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: 3.1/5
( 157 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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37 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?

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Lou May 11, 2022 - 12:43 am

I always grind my own flour from the groats with a nutribullet. It does an ace job 🙂

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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

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Jill Dalton January 15, 2022 - 10:09 pm

You can use salt instead

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Colleen Fedak January 21, 2022 - 5:25 pm

I used roasted buckwheat and ground it. I used oat milk instead of Soy milk. It is very crumbly.

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Nancy Herrmann January 25, 2022 - 11:46 am

I don’t have buckwheat flour. Can I just use whole wheat instead? Thanks

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Jill Dalton January 25, 2022 - 5:52 pm

Sorry, I haven’t tried any substitutions

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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!

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Linda Sanders March 13, 2022 - 9:32 am

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. ❣

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Ilona January 16, 2022 - 12:43 pm

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

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Jill Dalton January 21, 2022 - 4:42 pm

Yes, you can use the white wine vinegar.

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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.

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Marie D August 3, 2022 - 8:45 pm

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.

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Magy January 16, 2022 - 11:53 pm

Looks so good! Waiting for a buckwheat cake…🤔

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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!

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Linda January 30, 2022 - 5:52 am

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.

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Kirsten January 21, 2022 - 12:40 pm

Can you freeze?

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Jill Dalton January 21, 2022 - 4:37 pm

Yes

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

Looks delightful! Love the nutty flavor of buckwheat.

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Jen January 27, 2022 - 11:36 am

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!🥳

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Lora February 3, 2022 - 7:33 pm

I made the buckwheat bread and loved it!

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Pauline February 5, 2022 - 2:03 pm

Just made this bread, amazing!!

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Alison Gordon February 5, 2022 - 2:59 pm

I made the buckwheat bread and it is really good. Also so easy to make and I will definitely make it again.

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Elise Amaral February 10, 2022 - 11:22 am

Delicious!!! Turned out perfect. Thanks!

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Amber February 21, 2022 - 2:07 pm

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.

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Cindy March 4, 2022 - 10:31 pm

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?

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Sandra BELANGER March 8, 2022 - 3:33 pm

Do you think I can use unsweetened almond milk instead of regular soy? Would it make a difference?

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Jill Dalton March 9, 2022 - 12:34 pm

The almond milk will be fine

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Elisabeth March 12, 2022 - 5:31 pm

Just made this and it is delicious! Thanks for another great recipe Jill!

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Bernie March 12, 2022 - 10:19 pm

Are the buckwheat groats hulled?

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Jill Dalton March 14, 2022 - 4:37 pm

Yes, but I believe the store bought buckwheat flour has the hulls ground up in it.

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Bernie March 14, 2022 - 5:02 am

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!

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Jill Dalton March 14, 2022 - 4:36 pm

Sounds like you made it right. The batter is very sticky and thickens as it sits.

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Bernie March 14, 2022 - 5:23 pm

Thanks, I love this bread, this is the best tasting GF bread and I have tried most of them.. I have ordered your cookbook!

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Dina Anthony March 31, 2022 - 4:41 pm

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!

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Liz K April 12, 2022 - 7:38 pm

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!

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Rhonda Weisberg June 21, 2022 - 11:31 am

I love this! No more Ezekiel bread – at $7.49 a loaf!! So easy and so delicious!!

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