25+ Irresistible Gluten-Free Buckwheat Bread Recipes for Every Taste

Are you looking for a gluten-free bread option that’s as delicious as it is nutritious? Buckwheat bread might be the perfect answer!

Although its name might be deceiving, buckwheat is naturally gluten-free, making it a fantastic alternative for those avoiding gluten.

With its earthy, slightly nutty flavor, buckwheat flour adds a unique depth to baked goods, and its nutritional profile makes it even more appealing.

Buckwheat is rich in fiber, protein, and essential minerals like magnesium and manganese, helping create bread that’s both satisfying and healthy.

In this article, we’re diving into 25+ gluten-free buckwheat bread recipes that cater to a variety of tastes and dietary needs.

From classic savory loaves to sweet and spiced creations, these recipes make it easy to enjoy the versatility and health benefits of buckwheat.

Whether you’re new to gluten-free baking or a seasoned pro, this collection of recipes will inspire you to try new flavors and enjoy bread that’s flavorful, hearty, and wholesome.

25+ Irresistible Gluten-Free Buckwheat Bread Recipes for Every Taste

With these 25+ gluten-free buckwheat bread recipes, baking delicious, hearty bread that meets your dietary needs is easier than ever.

Each recipe brings out the unique flavor of buckwheat, proving that gluten-free bread can be full of taste and nutrition.

From traditional loaves to innovative twists, there’s something for everyone to enjoy.

Whether you’re looking for a savory bread to complement your meals or a sweet loaf to enjoy with your morning coffee, these recipes are sure to inspire you.

So why not give gluten-free buckwheat bread a try?

Not only is it a nutritious addition to your diet, but it also allows you to explore new textures and flavors that only buckwheat can offer.

Buckwheat Almond Flour Bread

Buckwheat Almond Flour Bread combines the earthy, nutty flavor of buckwheat with the lightness of almond flour, creating a moist, nutrient-rich bread with a soft crumb. This gluten-free recipe is naturally dairy-free and perfect for those looking to enjoy bread with a unique flavor and texture. Almond flour adds extra protein, while the natural binding power of chia seeds provides structure. This bread is ideal for sandwiches or toasted with your favorite spreads.

Ingredients:

• 1 cup buckwheat flour
• 1 cup almond flour
• 2 tbsp chia seeds
• 1 cup water
• 1/4 cup olive oil
• 1 tbsp apple cider vinegar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a small bowl, combine the chia seeds with water and let them soak for about 5-10 minutes until they form a gel.
3. In a large bowl, mix the buckwheat flour, almond flour, baking powder, baking soda, and salt.
4. Add the chia gel, olive oil, and apple cider vinegar to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared loaf pan, spreading it evenly.
6. Bake for 40-45 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.

This Buckwheat Almond Flour Bread offers a delightful combination of flavor and nutrition, with the nutty tones of almond flour complementing the earthy taste of buckwheat. Its hearty texture and nutrient-packed ingredients make it an excellent gluten-free option. Try it toasted with avocado or almond butter for a healthy breakfast or snack.

Herbed Buckwheat and Flaxseed Bread

Herbed Buckwheat and Flaxseed Bread is a savory gluten-free option packed with the fresh flavors of rosemary and thyme. The flaxseeds bring a mild crunch, and their binding properties replace traditional eggs, making this bread vegan-friendly. With an easy one-bowl method, this recipe is quick to make and yields a dense yet tender bread, perfect for pairing with soups, salads, or enjoying on its own.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1/2 cup flaxseed meal
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/4 cups water
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a loaf pan with parchment paper.
2. In a mixing bowl, whisk together the buckwheat flour, flaxseed meal, baking powder, salt, rosemary, and thyme.
3. Add the water, olive oil, and apple cider vinegar, stirring until the ingredients are fully combined into a smooth batter.
4. Pour the batter into the loaf pan and smooth the top with a spatula.
5. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Herbed Buckwheat and Flaxseed Bread is a rustic, flavorful loaf that’s versatile for any meal. The fragrant herbs add a savory touch that pairs beautifully with the dense texture of buckwheat and flaxseed. Slice and enjoy with a drizzle of olive oil or a bowl of hearty vegetable soup for a satisfying, gluten-free meal.

