Buckwheat Flour Bread With Yeast (Soft, Gluten-Free)
This soft buckwheat bread is made for anyone who wants the flavor and nourishment of buckwheat flour without ending up with a short, dry or crumbly loaf. It uses active dry yeast for a dependable rise, while psyllium, ground flax and egg provide the structure that gluten would normally create.
The dough comes together in one bowl and requires no kneading. Once baked and fully cooled, the loaf has a moderately soft, flexible crumb that holds together well for sandwiches, toast and freezer slices. Its flavor is mild and slightly earthy, closer to a whole-grain sandwich bread than a strong buckwheat loaf.
This recipe is different from my gluten-free sourdough breads because it uses commercial yeast rather than sourdough starter, requires only about an hour of rising, and is intended to produce a softer, taller buckwheat sandwich loaf.
For a naturally fermented loaf without commercial yeast, try my gluten-free sourdough bread for thin slices and toast instead.
What To Expect From This Buckwheat Bread
This is a yeast-risen bread, not a dense buckwheat quick bread or a fermented sourdough loaf.
The main version has:
- a soft, flexible crumb that holds together when sliced
- a mild, lightly earthy buckwheat flavor
- a tall pan-loaf shape
- a golden crust that becomes crisp when toasted
- a sticky, slack dough that is mixed with a spatula rather than kneaded
It works especially well for sandwiches, toast and freezing in individual slices.
I also include a buckwheat-dominant variation for readers who want more buckwheat flour and less of a gluten-free flour blend. That version is heartier and slightly denser than the main loaf.
Why This Recipe Uses Yeast
This page is specifically for readers searching for a buckwheat bread recipe with yeast.
I tested versions using baking powder and baking soda, but they did not produce the same rise or bread-like crumb. The loaves stayed shorter and were more likely to feel dense or gummy in the center.
Commercial yeast gives this buckwheat dough a faster and more predictable rise than sourdough. The loaf can usually be mixed, proofed and baked in about two hours.
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.
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. The brand and grind of buckwheat flour matter. A finer and lighter flour will yield a fluffier buckwheat bread. Darker or coarser flour may absorb liquid differently and produce a more pronounced earthy taste.
- 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 use my gluten free flour mix, because I know how it behaves in this recipe. A different blend may require a small adjustment in water or buckwheat 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. Use whole psyllium husk rather than powder unless you have tested the conversion. Powder absorbs liquid more aggressively and can make the dough too firm or the crumb rubbery.
- Flax seeds – ground into flour like consistency. It trengthens the crumb and distribute moisture more evenly. It also helps reduce the wet or overly gummy texture that can occur in some gluten-free breads.
- 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 add a subtle 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 – to enhance the flavor.
See all measurements in the recipe card:
How To Make This Buckwheat Flour 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.
- Leave it for several minutes until the mixture becomes foamy, while you prepare the rest.
Step 2. Prepare the psyllium and flax gel
- Whisk the warm water, psyllium husk and finely ground flaxseed in a large bowl. The mixture will begin forming a loose gel.
- Add the beaten egg (unbeaten works too), oil or melted fat, apple cider vinegar, honey and activated yeast. Mix until evenly combined.
- To that add the rest of liquid ingredients (2 tbsp oil or melted butter, 1 tbsp apple cider vinegar, 1 tbsp honey, the egg and the yeast liquid), mix to combine.
Step 3. Mix in the flours:
- Then add the flours (2⅓ buckwheat flour + 1½ cup gluten free flour mix) and salt, mix with a silicone spatula for two to three minutes, scraping the bottom and sides of the bowl. The dough should look like a slack dough: loose, sticky and soft. That spreads out more than it holds its shape.
Step 4. Proof and 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 50-55 minutes.
- Let the loaf cool for at least 10 minutes in the pan, before removing and cooling fully on a wire rack.
- Gluten-free bread continues setting as it cools, and cutting it too early can make a properly baked loaf appear gummy. Best when sliced after a couple of hours or the next day.
Texture And Flavor
The main loaf is moderately soft, flexible and easy to slice without falling apart. It is more substantial than white sandwich bread but noticeably lighter than a 100% buckwheat loaf.
Buckwheat gives it a mild earthy flavor similar to a whole-grain bread. It should not taste bitter when made with fresh, light buckwheat flour.
Toasting gives the edges a crisp texture while the middle remains tender. That makes it useful for breakfast toast, open-faced sandwiches and regular sandwich fillings.
For a darker naturally fermented bread with a stronger flavor, try my teff and buckwheat sourdough bread.
