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Looking for a simple, wholesome bread made with buckwheat flour? This gluten-free buckwheat bread is hearty, earthy, and easy to make-no yeast or complicated ingredients required. Whether you're avoiding wheat or just exploring gluten-free bread recipes, this buckwheat flour bread is a delicious option you can bake any day of the week.
Why I Created This Buckwheat Bread Recipe
When I started developing this buckwheat bread recipe I had three goals in mind.
- It had to be gluten-free. I believe that one of the main reasons people bake with buckwheat flour is that they are looking for a gluten-free alternative to regular flour.
So many of the recipes I looked at for buckwheat bread contained an all-purpose flour blend with buckwheat flour. I wanted to create a recipe only using buckwheat flour to keep it gluten-free.
- It had to use simple ingredients. When looking at other recipes I noticed that if it didn't contain all-purpose flour, most other buckwheat bread recipes contained ingredients that I consider exotic, like "xanthan gum" or "psyllium husk powder."
These aren't ingredients I can easily purchase or would use in any other recipe. I wanted to keep this recipe simple and only use ingredients you probably already have, or can at least easily get at the grocery store.
- It had to be delicious. I mean, duh, right? But if I'm being honest with you, I don't love the flavor of buckwheat. Most people describe it as having a nutty flavor, but I think it tastes like smoke. So I knew making a buckwheat bread recipe that even I could enjoy would be a challenge. Spoiler alert: I did it!
What Makes This Bread Delicious (Even If you Don't Like Buckwheat)
It turns out that the earthy flavor of buckwheat pairs perfectly with the deep richness of molasses. Cinnamon helps even out the punchy flavors, and citrus adds a bright note to an otherwise dark flavor palate.
Buckwheat flour is never going to produce bread as light and airy as flour with gluten will, but I would consider this a fluffy buckwheat bread recipe. I find that gluten free flours sometimes produce bread that is either very dense or gritty. But you won't have that problem with this recipe.
Plus it's a very quick bread to make! Just stir in the ingredients and pop it in the oven! You'll have homemade buckwheat bread in no time!
Enough talk, let's get started!
Fun Fact: Did you know that buckwheat isn't related to wheat at all?
Buckwheat is often labeled an "ancient grain," but buckwheat groats are actually the grain-like seed of the buckwheat plant. You can eat the seeds whole or they can be ground up into a fine powder and used as flour. To read more about buckwheat, check out "What is Buckwheat? A Full Guide to this Healthy "Grain."
Jump to:
- Why I Created This Buckwheat Bread Recipe
- What Makes This Bread Delicious (Even If you Don't Like Buckwheat)
- What You'll Need to Make Buckwheat Bread
- Step-by-Step Instructions for Buckwheat Flour Bread
- Warm bread is delicious? Why should I let my bread cool before slicing?
- Troubleshooting Tips for Perfect Gluten-Free Buckwheat Bread
- How to Store Your Buckwheat Bread
- Nutrition for Gluten-Free Buckwheat Bread
- Buckwheat Bread Substitutions to Try
- Frequently Asked Questions?
- More About Buckwheat
- Conclusion
- Recipe
- Reviews
What You'll Need to Make Buckwheat Bread
- Buckwheat flour - Use light buckwheat for a milder flavor.
- Milk - Dairy or non-dairy both work.
- Molasses & honey - Deep flavor and natural sweetness.
- Baking powder - For lift (no yeast needed!).
- Cinnamon & orange zest - Bright, warm flavors.
- Salt
- Optional: chopped dates - Adds texture and sweetness.
Step-by-Step Instructions for Buckwheat Flour Bread
Start by greasing an 8x4-inch standard loaf pan and preheating the oven to 325 degrees.
- In a large mixing bowl, combine the dry ingredients (buckwheat flour, cinnamon, salt, and baking powder).
- Add the wet ingredients (milk, honey, and molasses) to the large bowl. Stir until well mixed.
- Fold in orange zest and dates.
- Pour batter into prepared loaf tin and bake in the 325-degree oven for 45 minutes.
- Remove the loaf pan from the oven and allow it to cool on a wire rack for about 1 hour before slicing into it.
