Comments on: Buckwheat Bread – Gluten-Free & Heart Friendly

By: Margaret Clegg

Margaret Clegg — Tue, 07 Jul 2026 11:56:51 +0000

In reply to LongHairedHippie. So glad you enjoyed them! Thank you for sharing all of the tweaks that worked for you. I'm sure they'll be a huge help to others who try this recipe!

By: LongHairedHippie

LongHairedHippie — Sat, 04 Jul 2026 13:34:40 +0000

So good! I regret waiting so long to try it. If these freeze well I’ve got a new breakfast staple! Honestly came out way better than I expected.

My changes –
Subbed buttermilk by adding 2 tablespoons of vinegar to the measuring cup, then filling the rest of the measure with coconut milk.

Im also added 1 egg white since I find gluten free gum free recipes tend to collapse after baking. If you can have eggs I reccomend it.

I baked as muffins. Filled 3/4 full and baked 25 minutes.

Next time I’d like to use milk kefir for some tang.

By: What is Buckwheat Flour: Nutrition, Substitutions & Recipes • The Incredible Bulks

Mon, 01 Apr 2024 21:01:52 +0000

[…] Gluten-Free and Heart-Friendly Buckwheat Bread […]

By: Margaret Clegg

Margaret Clegg — Sat, 03 Feb 2024 13:35:58 +0000

In reply to Nancy Rohr. 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 8x8. SO helpful!

By: Nancy Rohr

Nancy Rohr — Fri, 02 Feb 2024 23:26:45 +0000

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!

By: Margaret Clegg

Margaret Clegg — Tue, 24 Jan 2023 20:00:29 +0000

In reply to Barbara. 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!

By: Barbara

Barbara — Thu, 19 Jan 2023 20:23:00 +0000

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!

By: Margaret Clegg

Margaret Clegg — Tue, 20 Dec 2022 12:57:38 +0000

In reply to Linda. 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

By: Linda

Linda — Tue, 20 Dec 2022 00:16:11 +0000

wondering if I could replace the raisins with molasses.

By: Vanessa

Vanessa — Mon, 15 Aug 2022 19:39:46 +0000

Thanks for sharing! Does it freeze well?