Gluten-Free Buckwheat Loaf
This simple gluten-free bread recipe uses 100% buckwheat flour with no exotic ingredients!
  • 500 g (16 oz) buckwheat flour
  • 350 ml (10½ fl oz) lukewarm water
  • 2 tbsp vegetable oil
  • 2 tsp dried yeast
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp vinegar
  • 2 eggs
  1. Add the yeast and sugar into the water. Mix well and leave for 10 minutes for the yeast to activate.
  2. Break the eggs into a bowl and add the vegetable oil. Beat well until the mixture is smooth and frothy.
  3. Put the flour into a bowl and make a well in the centre. Sprinkle on the salt and add in the egg mixture, the vinegar and the yeast/water mix. Stir well with a spoon until you have a thick batter which drops sluggishly off the spoon.
  4. Pour the batter into a lightly-greased 22cm x 11cm (8½" x 4½") loaf tin. Spread evenly into the tin. Cover with oiled film or place in a large plastic bag in a warm place to allow the mixture to rise.
  5. Once the mixture has risen, bake at 190°C/375°F fan oven, 220°C/430°F for 25-30 minutes.
This loaf has a good structure and makes very good toast and sandwiches. It doesn't keep very well, maybe a couple of days out of the 'fridge, but it can be frozen either whole or in pieces.

If your initial batter doesn't dop off a spoon you can add just a little more water to achieve the correct consistency.

Don't be tempted to allow the mixture to rise too much or it will collapse during baking!
Recipe by The Bread Kitchen at