Buckwheat Bread – Gluten-Free & Heart Friendly
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My husband’s grandfather passed down this recipe for gluten free Buckwheat Bread to me. Naturally gluten free, it also contains no eggs, nuts, soy or yeast. Blended with raisins, it contains a subtle sweetness that tastes great any time of day.
Is Buckwheat Gluten Free?
Despite its name, buckwheat doesn’t contain wheat. It’s actually a seed and a member of the rhubarb family. It is an excellent source of heart-healthy nutrients. A 1955 study, published in the American Journal of Clinical Nutrition, showed that consumption of buckwheat lowered total cholesterol while improving HDL cholesterol levels.
Buckwheat contains a very high level of a flavonoid called rutin. This prevents blood clots by hindering the production of blood clots. According to the website World’s Healthiest Foods, buckwheat is also very high in magnesium, which relaxes blood vessels and improves blood flow.
Choose Your Buckwheat Flour Wisely
While buckwheat is a naturally gluten-free grain, please remember that cross-contact with gluten containing grains can occur in processing. This issue was highlighted in a study done by Tricia Thompson of Gluten Free Watchdog and dietitian Anne Lee. Please make sure that the buckwheat you are purchasing is certified gluten-free.
Although Papa Earle originally used Bob’s Red Mill Buckwheat Flour for this recipe, it is not made on their dedicated gluten-free line. For this refresh, I used Arrowhead Mills organic gluten free buckwheat flour. It is certified through the Gluten Intolerance Group.
What Size Loaf Pan Should I Use?
The shape and size of your loaf pan determines the height of your dough. Choosing the right pan makes the difference between a flat loaf, and one that bakes up high an beautiful. For years I have owned only the standard loaf pan, which is 9 x 5. Some may call it a large loaf pan.
However, I stopped at JoAnn Fabric, looking for a narrower pan. I found this Wilton Medium Loaf pan. Ironically, when I returned home, I noticed the recipe called for a medium loaf pan. *facepalm* Visit this King Arthur post on Choosing the Right Bread Pan for more info. I also recommend Simply Recipes’ Guide to Loaf Pans for more info on pan sizes and how different pan materials affect baking rate.
I always recommend using parchment paper to line pans. Baked goods come out so easily!
Dairy Free Options for this Gluten Free Buckwheat Bread
A reader asked if I had suggestions for a dairy free replacement for the buttermilk in this recipe. I contacted Alisa of Go Dairy Free. She wrote The Ultimate Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein- Free Living. She’s the one I always chat with when it comes to dairy free substitutions.
I asked if she found a specific dairy free milk that works best in her Baseline Buttermilk Alternative Recipe. She stated that all of them work about the same, and it depends what flavor profile works best for the recipe. I think almond milk would best compliment the nuttiness of buckwheat.
If you visit the comments section of my blog post, there are more suggestions for dairy free buttermilk options. Others have used cashew milk (plus vinegar) or half coconut yogurt and half oat milk.
As written, this recipe contains no eggs, soy or nuts.
“Love, G & G”
My homemade recipe for buckwheat bread was truly a gift. My husband’s grandfather gave it to me, whom we affectionately called Papa Earle. When my husband Brad and I were first married, Papa Earle attempted to accommodate my Celiac Disease needs as much as possible.
One day he surprised me with a loaf of homemade buckwheat bread. He had researched recipes, played around in the kitchen, and delivered to me what I remembered the best tasting loaf of bread I’ve ever eaten. I think it was because it was made with his love and concern.
Years later, I make it myself. I still have his hand-written note with the recipe, along with his kind words and sense of humor. His beautiful penmanship always amazed me. On the back it says if I have “any questions” I can “call the Expert.” He ended the note – “Love G & G Clegg.” It paper may have a few oil spots on it, but I cherish it dearly.
More of My Family Recipes
When my husband and I married, we received a small box which contained recipes from family and friends. Inside that box is grandpa’s written note, my mother -in- law’s recipe for Wacky Cake, her recipe for lemon curd, and my dad’s recipe for homemade meatballs. What recipes have you remade gluten free?