Buckwheat Banana Nut Bread

This Buckwheat Banana Nut Bread is a gluten-free, dairy-free delight that offers a mildly sweet taste with a delightful crunch from chopped walnuts. Buckwheat flour and mashed bananas provide a moist texture, while the bananas add natural sweetness, making it a perfect healthy option for breakfast or a mid-day snack. This bread is rich in fiber, potassium, and protein, ensuring both flavor and nutrition in each slice.

Ingredients:

• 1 cup buckwheat flour
• 1/2 cup almond flour
• 1/2 cup walnuts, chopped
• 3 ripe bananas, mashed
• 2 tbsp honey or maple syrup
• 1/4 cup coconut oil, melted
• 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. In a large bowl, combine the buckwheat flour, almond flour, cinnamon, baking soda, baking powder, and salt.
3. In a separate bowl, mix the mashed bananas, honey, and coconut oil until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped walnuts.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 50-55 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 to a wire rack to cool completely.

Buckwheat Banana Nut Bread is a wholesome, lightly sweetened bread with a moist texture and nutty crunch. The combination of bananas and walnuts complements the buckwheat, creating a balanced flavor that is satisfying and nutritious. Enjoy a slice on its own or topped with almond butter for a delicious, gluten-free snack any time of the day.

Buckwheat Pumpkin Seed Bread

Buckwheat Pumpkin Seed Bread is a hearty, gluten-free loaf that combines the rustic flavor of buckwheat with the mild, nutty crunch of pumpkin seeds. This bread is perfect for those seeking a high-fiber, high-protein option with a rich, earthy flavor. The added seeds give it a lovely texture and make it great for sandwiches, toast, or enjoyed with a simple spread of avocado or hummus.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1/2 cup pumpkin seeds
• 2 tbsp chia seeds
• 1 1/4 cups water
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a small bowl, mix the chia seeds and water, letting it sit for 5-10 minutes to create a gel.
3. In a large bowl, combine the buckwheat flour, baking powder, baking soda, and salt.
4. Add the chia gel, olive oil, and apple cider vinegar to the dry ingredients and stir until just combined. Fold in the pumpkin seeds.
5. Pour the batter into the loaf pan and spread it evenly.
6. Bake for 45-50 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.

Buckwheat Pumpkin Seed Bread is a nutrient-dense, satisfying option for those looking for a gluten-free bread with texture and flavor. The pumpkin seeds add a pleasant crunch, and the combination of chia and buckwheat makes this bread filling and energizing. Enjoy it toasted or plain, with a savory topping like hummus or a sweet spread like almond butter.

Sweet Buckwheat Raisin Bread

Sweet Buckwheat Raisin Bread is a naturally gluten-free loaf that combines the earthy notes of buckwheat with the natural sweetness of raisins and a hint of cinnamon. This bread has a tender crumb and a subtle sweetness, making it ideal for breakfast or a snack. The raisins add bursts of flavor in every bite, while the cinnamon creates a warm, inviting aroma as it bakes.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1/2 cup almond flour
• 1/2 cup raisins
• 1/4 cup honey or maple syrup
• 1 cup almond milk
• 2 tbsp coconut oil, melted
• 1/2 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix together the buckwheat flour, almond flour, cinnamon, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the almond milk, honey or maple syrup, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the raisins.
5. Pour the batter into the prepared loaf pan, spreading it evenly.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Sweet Buckwheat Raisin Bread is a lovely gluten-free treat with a gentle sweetness that complements the nutty flavor of buckwheat. The raisins bring little pockets of sweetness, while the cinnamon makes this bread feel cozy and comforting. Try it toasted with a spread of butter or jam for a delightful snack or breakfast option.

