25+ Delicious Buckwheat Gluten-Free Bread Recipes You’ll Love

Baking gluten-free bread can be a challenge, especially if you want to achieve that perfect texture and flavor that makes traditional bread so beloved. Enter buckwheat flour—a nutritious, gluten-free option that not only provides a distinct nutty flavor but also packs a punch of essential nutrients.

Whether you’re new to gluten-free baking or a seasoned pro, our collection of 25+ buckwheat gluten-free bread recipes will inspire you to get creative in the kitchen.

From hearty loaves and soft flatbreads to sweet banana breads and savory herb-infused options, this compilation caters to all tastes and preferences.

Buckwheat is not only gluten-free; it’s also rich in antioxidants, fiber, and essential minerals, making it a fantastic addition to your diet.

So, roll up your sleeves, preheat your oven, and get ready to discover how versatile and delicious gluten-free baking can be with buckwheat flour!

25+ Delicious Buckwheat Gluten-Free Bread Recipes You’ll Love

Incorporating buckwheat flour into your baking repertoire opens up a world of gluten-free possibilities. With over 25 recipes at your fingertips, you can explore various flavors and textures that will delight your taste buds and satisfy your cravings.

Whether you’re preparing a loaf for breakfast, a flatbread for lunch, or a sweet treat for dessert, buckwheat flour offers a nutritious and delicious alternative to traditional bread.

Embrace the creativity that comes with gluten-free baking and share these recipes with family and friends.

Buckwheat gluten-free bread is not only a health-conscious choice but also a way to bring joy and warmth to your kitchen.

So, gather your ingredients, unleash your inner baker, and enjoy the wonderful world of buckwheat bread!

Buckwheat Banana Bread

This Buckwheat Banana Bread is a delightful twist on traditional banana bread, perfect for those seeking a gluten-free alternative.

The natural sweetness of ripe bananas pairs beautifully with the nutty flavor of buckwheat flour, creating a moist and flavorful loaf. This bread is not only gluten-free but also packed with nutrients, making it a great choice for breakfast or a healthy snack.

Ingredients:

• 2 cups buckwheat flour
• 3 ripe bananas, mashed
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon (optional)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas, honey (or maple syrup), melted coconut oil, almond milk, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together the buckwheat flour, baking soda, baking powder, salt, and cinnamon (if using).
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. If desired, fold in the chopped nuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Buckwheat Banana Bread is a fantastic way to enjoy a gluten-free treat without compromising on flavor. It’s versatile enough to serve at breakfast, as a midday snack, or even as a light dessert.

The use of ripe bananas not only enhances the sweetness but also provides moisture, while the buckwheat flour contributes essential nutrients and fiber.

Feel free to experiment by adding chocolate chips or dried fruits for an extra flavor boost!

Savory Buckwheat Herb Bread

This Savory Buckwheat Herb Bread is a flavorful option for those who prefer a more savory bread.

Packed with fresh herbs and a hint of garlic, this gluten-free bread pairs perfectly with soups, salads, or as a standalone snack.

The buckwheat flour provides a hearty texture and earthy flavor, making it an excellent addition to your gluten-free repertoire.

Ingredients:

• 2 cups buckwheat flour
• 1/2 cup ground flaxseed
• 1 1/2 cups warm water
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp baking powder
• 1 tsp salt
• 2 tsp garlic powder
• 1/4 cup chopped fresh herbs (such as rosemary, thyme, or parsley)
• Sesame seeds for topping (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix the buckwheat flour, ground flaxseed, baking powder, salt, and garlic powder.
3. In another bowl, combine the warm water, olive oil, and apple cider vinegar.
4. Gradually add the wet ingredients to the dry mixture, stirring until a dough forms. Fold in the fresh herbs.
5. Transfer the dough to the prepared loaf pan and smooth the top. Sprinkle sesame seeds on top if desired.
6. Bake for 40-45 minutes, or until the bread is golden and a toothpick inserted comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

This Savory Buckwheat Herb Bread offers a delightful alternative to traditional bread, bursting with fresh herb flavors. It’s perfect for accompanying a variety of dishes or enjoyed on its own with a spread of olive oil or your favorite dip.

