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.
Cross Contact of Grains
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.
Loaf Pan Size Matters
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.
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 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?
- 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
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 life up on parchment paper to remove loaf from pan, and cool on a baking rack for one hour.
Note** I've also made these in mini spring form bans, to make buns / english muffins. If you choose smaller pans such as this, bake for 25-30 minutes.
Note 2** I have successfully replaced the raisins with dates in this recipe. I've also used Plain Lifeway Kefir instead of buttermilk, and the recipe has turned out well.
**This post contains affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**