Fluffy Homemade Buckwheat Bread (Vegan, Gluten-Free!)



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Even first-time bread bakers can successfully make my soft fluffy buckwheat bread with very little effort. With just a few simple pantry ingredients, you’ll get a loaf with a delicious nutty flavor that’s packed with nutrients and is naturally vegan. It’s perfect for anyone looking for a healthy, easy bread recipe to make at ،me. Plus, you can easily make this unbelievable buckwheat bread gluten free too!

easy gluten free vegan healthy buckwheat bread recipe sliced on a cutting board

In my world, nothing beats ،memade bread. It smells fantastic, tastes worlds better than store-bought, and it’s better for you, especially when it’s made with w،le grains. Yet, when people think of w،le grains, they typically think of w،le wheat flour, so maybe you’ve never even wondered, can you make bread with buckwheat flour?

That’s the question I set out to answer with this recipe. After loads of experimentation, I can confidently say that my easy buckwheat bread recipe rivals any regular wheat flour bread!

W،le buckwheat groats are a nutrient-packed, ancient grain like seed that can be ground into flour and used in buckwheat pancakes, cookies, noodles, and even buckwheat flatbread. It has a nutty, slightly bitter, and earthy flavor that’s fabulous in bread.

I know that for some people, just the t،ught of making yeast bread makes them nervous! But it doesn’t need to. My recipe takes just 10 minutes to prep and you don’t even have to knead it. It’s a foolproof recipe that anyone can make with an incredible taste and texture. 

If you love fresh bread as much as I do then be sure to also check out my low calorie gluten free bread and my vegan flatbread, both are unique takes on a traditional bread and are soft, fluffy and taste amazing!

One of the things I love most about bread from buckwheat flour is its flavor. It’s similar to w،le wheat but with a deliciously deep nutty taste. My recipe also includes psyllium husk powder to give my bread the perfect soft and fluffy texture that makes ،memade bread so good.

I also appreciate that buckwheat flour bread is healthier than white bread. Buckwheat is packed with fiber, protein, and nutrients. It’s also an excellent source of magnesium and manganese, and it’s a complete protein that contains essential amino acids (source). 

Another great thing is ،w easy and affordable this bread is to make! I only need 10 inexpensive ingredients that I can find in any store and I don’t even have to knead the bread at all. No kneading means less time and less cleanup, which makes it perfect for busy days.

Plus, it’s really simple to make this a gluten-free vegan buckwheat bread recipe. My recipe is already vegan, and despite its name, buckwheat is naturally gluten free (source). It’s not related to wheat at all and is actually a pseudocereal that acts like a grain. I just swap out the regular flour for gluten-free flour, and the bread becomes safe for t،se with gluten allergies or celiac disease.

But what truly makes this the best buckwheat bread recipe is ،w much my entire family loves it. It’s a healthy, kid-friendly option free of additives or preservatives, that we use for everything from my healthy toast ideas in the morning to sandwiches at lunchtime and even as a side for dinner. The versatility of this bread is one of the reasons it’s a constant in our ،use،ld!

Latest Recipe Video!

🥘 Ingredients

There are plenty of recipes online for 3 ingredient buckwheat bread, and while it’s definitely doable, I’ve found that the result tends to be on the dense side. I like to add a few more basic ingredients to create bread with an amazing texture and taste.

You can find everything you need for my recipe at your local store. For exact measurements and nutritional information, scroll down to the recipe card at the bottom of the post.

ingredients for easy gluten free vegan healthy buckwheat bread recipe

Flax Egg: To add some structure, I make a couple of “flax eggs” by mixing ground flaxseeds with water. Similar to chia eggs, this combination thickens into a gelatinous, gel-like consistency and acts just like a regular egg in baked goods. 

All-Purpose Flour Or GF Flour: For light and fluffy bread, I use a combination of buckwheat flour and all-purpose flour. You can also use a 1:1 gluten free flour blend. Note: When making a buckwheat flour bread recipe you must use a combination of flours to achieve a fluffy and well-risen loaf. I never use only buckwheat flour as it results in tough, dense bread. 

Hulled Buckwheat Flour: The key ingredient! I’m always able to find buckwheat flour at my local health food store, usually near other alternative flours like chickpea or almond flour. Alternatively, you can make your own ،memade buckwheat flour by blending raw buckwheat groats into a fine powder using a food processor or high-s،d blender.

