Buckwheat Bread (Vegan & Gluten-Free)
Learn how to make super simple comforting and delicious homemade Buckwheat Bread for your family. This recipe is gluten-free, vegan, dairy-free, egg-free, and yeast-free.
Similar to whole wheat bread, Buckwheat Bread is soft yet hearty.
Baking gluten-free bread intimidates even the best of bakers but don’t worry, this recipe doesn’t call for yeast. It’s leavened (risen) with baking soda which means all you have to do is mix and bake.
And, if the name “buckwheat” makes you nervous that it might have gluten, I’m here to reassure you that buckwheat isn’t actually wheat. Buckwheat is a grain-like seed that packs a nutritious punch. It’s rich in antioxidants and minerals that are essential for healthy growth and development.
Buckwheat is naturally gluten-free despite the word “wheat” being in its name.
There’s not much better than a warm slice of fresh-baked bread slathered in butter (or vegan butter), and it’s healthy to boot! I know you’re going to love this buckwheat flour bread recipe.
See my related article on the Best Substitutes for Buckwheat Flour if you don’t have it on hand.
Why You Need This Recipe
- This Buckwheat Bread recipe has only 5 ingredients! Don’t you just love straightforward recipes that taste delicious? It feels like a major win-win. Many gluten-free bread recipes use ingredients like xanthan gum, tapioca starch or psyllium husk powder, but this recipe is much simpler and cleaner.
- Because this recipe doesn’t contain yeast, there’s no need to proof it or let it rise.
- Hearty, soft and delicious, this 100% buckwheat bread is naturally gluten-free, dairy-free, yeast-free, egg-free and vegan! This recipe is also made without any added sugars such as maple syrup or cane sugar.
Key Ingredients
Unsweetened almond milk – If you aren’t dairy-free or vegan, you can use regular milk in it’s place. This will moisten up the dough without any eggs. Buckwheat flour is more absorbent than wheat flour which makes extra liquid essential.
Olive oil – Olive oil enhances the flavor of the dough but also keeps it from drying out. You can also use melted coconut oil or avocado oil, if you prefer.
Buckwheat flour – This bread is made with only buckwheat flour. You should be able to find buckwheat flour at your local health food store or at Whole Foods Market.
You can also purchase buckwheat flour online. It’s a great alternative to all purpose flour for gluten free diets. I love using it to make buckwheat pancakes as well!
Baking soda – Instead of yeast, this recipe uses baking soda to leaven the bread. It doesn’t rise as much with baking soda but it’s much quicker and tastes delicious.
Sea salt – Don’t forget the salt. Salt is vital to a delicious loaf of bread. Unsalted bread tastes bland. It’s one of those things you can’t put your finger on but you know something’s missing.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and spray the top with nonstick cooking spray. Set aside.
In a large mixing bowl, combine all of the ingredients.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Stir the ingredients in the large bowl until a batter forms. Let the dough sit for a few minutes to thicken.
You can also use a food processor to mix the dry ingredients and wet ingredients.
Step Three
Transfer the dough onto the baking sheet and use your hands to form a rectangular loaf. The loaf should be flat on top and rather small.
Step Four
Bake the loaf for 30 minutes in a loaf pan, or until the top starts to turn a golden brown.
Let the bread cool for a few minutes on a wire rack before slicing. Enjoy warm or at room temperature!
I hope you agree that this no yeast bread is one of your new favorite gluten free bread recipes. It yields a hearty loaf that is great for slicing and enjoying as a sandwich or toast.
Recipe Tips & Substitutions
- If you aren’t on a dairy-free diet, then you can use regular dairy milk in place of the plant milk.
- This bread is great served warm with a pat of butter or vegan butter. See my related recipe for Vegan Drop Biscuits.
- Because this bread is yeast-free and egg-free, it won’t rise like regular bread. But, it is still delicious!
- Serve with butter, peanut butter, jam, avocado, or even with soup.
- Be sure to use a serrated knife when cutting bread. This will keep the bread from getting smooshed as you cut into it.
