Buckwheat Bread

by Jill Dalton

Buckwheat Bread is a delicious way to enjoy a super healthy gluten-free bread. Even though buckwheat has the name wheat in it , it is actually not in the wheat family. Buckwheat is full of fiber, vitamins and minerals which makes it even more robust than wheat bread and has a slightly nutty flavor. The texture of the bead is soft and spongy and individual slices hold together well which makes it great for sandwiches.

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Buckwheat Bread

Print Recipe
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.4/5
( 61 voted )

Ingredients

2 cups (240g) buckwheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 cups (472 ml) soy milk 
1/4 cup (39g) raisins
1 tablespoon apple cider vinegar
1 teaspoon Braggs liquid aminos

Instructions

  1. Preheat oven to 350°F (180°C)
  2. Add the buckwheat flour, baking powder and soda to a mixing bowl and stir well.
  3. Add half of the soy milk, raisins, apple cider vinegar and Braggs liquid aminos to a blender and blend until the raisins are pulverized.
  4. Pour into the flour mixture along with the remaining soy milk and mix well.
  5. Pour into a silicone bread pan or parchment lined bread pan.
  6. Bake for 35-40 minutes.
  7. Keep in an airtight container in the fridge for up to a week.
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12 comments

Ruth a mccassie January 15, 2022 - 4:53 pm

I wonder if you could buy the whole buckwheat kernal unhulled and grind it yourself so it is fresher..not sure if the bullet would grind the hulls enough?

Reply
trish January 15, 2022 - 5:55 pm

This bread looks great and easy! But I can’t have braggs – any fermented anything – especially tamari. soy etc…..is the braggs necessary? May I ask if it is needed to rise or anything or is it simply a flavour enhancer? I’ve seen it in a number of your recipes. I know it’s very healthy for many…just not me 🙂 thanks

Reply
Jill Dalton January 15, 2022 - 10:09 pm

You can use salt instead

Reply
Marlyse January 16, 2022 - 11:48 am

Love buckwheat bread; been doing it for quite some time; also prepare ‘kasha’ w/ whole roasted buckwheat, lots of fresh parsley ,walnut pieces, dates cut up or figs… some Herbes de provence, fresh squized lemon or lime juice.,& Voila! Fit for life!

Reply
Ilona January 16, 2022 - 12:43 pm

Jill, can I use white wine vinegar insead of the apple cider or just skip it?

Reply
Jill Dalton January 21, 2022 - 4:42 pm

Yes, you can use the white wine vinegar.

Reply
Annabelle January 16, 2022 - 3:08 pm

Failure. The loaf came out about 1.5” tall. It sunk in the middle. I live high in the Rockies…maybe a high altitude problem. I ground hulled buckwheat groats in my flour mill and then took 2 c of the flour; maybe I should have ground 2 c of groats and used all the flour. In any case, at least the end of the loaf is tasty.

Reply
Magy January 16, 2022 - 11:53 pm

Looks so good! Waiting for a buckwheat cake…🤔

Reply
Ilona January 18, 2022 - 7:52 am

Made the version with the bought flour – fabulous bread! And so easy to make without waiting a few hours until it grows which is the case with rhe yeast based bread. Thank you so much for this recipe Jill!

Reply
Kirsten January 21, 2022 - 12:40 pm

Can you freeze?

Reply
Jill Dalton January 21, 2022 - 4:37 pm

Yes

Reply
Dorothy's New Vintage Kitchen January 21, 2022 - 12:59 pm

Looks delightful! Love the nutty flavor of buckwheat.

Reply

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