Sunflower Seed Buckwheat Bread

Sunflower Seed Buckwheat Bread is a gluten-free, seed-packed bread with a wholesome, earthy flavor and a crunchy texture. This recipe uses a combination of buckwheat flour and ground sunflower seeds, which add a nutty flavor and boost the protein content. Ideal for sandwiches or as a side to soup, this bread is filling, nourishing, and has a pleasantly dense texture that’s perfect for hearty meals.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1/2 cup ground sunflower seeds (or almond flour as a substitute)
• 1/2 cup whole sunflower seeds
• 2 tbsp flaxseed meal
• 1 cup water
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix the buckwheat flour, ground sunflower seeds, flaxseed meal, baking powder, baking soda, and salt.
3. In a small bowl, combine the water, olive oil, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and mix until fully combined. Fold in the whole sunflower seeds.
5. Transfer the batter into the prepared loaf pan and spread it evenly.
6. Bake for 50-55 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.

Sunflower Seed Buckwheat Bread is a protein-rich, gluten-free bread with a hearty, rustic flavor and a satisfying crunch from the sunflower seeds. It’s perfect for adding substance to a meal, whether enjoyed as a sandwich base or paired with a warm bowl of soup. This dense, nutrient-dense bread is a fantastic option for anyone looking for a more filling and nutritious gluten-free alternative.

Buckwheat and Quinoa Flour Bread

Buckwheat and Quinoa Flour Bread combines the earthy flavor of buckwheat with the mild, nutty notes of quinoa flour to create a light, gluten-free bread that’s perfect for everyday use. Quinoa flour is packed with protein, making this bread highly nutritious and filling, while the texture is slightly softer than pure buckwheat bread. This loaf is versatile and pairs well with both sweet and savory toppings.

Ingredients:

• 1 cup buckwheat flour
• 1 cup quinoa flour
• 1 tbsp flaxseed meal
• 1 1/4 cups water
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a small bowl, mix the flaxseed meal with water and let it sit for 5-10 minutes to form a gel.
3. In a large bowl, combine the buckwheat flour, quinoa flour, baking powder, baking soda, and salt.
4. Add the flaxseed gel, olive oil, and apple cider vinegar to the dry ingredients, stirring until fully combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 45-50 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.

Buckwheat and Quinoa Flour Bread offers a unique blend of flavors and nutrients, making it ideal for gluten-free and protein-rich diets. With a soft, tender texture, it’s a versatile bread that works well with spreads, sandwiches, or toast. Try it topped with avocado or almond butter for a satisfying meal or snack.

Coconut Buckwheat Bread

Coconut Buckwheat Bread is a unique gluten-free option that combines the earthy taste of buckwheat with the subtle sweetness of coconut. This bread is naturally dairy-free, with coconut milk and shredded coconut adding a light, tropical twist. It’s a delightful choice for breakfast or dessert when paired with fruit or a drizzle of honey, bringing a bit of the tropics to your table.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1/2 cup shredded unsweetened coconut
• 1 cup coconut milk
• 2 tbsp coconut oil, melted
• 2 tbsp honey or maple syrup
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix the buckwheat flour, shredded coconut, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the coconut milk, melted coconut oil, and honey or maple syrup.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the loaf pan and spread it evenly.
6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Coconut Buckwheat Bread brings a tropical touch to traditional gluten-free bread, with coconut enhancing the earthy flavors of buckwheat. This bread is light yet satisfying, and its natural sweetness pairs perfectly with fresh fruit or a bit of jam. It’s a great way to switch up your morning routine with a taste of the islands.

