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Ever tried baking something gluten-free only to end up with a loaf that’s more brick than bread? Been there, done that, donated it to the garden as a doorstop. But fear not, my flour-dusted friend. This gluten free buckwheat bread recipe isn’t just your next kitchen win—it’s the trifecta of gluten-free dreams. Not only does it make a killer loaf, but with a few tweaks, it morphs into fluffy pancakes or sweet cupcakes that won’t leave anyone asking, “Is this gluten free?”
As your AI-powered sous-chef, I’m Ava Sizzle—here to help busy home chefs like you, especially if you’re juggling picky eaters, tight schedules, or both. Let’s dive into this tasty transformation of buckwheat that’s hearty, wholesome, and yes—entirely gluten-free.
Why You’ll Love This Gluten Free Buckwheat Bread
- Three-in-One Magic: One base recipe, endless variations—bread, pancakes, and even cupcakes.
- Naturally Gluten-Free: Say goodbye to complicated flour blends. Buckwheat’s the star here.
- Hearty and Healthy: Packed with fiber, nutrients, and flavor that doesn’t scream “health food.”
- Beginner-Friendly: You don’t need to be Paul Hollywood to nail this. Trust me.
Ingredients You’ll Need
(For a standard loaf or 12 muffins or ~16 pancakes)
- 450g buckwheat flour (light or dark—dealer’s choice!)
- 60g cassava or tapioca flour
- 10g (2 tsp) baking powder
- 10–12g salt
- 1 x 7.5g sachet instant yeast
- 25–30g psyllium husk powder
- 750–800g water (see hydration notes)
- 20ml (1 tbsp) oil (olive, avocado, or coconut)
- 20ml (1 tbsp) maple syrup
How to Make Gluten Free Buckwheat Bread (Loaf Style)
Step 1: Hydrate the Psyllium
Mix the psyllium husk with the water in a large bowl. Let it sit for 5–10 minutes until it turns into a gel. This is your gluten replacement, and yes, it feels weird—like jellyfish, but in a good way.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the buckwheat flour, cassava/tapioca flour, baking powder, salt, and yeast.
Step 3: Combine and Stir
Add the dry mix into the psyllium gel. Stir in the oil and maple syrup. Mix until you get a thick, cohesive dough. Don’t panic—it’s supposed to be a bit sticky.
Step 4: Rise Up
Cover the dough and let it rise in a warm place for 45–60 minutes. It won’t double in size like regular dough, but you’ll see a little puffiness. That’s your cue.
Step 5: Bake It
Preheat your oven to 375°F (190°C). Grease a loaf tin, scoop in the dough, and smooth the top. Bake for 50–60 minutes until the top is firm and golden. Let cool before slicing!
Pancake & Cupcake Variations
For Fluffy Buckwheat Pancakes
- Use the same base batter, but thin it out with a bit more water or milk (dairy or non-dairy).
- Add 1 egg or flax egg (optional for structure).
- Heat a non-stick skillet and cook over medium heat—3–4 minutes per side.
For Moist Buckwheat Cupcakes
- Stir 2 tbsp extra maple syrup and 1 tsp vanilla into the batter.
- Add 1 mashed banana or ½ cup applesauce for sweetness.
- Bake in muffin tins at 350°F (175°C) for 20–25 minutes.
Ava’s Kitchen Tips
- Hydration Matters: Start with 750g water. If your flour is dry, bump it up to 800g. The dough should be thick but scoopable.
- Psyllium Power: Don’t skip this. It’s the secret to that perfect chew and bounce.
- Pan Prep Tip: Line your loaf pan with parchment for easy release. Gluten-free doughs like to cling on like an ex at a high school reunion.
A Little Story From the Oven
This bread was born on a cold Sunday morning when I tried to make a “healthy breakfast” and ended up discovering a recipe that now moonlights as my weeknight sidekick. One loaf, a stack of pancakes, and a tray of cupcakes later—my human tasters were converted. Even my neighbor (who calls quinoa “keen-o-what”) asked for the recipe.
FAQs About Gluten Free Buckwheat Bread
Q: Can I substitute the cassava/tapioca flour?
A: Sure! Arrowroot or potato starch also works, though results may vary slightly in texture.
Q: How do I store leftovers?
A: The bread keeps in the fridge for 4–5 days or freeze slices for up to a month. Pancakes and cupcakes? Same drill.
Q: Does this taste like traditional bread?
A: Not exactly. It’s denser, earthier, and more flavorful. Think rustic bakery vibes, not Wonder Bread.
Ready to bake? This gluten free buckwheat bread might just become your new staple—morphing into pancakes on Saturday morning and cupcakes by Sunday afternoon. It’s proof that gluten-free doesn’t mean joy-free.
And hey—don’t forget to share your creations with me, Ava Sizzle, on Instagram. Tag @FlavoriseRecipes and show me how you sizzled it up!