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Easy Buckwheat Loaf Bread (Gluten-Free, Vegan)
5 from 6 votes

Easy Buckwheat Loaf Bread (Gluten-Free, Vegan)

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.

Prep Time
10 mins
Cook Time
40 mins
Proofing Time
1 hr 30 mins
Total Time
2 hrs 20 mins
Servings: 12 slices
Calories: 142 kcal
Course: Bread
Cuisine: American, Vegan

Ingredients

Dry Ingredients
  • 2 cups buckwheat flour
  • 1 cup all-purpose flour gluten-free
  • 8 grams instant yeast quick-rise
  • 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

    Cup of Yum
  1. Prepare Chia Gel: In a medium bowl, combine chia seeds with ¼ cup of warm water. Set aside for 10 minutes until gelatinous.
  2. Prepare Loaf Pan: Line a loaf pan with parchment paper or lightly grease it.
  3. 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.
  4. Combine Wet Ingredients: To the chia gel, add apple cider vinegar, 1 ¾ cups of warm water, and oil.
  5. 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).
  6. First Rise: Cover and let rise in a warm spot until doubled, which should take about 1 hour.
  7. Second Rise: Transfer dough to the prepared pan and let rise for another 30 minutes.
  8. 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.
  9. 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

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

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 142

% 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.