Soft Buckwheat Bread Recipe (GF, DF)
This is a soft, sliceable buckwheat bread that’s gluten-free and dairy-free, made with yeast, psyllium, flax and egg for structure. It’s a one-bowl, no-knead dough (more like thick batter), and it freezes beautifully for toast and sandwiches.
Quick Expectations
- Texture: soft and flexible, not crumbly (for the soft sandwich loaf – main version)
- Best use: sandwiches, toast, freezer slices
- Flavor: mild, slightly earthy (like whole wheat-style bread)
- Dough: thick, sticky, spreadable (not kneadable and not pourable)
- Rise: a decent tall wheat loaf (roughly doubled in size)
- Best pan: 8×5 loaf pan
- Second recipe option (mostly buckwheat flour+minimal starch)
Why buckwheat bread can be tricky
Buckwheat on its own can bake up dense and doesn’t trap gas the way wheat dough does. That’s why this recipe combines:
- Buckwheat flour for flavor and nutrition,
- A gluten-free flour mix for balance,
- Psyllium + flax gel for structure and sliceability,
- Egg for keeping the structure from being too gummy.
I also updated the binder/flour balance (less psyllium, more buckwheat flour) because different brands absorb differently, and this improves consistency in real kitchens. And included a recipe version where I use the buckwheat flour as the dominant flour.
I also like to make this pumpernickel bread with buckwheat flour for a more richer earthy flavor.
If you’re interested in making a buckwheat sourdough bread, you can use this gluten free sourdough starter recipe as a guide for making your own sourdough. You just need to replace the rice flour with buckwheat flour, and the rest of the process is basically the same.
Buckwheat Bread Ingredients
For making this recipe you need the following:
- Buckwheat flour – buckwheat flour can be particularly tricky, it’s structure in baking breads can vary according to it’s quality. A finer and lighter flour will yield a fluffier buckwheat bread.
- Flour (wheat or gluten free) – replacing all of the flour in a recipe with (gluten-free) buckwheat flour is not going to work, the bread will not rise and will be hard and dry. That’s why I’m going to use a good proportion of other gluten free flours besides buckwheat. I’ll be using my gluten free flour mix, but you can use your favorite if you wish, including regular all-purpose flour (see notes below for that).
- Psyllium husk – is the crucial ingredient in gluten free bread baking. It acts as a binder, and it gives this buckwheat bread elasticity and pliability. Using the husk gives a better result than psyllium powder, so make sure to use that.
- Flax seeds – ground into flour like consistency. They will help with texture and reduce the gumminess.
- Fat – oil or melted butter will work, it has the role of softening the bread texture.
- Egg – the egg will help with the texture and structure. Beating the egg also helps with getting a softer fluffier texture.
- Acid – lemon juice or apple cider vinegar will work. This will help with the taste, and provide a little tang.
- Yeast – dry yeast is necessary for this type of gluten free buckwheat bread if you want a fluffy sponge like texture. I also tried the same recipe without yeast, only using baking powder or in combination with baking soda, it was a total fail. The bread didn’t rise much and had a very gummy texture. The taste was also not impressive.
- Sweetener – maple sugar or honey are great, but it’s totally up to you. I’m using this for activating the yeast.
- Water (warm, ideally at 105F degrees).
- Salt – will enhance the flavor.
See all measurements in the recipe card:
Step By Step: How To Make This Buckwheat Bread
First we’re going prepare the flour. In case you need to make the gluten free flour mix yourself, make sure you have it ready before starting. Also finely grind the flax seeds with a coffee grinder.
Step 1. Activate the yeast:
- In a 1/4 cup of warm water dissolve a 1/4 oz (7g) yeast packet (I used red star) and 1/2 teaspoon of sugar. I used maple sugar instead.
- Let it activate (puff up) while you prepare the rest.
Step 2. Soak the psyllium husk and flax seeds in liquid:
- To start you need the psyllium husk and ground flax seeds to expand so they could provide the necessary binding properties.
- To a large bowl add warm water (1½ cup) add the psyllium (2 tbsp) and the ground flax seeds (21–24 g). Mix until homogenous. The mixture will transform into a loose gel very quickly.
