Gluten-Free and Rice-Free Buckwheat Bread Recipe

Gluten-Free and Rice-Free Buckwheat Bread Recipe

A great recipe to try for gluten-free buckwheat bread, which has a wonderful earthy flavor. It's rice-free, too, and not gritty—just moist!
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 18 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Grease 3 mini loaf pans (5 3/4 x 3 inches) and set aside.
  3. Step 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.
  4. Step 4

    In a separate small bowl, whisk together eggs, 1 tablespoon olive oil, honey, vinegar, and water until thoroughly blended.
  5. Step 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.
  6. Step 6

    Evenly divide the bread batter into prepared pans. Pans should each be about 1/2 full.
  7. Step 7

    Cover with a damp cloth and place pans in a warm, draft-free location to rise for about 40 minutes.
  8. Step 8

    While loaves are rising, heat oven to 350 F/176 C.
  9. Step 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.
  10. Step 10

    Remove loaves from pans immediately and brush lightly with remaining 1 tablespoon olive oil and cool on a rack.
  11. Step 11

    Eat with soup or a sandwich and enjoy! 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.