The combination of buckwheat flour and ground flaxseed not only makes this bread gluten-free but also boosts its nutritional value, adding fiber and healthy fats. Enjoy it fresh out of the oven, or toast it the next day for an added crunch!

Buckwheat Chocolate Chip Bread

For those with a sweet tooth, this Buckwheat Chocolate Chip Bread is a must-try!

Combining the rich flavor of dark chocolate chips with the nutty essence of buckwheat flour, this gluten-free bread is indulgent yet nutritious.

It makes for a delightful breakfast treat or a sweet snack anytime during the day, satisfying your cravings while being wholesome.

Ingredients:

• 2 cups buckwheat flour
• 1/2 cup coconut sugar (or brown sugar)
• 1/4 cup almond butter (or peanut butter)
• 1 cup almond milk (or any plant-based milk)
• 1/4 cup melted coconut oil
• 1/2 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, combine the almond butter, coconut sugar, almond milk, melted coconut oil, and vanilla extract. Whisk until smooth.
3. In another bowl, mix the buckwheat flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Buckwheat Chocolate Chip Bread is a delightful way to indulge in a sweet treat while staying gluten-free. The rich chocolate pairs wonderfully with the hearty buckwheat, creating a satisfying dessert that can be enjoyed guilt-free.

Whether served as a breakfast option or an afternoon snack, this bread is sure to please both gluten-free and regular eaters alike. Experiment by adding nuts or dried fruits to customize it to your liking, and savor the rich flavors in every slice!

Buckwheat Zucchini Bread

This Buckwheat Zucchini Bread is a moist and flavorful gluten-free option that incorporates the natural sweetness and moisture of zucchini.

Packed with nutrients and a hint of cinnamon, this bread makes for a perfect snack or breakfast treat.

The combination of buckwheat flour and zucchini not only provides a unique flavor profile but also makes this recipe a great way to sneak in some extra vegetables!

Ingredients:

• 2 cups buckwheat flour
• 1 cup grated zucchini (about 1 medium zucchini)
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 eggs (or flax eggs for a vegan option)
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, combine the grated zucchini, honey (or maple syrup), melted coconut oil, eggs (or flax eggs), applesauce, and vanilla extract. Mix well.
3. In another bowl, whisk together the buckwheat flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Buckwheat Zucchini Bread is not only delicious but also a nutritious choice for those looking to incorporate more vegetables into their diet.

The moisture from the zucchini keeps the bread tender and adds a subtle sweetness that pairs perfectly with the nutty flavor of buckwheat. It’s great for breakfast, as a snack, or even as a light dessert.

You can enjoy it plain or spread with some almond butter or cream cheese for an extra treat!

Buckwheat Cranberry Orange Bread

The Buckwheat Cranberry Orange Bread is a delightful and zesty bread that brings together the tangy flavor of cranberries and the refreshing citrus notes of orange.

This gluten-free loaf is perfect for the holiday season or any time you crave a light, flavorful bread.

The combination of buckwheat flour and dried cranberries offers a unique texture and taste that’s sure to please.

Ingredients:

• 2 cups buckwheat flour
• 1/2 cup coconut sugar (or brown sugar)
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup orange juice
• Zest of 1 orange
• 1/4 cup coconut oil, melted
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup dried cranberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, combine the almond milk, orange juice, orange zest, and melted coconut oil. Mix well.
3. In another bowl, whisk together the buckwheat flour, coconut sugar, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the dried cranberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The Buckwheat Cranberry Orange Bread is a refreshing addition to your gluten-free baking repertoire. The tartness of the cranberries combined with the bright, zesty orange creates a flavor that’s both vibrant and comforting.

This bread is perfect for breakfast or as a snack, and it pairs wonderfully with tea or coffee. The addition of buckwheat flour ensures you’re not only enjoying a delicious treat but also a nutritious one.