- To that add the rest of liquid ingredients (3 tbsp oil or melted butter, 1 tbsp apple cider vinegar, 1 tbsp honey, the beaten egg and the yeast liquid), mix to combine.
Step 3. Add dry ingredients and mix everything together:
- Then add the flours (1½ buckwheat flour + 1 cup gluten free flour mix) and salt, gently mix until incorporated. You can use a silicon spatula for mixing. The dough should look slightly sticky and soft.
Step 4. Bake the buckwheat bread:
- Transfer the dough into a loaf pan. I used a non-stick 8 x 5 inch bread loaf tin with 4 Inch high walls and a 6.5 cup capacity from Jamie Oliver. If yours is not non-stick then line it with parchment paper.
- Smooth the top with your spatula and gently press to round the corners and sides.
- Sprinkle the surface of the loaf with seeds or crushed nuts if you like.
- Cover with plastic wrap or a towel and let it rise for 50 minutes or up to an hour.
- Bake the buckwheat bread at 350F for 50 minutes.
- Let the loaf cool for at least 10 minutes in the pan, before removing and cooling fully on a wire rack.
- Let it cool completely before slicing with a serrated bread knife.
Related: Soft Gluten Free Wraps / Tortillas (Vegan)
How Does This Buckwheat Bread Taste?
The texture is moderately dense and flexible with a distinct golden brown crust. Toasting the bread results in a crisp, crunchy, filling slice. The taste of the bread is mild and similar to a whole wheat bread, because we combined multiple types of flours.
Troubleshooting
Loaf is gummy inside
Most often it’s one of these:
- sliced too soon (GF bread needs to cool fully to set)
- underbaked center
- dough was a little too wet for your flour brand
Next time, bake until fully set and cool completely before slicing. If your dough looked loose, reduce water slightly or add 1–2 Tbsp buckwheat flour.
Loaf didn’t rise much
Common reasons:
- yeast wasn’t foamy/active before mixing
- the room was cool (proof takes longer)
- starter/yeast wasn’t strong enough
Make sure yeast blooms (foamy), and proof in a warmer spot.
Loaf is dry or crumbly
- Not enough moisture, use of heavy dry flours or not enough binder for your flour brand.
- Fix: make sure to use the right flour mix proportions
What “done” looks like (so you don’t end up with a gummy center)
A gluten-free buckwheat loaf can look browned on the outside but still be underbaked inside. Here are the cues I use:
- Top + sides: firm to the touch, not soft or sinking when pressed (if it sinks or is too jiggly, the center is too soft and gummy)
- Edges: pulling slightly away from the pan
- Center: feels set (not jiggly) when you gently tap the top
- Best check (if you have a thermometer): the center should read ~200–205°F (93–96°C)
- After baking: let it cool completely before slicing—this is when the crumb finishes setting.
Recipe Variations & Substitutions
- Make vegan buckwheat bread: if you omit the egg you need to replace that moisture with something similar in texture (something like apple sauce or vegan yogurt). Otherwise it might yield a crumbly texture.
- Other gluten free flours that might work along with buckwheat: a combination of sorghum flour and oat flour or a combination of arrowroot flour and teff flour (the color is darker than buckwheat). But you might need to adjust the water amount, some flour tend to absorb more moisture.
- Not Gluten Free? Use all purpose white flour: use it along with buckwheat flour as a substitute for the gluten free flour mix. As a result you can omit the psyllium husk and use less water.
- Add seeds or nuts in the dough: sunflower seeds, pumpkin seed, some buckwheat groats or ground almonds will also work.
- No yeast? Unfortunately, you need it. This type of bread doesn’t produce good results with baking powder and baking soda alone. I tried it!
- Add dried fruit in the dough: raisins, chopped prunes or cranberries.
- Ways to enjoy: dunked into vegetables soups or as healthy toast snacks.
Mostly Buckwheat Flour Option (Buckwheat-Dominant Version)
If you searched for buckwheat bread because you want it to be mostly buckwheat flour, use this variation. It keeps the flavor strongly buckwheat-dominant, but still adds a small amount of starch to improve texture and sliceability.
