top of page

Gluten-Free Buckwheat Bread

Officially the best damn gluten-free bread I’ve ever made! It was a total experiment but somehow the bread turned out light, fluffy and absolutely delicious!

I was inspired after seeing a post by Megs & Soph that featured fresh gluten-free bread, hot out of the oven and it made me run to the kitchen and whip up a loaf for lunch…best decision ever! I enjoyed the bread warm with butter, sliced cheddar cheese and tomato and it was truly the most satisfying lunch. Especially knowing that an hour ago, the bread was nothing but a collection of ingredients sitting in the pantry.

The recipe I made was adapted from here but I didn’t quite have 500g of buckwheat flour, hence the selection of flours to make up the quantity (I also ran out of bread mix!). However, the bread has such a great texture, I figure I may as well share exactly what I did, even though it appears a bit crazy!

It is of course most delicious hot out of the oven but I kept the bread wrapped tightly in cling film and enjoyed it for 4-5 days after I first made it by toasting it under the grill and then enjoying a few of the following as toppings (just select what takes your fancy):

  • Avocado + tomato

  • Pesto + tuna

  • Noble cheddar + tomato

  • Peanut butter + banana

Gluten-Free Buckwheat Bread – makes 12 slices

  • 350mL lukewarm water

  • 2 tsp active dried yeast (I used Tasti)

  • 2 tsp sugar

  • 2 free-range eggs

  • 2 Tbspn sunflower oil

  • 300g Buckwheat flour

  • 150g Healtheries Wheat & Gluten-Free Bread Mix

  • 50g White Rice Flour

  • 1 tsp coarse iodised sea salt

  • 1 tsp apple cider vinegar

  1. Add the yeast and sugar into the lukewarm water. Mix well and leave for 10 minutes for the yeast to activate.

  2. Break the eggs into a bowl and add the sunflower oil. Whisk well until the mixture is smooth and frothy.

  3. To the egg mixture, add the flours and make a well in the centre. Sprinkle on the salt and add in the vinegar and the yeast/water mix. Stir gently with a spoon until you have a thick batter which falls sluggishly off the spoon. If the mixture is too thick, just add a little more water until you reach your desired consistency.

  4. Pour the batter into a greased loaf tin. Spread evenly into the tin. Cover with a plastic bag and place in a warm place such as the hot water cupboard to allow the mixture to rise. Our hot water cupboard is really warm so I only left my loaf for about 15-20 minutes to rise.

  5. Once the mixture has risen, bake at 220°C for 25-30 minutes until golden.

  6. Remove from the oven and leave to cool for 5 minutes before turning out and enjoying while still warm!

Featured Posts
Recent Posts
Search By Tags
bottom of page