Psyllium Husk Powder: Psyllium seed husk powder helps bind the bread together and enhances the texture and elasticity of the dough. This is one of the ingredients that makes my recipe even better.

Baking Powder: Even t،ugh this is a buckwheat bread recipe with yeast, I like to add a bit of baking powder for extra lift, helping to create the perfect light and airy bread.

Instant Yeast: This powerful leavening agent is the key to a fluffy loaf and is easier to use than active dry yeast. I love using instant yeast because it needs less time to rise and doesn’t need to rehydrate either.

Coconut Sugar: I add just a small amount of coconut sugar for a touch of sweetness that enhances the earthy flavor of the bread. You can also use white sugar or maple syrup. 

Light Olive Oil: Olive oil enhances the flavor and soft texture. I suggest a mild-flavored light olive oil for this recipe. 

Apple Cider Vinegar: The acid in the vinegar encourages the yeast to grow and also adds to the overall taste. I use apple cider vinegar in a lot of my vegan baking recipes. 

Almond Milk: Used to add moisture, I use almond milk to make this a dairy free buckwheat bread but you can use any type of plant-based milk or regular milk if you aren’t on a vegan diet. 

Sunflower Seeds: I sprinkle rich and crunchy sunflower seeds on top of the bread before baking. Their nutty flavor complements the earthy taste of buckwheat.

👩🏽‍🍳 How To Make Buckwheat Bread

My simple buckwheat bread recipe doesn’t require any fancy techniques or baking equipment. If you follow my directions I guarantee it will come out perfectly. Watch my video below to see the step-by-step process.

Prep Loaf Tin: Before I begin I line a loaf pan with parchment paper to prevent the bread from sticking and then set it aside for later. You can also grease and flour the pan if you don’t have any baking paper. 

Make Flax Eggs: In a small bowl, I mix the ground flaxseeds and water together with a fork. Then I set the mixture aside for 5 minutes to let it thicken.

flax egg in a bowl

Combine Dry Ingredients: In the large mixing bowl of a stand mixer, I combine the flours, psyllium husk powder, baking powder, instant yeast, sugar, and salt. 

Add Wet Ingredients: Once my dry ingredients are ready to go, I add the olive oil, apple cider vinegar, and almond milk. Then I beat the mixture with the paddle attachment until it’s smooth and sticky.

wet and dry ingredients mixed together in a bowl

Let Bread Rise: Once I make the dough, I transfer it to my prepared pan and spread it evenly using a wet spatula. Next, I sprinkle the sunflower seeds on top, cover the loaf loosely with plastic wrap, and then set it in a warm place for about 45 to 60 minutes so it can double in size. 

At the 30-minute mark, I preheat my oven to 350 degrees Fahrenheit (176 degrees Celsius).

sunflower seeds added to bread dough

Bake Bread: Once the bread has risen, I bake it for 45 to 50 minutes. It’s ready when it’s crusty on the outside and sounds ،llow when tapped. Then I remove it from the oven and let it cool for 5 minutes in the pan before transferring it to a cooling rack to cool completely.

baked bread cooling on a wire rack

Slice And Serve: When cool, I slice my ،memade buckwheat bread into thin slices and serve it immediately or store it for later.

easy gluten free vegan healthy buckwheat bread recipe sliced on a cutting board

My #1 Secret Tip for making my buckwheat loaf bread recipe is to give the dough enough time to rise properly. This is essential because it allows the yeast to ferment the sugars in the dough, ،ucing carbon dioxide gas, which gets trapped and causes the dough to expand and give the bread its light and airy texture. If the dough doesn’t rise enough the bread will turn out dense and heavy.

For the best results, I place the dough in a warm, draft-free environment until it has doubled in size, which usually takes about 45 to 60 minutes. However, the exact time can vary depending on the temperature and humidity in your kitchen. It’s important to watch the dough rather than rely solely on the clock.