Flour swap (the rest keep the same)
- Buckwheat flour: 2 cups (instead of 1½ cups)
- Replace the 1 cup flour mix with ONE of these:
- ½ cup cassava flour (simplest)
or - ¼ cup cassava flour + ¼ cup arrowroot starch (slightly lighter texture)
- ½ cup cassava flour (simplest)
Water guidance for this version
Start with the same gel water as the main recipe, then adjust based on dough feel:
- If the dough is too stiff to mix/spread, add 1 Tbsp warm water at a time, up to +3 Tbsp.
- If the dough looks loose or runny, add 1–2 Tbsp buckwheat flour, then wait 5 minutes (buckwheat + psyllium absorb as they sit).
Target texture: thick, sticky, spreadable dough, more like very thick batter than kneadable bread dough.
Note on results
This version usually bakes up a bit heartier and more “whole-grain” than first version. It’s great toasted and holds up well for open-faced sandwiches once fully cooled.
Storing Tips
- Storing leftovers: Store the buckwheat bread at room temperature for up to 5-6 days, in an airtight bag or container. I like to pre-slice after baking.
- Freezing: let the buckwheat loaf cool completely and then slice. Place the slices in a sealed plastic bag and freeze for up to 3 months.
- Thawing: Place the frozen slices in a toaster and enjoy warm soft fresh buckwheat bread just like the fresh one.
FAQs
When mixing buckwheat flour in bread it tends to yield a heavier texture, a darker toasted color and a more earthy taste.
You can, but 100% buckwheat loaves are usually denser and more prone to dryness or gumminess. That’s why I include a mostly-buckwheat option: it keeps the flavor buckwheat-dominant while adding just a small touch of starch to improve sliceability and texture.
Since buckwheat flour doesn’t have gluten and has a heavier texture it need help and more time to rise (or bake). The solution is to combine with other flours and add a raising agent.
Buckwheat flour can be found in two forms: dark (made from unhulled buckwheat groats) or light (made from hulled buckwheat). The darker buckwheat flour has more fiber and flavor, while the lighter one has a finer texture and a lighter color.
Yes, buckwheat flour is naturally gluten free, unless it was processed in the same facility with other flours.
For this style of gluten-free yeast bread, psyllium is the main structure builder. Without it, the loaf is much more likely to crumble or turn gummy. If you try to replace it, results will vary a lot by flour brand.
Yes, but bake time changes: Smaller pan: taller loaf, may need more time. Larger pan: shorter loaf, may bake faster. Use the “done” cues (firm top, set center) rather than time alone.
Made it? Tap ⭐⭐⭐⭐⭐ and leave a quick comment below, especially which version you used.
Soft Buckwheat Bread Recipe (GF/DF)
Ingredients
For Yeast Activation
- ¼ cup water - warm
- ¼ oz yeast - 1 packet
- ½ tsp sugar - I used maple sugar
Wet Ingredients and Binders
- 1½ cup water - warm
- 2 tbsp psyllium husk - not powder
- 3 tbsp flax seeds - ground (21–24 g)
- 1 large egg - beaten (omit if vegan)
- 3 tbsp fat - neutral oil, melted ghee or butter
- 1 tbsp apple cider vinegar - or lemon juice
- 1 tbsp honey - or maple syrup
Dry Ingredients
- 1½ cup buckwheat flour - hulled (lighter color)
- 1 cup gluten free flour mix - I use my own, see notes
- 1 tsp sea salt
Instructions
Step 1. Activate the yeast:
- In a 1/4 cup of warm water dissolve a 1/4 oz yeast packet (I used red star) and ½ teaspoon of sugar. I used maple sugar.Let it activate (puff up) while you prepare the rest.
Step 2. Make the gel (this is the structure):
- To start you need the psyllium husk and ground flax seeds to expand so they could provide the necessary binding properties.In a large bowl, whisk 1½ cups warm water + 2 Tbsp psyllium husk + 3 Tbsp flax seeds (ground into flour).
- Stir until fully mixed. It will thicken into a loose gel.
- Add the egg, 3 Tbsp oil or butter, 1 tbsp vinegar, and 1 tbsp honey. Mix well.
- At last add the yeast liquid.
