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Buckwheat Bread
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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Ingredients
- 2 cups buckwheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups soy milk
- ¼ cup raisins
- 1 tablespoon apple cider vinegar
- 1 teaspoon Bragg liquid aminos
Instructions
- Preheat oven to 350°F.
- Add the buckwheat flour, baking powder and soda to a mixing bowl and stir well.
- Add half of the soy milk, raisins, apple cider vinegar and Braggs liquid aminos to a blender and blend until the raisins are pulverized.
- Pour into the flour mixture along with the remaining soy milk and mix well.
- Pour into a silicone bread pan or parchment lined bread pan.
- Bake for 35-40 minutes.
- Keep in an airtight container in the fridge for up to a week.
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Nutrition info
Calories: 113kcalCarbohydrates: 22gProtein: 5gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 200mgPotassium: 236mgFiber: 3gSugar: 2gVitamin A: 185IUVitamin C: 4mgCalcium: 112mgIron: 1mg
44 comments
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?
I always grind my own flour from the groats with a nutribullet. It does an ace job 🙂
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
You can use salt instead
I used roasted buckwheat and ground it. I used oat milk instead of Soy milk. It is very crumbly.
I don’t have buckwheat flour. Can I just use whole wheat instead? Thanks
Sorry, I haven’t tried any substitutions
Is it made with roasted buckwheat or raw buckwheat flour?
Raw buckwheat flour
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!
I made it yesterday, and liked it very much! I didn’t have raisins, so I used dried cranberries. It had a mild sweet flavor, but it wasn’t an obvious cranberry addition.
The consistency was perfect, and smelled so good! I had some with my vegetable soup last night. ❣
Jill, can I use white wine vinegar insead of the apple cider or just skip it?
Yes, you can use the white wine vinegar.
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.
Adjustments definitely need to be made for high altitudes! Also, grinding the buckwheat groats and then measuring the flour is the correct thing to do.
Looks so good! Waiting for a buckwheat cake…🤔
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!
I totally agree. This is a little miracle bread. Mixes up fast and the crumb is fine, the taste is nutty! Totally fabulous. I’m in love. Next I’m making the crisps and cashew cheese.
Can you freeze?
Yes
Looks delightful! Love the nutty flavor of buckwheat.
I made this and LOVED IT SO MUCH!! Thanks for the reminder to use the huge bag of buckwheat flour in my pantry! I actually added a few of the ingredients from your Outback bread recipe- ACV and dates along with molasses, and a pinch of salt. That texture is DIVINE!🥳
I made the buckwheat bread and loved it!
Just made this bread, amazing!!
I made the buckwheat bread and it is really good. Also so easy to make and I will definitely make it again.
Delicious!!! Turned out perfect. Thanks!
Great recipe! The texture was wonderful and I really liked the flavor. I have made a lot of gluten-free breads, but didn’t imagine is was possible to make a good oil-free, gluten-free bread.
I used almond milk because I didn’t have soymilk. And I used a teaspoon of salt because I didn’t have Bragg’s. But I think I might try a half teaspoon of salt next time because I think the salt brings out more of the baking soda flavor.
I used a silicon hamburger bun pan and made six sandwich buns (plus 2 dinner rolls with the left over batter). Only had to bake for 20 minutes since the bun pan is more shallow than the bread loaf pan.
It’s in the oven now! I didn’t add vinegar since that’s a problem for me along with the Bragg’s (just added 1/2 tsp salt). Hopefully the vinegar isn’t essential (can’t do citrus either). I’m excited for this! Next time could I add some nuts?
Do you think I can use unsweetened almond milk instead of regular soy? Would it make a difference?
The almond milk will be fine
Just made this and it is delicious! Thanks for another great recipe Jill!
Are the buckwheat groats hulled?
Yes, but I believe the store bought buckwheat flour has the hulls ground up in it.
I just baked your buckwheat bread and it came out great! The bread stuck to the parchment paper, so I will buy a silicon bread pan. The bread came out cake like, very soft, the batter was thick and very sticky. I mixed it by hand, did I over mix it or under mix it? I plan to make this bread again!
Sounds like you made it right. The batter is very sticky and thickens as it sits.
Thanks, I love this bread, this is the best tasting GF bread and I have tried most of them.. I have ordered your cookbook!
I just made this but I didn’t blend in a blender, so the raisins are in the batter whole. I just didn’t read the directions carefully. Let’s see how it turns out, its in the oven. Thanks for the recipe!
When I was a child there was a cereal called Buckwheats that my grandfather loved. When I would stay with him we would eat it a a snack while watching Ed Sulivan. I took one bite of this delicious bread and was transported back to my childhood with my papa! This bread tastes just like that cereal! Thank you!
I love this! No more Ezekiel bread – at $7.49 a loaf!! So easy and so delicious!!
How long am I supposed to let the bread mix sit before putting it in the oven
I just let it sit for a few minutes.
I just tried this recipe. It is super easy and really delicious! And indeed not crumbly, which is special for glutenfree baking. Thank you very much, Jill, for this inspiration!
Thanks for this recipe Jill. I just made it and it tastes delicious and has a great texture. I used store bought buckwheat flour, unsweetened almond milk and added some chopped walnuts along with a small handful of roasted tamari pumpkin seeds. Will definitely be making this often!
First time trying it and I absolutely love this bread and recipe! So easy to make and goes amazingly with everything. Made it twice in a week. Thank you so much Jill!!