- Store any leftovers in an airtight container on the countertop for 3 days or in the fridge up to 5 days.
Recipe FAQs
Yes, buckwheat bread does freeze well. Wait until bread is completely cool before freezing. Wrap it in plastic wrap and then place it in a zip-top freezer bag and label with the date.
Use within 3 months for best results. You can reheat it in the oven until warmed through or you can wait until it thaws then slice and toast it. You can also freeze it in slices if you prefer.
This recipe was developed using unsweetened almond milk. The coconut milk may yield a much denser bread that if you use almond milk or another type of lighter nut milk such as cashew milk.
Yes, absolutely! Just grind your whole buckwheat kernels in a high-speed blender or coffee grinder until it is a fine powder.
More Gluten-Free Recipes You Might Like
- Gluten-Free Bread Pudding with Raspberries
- Gluten Free Zucchini Bread
- Gluten Free Apple Muffins
- Gluten-Free Sweet Potato Bread
- Gluten-Free Zucchini Bread
Or, see my entire index of gluten-free breads.
Don’t Miss These Helpful Gluten-Free Resources!
Buckwheat Bread (Vegan & Gluten-Free)
Learn how to make super simple comforting and delicious homemade Buckwheat Bread for your family. This recipe is gluten-free, vegan, dairy-free, egg-free, and yeast-free.
- Total Time: 50 minutes
- Yield: 8 1x
Ingredients
- Nonstick cooking spray
- 1/2 cup unsweetened almond milk or oat milk
- 1/4 cup olive oil
- 1 cup plus 2 tablespoons buckwheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and spray the top lightly with nonstick cooking spray. Set the baking sheet aside.
- In a large mixing bowl, combine the almond milk, olive oil, buckwheat flour, baking soda, and sea salt.
- Stir to combine. Let the batter sit for a few minutes to thicken.
- Then, transfer the batter onto the baking sheet and use your hands to form a loaf that is about 2 inches wide and 1 ½ inches tall. The loaf should be flat on top and smaller than most bread loaves.
- Bake the bread for 30 minutes, or until the top starts to turn a golden brown.
- Let the bread cool for a few minutes before slicing and serving warm.
Notes
- If you aren’t on a dairy-free diet, then you can use regular dairy milk in place of the plant milk.
- This bread is great served warm with a pat of butter or vegan butter.
- Because this bread is yeast-free and egg-free, it won’t rise like regular bread. But it is still delicious!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side dish
- Method: Oven
- Cuisine: Healthy
- Diet: Gluten Free
Keywords: buckwheat quick bread, vegan buckwheat bread recipe, gluten-free quick bread
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
Mine came out very dark–I used the Arrowmills Organic Buckwheat flour. It was extremely crumbly and came out of the oven with deep cracks throughout. It didn’t taste bad though!
★★★
Mine came out crumbly. You don’t need a binder like psyllium husk?
I added 1 teaspoon cream of tartar, trained 1 tablespoon oil for 1 tablespoon water, mixed very little was very gentle with the forming and it came out like a super fluffy biscuit!
Hello, I made this bread today and it looks nothing like yours. The dough was extrememly dark, not light colored like yours and when it was baked it resembled something dark chocolate. I used the exact ingredients with the same measurements. I had to add more flour because the consistency of the dough using the cup plus 2 tbs was not thick enough to shape in to a loaf. The buckwheat flour was organic, but I don’t think that should have changed the color of the dough.
Any idea what went wrong? I did not deviate the recipe in any way. Thank you.
what brand of buckwheat flour did you buy?
It is Arrowhead Mills Organic Buckwheat Flour.
thanks for sharing that. If the color was different as you described, then the variation must have been due to the type of flour used. Did it taste good?
I have to say it did not. It did not have a nice airy looking texture like yours. Very dense. Going forward, I will find a different a different, non-organic form of buckwheat. There are very few flours I can use due to a wheat allergy.
Thank you for responding.