Gluten-Free Buckwheat Bread
This GF brown bread recipe is simple and perfect for everyday baking. Buckwheat flour, along with other ingredients, makes a moist, spongy, and delicious loaf. It’s perfect for breakfast toasts or as a side to soups and salads.
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About this GF Artisan Bread
This homemade GF Brown Bread is amazing! It’s perfect for everyday baking for breakfast toasts, or as a side to soups and salads. You can’t miss this easy Irish Soda Bread for more GF bread recipes.
It’s made with buckwheat flour, which gives the bread a special flavor, and brown rice flour as the main flour. It’s spongy, moist, and dairy-free. This yeast bread is it seems more difficult to do than it really is.
Ingredients
The main ingredients of this recipe are:
- Buckwheat flour: gives the bread a special, earthy flavor and structure.
- Brown rice flour: makes the bread softer.
- Potato starch: helps improve texture, making the bread lighter, softer, and less crumbly.
- Psyllium husk: a binder that makes breads and muffins less crumbly. Absorbs water and forms a gel, giving structure and elasticity.
- Fresh yeast: makes dough rise.
- Seeds: optional. A mix of sunflower, flax, and sesame seeds.
How to make homemade GF buckwheat flour
Lightly grease the bottom and sides of a 9×5-inch loaf pan or similar, or line with parchment paper. Set aside.
Whisk together brown rice flour, buckwheat flour, potato starch, and salt in a large bowl. Set aside.
In a medium bowl, place the water and sprinkle the fresh yeast. Mix with a hand whisk until dissolved. Add the psyllium husk and whisk until a gel forms, about five minutes.
Add the water mixture to the dry ingredients and mix. Take the dough out of the bowl, and finish by incorporating all the ingredients by hand on a lightly floured surface.
Shape the bread into the desired form and place it in the prepared pan. Brush the top with water, and sprinkle the seeds.
Let it chill, covered, at room temperature for 50 minutes or until doubled in size.
Preheat oven to 390°F (200°C). Place the bread in the oven and bake for 10 minutes, and then turn the oven to 350°F (180°C). Bake for 40 minutes more or until golden brown.
Let cool before removing to a wire rack to cool completely.
Storing
Store the bread covered at room temperature for 2 days, or in the refrigerator for up to a week.
Can I freeze the bread?
Yes, you can freeze it. Slice the bread, and place the slices in a freezer bag. Reheat individual slices when ready to enjoy them.
Baking tips
- Measure gluten-free flours with a kitchen scale for most consistent results, which helps prevent a dense or dry loaf.
- Don’t overmix the batter.
- Cool completely before slicing. Cutting it too soon can make the crumb seem gummy.
Variations
- Dried fruits: chopped toasted walnuts, pecans, or almonds add crunchiness.
- Yeast: replace fresh yeast with dried yeast (5g/0.18 ounces).
- Tapioca starch
- Flour: Try a different mix of gluten-free flours, like adding oat or almond flour.
Serving options
- Breakfast: This bread is perfect for everyday toast, or a side for your scrambled eggs.
- Side dish: Perfect side dish for your meals, soups, salads, and more.
- Sandwich: Make your favorite sandwiches with this bread.
- Appetizer: Serve the bread with your favorite dips, like hummus, alioli, and more.
For more GF buckwheat recipes
- Banana Buckwheat Bread
- Chocolate Buckwheat Loaf Cake
- Banana Buckwheat Muffins
- Berry Lemon Muffins
- Easy Chocolate Buckwheat Muffins
Gluten-Free Buckwheat Bread (best artisan bread)
Ingredients
- 1 ½ cups buckwheat flour
- 1 ½ cups brown rice flour
- ¼ cup potato starch (or 1/2 cup of tapioca starch)
- 1 ½ teaspoons salt
- 0.53 ounces fresh yeast (15g)
- 0.53 ounces psyllium husk (15g)
- 2 cups water or more as needed
- ¼ cup seeds (sunflower, flax, and sesame seeds)
Instructions
- Lightly grease the bottom and sides of a 9×5-inch loaf pan or similar, or line with parchment paper. Set aside.
- Whisk together brown rice flour, buckwheat flour, potato starch, and salt in a large bowl. Set aside.
- In a medium bowl, place the water and add the fresh yeast. Mix with a hand whisk until dissolved. Add the psyllium husk and whisk until a gel forms, about five minutes.
- Add the water mixture to the dry ingredients and mix. Take the dough out of the bowl and finish by incorporating all the ingredients by hand on a lightly floured surface.
- Shape the bread into the desired form and place it in the prepared pan. Brush the top with water and sprinkle the seeds.
- Let it chill, covered, at room temperature for 50 minutes, or until doubled in size.
- Preheat oven to 390°F (200°C). Place the bread in the oven and bake for 10 minutes, then turn the oven to 350°F (180°C). Bake for 40 minutes more or until golden brown.
- Let cool before removing to a wire rack to cool completely.
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