Step 3. Add dry ingredients and mix:
- Add the flours (1 ½ cup buckwheat flour + 1 cup flour mix) and salt, gently mix with a spatula until incorporated.
- Target texture: thick, sticky dough (more like very thick batter) that you can spread into a pan with a spatula (not stiff like kneadable dough).
Step 4. Proof + Bake
- Transfer the dough into a loaf pan. I used a non-stick 8 x 5 inch bread loaf tin with 4 Inch high walls and a 6.5 cup capacity. If yours is not non-stick then line it with parchment paper.
- Smooth the top with a wet spatula and gently press to round the corners and sides.
- Sprinkle the surface of the loaf with seeds or crushed nuts if you like.
- Cover with plastic wrap or a towel and let it rise for up to an hour. until visibly puffier.
- Bake the buckwheat bread at 350F for 50-55 minutes.If the crust browns too fast but the loaf isn’t done yet, tent loosely with foil for the last 10–15 minutes.
- Let the loaf cool for at least 10 minutes in the pan, before removing and cooling fully on a wire rack.
- Let it cool completely before slicing with a serrated bread knife.
Notes
- If dough feels too stiff / hard to mix – add 1 Tbsp warm water at a time.
- If dough looks runny – add 1–2 Tbsp buckwheat flour and let it sit 5 minutes.
Mostly Buckwheat Flour Option
If you want this loaf to be mostly buckwheat flour, use this swap: Replace the dry ingredients with:- 2 cups buckwheat flour
-
½ cup cassava flour
OR ¼ cup cassava flour + ¼ cup arrowroot starch (lighter texture)
Variations and Substitutions
- I’m using my own gluten free flour mix, and this brand of buckwheat flour. if you use something different it may yield a different result.
- Add seeds or nuts in the dough: sunflower seeds, pumpkin seed, some buckwheat groats or ground almonds will also work.
- No yeast? Unfortunately, you need it. This type of bread doesn’t produce good results with baking powder and baking soda alone. I tried it!
- Add dried fruit in the dough: raisins, chopped prunes or cranberries.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Other Recipes With Buckwheat or Buckwheat Flour
More Gluten Free Bread Recipes
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Can I put this in a bread maker that has settings for making gf bread? Thx for sharing, looks delicious!
I really don’t know, I don’t use a bread machine.
Hi Olga .. making this bread atm and noticed my mix of psyllium and flax goes way thick .. my dough was too hard to blend .. just confirming it was tablespoons and not teaspoons of psyllium and ground flax seeds and wondering what size tablespoon do you use ( 15ml or 20 ml ) could that make a difference as I use ( aus ) 20 ml size . Otherwise I’m following your recipe exactly .
thank you
Regards Jodie 💕
Hi! Thank you for catching that, and yes, that would absolutely make the mixture go way too thick. It is tablespoons, but my older version had a typo in the psyllium-to-water ratio, which made the gel set up too firm for some readers. I’ve corrected the recipe now. For tablespoon size: I’m using a standard 15 ml tablespoon.
Hi…
Would a mixture of arrowroot, oat flour and brown rice flour work as the gf flour blend? I’ve used Teff and Sorghum in the past and find them very heavy and I don’t really like the taste of them.
I’m good to go with all the other ingredients, so can’t wait to try it.
Thanks for any input.
Chrissie
It looks like this combination would work, now it depends in what proportions.
I have made this bread 3x now and I love the flavor and texture, but cannot seem to get it to rise nearly as much as your pictures. I ground my own hulled buckwheat and used your gf flour mix, except I did not have arrowroot so used tapioca flour.
Any suggestions would be appreciated. Before I had to go GF I was an avid baker, I used sourdough amd made all kinds of breads. I am always frustrated with gf bread as I cannot get them to rise much. I like making my own gf flour mixes, not bought ones.
Thank you,
Heidi Hicks
I’m glad your using your own flours and methods. As for the rising problem, there could be so many reasons, the texture of flour (finer or coarser) the yeast quality, the altitude can also affect the baking process (you can research that). Did you use psyllium husk and flax seeds as well? A slight alteration of the recipe might also give you different results.
I used physsliym powder not husk and it came out unspreadable