Buckwheat Bread
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.
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!
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.
- 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!
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.
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.
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.
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.
As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Stir until a batter forms. Let the dough sit for a few minutes to thicken.
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, or until the top starts to turn a golden brown.
Let the bread cool for a few minutes before slicing. Enjoy warm!
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.
- 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.
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.
Other Gluten-Free Recipes You Might Like
- Gluten-Free Bread Pudding with Raspberries
- Gluten Free Zucchini Bread
- Gluten Free Apple Crumb Muffins
- Gluten-Free Sweet Potato Bread
- Gluten-Free Zucchini Bread
Or, see my entire index of gluten-free breads.
I hope you make this recipe! If you do, please leave a comment and a starred review below.
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Print
Buckwheat Bread
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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Turned out pretty good and super easy to make. I’m gluten free and allergic to yeast so this is perfect for me. I also added an egg to help it stick together.
★★★★★
Great so glad you enjoyed!
Just put my first load in the oven.
The color of the dough is much darker then your pictures..mine is more of a medium brown/ grayish color…is there a reason for that?
Not sure…let me know how it turns out! It could be just a natural variation in the buckwheat flour color.
This is an answer to my previous comment.
It’s DELISH!!
I used extra virgin olive oil, wonder if the dark brown color is due to that.
I followed the measurements and the mixed dough was still watery after sitting after several minutes. Any idea as to why it didn’t firm properly? I am in colorado at higher altitude but that shouldn’t affect it from forming up, right?
It could be so many things from improper measuring to having variations in flour texture. I would add a bit more flour to get a less watery consistency.
Hello. I love the taste very much, but mine turned out very very crumbly. Don’t know if that’s how it is supposed to be or I did something wrong. Is there a way to make it less crumbly?
When you say crumbly do you mean like it fell apart? Or do you mean dry? If you mean that it fell apart, then that is kind of the nature of this bread since it doesn’t have eggs. If you eat eggs, then you could try adding one to the dough and see if that helps!
Yeah, fell apart. Alright, I will definitely make it again with an egg. Thank you.
Not bad. Turned out quite dense. Not a fan of the texture and a little too much salt for my taste. I wonder if there is a way to make it fluffier? Would eggs do that?
★★
Hi!! I want to try this recipe! I usually always have oat or almond milk on hand, but I do not this time. I have coconut (not the canned kind.) Would that work??
Thanks so much!
Yes, you can use coconut beverage for this instead of almond milk or oat milk. Enjoy! 🙂
best recipe ever ! Love it !
★★★★★
Woo-hoo!!! So glad you enjoyed.
So good and tasty!
★★★★★