Gluten free Buckwheat Bread

Prepare a recipe for gluten-free buckwheat bread super quick and easy. If you like the taste of buckwheat, this gluten-free bread recipe is for you. It's airy and tender, just like you know it from the bakery. Only that it gets by without any wheat or other cereals containing gluten.

This buckwheat bread is great as a supper, sandwich or simply eaten with a plate of soup.

Prepared with yeast, it becomes light and airy and has a great crust.

Course Breads

Cuisine International

Keyword bread with no gluten, bread without gluten, buckwheat bread, gluten free bread, gluten free buckwheat bread, oil free buckwheat bread

Prep Time 15

Cook Time 1

Total Time 1 15

Servings loaf

Author Jasmin

Equipment

Loaf Pan

Ingredients

26.5 oz or 750g buckwheat flour
1 ½ teaspoon sea salt
1.5 tablespoon active dry yeast
2 ¾ cup 660 ml lukewarm water
2 tablespoon tahini
2 tablespoon ground flaxseed
2 tablespoon sunflower seeds

Instructions

Mix the water and tahini in a small container and stir in the yeast. Let stand for 5 minutes. In the meantime, mix buckwheat flour, ground flax seeds and 2 tablespoon sunflower seeds in a mixing bowl of a food mixer.
Now knead the yeast mixture with a dough hook on a low setting. Let this knead for about 5 minutes. If necessary, press down the dough every now and then, make sure that all the flour is kneaded.
Now add the salt and knead on medium level for about 2 minutes.
Cover and let the dough rise in a warm place for about 60 minutes.
Take a loaf pan and line it with parchment paper. Now briefly knead the dough and put it in the loaf pan.
Cover the loaf pan and let the bread rise for another 40 minutes. In the meantime, preheat the oven to 425°F (220°C) and place an ovenproof bowl in the oven. It's best to place it on the bottom.
Now cut into the bread and sprinkle with a few seeds if desired.