Slice it up for gatherings or enjoy it on quiet mornings—it’s sure to be a hit!

Buckwheat Apple Cinnamon Bread

This Buckwheat Apple Cinnamon Bread is a comforting, gluten-free loaf that highlights the sweet and tart flavors of apples, making it an excellent choice for autumn or any time of year.

The warm spices and moist texture create a deliciously satisfying bread perfect for breakfast or as a snack.

This recipe is a great way to use up any extra apples you have on hand.

Ingredients:

• 2 cups buckwheat flour
• 1 cup finely chopped apples (about 2 medium apples)
• 1/2 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 2 eggs (or flax eggs for a vegan option)
• 1/2 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg (optional)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, combine the chopped apples, maple syrup (or honey), melted coconut oil, eggs (or flax eggs), almond milk, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together the buckwheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped nuts if desired.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The Buckwheat Apple Cinnamon Bread is a delightful way to enjoy the flavors of fall all year round. With the natural sweetness from the apples and the warm spices, this gluten-free bread is sure to become a favorite.

It’s perfect for breakfast, served with a cup of tea, or enjoyed as an afternoon snack. The added nutritional benefits of buckwheat flour make it a wholesome choice that doesn’t compromise on taste.

Slice it fresh or toast it lightly for a warm treat that will fill your home with a wonderful aroma!

Buckwheat Banana Bread

Buckwheat Banana Bread is a moist and flavorful gluten-free option that combines the natural sweetness of ripe bananas with the hearty texture of buckwheat flour.

This quick bread is not only easy to make but also a great way to use up overripe bananas. It’s perfect for breakfast, snacks, or even as a dessert.

The rich banana flavor paired with a touch of cinnamon makes this loaf a comforting favorite for everyone.

Ingredients:

• 2 cups buckwheat flour
• 3 ripe bananas, mashed
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 eggs (or flax eggs for a vegan option)
• 1/2 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, combine the mashed bananas, honey (or maple syrup), melted coconut oil, eggs (or flax eggs), almond milk, and vanilla extract. Mix until smooth.
3. In another bowl, whisk together the buckwheat flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the walnuts or chocolate chips if desired.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Buckwheat Banana Bread is a delightful way to enjoy the natural sweetness of bananas while benefiting from the nutritional power of buckwheat flour.

It’s a versatile recipe that can be adapted to suit your taste, whether you prefer nuts, chocolate, or even dried fruits. Enjoy it warm with a spread of nut butter or simply as it is for a delicious treat.

This bread not only satisfies your cravings but also provides a nutritious option that can be enjoyed any time of day.

Savory Buckwheat Herb Bread

Savory Buckwheat Herb Bread is a delightful gluten-free loaf packed with fresh herbs and spices, perfect for pairing with soups, salads, or as a base for sandwiches.

The unique flavor of buckwheat combined with aromatic herbs such as rosemary, thyme, and garlic creates a rich, savory experience that elevates any meal.

This bread is not only wholesome but also a fantastic option for those seeking to enhance their culinary repertoire with gluten-free baking.

Ingredients:

• 2 cups buckwheat flour
• 1/2 cup almond flour (or any nut flour)
• 1 cup warm water
• 1/4 cup olive oil
• 2 tsp baking powder
• 1 tsp salt
• 1 tbsp dried rosemary (or 2 tbsp fresh, chopped)
• 1 tbsp dried thyme (or 2 tbsp fresh, chopped)
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar
• Optional: seeds for topping (e.g., sunflower or sesame seeds)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, combine the buckwheat flour, almond flour, baking powder, and salt. Mix well.
3. In another bowl, whisk together the warm water, olive oil, apple cider vinegar, rosemary, thyme, and minced garlic.
4. Gradually pour the wet mixture into the dry ingredients, stirring until a batter forms.
5. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle seeds on top if desired.
6. Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Savory Buckwheat Herb Bread is a game-changer for gluten-free dining. Its hearty, flavorful profile complements a variety of dishes, making it a versatile staple in your kitchen.

