1 ½ teaspoon xanthan gum **
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoon sugar
  • 1 teaspoon salt

Wet Ingredients

  • 2 tablespoon chia seeds mixed with ¼ cup warm water
  • 1 tablespoon apple cider vinegar
  • 1 ¾ cups water
  • 2 tablespoon olive oil
Step-by-step imagesScroll back to find prep and cooking images and tips!

Instructions
 

  • Prepare Chia Gel: In a medium bowl, combine chia seeds with ¼ cup of warm water. Set aside for 10 minutes until gelatinous.
    2 tablespoon chia seeds
  • Prepare Loaf Pan: Line a loaf pan with parchment paper or lightly grease it.
  • Mix Dry Ingredients: In a large bowl, whisk together buckwheat flour, gluten-free all-purpose flour, yeast, xanthan gum, baking powder, baking soda, sugar, and salt. Mix until well combined.
    2 cups buckwheat flour*, 1 cup gluten-free all-purpose flour, 8 grams instant quick-rise yeast, 1 ½ teaspoon xanthan gum **, 2 teaspoon baking powder, 1 teaspoon baking soda, 2 tablespoon sugar, 1 teaspoon salt
  • Combine Wet Ingredients: To the chia gel, add apple cider vinegar, 1 ¾ cups of warm water, and oil.
    1 tablespoon apple cider vinegar, 1 ¾ cups water, 2 tablespoon olive oil
  • Make the Dough: Pour the wet ingredients into the dry ingredients and mix until combined. The dough will be sticky (see post for photo and tips on the dough consistency).
  • First Rise: Cover and let rise in a warm spot until doubled, which should take about 1 hour.
  • Second Rise: Transfer dough to the prepared pan and let rise for another 30 minutes.
  • Bake: Preheat the oven to 400°F (200°C). Bake for 15 minutes then reduce the heat to 375 °F and bake for an additional 30-35 minutes, or until a toothpick comes out clean.
  • Cool: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

*Buckwheat Flour: ensure it's certified gluten-free to avoid cross-contamination
** Xanthan Gum:  Omit this ingredient if your gluten-free flour blend already contains it. 
Storage: Store bread in an airtight container at room temperature for up to 2 days or freeze for up to a month.
Main Recipe Tip: Ensure your water is warm (not hot) to properly activate the yeast without killing it, which is crucial for the bread to rise effectively.

Nutrition

Serving: 1sliceCalories: 142kcalCarbohydrates: 25gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 371mgPotassium: 132mgFiber: 4gSugar: 3gVitamin A: 1IUVitamin B12: 0.001µgVitamin C: 0.03mgCalcium: 68mgIron: 1mgZinc: 1mg
Tried this recipe? We'd love to hear your feedback! Leave a rating or a comment or tag @at.my.table and use #atmyrecipetable on Instagram

📝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.

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    5 from 2 votes (1 rating without comment)

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  1. Josh says

    5 stars
    How in the world did you make buckwheat look so fluffy? Looks so satisfying and really opens up gluten-free possibilities for a snack or a meal!

    Reply

    • Patricia Granek says

      Thank you! We worked hard on this recipe :0)

      Reply