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.
Equipment
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.
Nutrition
Calories: 113kcalCarbohydrates: 22gProtein: 5gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 200mgPotassium: 236mgFiber: 3gSugar: 2gVitamin A: 185IUVitamin C: 4mgCalcium: 112mgIron: 1mg
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 am on Dr Esselstyne’s WFPB SOS free diet because of serious heart disease. Will the bread turn out ok if I make it without the Braggs Amino Acids or salt?
Yes
I used roasted buckwheat and ground it. I used oat milk instead of Soy milk. It is very crumbly.
Same, I made it with oat milk and store-bought buckwheat flour and it came out very crumbly. Then I tried again with homemade almond milk and it came out less crumbly but still not of the right consistency… not sure what I am doing wrong, I followed the instructions to the T. However, when I went back to the video, I notice the consistency of the dough was not as liquid-like as the one from the video.
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.
Gracias por compartir soy nueva seguidora ,se puede hacer en una panificadora?
You can use white 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?
Hi Cindy, did it turn out to be good without the vinegar?
I’m curious about this too… Not supposed to have vinegar or soy. I used salt instead of bragg’s liquid aminos, but I need something for the ACV. I am guessing the ACV helps it rise.
It does help the rise but you can leave it out. It will be a slightly more dense loaf.
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!!
What brand of soy milk do you use? In Canada the brands have oil and other bad ingredients. I am wondering which brand you use so I can try to find it here. Thanks!
I use Westsoy
Why is one loaf dark and the other light? I only see one recipe with no variation.
One recipe is using buckwheat groats that the hull has been removed and the other loaf is using store bought buckwheat flour where they grind the buckwheat groats with the husk still on, which makes the flour a darker color.
Hi Jill. Where would you recommend finding buckwheat with the hulls? I would love to grind them for your bread recipe. Sounds like you prefer the buckwheat flour with the hulls. I’d like to go with the most nutritious and delicious: I have a komo mill, would the buckwheat with hulls be too hard to grind?( Ie. Chick peas didn’t do well in the mill). The only place I found organic buckwheat with hulls was sprouting sites meant for growing buckwheat lettuce . Perhaps buying the flour would be more economical. Would appreciate your thoughts. Thanks
Here is a company I found that carries bulk unhulled buckwheat. https://fairhavenmill.com/products/whole-buckwheat
I think it is really difficult to get a fine grind of flour if you try to grind hulled buckwheat at home. I believe the factories use some kind of hammer mill. I haven’t tried it though and I don’t have any experience with the Komo mill.
What is the light colored loaf next to the buckwheat loaf?
They are both buckwheat loaves. One is made by grinding hulled buckwheat groats into a flour first. The other is using store bought buckwheat flour which is the darker one. It is darker because store bought buckwheat flour is the entire buckwheat grain, hull and all ground up. They are both delicious but just subtly different.
Thank you Jill for another great recipe. I followed the recipe exactly and it came out great. It was easy to make. I used organic buckwheat flour for the darker loaf.
This buckwheat bread is so delicious, so healthy and so easy to make! I make a loaf almost every other day. However, now I am having a hard time finding a whole food fruit spread worthy of gracing the top of my healthy buckwheat toast. (My husband continues to use store bought jam with fifty-percent added sugars! I find the bread to be so delicious that I eat it toasted, without any jam). Please consider creating a whole food fruit spread recipe as a healthier alternative to traditional “too much concentrated sugar” jams. (I looked in the cookbooks and searched this website and couldn’t find one). And thank you so much for sharing all of your amazing, healthy whole food recipes. We are eating happier and healthier thanks to you!
There are two brands that I found that have no sugar added jams. One is called Good Good and the other is St. Dalfour.
Hi Jill,
This recipe looks fabulous. I am wondering about fermenting the dough overnight…have you experimented with that?
Hmmm, I have seen people do that with buckwheat bread made solely with buckwheat but I’m not sure how it will do with the other ingredients. If you try it, will you let me know?
I made this bread in hopes of using it for Jill’s veggie burgers and it did not disappoint! When I saw raisins in the ingredients list, I was wondering how that would work for a savory sandwich. It definitely does! You cannot taste it at all. The texture of this bread was perfect and held together for thin or thick slices. Excited to keep this as a regular staple in our home.
Hi, baking the bread now, didn’t have any braggs so I didnt substitute it with salt, but I added two teaspoons of date syrup instead and no sultanas.
I hope it will turn out ok?
Is this just a plain bread or can you add cinnamon and raisins for a breakfast bread?
You can add cinnamon and raisins
After reading so many successful attempts trying out your recipe, i m going to give it a try. Appreciate that you take time yo answer all the queries. Thank you Jill.
I have a friend that has gone gluten free but can’t tolerate soy milk. What can I use in place of the soy milk? Oat milk? Coconut milk?
Whichever one you like
I have made this bread both ways–grinding the groats to make flour and also using pre-ground buckwheat flour. Personally, I think the texture is better for the pre-ground buckwheat flour. Also, on the 2nd attempt (with the pre-ground buckwheat flour), I halved the recipe and cooked it approx 34 minutes in a 7X3X2 bread pan (with parchment). I am the only one who eats this bread in my house, so I wanted to reduce size. It turned out great. I also replaced liquid aminos with 1/2 tsp salt (just my preference, I certainly appreciate the salt-free approach). It’s certainly not “sandwich sized,” but I was making for avocado toast, so this is probably a better portion size, lol! I think it could also make cute appetizer size bread if doing something fun like that. As always, thanks for your great recipes!
I love the ingredients list is so limited! I used chopped up dates in place of raisins and Oat Milk. It tastes wonderful but had to cook it for 1hour- the top middle portion was very stubborn in baking.
Hi Jill! I have not made the recipe but had a question ?I was wondering if you ever use yeast or make sourdough bread?
I don’t currently, sorry
I’ve been making this for several months now and love it! It does become very crumbly, any suggestions? Or is this just the consistency?
I grind raw whole buckwheat and follow the recipe as listed. I live in the Midwest, altitude has never been a problem.
It is a crumblier type of bread because it is gluten free but maybe try just a little more liquid next time to see if it helps.
Can you use whole milk instead of nut milks
yes
What a nice bread.
I love this bread and make two loaves weekly. I am about to have a baby and wanted to try and freeze the bread in a vacuum sealed bag. Has anyone tried this?
Yes, it freezes well
Jill and team, thank you so much for this great recipe!
Gluten messes me up and it has been cruel because I love bread. I make this a lot now and can enjoy life’s simple pleasures again. Thank youu!
So glad you can enjoy bread again =)