Whether enjoyed alongside a warm bowl of soup, used for sandwiches, or toasted with a spread of hummus, this bread will quickly become a favorite.

The aromatic herbs and garlic not only enhance the taste but also add an appealing fragrance that will fill your kitchen as it bakes. With its wholesome ingredients, this bread makes it easy to enjoy the benefits of buckwheat in a delicious way.

Buckwheat Sweet Potato Bread

Buckwheat Sweet Potato Bread is a nutritious and flavorful gluten-free loaf that features the natural sweetness of sweet potatoes.

This bread is rich in vitamins and fiber, making it a healthy choice for breakfast or snacks.

The combination of buckwheat flour and sweet potatoes results in a moist, tender texture that pairs well with both sweet and savory toppings, making it a versatile addition to your gluten-free baking collection.

Ingredients:

• 2 cups buckwheat flour
• 1 cup cooked and mashed sweet potatoes (about 1 large sweet potato)
• 1/2 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 2 eggs (or flax eggs for a vegan option)
• 1/2 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• Optional: 1/2 cup chopped pecans or walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, combine the mashed sweet potatoes, maple syrup (or honey), melted coconut oil, eggs (or flax eggs), almond milk, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together the buckwheat flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the nuts if desired.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Buckwheat Sweet Potato Bread is not only a wholesome gluten-free option but also a deliciously sweet treat that everyone will enjoy.

The natural sweetness of sweet potatoes enhances the flavor while providing a moist texture that makes this bread hard to resist. Perfect for breakfast, as a snack, or even as a dessert, this versatile loaf can be topped with nut butter, yogurt, or enjoyed plain.

Its beautiful orange hue and comforting aroma will surely brighten your kitchen and satisfy your taste buds!

Buckwheat Chia Seed Bread

Buckwheat Chia Seed Bread combines the nutty flavor of buckwheat with the health benefits of chia seeds, making it a nutrient-dense option for your gluten-free bread repertoire.

This loaf is rich in omega-3 fatty acids, fiber, and protein, offering a wholesome addition to your diet.

The chia seeds add a delightful texture and a subtle crunch, while the buckwheat flour provides a hearty base.

Enjoy this bread toasted with your favorite spreads or as a side with soups and salads.

Ingredients:

• 2 cups buckwheat flour
• 1/4 cup chia seeds
• 1 cup warm water
• 1/4 cup olive oil
• 2 tsp baking powder
• 1 tsp salt
• 1 tbsp honey or maple syrup
• 1 tbsp apple cider vinegar
• Optional: seeds for topping (e.g., poppy seeds or sesame seeds)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×5 inch loaf pan.
2. In a small bowl, combine chia seeds with 1/2 cup of warm water and let sit for about 10 minutes until they form a gel-like consistency.
3. In a large bowl, mix together the buckwheat flour, baking powder, and salt.
4. In another bowl, whisk together the remaining warm water, olive oil, honey (or maple syrup), apple cider vinegar, and the chia gel.
5. Pour the wet mixture into the dry ingredients, stirring until just combined. If desired, fold in additional chia seeds or other seeds.
6. Transfer the batter into the prepared loaf pan and smooth the top. Sprinkle seeds on top if using.
7. Bake for 45-50 minutes or until golden brown and a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Buckwheat Chia Seed Bread is an excellent option for those looking to boost their nutrient intake while enjoying a delicious gluten-free bread.

The unique combination of chia and buckwheat flour creates a nutritious and satisfying loaf that pairs well with a variety of toppings, from avocado to almond butter.

It’s perfect for breakfast, a midday snack, or as a healthy side to your favorite soups. Not only does this bread support your health goals, but its delightful texture and flavor will also leave you coming back for more!

Spiced Buckwheat Apple Bread

Spiced Buckwheat Apple Bread is a comforting gluten-free loaf that captures the essence of fall with its fragrant spices and sweet apple pieces.