Gluten Free Buckwheat Bread
Ingredients
- 1/2 c raisins soaked
- 1/2 c brown sugar packed
- 1 3/4 c buttermilk
- 2 1/2 c buckwheat flour 300 g (I used Arrowhead Mills)
- 3/4 tsp salt
- 1 tbsp baking powder
- 1/2 tsp cinnamon optional
Instructions
- 1. Loosely chop and soak raisins in warm water, at least 10 to 15 minutes. (Use enough water to cover the raisins.) They can be soaked overnight. Drain off excess water prior to using. 2. In a food processor, puree raisins and brown sugar together. Add up to 1/4 c of buttermilk to help the mixture blend evenly. 3. In a large bowl, measure flour, salt, baking powder and cinnamon if using. 4. To that, add the pureed raisin mixture, and the remaining buttermilk. Mix thoroughly until all ingredients are thoroughly combined. Batter will be wet, like muffin batter. Preheat oven to 325 degrees. 5. While oven is preheating, line a medium loaf pan with a parchment paper. (See photo.) Pour batter into parchment-lined medium loaf pan. Smooth the top with the back of a damp spatula. 6. Allow batter to rest in pan, before baking, at least 10 minutes. This allows the grains to better absorb the liquid in the batter. 7. Bake in a 325 degree oven for 45 minutes, or until internal temperature reaches 200 degrees. 8. Remove loaf pan from oven. Allow loaf to remain in pan for 10 minutes. Then lift up on parchment paper to remove loaf from pan, and cool on a baking rack for one hour.
Notes
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I LOVE how simple this is! I’m a huge fan of buckwheat, so this is definitely joining my to-do list!
AND it’s egg free! I find blending the raisins & sugar is the key to its success. Like creaming butter & sugar. I sometimes add a bit of the flour to it to get it blended well.
This is a keeper and repeater recipe – love this! It has been so hard to find EASY and TASTY safe bread recipes 🙂 thank you ever so much for sharing and caring!! I wish I’d met your benefactor – what a gentle caring human!
Dear Denise,
Thanks for the nice comment. Papa Earle was a class act of a man, that’s for sure. <3
I made your bread recipe today, and it is simply delicious! I cannot handle any of the gums like guar or xanthan, and I love the fact that your recipe is pure and clean without additives! I will make your recipe every week from now on. Bless you!
Aw, thanks for the awesome compliment. So glad you like it. Ironically, working on a post for tomorrow inspired by Grandma Peg, Earle’s wife.
What size/kind of pans are you using?
Dear Wendy,
I make mine in mini springform pans. However, it can be made in a loaf pan. Check out Allergy Girl Eats, as she recreated it and baked it in a larger pan. https://www.allergygirleats.com/added-new-food-diet-buckwheat/
Any suggestions for a dairy-free version?
Sorry, no
A common dairy free buttermilk sub is to add 1 tablespoon vinegar to 1 cup plant based milk
Love, love, love the recipe! I am intolerant to eggs, dairy, gluten, corn, rice… And the list goes on. I’ve tried many buckwheat bread recipes and found the taste over powering, or the bread was just flat out not good!
This recipe had the consistency of real gluten based bread, a slight sweetness that was devine, and stayed together well. I used unsweetened cashew milk to make buttermilk (with apple cider vinegar), subbed coconut sugar for the brown sugar, and added extra cinnamon.
Dear Laura,
Thanks so much for your comment. I’m so glad that you loved it. And i really appreciate that you shared your tips on making it dairy free, as i haven’t tried that yet! I wonder if i could try it with canned coconut milk, with the same results? I always have that on hand for Thai and Indian recipes.
I made bread with buckwheat flour using a different recepie, and sorry to say I had to throw it away! The taste was just too intense and felt like I was eating sand 🙁 and my loaf was like black in color ( so unappetizing). Before I try this recepie, can I make it a 50% regular flour and 50% buckwheat? I don’t want to fail again and waste my ingredients? I’m trying to stay away from gluten but the breads are just not working well for me!