Warm bread is delicious? Why should I let my bread cool before slicing?
The reason you should let your bread cool for an hour is because it allows the internal moisture to redistribute evenly and the bread to set properly. It also helps the crust to set, giving the bread a better texture. If you're in a hurry, you could wait at least 15-20 minutes before slicing.
Troubleshooting Tips for Perfect Gluten-Free Buckwheat Bread
Gluten-free breads don't have the same structure as wheat breads because-well-no gluten! If you're expecting a fluffy, bakery-style loaf, it can be a letdown when your buckwheat bread turns out dense, heavy, or even a bit gummy in the center.
The good news? If you followed the recipe as written, you should end up with a softer, more tender loaf than many gluten-free breads. That's thanks to the baking powder, which acts as a leavening agent and gives the bread a bit of lift without needing yeast.
Still not happy with the texture? Here are a few tweaks you can try:
Add an egg: This can help lighten the crumb and give the bread more structure.
Let the batter rest for 10-15 minutes before baking to allow the flour to hydrate more fully.
Double-check your measurements-too much liquid or not enough leavening can weigh things down.
Use light buckwheat flour rather than dark, which can produce a milder flavor and a less heavy loaf.
It can be confusing with "wheat" in the name "buckwheat." But I can assure you that buckwheat is naturally gluten-free.
Oftentimes, however, different types of grains are processed in the same facility, so your buckwheat flour may have been in contact with machinery that has remnants of gluten.
If you are worried about this, some brands sell "certified gluten-free" buckwheat. For example, Anthony's Buckwheat Flour is a trusted brand that is guaranteed gluten-free.
I'm gonna be real with you, I don't like the taste of buckwheat. I agree that it can be very bitter. That's why I developed this recipe with molasses and orange zest in it. Both of these flavors help neutralize and balance the earthiness.
If it's still too bitter for you, you can pair it with honey, jam or nut butters to mask the flavor.
As mentioned earlier, gluten is what gives traditional bread its structure and elasticity. So when you're baking without it, gluten-free bread can sometimes turn out a bit crumbly or fall apart, especially when slicing.
There are a few things you can do, however, to minimize this.
1) Let it cool completely before slicing. Warm gluten-free bread is much more likely to fall apart.
2) Use a serrated bread knife and a gentle sawing motion to avoid squishing or tearing.
3) Try chilling the loaf before slicing. A short stint in the fridge helps it firm up, especially if you need clean slices for sandwiches or toast.
How to Store Your Buckwheat Bread
This buckwheat bread should be stored in an airtight container, like a Tupperware or large plastic bag, and will last about 3 days before it starts to become stale. It doesn't need to be stored in the refrigerator, which I find usually dries bread out.
This bread can also be frozen. To prevent freezer burn, make sure it has cooled completely before wrapping it up tightly in plastic wrap and then placing it in an airtight container.
Nutrition for Gluten-Free Buckwheat Bread
I would consider this a healthy recipe when compared to other quick breads. Using buckwheat flour gives this recipe a lot of health benefits, including:
- Rich in several vitamins and minerals such as B vitamins, iron, folate, magnesium, and other essential amino acids.
- High in protein: Buckwheat is an important source of plant-based protein.
- High in fiber and low in fat.
If you'd like to learn more about all of Buckwheat's amazing health benefits, check out, "What is Buckwheat? A Full Guide to this Healthy "Grain.""
Buckwheat Bread Substitutions to Try
- Maple syrup would be a fine substitution for honey or molasses in this recipe.
- If you need to keep this recipe dairy-free, you can substitute the milk for whatever dairy-free milk you prefer, like unsweetened almond milk.
- Instead of dates, you could use raisins, craisins, or dried figs.
- You could also add in other filling ingredients, such as your favorite nuts or sunflower seeds.
- You can change the flavor of the bread entirely by mixing in herbs and spices like rosemary, thyme, garlic powder, instead of the cinnamon, orange and dates.
Things get a little tricky when you start substituting one type of flour for another type of flour. If you'd like more information on what you can use if you want to substitute the buckwheat flour, check out my post on Buckwheat Flour.
Frequently Asked Questions?
