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buckwheat bread

Buckwheat Bread Without Yeast (Gluten-Free)

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4 from 7 reviews

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


Units Scale
  • 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


  1. 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.
  2. In a large mixing bowl, combine the almond milk, olive oil, buckwheat flour, baking soda, and sea salt.
  3. Stir to combine. Let the batter sit for a few minutes to thicken.
  4. 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.
  5. Bake the bread for 30 minutes, or until the top starts to turn a golden brown.
  6. Let the bread cool for a few minutes before slicing and serving warm.


  1. If you aren’t on a dairy-free diet, then you can use regular dairy milk in place of the plant milk.
  2. This bread is great served warm with a pat of butter or vegan butter.
  3. Because this bread is yeast-free and egg-free, it won’t rise like regular bread. But it is still delicious!


  • Serving Size: 1/8 of recipe
  • Calories: 113
  • Sugar: 0.4 g
  • Sodium: 237.3 mg
  • Fat: 7.7 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 10.7 g
  • Fiber: 1.5 g
  • Protein: 2 g
  • Cholesterol: 0 mg