Dear Randa,
Thanks for the email. I have been living with Celiac Disease for almost 20 years, and have therefore strictly removed wheat from my diet. In fact, my kitchen is a completely gluten and wheat free household, and has been for almost a decade. Therefore, I cannot give you any feedback on how wheat would work in this recipe. I have tried this recipe both with Bob’s Red Mill and Arrowhead Mills buckwheat flours, and can say that Arrowhead Mills works better in this recipe. In addition, Bob’s Red Mill specifically tells customers that they can’t guarantee the gluten free safety of their buckwheat flour. You can try substituting other flour for the buckwheat if you want, but I can’t tell you what the outcome will be, because I’ve only made this bread, with the recipe as written.
You can read the other comment left on this recipe from Laura S., in which she tells how well the recipe worked for her.
I followed your recepie and loved the taste! This one worked for me. Though I thought it’s a bit too sweet for my liking so next time I’ll cut back on the amount of raisins and brown sugar. Thank you !
I would not alter the amount of raisins in the recipe, as the pureed fruit also acts as a binder. I’d reduce the amount of sugar, only.
I am obsessed with this bread! Thank you for this easy recipe! I use dark buckwheat flour and lots of cinnamon. I toast it and make peanut butter and jelly! I’m so glad to have a bread that’s healthier than other gluten free breads and tastier too!
Dear Melissa,
Thanks for this feedback! Glad to know that this has worked well with dark buckwheat flour as well, because sometimes moisture absorption is different. So happy that you’re enjoying it. It makes me smile when family recipes bring joy to others. <3
This bread is amazing. Thank you so much for sharing the recipe. I used coconut sugar for the brown sugar and replaced the buttermilk with half coconut yogurt and half oat milk to make it vegan. This will be in regular rotation!!
Dear Laura,
Thanks so much for commenting! I LOVE when people share how they’ve made successful replacements in my recipes. It really helps my followers who need similar substitutions. I may have to try your buttermilk replacement, just for fun!
This looks so good! What a great way to still enjoy bread while being gluten free!
Thanks! It has a slight sweetness that adds to the depth of flavor, too.
Thanks for sharing! Does it keep long?
It should be fine at room temperature for 2-3 days. I live in a household of two, so I slice it and store it in the freezer, as well.
This bread is AMAZING! My husband made this recipe for me and accidentally subbed in a gluten free all purpose flour blend for the buckwheat and it still turned out incredibly. I can’t wait to try it with buckwheat as written!
Dear Becca,
So glad to hear this turned out well, with an all purpose gluten free flour. After your suggestion, I tried it myself, and it’s wonderful!
This looks so good! What a great option when you’re trying to go gluten free but have something familiar!
Thanks for sharing! Does it freeze well?
wondering if I could replace the raisins with molasses.
I’m not sure that would work. I have used dates instead of raisins, and that has worked well. However, there are no eggs in this recipe, and the pureed raisins/dates works as a binder. Sincerely, Margaret
This is a keeper and a repeater! Very good buckwheat bread! I’m not gluten-free but my daughter is can’t wait to give her this recipe. I made it in silicone muffin cups and baked for 35 minutes perfect!
So glad you loved it. Thanks for the feedback on how long you baked them in muffin cups. I’ll have to try that myself!
I made this with some changes and additions, it turned out fantastic! I didn’t have raisins so I substituted 1/2 cup fresh figs which I blended with the buttermilk and brown sugar. Then to make it more like a spice bread, I used the cinnamon and added 1 tsp pumpkin pie spice, 1/2 tsp dry ginger, 1/2 cup dry cranberries chopped, 1/2 cup pecans chopped. I didn’t have a loaf pan so I used a 8×8” glass baking dish which I lined with parchment paper, baked for 45 minutes in 325 degree oven. It turned out perfect and delicious! I will definitely make this again!
Thank you for your great recipe!
Thank you SO much for this feedback. I love when people successfully make alterations and share here, because it helps other people who want to make it. I’ve used dates, but never figs. It sounds delicious. I wonder if it almost taste reminiscent of a fig newton? And thanks for sharing the time and temp for baking in an 8×8. SO helpful!