Easy Buckwheat Loaf Bread (Gluten-Free, Vegan)
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5.0
6 reviews
Excellent
Easy Buckwheat Loaf Bread (Gluten-Free, Vegan)
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Our buckwheat loaf is a soft, sliceable gluten-free bread with a rich, nutty flavor. Made with buckwheat flour and chia seeds, it’s sturdy yet tender—perfect for sandwiches, toast, or pairing with your favorite spreads. This easy, beginner-friendly recipe skips gums and fillers, making gluten-free baking simple and delicious.
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Ingredients
Dry Ingredients
- 2 cups buckwheat flour*
- 1 cup gluten-free all-purpose flour
- 8 grams instant quick-rise yeast
- 1 ½ teaspoon xanthan gum **
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoon sugar
- 1 teaspoon salt
Wet Ingredients
- 2 tablespoon chia seeds mixed with ¼ cup warm water
- 1 tablespoon apple cider vinegar
- 1 ¾ cups water
- 2 tablespoon olive oil
Instructions
- Prepare Chia Gel: In a medium bowl, combine chia seeds with ¼ cup of warm water. Set aside for 10 minutes until gelatinous.
- Prepare Loaf Pan: Line a loaf pan with parchment paper or lightly grease it.
- Mix Dry Ingredients: In a large bowl, whisk together buckwheat flour, gluten-free all-purpose flour, yeast, xanthan gum, baking powder, baking soda, sugar, and salt. Mix until well combined.
- Combine Wet Ingredients: To the chia gel, add apple cider vinegar, 1 ¾ cups of warm water, and oil.
- Make the Dough: Pour the wet ingredients into the dry ingredients and mix until combined. The dough will be sticky (see post for photo and tips on the dough consistency).
- First Rise: Cover and let rise in a warm spot until doubled, which should take about 1 hour.
- Second Rise: Transfer dough to the prepared pan and let rise for another 30 minutes.
- Bake: Preheat the oven to 400°F (200°C). Bake for 15 minutes then reduce the heat to 375 °F and bake for an additional 30-35 minutes, or until a toothpick comes out clean.
- Cool: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- *Buckwheat Flour: ensure it's certified gluten-free to avoid cross-contamination
- ** Xanthan Gum: Omit this ingredient if your gluten-free flour blend already contains it.
- Storage: Store bread in an airtight container at room temperature for up to 2 days or freeze for up to a month.
- Main Recipe Tip: Ensure your water is warm (not hot) to properly activate the yeast without killing it, which is crucial for the bread to rise effectively.
Nutrition Information
Show Details
Serving
1slice
Calories
142kcal
(7%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
371mg
(15%)
Potassium
132mg
(4%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
1IU
(0%)
Vitamin B12
0.001µg
Vitamin C
0.03mg
(0%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Zinc
1mg
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 142kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 371mg | 15% |
| Potassium | 132mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1IU | 0% |
| Vitamin B12 | 0.001µg | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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