Gluten-Free Homemade 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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Small plate with three slices of buckwheat bread and a dip of jam seen from above. Beside a big white plate with a buckwheat bread loaf.

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.

Buckwheat bread loaf and one slice of it on a white plate.

Ingredients

The main ingredients of this recipe are:

  • Buckwheat flour: gives the bread a special flavor, like earthy, and gives structure to the bread.
  • Brown rice flour: makes the bread softer.
  • Potato starch: helps improve texture, make 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.
Buckwheat bread ingredients on a white surface seen from above.

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.

Glass bowl with a light brown liquid and a hand whisk.
Close-up of a hand whisk with some gel hanging from it, behind it a glass bowl with a light brown liquid.

Add the water mixture to the dry ingredients and mix. Take the dough out of the bowl, and finish by incorporating all the ingredients with your hands on a lightly floured surface.

Glass bowl with a buckwheat bread dough.
Buckwheat bread dough, shaped into a bread loaf on a white surface, seen from above.

Shaped 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, low 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.

Three slices of buckwheat on an aqua-green plate and a dip of jam seen from above.

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.

Variations

  • Dried fruits: chopped toasted walnuts, pecans, or almonds add crunchiness.
  • Yeast: replace fresh yeast with dried yeast (5g/0.18 ounces)
  • Flour: try a different mix of gluten-free flour.

Serving options

  • Breakfast: This bread is perfect for everyday toast.
  • Side dish: perfect to serve with your meals, soups, salads, and so on.
  • Sandwich: make your favorite sandwiches with this bread.
  • Appetizer: for an appetizer with your favorite dips.

For more GF buckwheat recipes

Small plate with three slices of buckwheat bread and a dip of jam. Behind a big white plate with a buckwheat bread loaf.

GF Buckwheat Bread (best artisan bread)

Josefina Almond Yes
This GF brown bread recipe is simple and perfect for everyday baking. Using buckwheat flour along with other ingredients makes a moist, spongy, and soft loaf. Perfect for breakfast toasts, or as a side to soups and salads.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Resting time 45 minutes
Total Time 1 hour 10 minutes
Course Bread
Cuisine International
Servings 1 bread loaf

Ingredients
  

  • 1 ½ cup buckwheat flour
  • 1 ½ cup brown rice flour
  • 1/4 cup potato starch (or 1/2 of tapioca starch)
  • 1 ½ teaspoon salt
  • 0.53 ounces fresh yeast (15g)
  • 0.53 ounces psyllium husk (15g)
  • 2 cups water or more as needed
  • 1/4 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 with your hands on a lightly floured surface.
  • Shaped 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, low 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.
Keyword bakery-style bread, Brown Bread, Buckwheat bread, buckwheat flour, buckwheat flour recipes, gluten-free bakery-style bread, gluten-free bread recipes, Gluten-free brown bread, Gluten-free Buckwheat bread, gluten-free multi-seed bread, Guten-free Breakfast recipes, multi-seed bread

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