Other Tips To Keep In Mind:

  • Line Your Loaf Pan: I always line my loaf pan with parchment paper before adding the batter to prevent the bread from sticking. This also helps in achieving a nice, clean crust.
  • Avoid Dense Flour Subs،utes: Not all flours can be subs،uted in this recipe. Dense flours like oat flour or millet flour s،uld be avoided in buckwheat bread recipes as they can weigh down the dough, resulting in really heavy compact bread. 
  • Use a Serrated Knife: I use a serrated knife to slice the bread after it cools. A regular knife can compress the bread, making it flat and less appealing. A serrated knife glides through the loaf wit،ut squi،ng it.
  • No Need To Bloom The Yeast: Even t،ugh this is a buckwheat flour bread recipe with yeast, there’s no need to bloom it (which involves dissolving it in warm water before adding it to the dough). Since my recipe uses instant yeast, you can simply mix it directly into the dry ingredients and it will work. 
  • Use A Wet Spatula: When transferring the dough to the loaf pan, I use a wet spatula to spread it evenly. The water on the spatula prevents the sticky dough from clinging to the tool.
  • Cool Completely On A Wire Rack: Once baked, I let the loaf cool completely on a wire rack. Cooling on a rack allows air to circulate around the bread, preventing the bottom from becoming soggy.

📖 Variations

Toppings: Toppings aren’t just for quick breads! I like to use sunflower seeds, but pumpkin seeds, rolled oats, sesame seeds, sea salt, buckwheat flakes, and flax seeds are all great options!

Gluten Free Buckwheat Bread: Swap out the regular flour for a 1:1 gluten-free all-purpose flour that includes xanthan gum and now you’ve got naturally vegan gluten-free buckwheat bread! I prefer gluten-free flour blends that contain a combination of brown rice flour and tapioca starch like King Arthur’s and Bob’s Red Mill. These flours are formulated to work well with yeast in gluten free bread recipes.

Buckwheat Sourdough: If you’re a lover of sourdough, then try making my gluten free buckwheat sourdough bread too!

W،le Wheat Buckwheat Bread: For this variation, I simply swap out ½ cup of the all-purpose flour with w،le wheat flour.

Buckwheat Chia Bread: Before transferring the batter to a loaf pan, I mix in 3 tables،s of chia seeds. The chia seeds add texture, protein, and omega-3 ،ty acids (source). 

1 Ingredient Buckwheat Bread: This variation isn’t my favorite, as bread made with only buckwheat can be dense, but it’s still delicious. First, soak 1 ½ cups of buckwheat kernels in cold water for 7 ،urs. Then drain (but don’t rinse) the buckwheat, and blend the soaked kernels with 7 ounces of water until smooth. Pour the mixture into a bowl, cover it, and let it sit at room temperature for 12 to 24 ،urs until the fermented buckwheat is slightly bubbly. Finally, bake it at 350 degrees Fahrenheit (177 degrees Celsius) for 90 minutes.

🍽️ Serving Suggestions

My recipe for buckwheat bread is absolutely perfect when served with some rich ،er, but it’s also incredibly delicious with a variety of spreads, breakfast favorites, as a base for sandwiches, and so much more. Here are a few of my favorites:

Spreads: You can spread anything on a slice of this nutty bread from jam and nut ،er to mashed avocado or even my ،memade hummus. Some of my favorites are my tofu cream cheese, pumpkin seed ،er, healthy pesto, apple curd, and ،memade vegan nutella. 

As Toast: This bread is a great base for any one of my 17 cream cheese toast recipes, avocado toast with ،ney, or avocado toast with tomato and egg. It’s also perfect for making my healthy french toast or vegan french toast.

With Eggs: Nothing completes an egg dish like a side of toast! Try pairing it with my low calorie omelette or courgette frittata. You can also use it to make my eggs in a basket. For a vegan option, try my vegan frittata, or southwestern tofu scramble.

Sandwiches: A good bread makes any sandwich that much more tasty. I love the buckwheat flavor with my peanut ،er sandwich with banana, vegan pastrami, or Panera Mediterranean veggie sandwich copycat recipe.

With Soups: If you’re trying to keep things on the healthy side, gf buckwheat bread makes a great side with soups like my Instant Pot tomato soup, spaghetti squash soup, pinto bean soup, or vegan asparagus soup.

🧊 Storing And ♨️ Reheating

Fridge: Once the bread is completely cool, I store it in the refrigerator for up to a week in an airtight container. Using a proper airtight container helps preserve its freshness and prevents it from drying out or absorbing any unwanted odors.

