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–+ servings
Anna

Gluten-Free Buckwheat Bread

5 from 1 vote
This gluten-free buckwheat bread tastes amazing, is light, fluffy on the inside and crunchy on the outside!
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Prep Time 10 minutes
Cook Time 35 minutes
Fermenting Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Bread, Side Dish
Cuisine: American, Gluten Free
Calories: 162
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup plant-based milk
  • 3 eggs
  • ¼ cup of extra virgin olive oil
  • 2 cups (300g/10.5oz) gluten-free flour mix (see notes)
  • ½ tbsp brown sugar (adjust to taste)
  • ½ tbsp powdered or fresh ora-pro-nobis (optional)
  • 1 tbsp (10g/0.3oz) dry yeast
  • 1 tsp sea salt
  • Sunflour seed and pumpkin seeds to sprinkle on top

Equipment

  • Bread pan 8x4in/20x10cm
  • 2 Large Bowls
  • Kitchen scale
  • Spatula
  • Parchment paper

Method
 

  1. In a bowl, combine all the dry ingredients (2 cups (300g/10.5oz) gluten-free flour mix, ½ tbsp brown sugar, ½ tbsp powdered or fresh ora-pro-nobis , (if using), and 1 tbsp (10g/0.3oz) dry yeast).
  2. In a separate bowl, whisk the 1 cup plant-based milk, 3 eggs, and ¼ cup of extra virgin olive oil. Mix well.
  3. Gradually add the dry ingredients to the wet ingredients, stirring continuously to create a smooth batter.
  4. Add the 1 tsp sea salt (add the salt last to not kill the yeast) and stir until everything is well combined.
  5. Pour the batter into a greased and lined bread pan. Then use a wet spoon to help smooth the top of the dough. Sprinkle some of the sunflower seeds and pumpkin seeds over the dough.
  6. Cover the pan with a clean kitchen towel and let it rise in a warm place for about 30-45 minutes, or until the dough has doubled in size.
  7. Preheat your oven to 180°C (350°F).
  8. Once the dough has risen, place it in the preheated oven and bake for approximately 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  9. Remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
  10. Wait for the bread to cool down for about one hour before slicing it.
  11. Slice, serve, and enjoy your homemade gluten-free buckwheat bread!

Nutrition

Serving: 1sliceCalories: 162kcalCarbohydrates: 23gProtein: 4.2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.92gMonounsaturated Fat: 4gCholesterol: 41mgSodium: 133mgPotassium: 216mgFiber: 2.3gSugar: 2.5gVitamin A: 101IUVitamin C: 0.4mgCalcium: 58mgIron: 1mg

Notes

If you want to make gluten-free buckwheat bread, you'll first need to create a gluten-free flour mix. Combine the following ingredients in a bowl and mix them with a whisk:
  • 300g buckwheat flour
  • 263g potato starch
  • 87g sweet tapioca starch
  • 8g xanthan gum
  • 5g flaxseed flour
  • 5g psyllium
This mixture will produce around 700g of flour, enough to make two loaves of bread. You can either save the remaining mix for later or double the recipe to make two loaves right away.
Tried this recipe?Let us know how it was!