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

Gluten-Free 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.
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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 by hand 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 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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