This recipe is perfect for those looking to incorporate seasonal flavors into their baking.

The combination of buckwheat flour and fresh apples creates a moist and flavorful bread that is ideal for breakfast or as an afternoon snack.

The warming spices of cinnamon and nutmeg add depth, making each slice a delightful treat.

Ingredients:

• 2 cups buckwheat flour
• 1 cup grated apple (about 1 medium apple)
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 eggs (or flax eggs for a vegan option)
• 1/2 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Optional: chopped nuts or raisins for added texture

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, combine the grated apple, honey (or maple syrup), melted coconut oil, eggs (or flax eggs), almond milk, and vanilla extract. Mix until well blended.
3. In another bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in nuts or raisins.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Spiced Buckwheat Apple Bread is a wonderful way to enjoy the flavors of the season while sticking to a gluten-free diet. Its moist texture and delightful aroma will fill your kitchen with warmth and comfort, making it a perfect addition to your breakfast table or a cozy afternoon snack.

Serve it warm with a smear of butter or enjoy it plain—the choice is yours! Each slice offers a burst of flavor that will leave you reminiscing about autumn afternoons, making this bread a must-try for any gluten-free baker.

Buckwheat Olive Bread

Buckwheat Olive Bread is a savory gluten-free loaf that features the rich, briny flavor of olives, creating a delightful bread perfect for snacking or serving with meals.

This recipe is inspired by Mediterranean flavors and combines buckwheat flour with olives for a unique taste experience.

Whether served warm with olive oil for dipping or as a sandwich base, this bread offers a flavorful twist on traditional gluten-free baking.

Ingredients:

• 2 cups buckwheat flour
• 1 cup chopped olives (green or black, pitted)
• 1/2 cup warm water
• 1/4 cup olive oil
• 2 tsp baking powder
• 1 tsp salt
• 1 tbsp dried oregano
• 1 tbsp apple cider vinegar
• Optional: chopped fresh herbs (such as rosemary or thyme) for added flavor

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, mix together the buckwheat flour, baking powder, salt, and dried oregano.
3. In another bowl, whisk together the warm water, olive oil, apple cider vinegar, and chopped olives.
4. Pour the wet mixture into the dry ingredients, stirring until just combined. If using, fold in any fresh herbs.
5. Transfer the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes or until golden brown and a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Buckwheat Olive Bread is an exciting addition to your gluten-free baking repertoire, bringing a Mediterranean flair to your table.

The robust flavors of olives combined with the nuttiness of buckwheat create a delicious loaf that pairs perfectly with soups, salads, or as part of a charcuterie board.

Its versatility allows for endless serving possibilities, from hearty sandwiches to delightful toasts. This bread not only satisfies your palate but also makes for a nutritious and wholesome choice that everyone can enjoy.

Try it out, and watch it quickly become a favorite in your home!

Herbed Buckwheat Flatbread

Herbed Buckwheat Flatbread is a versatile gluten-free option that’s both simple to make and full of flavor.

This flatbread is perfect for wraps, as a side to soups and salads, or simply enjoyed on its own with a drizzle of olive oil.

The combination of fresh herbs—such as rosemary, thyme, and oregano—adds an aromatic touch that elevates this bread beyond the ordinary.

With its soft and slightly chewy texture, this flatbread is sure to become a staple in your gluten-free kitchen.

Ingredients:

• 1 ½ cups buckwheat flour
• 1 cup warm water
• 2 tbsp olive oil
• 1 tsp salt
• 1 tbsp baking powder
• 1 tsp garlic powder (optional)
• 2 tbsp mixed fresh herbs (rosemary, thyme, and oregano), finely chopped

Instructions:

1. In a mixing bowl, combine the buckwheat flour, baking powder, salt, and garlic powder (if using).
2. Gradually add the warm water and olive oil, mixing until a smooth dough forms.
3. Fold in the chopped fresh herbs until evenly distributed.
4. Divide the dough into 4 equal portions and roll each portion into a ball. Flatten each ball into a disc about 1/4 inch thick.
5. Heat a non-stick skillet over medium heat. Cook each flatbread for 3-4 minutes on each side, or until golden brown and cooked through.
6. Remove from the skillet and cover with a clean kitchen towel to keep warm. Repeat with the remaining dough.