Buckwheat flour makes a pretty good loaf of homemade bread. The flavor will be more pungent than if you use all-purpose flour and the loaf will be darker. But the texture will be lighter than other types of gluten-free breads. Overall I recommend using buckwheat flour in bread.
Buckwheat has a very strong and earthy flavor that could be considered a pro or a con, depending on your taste palette.
Buckwheat flour also makes baked goods appear darker, which isn't a pro or a con, but worth noting.
Pros: buckwheat flour has a lot of nutrients, fiber, and protein. It contains no gluten, making it the perfect gluten-free option.
Cons: hard to find in-store in the United States and is expensive.
To learn a lot more about buckwheat flour, check out "What is Buckwheat Flour? Nutrition, Substitutions and Recipes."
Yes! Buckwheat is naturally gluten-free making it safe for those who have celiac disease or are following a gluten-free diet. The Celiac Disease Foundation has a lot of great information about how to eat gluten-free grains. Check out their article "Gluten-Free Foods" for more information.
Yes! This recipe uses 100% buckwheat flour and no wheat, making it naturally gluten-free and perfect for those avoiding gluten. In addition, it only includes simple ingredients you probably already have around your house.
Despite its name, buckwheat is not a grain and doesn't contain gluten. This recipe is completely gluten-free when made with certified gluten-free ingredients.
Buckwheat bread has a rich, nutty flavor and dense texture-similar to rye bread. I've added molasses, cinnamon and orange to this recipe to help tone down the punchy flavor of the buckwheat.
It stays fresh for 2-3 days at room temperature in an airtight container or up to a week in the fridge. You can also freeze slices for longer storage.
More About Buckwheat
Conclusion
Whether you're new to gluten-free baking or just looking to try something a little different, this buckwheat flour bread recipe is a total keeper. It's simple, naturally wheat-free, and full of earthy, wholesome flavor. Plus, with no yeast required, it comes together quickly-perfect for busy days when you still want homemade bread.
I'd love to hear how your loaf turned out! Let me know in the comments below. Oh, and if you love gluten-free baking, try this zucchini bread oatmeal for a healthy breakfast option.
✌️Ems
Recipe
Easy Gluten-Free Buckwheat Bread
Ingredients
- 2½ cups buckwheat flour
- ¾ teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 3 tablespoon honey
- 1 tablespoon molasses
- 1 ¾ cup milk
- zest from 1 orange
- ½ cup chopped dates
Instructions
- Start by greasing an 8x4 inch standard loaf pan and preheating the oven to 325 degrees.
- In a large mixing bowl, combine the dry ingredients.2½ cups buckwheat flour, ¾ tsp salt, 1 tsp cinnamon, 1 tbsp baking powder
- Add the wet ingredients to the large bowl. Stir until well mixed.3 tbsp honey, 1 ¾ cup milk, 1 tbsp molasses
- Fold in orange zest and dates.zest from 1 orange, ½ cup chopped dates
- Pour batter into prepared loaf tin and bake in the 325-degree oven for 45 minutes.
- Remove the loaf pan from the oven and allow it to cool on a wire rack for about 1 hour before slicing.
Rick Boucher
I was wondering if this recipe would work in a bread maker unit?
Any thoughts?
Emily
I don't personally have any experience with using a bread maker, so I can't answer your question definitively. However, I did some research and found that if your bread machine has a "quick bread" setting then it should work out. If it doesn't have that setting then I'm not sure you should use the bread maker. This bread doesn't need to be kneaded and it doesn't need time to rise. It might just be easier to use the oven on this one. Let me know if you try it out and it works! Other's might have the same question. Thanks!
Cynthia Hallanger
I'm impressed by how simple and tasty this recipe is. I wanted it very plain so skipped the cinnamon, orange zest and dates. I figured I could make it sweet with honey or jam or savory with cheese and garlic after baking. Next time I'll cook it 5 minutes longer. As a bonus, it slices easily. Thank you!
Emily
I'm so glad to hear you enjoyed it. Thanks for letting readers know about your substitutions. That's always really helpful!
Adrian
Can you do this in an air fryer?
Emily
I don't have any experience baking bread in an air fryer. But it should be similar to other types of bread, if you have experience with it.
