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Gluten-Free Buckwheat Bread

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My one-bowl buckwheat bread uses buckwheat flour, a bit of tapioca starch, and flaxseed to create a soft, sturdy loaf without gluten or eggs. It has a rich, earthy flavor and pairs easily with a range of spreads or toppings. Made with simple ingredients, it comes together quickly and stores well!

Sliced buckwheat bread on a wooden cutting board, with two pieces in the foreground spread with butter.
Freshly sliced buckwheat bread with a swipe of butter. Simple ingredients, soft texture, and a sturdy crumb that holds up well.
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A Note From Kristen

I’ve been making different variations of this bread for years now, but somehow never got around to sharing here until now! I come back to this quick bread whenever I want something simple that turns out well every time. It mixes up fast and bakes into a solid, reliable loaf with great flavor on its own. I usually keep toppings minimal because it doesn’t need much. It’s an easy recipe to make again and again. I hope you love it too!
~Kristen

A loaf of sliced buckwheat bread on a wooden cutting board, with two pieces spread with butter beside it.

Key Ingredient Notes

A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.

  • Tapioca Starch: Acts as a binder and thickener, adding lift and a gentle chew to the bread. If you do not have tapioca starch, you can use arrowroot starch or cornstarch instead.
  • Buttermilk or Plant-Based Milk: Supplies moisture, keeping the crumbs tender. You can use dairy-free milk substitutes mixed with a touch of vinegar or buttermilk for very similar results.
  • Buckwheat Flour: Gives the gluten free buckwheat bread its earthy backbone and steady structure. You can use light, dark, or sprouted buckwheat flour. It doesn’t contain any wheat or whole grains since it’s made from milling buckwheat groats. It’s naturally gluten-free, which makes it suitable for people with celiac disease and those who are gluten-intolerant.
Sliced buckwheat bread on a wooden cutting board, with two pieces spread with butter.

How to Make Buckwheat Bread

01

MIX DRY

Preheat oven to 375°F and grease an 8×4-inch loaf pan. In a bowl, whisk together the dry ingredients.

A metal mixing bowl containing dry flour for buckwheat bread is being stirred with a wooden spatula.

02

ADD WET

Add the milk and oil, then stir until smooth.

A wooden spatula stirs a thick, speckled buckwheat bread batter in a metal mixing bowl.

03

BAKE

Pour the batter into the prepared pan and bake for 30 to 40 minutes, until set.

A rectangular baking dish filled with an even layer of raw buckwheat bread batter, ready to be baked.

04

ENJOY

Let cool briefly, then slice and serve.

A loaf of buckwheat bread with one thick slice cut, placed on a wooden cutting board.

Serving Ideas

  • Pair with my green goddess hummus.
  • Toast and spread with cinnamon sugar butter.
  • Use as the base for avocado toast made with my avocado spread.
  • Serve alongside your favorite soup.
  • Use to make your favorite sandwich (it’s especially delicious with tomato slices and mozzarella cheese!).
Sliced buckwheat bread on a wooden cutting board, with two pieces stacked and one topped with a spread of butter.

My Tips for the Best Buckwheat Bread

  • Mix longer than you think you need to improve the texture and activate hydration. A high-speed blender can quickly and evenly blend the ingredients.
  • You can use a smaller bread pan when baking to encourage height and create even large bread slices.
  • Letting the loaf cool before slicing allows it to set and fully develop its proper crust and shape.
  • My favorite variations to mix in before baking:
    • Sunflower seeds, hemp seeds, or chopped walnuts.
    • Cocoa powder and chocolate chips.
    • Cinnamon and maple syrup.
    • Raisins or chopped dried apricots.
    • Italian seasoning or adobo seasoning.
Slices of buckwheat bread on a wooden cutting board, with two pieces topped with a spread of butter.

More Gluten-Free Bread Recipes To Enjoy

A rectangular loaf of buckwheat bread with a cracked top sits on a wooden cutting board, with one slice cut and placed beside it.

Sliced buckwheat bread on a wooden cutting board, with two pieces in the foreground spread with butter.

One-Bowl Buckwheat Bread

Author: Kristen Wood
193kcal
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This one-bowl buckwheat flax bread is made with buckwheat flour, tapioca flour, flaxseed, buttermilk, and olive oil for a soft, sturdy gluten-free loaf. It’s easy to mix, bakes up with a hearty texture, and works well for slicing, toasting, or serving with simple spreads.
Servings 8 slices
Course Bread
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
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Ingredients

  • 2 cups buckwheat flour
  • ½ cup tapioca starch
  • 2 tablespoons ground flaxseed
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups plant-based milk mixed with 1 tablespoon vinegar or buttermilk if not vegan or dairy-free
  • 2 tablespoons extra virgin olive oil
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Method

  1. Preheat the oven to 375°F. Grease an 8×4” loaf pan.
  2. In a large bowl, combine the flour, starch, flaxseed, baking soda, and salt.
    A metal mixing bowl containing dry flour for buckwheat bread is being stirred with a wooden spatula.
  3. Add the milk and oil, then mix until you have a smooth batter.
    A wooden spatula stirs a thick, speckled buckwheat bread batter in a metal mixing bowl.
  4. Pour into the pan and bake for 30-40 minutes until firm.
    A rectangular baking dish filled with an even layer of raw buckwheat bread batter, ready to be baked.
  5. Let cool for a few minutes before slicing. Enjoy!
    A loaf of buckwheat bread with a cracked top sits in a red silicone baking pan on a round wire cooling rack.

Notes

Storage and Reheating
Leftover loaf slices can be wrapped in parchment paper, then kept in an airtight container. Put them in the refrigerator if you plan to eat the bread within 5 days, or in the freezer for longer storage (up to 2 months).
To reheat, toast the slices directly to revive their texture, even without thawing.

Nutrition

Serving1sliceCalories193kcalCarbohydrates30gProtein6gFat7gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol5mgSodium449mgPotassium258mgFiber3gSugar3gVitamin A74IUVitamin C0.01mgCalcium73mgIron1mg

Nutritional information is automatically calculated using a third-party calculator and is an estimate only.

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Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.

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