Best gluten-free buckwheat bread
Making gluten-free bread can be so easy! This time I prepared the best gluten-free buckwheat bread, which is soft, fluffy and so delicious. If you love buckwheat, you need to give this bread a try!
Store-bought gluten-free bread can be overpriced, something really dense, so why not bake your own gluten-free bread at home?
When you are making your own bread, you are in control of the ingredients, texture, and even taste!
What is gluten-free bread usually made of?
Gluten-free bread usually doesn't contain wheat, barley, oat, or other ingredients with gluten.
The bread can be made out of different types of gluten-free flours, such as:
- rice flour
- buckwheat flour
- millet flour
- sorghum flour
- gluten-free flour
These are a few gluten-free flours you can use to make your own bread, but keep in mind, these flours have different structures. So you might need to use them in combinations or with starches!
I love to make my own gluten-free mix with rice flour, buckwheat flour, and oat flour, but in this recipe, I attempted to make a gluten-free bread out of one and only buckwheat flour!
I never tried to make gluten-free bread out of one type of gluten-free flour, because I had a really bad experience. But as I mentioned, every flour is different, and I feel like buckwheat flour works wonderfully in any recipe!
Let's make this easy gluten-free buckwheat bread!
This recipe is quite easy and simple to make!
You will need:
- buckwheat flour
- potato starch
- instant yeast
- psyllium husk
- salt
- sugar
- baking powder
- warm water
Put these ingredients into a bowl and create a dough. Let it prove for about 1 hour.
After 1 hour, knead the dough a few times and put it into a loaf pan. Let it rest for about 30 minutes before baking.
Bake for about 1 hour. When the bread is completely baked, let it cool down completely before slicing and serving. Enjoy!
This homemade gluten-free buckwheat bread is so delicious. It is fluffy, soft, and light. Buckwheat flour is truly amazing. Let's go to the kitchen and make this vegan buckwheat bread!
POSSIBLE INGREDIENT SUBSTITUTIONS
This recipe is easily customizable. Here are some ideas:
- You can replace potato starch with any cornstarch.
- Sugar can be substituted with any powdered sweetener.
THIS RECIPE IS:
- Vegan
- Gluten-free
- Easy to make
- 100% delicious
IF YOU ARE SEARCHING FOR GLUTEN-FREE BREAD RECIPES, HERE ARE SOME OF MY FAVORITES:
THE BEST GLUTEN-FREE AND YEAST-FREE BREAD
GLUTEN-FREE ZUCCHINI BREAD
ROSEMARY BREAD GLUTEN-FREE, YEAST-FREE AND VEGAN!
You can find a full recipe in the video!
Best gluten-free buckwheat bread
Ingredients
- 2 cups buckwheat flour
- 1/2 cup potato starch
- 2 tbsp instant yeast
- 2 tbsp psyllium husk
- 1/2 tsp salt
- 1/2 tbsp sugar
- 1 tbsp baking powder
- 2 1/4 cup warm water
Instructions
- In a large bowl combine buckwheat flour, potato starch, yeast, psyllium, salt, sugar, and baking powder. Combine and add warm water.
- Mix until everything is combined. Cover the dough and let it prove for 1 hour.
- After one hour knead the dough and transfer it to the loaf pan. Let it rest for about 30 more minutes before baking.
- Put it in the oven at 400F (200°C) for 1 hour.
- Slice the bread when it's completely cold. Enjoy!
IF YOU HAVE PINTEREST YOU CAN FOLLOW ME HERE, AND PIN THE FOLLOWING PICTURE ON YOUR GLUTEN- FREE BREAD BOARD!
I love the fluffy and light texture of this gluten-free buckwheat bread. Thank you for sharing the recipe!
Thank you so much!
Love this buckwheat bread! It was so nice and made the perfect bread for sandwiches! Thank you for sharing!
Thanks! I'm happy that you love it!
Thank you for such a delicious bread! We had to transition to a gluten free diet because my toddler has sensitivities and it has NOT been easy. I appreciate you recipes so much as they are simple and taste amazing.
Thank you so so much! Enjoy the recipes!
Thank you for this recipe. Since going gluten free I haven't been able to have bread as everyone I've tried has been dry. This buckwheat bread is so light and fluffy, thank you! I love having it served warm especially.
Yes, toasting or warming this bread on a pan makes it a lot better! Thank you!
It's hard to find a good gluten free bread so thank you for this recipe. It turned out great and buckwheat is so healthy for you.
Right? Buckwheat is amazing! Thank you!
Loved the flavour of this bread. I also loved eating it as toast when the flavours of the buckwheat really shone through. Great recipe
Thank you!
Can the potato starch be replaced?
Yes, you can replace if with cornstarch or with tapioca starch.
Hi.i am planning on making your bread recipe..but will it not color too fast when it bakes at 400 for 1 hour?..does the temperature need to be that high for the whole time? Thanks
Hi, every oven is DIFFERENT, but baking it at 400F for 1 hour works for me perfectly. However, If your oven is baking too strong, feel free to lower the temperature to 350F.
I have made this bread quite a few times. It has been a struggle to find a great, delicious, gluten free bread that is soft & flavorful. This bread is by far my absolute favorite recipe that I have found! Thank you for sharing it with us! I just made it again today. You are appreciated! ❤️
Thank you so much! I'm so happy that you like this bread. Thank you.
Hello,
Thanks for sharing this recipe. I have a question do you know if I can cut down the quantity of yeast by half and give the bread 2-3 hours rise time instead? I generally find breads too sharp when they have too much yeast and I have been using no knead overnight method to make breads with just a 1/4 tsp of yeast. Would appreciate your reply.
Hi! Yes, you can try to cut down the yeast by half, by adding 1 tbsp of the yeast if you don't like the taste. And there is no need for extra time to rise the bread. Simply proof the bread for 1 hour and then for 30 minutes before baking. If you would leave the bread proofing for 2-3 hours it may overproof! So 1 hour and 30 minutes are just perfect.
Ok great thank you very much for your reply. I will go with your suggestion.
You are so welcome! Enjoy!
I liked the flavor and texture of this bread so much! It was much too soft to be kneaded. Although I tried lol. I created a nice crusty exterior 2 ways: bowl of hot water in oven during baking, and after removing from pan I put the loaf back in the hot oven for 5 minutes.
Amazing! Thank you for these great tips!
Hi, I’m trying your bread recipe for the first time today. The dough is really quite wet after letting it prove for the 1 hour. Is this normal?
Yes, this is completely normal 🙂