How To Tell When Buckwheat Bread Is Done
A browned crust alone does not mean the center is fully baked.
Look for these signs:
- the top and sides feel firm rather than soft or sunken
- the center does not jiggle when the pan is moved
- the edges begin pulling slightly away from the pan
- the loaf holds its shape when removed from the pan
- after cooling, the crumb looks set rather than wet or glossy
Troubleshooting
Loaf is gummy inside
The most common causes are underbaking, slicing while warm or using a flour blend that absorbs less water than mine.
Bake until the center feels set, then allow the loaf to cool completely. If the dough looked unusually loose before proofing, use slightly less water next time or add one to two tablespoons of buckwheat flour.
Loaf didn’t rise much
Common reasons:
- yeast wasn’t foamy/active before mixing
- the room was cool (proof takes longer)
Make sure yeast blooms (foamy), and proof in a warmer spot.
Loaf is dry or crumbly
This may happen when the flour is coarse or highly absorbent, too much flour was added, or the binders were measured incorrectly.
The dough should remain soft, sticky and easy to spread into the pan.
The bread tastes bitter
Buckwheat flour naturally has a more noticeable flavor than rice or sorghum flour, but it should not taste stale or strongly bitter. Use fresh flour and store it sealed in a cool place because whole-grain flours can lose quality faster than refined starches.
How To Serve It
Use this buckwheat bread for:
- sandwiches
- buttered toast
- avocado toast
- open-faced sandwiches
- nut or seed butter
- eggs and savory breakfast toppings
- soups and stews
Bread becomes more satisfying when paired with protein, healthy fats and produce. For practical combinations, see my guide to building a healthy plate for steady energy and satiety.
Recipe Variations & Substitutions
- Make vegan buckwheat bread: if you omit the egg you need to replace that moisture with something similar in texture. Thick applesauce or plain dairy-free yogurt may work, but the result will not be identical and would need further testing.For a tested egg-free bread, use my vegan gluten-free sourdough loaf with no commercial yeast.
- 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)
This variation is for readers who want the bread to contain mostly buckwheat flour rather than a larger amount of gluten-free flour blend.
Flour swap (the rest keep the same)
- Buckwheat flour: 3 cups (instead of 2⅓ cups)
- Replace the 1½ cup flour mix with ONE of these:
- 3⁄4 cup cassava flour (simplest)
or - ½ cup cassava flour + ¼ cup arrowroot starch (slightly lighter texture)
- 3⁄4 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 a slack dough than kneadable bread dough.
result:
The finished loaf will have a more pronounced buckwheat flavor and a heartier, slightly denser crumb. It still slices well after cooling and is particularly good toasted.
This is not a 100% buckwheat loaf. The small amount of cassava or arrowroot is included to improve rise, flexibility and sliceability.
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
The main version has buckwheat flour but also uses a gluten-free flour blend for a softer texture and better rise. The buckwheat-dominant variation uses three cups of buckwheat flour with a smaller amount of cassava or arrowroot.
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.
Buckwheat flour supplies more whole-food substance than a loaf made mostly from refined starches, but the nutritional value of a meal depends on the recipe, serving size and what accompanies the bread. This loaf is best viewed as one useful part of a varied, balanced diet.
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Other Recipes With Buckwheat or Buckwheat Flour
Buckwheat Flour Bread With Yeast (Soft, Gluten-Free)
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)
- 2 tbsp fat - neutral oil, melted ghee or butter
- 1 tbsp apple cider vinegar - or lemon juice
- 1 tbsp honey - or maple syrup
Dry Ingredients
- 2⅓ cup buckwheat flour - hulled (lighter color)
- 1½ cup gluten free flour mix - I use my own, see notes
- 1 to 1½ 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):
- Ground 3 tablespoons of golden flax seeds. In a large bowl, whisk 1½ cups warm water with the flax seeds (ground into flour) and psyllium husk.
- Stir until fully mixed. It will thicken into a loose gel.
- To that add the egg (beaten or not, both work), 2 Tbsp oil or butter, 1 tbsp vinegar, and 1 tbsp honey. Mix well to incorporate.
- At last add the yeast liquid. Mix.
Step 3. Add dry ingredients and mix:
- Add the flours (2⅓ cup buckwheat flour + 1½ cup flour mix) and salt, mix with a spatula until incorporated.
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.
- Cover with plastic wrap or a towel and let it rise for up to an hour or 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 / dry or 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:- 3 cups buckwheat flour
-
3⁄4 cup cassava flour
OR ½ 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.
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