Buckwheat and Carrot Bread

Buckwheat and Carrot Bread is a gluten-free, vegetable-packed loaf that’s slightly sweet and wonderfully moist. Grated carrots bring moisture and a subtle sweetness to the bread, while buckwheat flour adds an earthy richness. This bread is ideal as a savory snack or as a unique addition to a gluten-free breakfast, especially when served warm with a bit of butter or your favorite spread.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1/2 cup grated carrots
• 1/4 cup almond milk (or any milk of choice)
• 2 tbsp olive oil
• 1 tbsp honey or maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon (optional, for a hint of warmth)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix together the buckwheat flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk the almond milk, olive oil, honey or maple syrup, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated carrots.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 50-55 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 to a wire rack to cool completely.

Buckwheat and Carrot Bread is a moist, nutritious option for gluten-free diets, offering a touch of natural sweetness from the carrots. The combination of buckwheat and carrots makes for a soft crumb, and the optional hint of cinnamon adds warmth that’s perfect for a comforting breakfast or snack. This bread is great toasted or fresh, especially with a pat of butter or a dollop of almond butter.

Herbed Buckwheat Bread

Herbed Buckwheat Bread is a gluten-free, aromatic loaf infused with fresh herbs, making it perfect for pairing with savory dishes. The blend of rosemary, thyme, and parsley enhances the earthy buckwheat base, creating a bread that’s flavorful enough to enjoy on its own but also versatile enough to serve alongside soups, stews, or salads. This herb-filled loaf is an excellent choice for anyone looking to elevate a meal with a unique gluten-free bread option.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1/2 cup almond flour
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp apple cider vinegar
• 1 cup water
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix the buckwheat flour, almond flour, fresh herbs, garlic powder, salt, baking powder, and baking soda.
3. In a small bowl, combine the water, olive oil, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Pour the batter into the prepared loaf pan, smoothing the top evenly.
6. Bake for 45-50 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.

Herbed Buckwheat Bread is a delightful, savory option for gluten-free diets, adding a burst of herbaceous flavor to any meal. The fresh herbs perfectly complement the hearty taste of buckwheat, making this bread a go-to for a unique side dish or a base for an open-faced sandwich with creamy toppings like hummus or avocado.

Buckwheat Banana Nut Bread

Buckwheat Banana Nut Bread is a wholesome, gluten-free twist on classic banana bread. Made with buckwheat flour, ripe bananas, and a touch of honey, this bread is sweet, moist, and full of natural flavor. The addition of walnuts adds a pleasant crunch, creating a comforting loaf that’s ideal for breakfast or an afternoon snack. This bread pairs beautifully with a cup of tea or coffee, providing a satisfying, nutrient-rich treat without refined flours.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1/2 cup walnuts, chopped
• 2 ripe bananas, mashed
• 1/4 cup honey or maple syrup
• 1/2 cup almond milk
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, combine the buckwheat flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, mix the mashed bananas, honey, almond milk, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the chopped walnuts.
5. Pour the batter into the loaf pan and spread it evenly.
6. Bake for 50-55 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 Nut Bread brings a comforting, nostalgic flavor with a gluten-free twist. The naturally sweet bananas and crunchy walnuts make each slice a delightful treat, perfect for those who love classic banana bread with added nutritional benefits. Enjoy it on its own or with a dollop of almond butter for an extra satisfying snack.

Buckwheat Oat Bread

Buckwheat Oat Bread combines the earthy taste of buckwheat with the mild, wholesome flavor of oats to create a dense, hearty loaf that’s both gluten-free and nutritious. The oats provide additional fiber, making this bread especially filling and ideal for breakfast or as a hearty sandwich base. This bread has a slightly nutty taste and a satisfying, chewy texture that pairs well with both sweet and savory spreads.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1/2 cup oat flour (use gluten-free oats if needed)
• 1/2 cup rolled oats
• 1 tbsp flaxseed meal
• 1 cup water
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a small bowl, mix the flaxseed meal with 1/4 cup of water and let it sit for 5-10 minutes to form a gel.
3. In a large bowl, combine the buckwheat flour, oat flour, rolled oats, baking powder, baking soda, and salt.
4. Add the flaxseed gel, olive oil, apple cider vinegar, and remaining water to the dry ingredients, stirring until fully combined.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 45-50 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 Oat Bread is a satisfying, fiber-rich loaf that’s perfect for a healthy breakfast or lunch. The addition of oats gives it a chewy texture and makes it especially filling, while the mild flavor pairs well with various toppings. This bread is great toasted with a spread of nut butter or avocado, offering a nourishing way to start the day.