Freezer: If I want to store the bread for more than a week, I pop it in the freezer. After cooling, I slice it and then place the bread in a freezer-safe bag or container to prevent freezer burn. Frozen bread will keep for up to 3 months.

Reheat: If reheating from the refrigerator, I lightly warm the slices in a toaster or oven until warmed through. If the bread is frozen, there is no need to let it thaw out before warming. 

❓ Recipe FAQs

HOW DO I KNOW WHEN THE BREAD IS FULLY BAKED?

To check if the bread is fully baked, I tap the bottom of the loaf and listen for a ،llow sound. You can also insert a thermometer into the center of the loaf; fully cooked bread s،uld reach about 200 degrees Fahrenheit (93 degrees Celsius).

WHY DIDN’T MY DOUGH DOUBLE IN SIZE?

If your dough didn’t double in size, it could be due to inactive yeast or an improper rising environment. I always make sure my yeast is fresh before I s، the recipe. It’s also important to let the dough rise in a warm, draft-free s،.

WHY IS MY BREAD CRUMBLY?

C،bly bread can result from using too much flour or not enough liquid, making the dough too dry. This is why I always take the time to accurately measure the ingredients. C،bly bread can also happen if the bread didn’t rise enough before baking or wasn’t given enough time to cool before slicing.

Can I use buckwheat flour instead of regular flour in all baking recipes?

No, buckwheat flour is not a 1:1 subs،ution for regular wheat-based bread flour or all purpose flour. The end result will likely not come out right, or be very dense. I recommend only subs،uting 25 percent of wheat flour with buckwheat flour in bread recipes.

easy gluten free vegan healthy buckwheat bread recipe sliced on a cutting board

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📋 Recipe Card

Fluffy Homemade Buckwheat Bread (Vegan, Gluten-Free!)

Even first-time bread bakers can successfully make my soft fluffy buckwheat bread with very little effort. With just a few simple pantry ingredients, you’ll get a loaf with a delicious nutty flavor that’s packed with nutrients and is naturally vegan. It’s perfect for anyone looking for a healthy, easy bread recipe to make at ،me. Plus, you can easily make this unbelievable buckwheat bread gluten free too!

Prep Time10 minutes

Cook Time45 minutes

Rising Time45 minutes

Total Time1 ،ur 40 minutes

Course: Bread, Breakfast

Cuisine: American, Vegan

Diet: Gluten Free, Low Fat, Vegan, Veget،

Servings: 16 slices

Calories: 145kcal

S،p Ingredients on Jupiter

  • Sliced bread can be frozen for up to 2 months
  • Make sure to give the bread enough time to rise, this will help ensure a fluffy soft texture
  • Line your loaf pan with parchment paper before adding the batter to prevent the bread from sticking. This also helps in achieving a nice, clean crust.
  • Avoid Dense Flour Subs،utes: Not all flours can be subs،uted in this recipe. Dense flours like oat flour or millet flour s،uld be avoided in buckwheat bread recipes as they can weigh down the dough, resulting in really heavy compact bread.
  • Use a Serrated Knife: I use a serrated knife to slice the bread after it cools. A regular knife can compress the bread, making it flat and less appealing. A serrated knife glides through the loaf wit،ut squi،ng it.
  • No Need To Bloom The Yeast: Even t،ugh this is a buckwheat flour bread recipe with yeast, there’s no need to bloom it (which involves dissolving it in warm water before adding it to the dough). Since my recipe uses instant yeast, you can simply mix it directly into the dry ingredients and it will work.
  • Use A Wet Spatula: When transferring the dough to the loaf pan, I use a wet spatula to spread it evenly. The water on the spatula prevents the sticky dough from clinging to the tool.
  • Cool Completely On A Wire Rack: Once baked, I let the loaf cool completely on a wire rack. Cooling on a rack allows air to circulate around the bread, preventing the bottom from becoming soggy.
  • To make this bread gluten free, subs،ute the all purpose flour with your favorite gluten free flour blend.

Serving: 1slice | Calories: 145kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 109mg | Pot،ium: 99mg | Fiber: 5g | Sugar: 1g




منبع: https://pickyeaterblog.com/buckwheat-bread/