Herbed Buckwheat Flatbread is a delightful addition to any meal, offering both taste and texture that complements a wide range of dishes. Its versatility means you can use it as a wrap for your favorite fillings, serve it alongside soups and salads, or enjoy it as a quick snack.

Plus, with the addition of fresh herbs, each bite bursts with flavor, making it a perfect choice for herb lovers. This easy-to-make flatbread will surely impress your family and friends, proving that gluten-free baking can be both delicious and satisfying!

Buckwheat Banana Bread

Buckwheat Banana Bread is a wholesome and naturally sweet gluten-free loaf that features ripe bananas, making it a perfect treat for breakfast or an afternoon snack.

This recipe brings together the earthy flavor of buckwheat flour with the sweetness of bananas and the warmth of cinnamon. It’s moist, flavorful, and packed with nutrients, making it a healthier alternative to traditional banana bread.

Enjoy it plain or with a smear of nut butter for an extra boost of flavor!

Ingredients:

• 2 cups buckwheat flour
• 3 ripe bananas, mashed
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 2 eggs (or flax eggs for a vegan option)
• 1/2 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• Optional: chopped walnuts or chocolate chips for added texture

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, combine the mashed bananas, honey (or maple syrup), melted coconut oil, eggs (or flax eggs), almond milk, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in walnuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Buckwheat Banana Bread is a delicious and nourishing option that brings the comfort of traditional banana bread into the gluten-free world.

The natural sweetness of ripe bananas not only enhances the flavor but also keeps the bread moist and tender. It’s an ideal way to use up overripe bananas and makes for a perfect breakfast or snack.

Serve it warm or toasted, perhaps with a little butter or nut butter for a delightful experience. This recipe is sure to become a family favorite, proving that gluten-free baking can be both wholesome and indulgent!

Buckwheat Seeded Bread

Buckwheat Seeded Bread is a hearty, gluten-free loaf packed with a variety of seeds that add texture and flavor.

This bread combines the nutty essence of buckwheat with a mix of sunflower seeds, flaxseeds, and pumpkin seeds, making it not only delicious but also rich in healthy fats, fiber, and protein.

Perfect for sandwiches, toasts, or enjoyed plain, this loaf is a nutritious and satisfying option for anyone looking to enhance their gluten-free diet.

Ingredients:

• 2 cups buckwheat flour
• 1/2 cup sunflower seeds
• 1/4 cup flaxseeds
• 1/4 cup pumpkin seeds
• 1/4 cup olive oil
• 1 cup warm water
• 2 tsp baking powder
• 1 tsp salt
• 1 tbsp honey or maple syrup
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, mix together the buckwheat flour, baking powder, and salt.
3. In another bowl, combine the warm water, olive oil, honey (or maple syrup), and apple cider vinegar.
4. Pour the wet mixture into the dry ingredients, stirring until a thick batter forms. Fold in the sunflower seeds, flaxseeds, and pumpkin seeds.
5. Transfer the batter into the prepared loaf pan and smooth the top. Sprinkle additional seeds on top if desired.
6. Bake for 45-50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Buckwheat Seeded Bread is an excellent way to enjoy the benefits of seeds in a gluten-free format. Each slice is a wholesome treat, bursting with nutrients and a satisfying crunch.

This bread is versatile, making it suitable for sandwiches, toasted with avocado, or enjoyed with your favorite spreads. The combination of buckwheat and various seeds not only enhances the flavor but also boosts the nutritional value, making it a guilt-free addition to any meal.

Try this recipe for a delightful and healthy gluten-free bread that your whole family will love!

Note: More recipes are coming soon!