Buckwheat Flour Bread With Yeast (Soft, Gluten-Free) -

Buckwheat Flour Bread With Yeast (Soft, Gluten-Free)

Soft gluten-free buckwheat bread made with yeast, psyllium, flax and egg for a flexible sandwich-style crumb. This one-bowl, no-knead loaf rises in about an hour and freezes well for toast.

Course Bread

Cuisine All

Diet Gluten Free

Prep Time 15

Cook Time 50

Rise Time 55

Total Time 2

Servings slices (1 loaf)

Calories 143kcal

Author Olga Caz

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.

You need the psyllium husk and ground flax seeds to expand in water so they could provide the necessary binding properties.

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.

Target texture: thick, sticky dough (more like a slack dough) 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.

Optional: Sprinkle the surface of the loaf with seeds or crushed nuts.

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

Because GF flours vary, use cups as a guide and finish by feel (should look like a sticky, wet batter rather than a firm, shapeable elastic mass):

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)

Water guidance for this version: Start with the same gel water. If the dough feels stiff, add 1 Tbsp warm water at a time, up to +3 Tbsp. If too loose add more flour.

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.

Storage: Slice and freeze for best texture. Toast from frozen.

Nutrition