Jackie
I haven't tried this yet, but I can't wait! I make buckwheat pancakes regularly and they always cook up great. I really love the healthful nutrients of buckwheat, lots of fiber!
Jen
Can I use this recipe to make buns?
Emily
I've never tried it myself, but I think it could work. Let me know how it goes!
Jen
I suppose it wouldn’t actually work since this is more of a quick bread and pours into the loaf pan. They can’t be shaped into buns.
However I made the loaf of bread and it turned out wonderfully.
I used almond milk and left out the dates as well as using only a small amount of orange zest. It had plenty of orange flavour for my families taste.
eleni Gomez
Enjoyed! I switched the dates for dried figs.
Susan Behm
I tried this recipe and it turned out great. I left out the dates and orange zest as I did not have any. I did add some groats for a little crunch. I noticed your picture of bread is light in color. Mine is black, as is my buckwheat flour. Is there a different type of flour?
The brand I used was Arrowhead Mills organic.
Aoife
Just wondering if I could use maple syrup or is the molasses necessary for binding?
Emily
Maple syrup should work just fine. I added molasses for the flavor.
Aoife
Thanks. I've made it a few times with just maple syrup and it's lovely:)
stephie
I substituted 1 cup almond flour for 1 cup of the buckwheat and made sandwich sized rounds and put the rest in mini cupcakes.
Tasted ok. Trying to avoid preservatives and whit flour.
Kathy
Love this recipe, don't always add the orange zest or date, still great!
Emily
I'm so glad you like it! Thanks for your comment.
Hannah
Either the time or temperature are wrong. At 325 deg. for 45 min. it still had raw dough. Gave it another five; same thing. checked it at 55 min, still had some raw dough. Had to up the temp to 350 for 10 more min. FINALLY it was cooked. No idea how it tastes, yet, but really you should double check time and temp.
Emily
I'm so sorry to hear that you had some trouble. I definitely double checked the time and temperature, and have only had positive feed back from other readers on this recipe. I know that every oven is different, so maybe mine runs hot or yours runs cold. I hope you enjoyed how it tastes.
Trish Allin
I love this recipe as it is so easy and I have all of the ingredients at home. I shared the recipe with my sister who can't eat gluten and she enjoyed it too. Thank you for the recipe.
Liz Aperauch
I wanted a simple bread, so I left out the orange and the dates. It's delicious! I like the flexibility, I know I can add other goodies next time.
AK
Easy and helpful recipe, thank you. Although I did tweak it a little. I made it a savour bread with eliminating the orange peels, dates and molasses, cut the honey to one table spoon, add some chopped sun-dried tomatoes, some dried cranberries and pumpkin seeds. I like the smell of butter so I added 2 tbsp of butter, melted it and added to the mix. Butter or oil helps to make it less crumbly and it did.
Lauren
Hi! Would non dairy milk work for this recipe?
Emily
Yes, non-dairy milk should work for this recipe.
Pat
Can I use water instead of milk?
Emily
yes, I believe that will work.
Erica
I made this recipe (almost) as written and loved it. I did swap the honey for maple syrup but that was my only ingredient change.
I make my own buckwheat flour using white hulled buckwheat groats, which is lighter in color and buckwheat flavor than a standard buckwheat flour which is dark because of the hulls.
Mine wasn’t done at 45 minutes either so I bumped up the temp to 350 and monitored the bread until it reached an internal temp of 195-210 degrees Fahrenheit using an instant read thermometer.
JEliza
I used Himalayan buckwheat. I did not know there was a difference between regular buckwheat and Himalayan Tartary buckwheat and therefore it did not turn out, very dry and bitter. That's not due to this recipe (and why I did not rate the recipe) it's due to my choice of buckwheat.
I note this for others who might opt for Himalayan BW.
Susan
I love buckwheat. This lovely combination of buckwheat with molasses is absolutely delicious. I needed 1 hour rather than 45 minutes in the oven. The other thing is, I think the recipe should require an egg, or psyllium for a vegan option. Even cooling overnight and cutting with a serrated knife, it just crumbles. I knew that would probably happen, but I wanted to take a chance on the recipe exactly as is. I will definitely make it again, but next time with an egg.