Gluten Free Buckwheat Bread | Best Sandwich Bread

Gluten Free Buckwheat Bread is a great way to use up some forgotten buckwheat flour growing dusty in the pantry. At least that's what I did with it.

This yeasted bread is soft, nutritious, and super tasty. You'll want to start keeping buckwheat on stock just for this recipe.

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Tips for Making the Best Gluten Free Buckwheat Bread:

• Be sure to use a combination of GF all purpose flour to buckwheat flour in order to make the buckwheat flour more palatable. A smaller ratio of buckwheat to GF all purpose flour gives the bread a milder flavor, as well as a lighter color. Only increase the ratio of buckwheat flour if you know you enjoy it.
• This dough will be quite sticky. I recommend using a stand mixer for this recipe. An electric mixer will be too weak. If you don't have a stand mixer, you can mix it up the old-fashioned way with elbow grease. Use well-oiled or floured hands when combining the dough this way, and do not knead.
• Use a serrated bread knife to cut clean slices of bread.

Ingredients for Gluten Free Buckwheat Bread:

(Dry Ingredients)

• High quality gluten-free all purpose flour containing xanthan gum. I used Bob's Red Mill GF 1:1 Baking Flour.
• Buckwheat flour
• Instant yeast
• Whole psyllium husk
• Cornstarch
• Baking powder
• Granulated sugar
• Salt

(Wet Ingredients)

• Eggs
• Warm water
• Apple cider vinegar
• Vegetable oil, or neutral oil

Gluten Free Buckwheat Bread Recipe:

• Prepare a 9x4 metal loaf pan with butter or nonstick cooking spray. Set aside.
• In a medium bowl, combine the whole psyllium husk with the warm water and stir well. Allow to gel, about five minutes.
• Meanwhile, add the dry ingredients in a large mixing bowl or bowl of a stand-mixer. Whisk until well-combined.
• Add the remaining wet ingredients into the psyllium gel, stirring until emulsified.
• Using the back of a cup measurement, create a well in the dry ingredients. Pour the wet ingredients into the dry.
• Mix the dough with oiled hands or greased attachments for two minutes, incorporating the wet into the dry until it forms a consistent, smooth dough ball. Tip: This dough will be quite sticky. Reapply oil as necessary. I do not recommend using an electric hand mixer as the dough will be too thick.

• Shape the dough ball into a log and transfer to the prepared loaf pan. Cover with plastic wrap or a damp kitchen towel, and set in a warm place to rise for 30-45 minutes, or until doubled.
• Halfway through the rise time, preheat the oven to 350 F and position a rack in the center.
• Bake for 40 to 50 minutes, or until the bread is set in the center and reaches an internal temperature of 205-210 F.
• Remove from the oven and cool in the pan for 10 minutes before removing to a wire cooling rack. Allow to cool completely before slicing.
• Enjoy!

Equipment

You only need basic tools to make Gluten Free Buckwheat Bread. I recommend:

• A whisk is helpful in this recipe.
• A 9x4 metal loaf pan
• A stand-mixer, optional
• Silicone spatulas
• A serrated bread knife
• Digital Thermometer

How to Store Gluten Free Buckwheat Bread:

You can store gluten free buckwheat bread wrapped tightly in an airtight container at room temperature for three to four days.

To soften: Microwave the slices of bread with a wet paper towel for 8-10 seconds. Alternatively, you can toast it in a pan with butter like you would a grilled cheese.

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