Gluten-Free and Rice-Free Buckwheat Bread Recipe

Gluten free buckwheat bread recipe

The Spruce / Nita West

Prep: 40 mins
Cook: 35 mins
Total: 75 mins
Servings: 18 servings
Yield: 3 mini loaves
Nutrition Facts (per serving)
96 Calories
3g Fat
15g Carbs
2g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 96
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 33mg 11%
Sodium 123mg 5%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 2g
Vitamin C 0mg 1%
Calcium 20mg 2%
Iron 1mg 3%
Potassium 109mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This rice-free recipe for gluten-free buckwheat mini-loaf bread has a wonderful earthy flavor, moist texture and isn't gritty. Mini loaf pans are great for baking gluten-free bread because the batter rises nicely and bakes through without collapsing, which can be a problem when using large loaf pans to bake gluten-free bread.

Several ingredients called for in this recipe—buckwheat flour (see the note below about this type of flour), and apple fiber powder can be found at health food stores or online, although some large natural food markets carry them. Both volume and weight measurements are included for bakers that prefer baking by weight.


  • 1 tablespoon butter, or coconut oil for greasing the pans

  • 1 cup buckwheat flour

  • 1/2 cup potato starch (not flour)

  • 1/2 cup tapioca starch

  • 3/4 teaspoon salt

  • 1/2 teaspoon gluten-free baking powder

  • 3/4 teaspoon guar gum

  • 1/4 teaspoon xanthan gum

  • 1 (0.25-ounce) packet dry yeast

  • 1/8 teaspoon ground ginger

  • 2 tablespoons apple fiber powder

  • 3 large eggs, room temperature

  • 2 tablespoons light olive oil, divided

  • 1 tablespoon honey

  • 1/2 teaspoon apple cider vinegar

  • 3/4 cup lukewarm water

Steps to Make It

  1. Gather the ingredients.

    Gluten free buckwheat bread recipe
    The Spruce / Nita West
  2. Grease 3 mini loaf pans (5 3/4 x 3 inches) and set aside.

    Grease mini loaf pans
    The Spruce / Nita West
  3. In a large bowl, whisk together buckwheat flour, potato starch, tapioca starch, salt, baking powder, guar gum, xanthan gum, dry yeast, ginger, and apple fiber powder until well combined.

    Whisk together flour, buckwheat starch
    The Spruce / Nita West
  4. In a separate small bowl, whisk together eggs, 1 tablespoon olive oil, honey, vinegar, and water until thoroughly blended.

    Whisk eggs
    The Spruce / Nita West
  5. Add wet ingredients to dry ingredients and, using an electric mixer or a stand mixer, beat on high for about 3 minutes. The mixture will look like a thick cake batter.

    Add eggs
    The Spruce / Nita West
  6. Evenly divide the bread batter into prepared pans. Pans should each be about 1/2 full.

    Divide bread batter
    The Spruce / Nita West
  7. Cover with a damp cloth and place pans in a warm, draft-free location to rise for about 40 minutes.

    The Spruce / Nita West
  8. While loaves are rising, heat oven to 350 F/176 C.

  9. Place loaf pans on the middle rack in the oven and bake for about 35 minutes or until they reach an internal temperature of about 206 F on a digital thermometer.

    Take temperature
    The Spruce / Nita West
  10. Remove loaves from pans immediately and brush lightly with remaining 1 tablespoon olive oil and cool on a rack.

    Remove loaves and brush
    The Spruce / Nita West
  11. Eat with soup or a sandwich and enjoy!

    Gluten free buckwheat bread recipe
    The Spruce / Nita West

Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

About Buckwheat Flour

Buckwheat flour is often sold in a dark variety which is made by milling buckwheat with the dark outer hull. If you prefer a less earthy flavor, try a light variety of buckwheat flour, milled from hulled buckwheat. An excellent brand of light buckwheat flour is Bouchard Family Farms Acadian Light Buckwheat Flour which can be ordered online. This recipe was prepared using Bob's Red Mill Organic Buckwheat Flour.