Gluten-Free Buckwheat Bread
A hearty, nourishing loaf with no gluten, no yeast, and no nonsense—just wholesome ingredients and a perfect texture thanks to psyllium husk.
Time to read: 6 min | Time: 80 min | Yields: 10 servings
If you’ve ever struggled to make gluten-free bread that’s not crumbly or dense, this recipe will change that. The mix of buckwheat, chickpea, and rice flour gives the loaf depth of flavor and nutrition, while psyllium husk holds everything together and gives it structure. Bonus: no proofing, kneading, or fancy techniques needed.
Ingredients
Dry ingredients
100 g (3/4 heaped cup) buckwheat flour (see notes)
100 g (2/3 cup) white rice flour
100 g (1 cup) chickpea flour
40 g (5 Tbsp) tapioca starch (or corn starch)
1 tsp baking powder
¾–1 tsp sea salt
50 g (⅜ cup) seeds (optional)
Psyllium gel
450 ml (1.8 cups) water
30 g (3 Tbsp) psyllium husk powder
Method
In a small bowl, whisk together the water and psyllium husk powder. Let it sit for 20–30 minutes to form a thick gel.
In a large bowl, mix all dry ingredients. Preheat your oven to 390°F (200°C).
Add the psyllium gel to the dry ingredients. Mix using a stand mixer with a dough hook, or knead by hand. This may take 5–10 minutes.
If the dough is too sticky, add 1–2 Tbsp more tapioca flour. If too dry, splash in a bit of water.
Shape into a loaf and place on a parchment-lined baking tray (dust with a little tapioca flour if you like). Sprinkle with seeds of choice.
Bake for 50–60 minutes. Let cool completely before slicing.
✅ Freezes well for up to 3 months!
Nutrition facts per one serving (~70 g):
Energy: 139 kcal | Carbs: 27 g | Protein: 5 g | Fat: 2 g