Pumpkin Buckwheat Bread

Pumpkin Buckwheat Bread is a deliciously moist, gluten-free loaf that combines the earthy flavor of buckwheat with the natural sweetness and moisture of pumpkin puree. This bread is ideal for the fall season, featuring warm spices like cinnamon and nutmeg that make each slice comforting and aromatic. Rich in fiber and packed with nutrients, this bread is a perfect choice for a cozy breakfast or snack.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1/2 cup almond flour
• 1 cup pumpkin puree
• 1/4 cup coconut sugar or brown sugar
• 1/2 cup almond milk
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix the buckwheat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the pumpkin puree, coconut sugar, almond milk, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients, stirring until fully combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 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.

Pumpkin Buckwheat Bread is a warm, flavorful treat that combines the earthy taste of buckwheat with the sweetness of pumpkin and spices. This bread is perfect for cozy fall mornings or as a healthy snack. Top it with a bit of almond butter or honey for an extra indulgent experience.

Sunflower Seed Buckwheat Bread

Sunflower Seed Buckwheat Bread is a gluten-free loaf with a hearty texture and a slightly nutty flavor thanks to the addition of sunflower seeds. This bread is full of fiber and healthy fats, making it a nourishing option for breakfast or as a snack. The seeds add a delightful crunch, while the buckwheat flour provides a satisfying, dense texture. It’s great for anyone looking to add more nutritious ingredients to their gluten-free diet.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1/2 cup sunflower seeds (plus extra for topping)
• 1 tbsp flaxseed meal
• 1 cup water
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a small bowl, mix the flaxseed meal with 1/4 cup of water and let it sit for 5-10 minutes to form a gel.
3. In a large bowl, combine the buckwheat flour, baking powder, baking soda, salt, and sunflower seeds.
4. Add the flaxseed gel, olive oil, apple cider vinegar, and remaining water to the dry ingredients, stirring until fully combined.
5. Pour the batter into the prepared loaf pan and sprinkle with extra sunflower seeds.
6. Bake for 45-50 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.

Sunflower Seed Buckwheat Bread is a hearty, nutrient-packed option that brings a delightful crunch and a rich, nutty flavor. It’s excellent for sandwiches or as a savory snack, and it pairs beautifully with a variety of spreads. Each slice provides a filling and wholesome experience, perfect for those who enjoy texture in their bread.

Apple Cinnamon Buckwheat Bread

Apple Cinnamon Buckwheat Bread is a naturally sweet, gluten-free loaf that combines the earthy taste of buckwheat with the freshness of apples and warmth of cinnamon. The grated apples add moisture and a touch of sweetness, making this bread ideal for breakfast or a cozy afternoon snack. Each slice is packed with flavor and offers a wonderful aroma, making it an autumnal favorite that’s both satisfying and nutritious.

Ingredients:

• 1 1/2 cups buckwheat flour
• 1/2 cup almond flour
• 1/2 cup grated apple (about 1 medium apple)
• 1/4 cup honey or maple syrup
• 1/2 cup almond milk
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. In a large bowl, mix the buckwheat flour, almond flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the almond milk, melted coconut oil, honey, and vanilla extract.
4. Add the wet ingredients to the dry ingredients, stirring until fully combined. Gently fold in the grated apple.
5. Pour the batter into the prepared loaf pan and spread it evenly.
6. Bake for 50-55 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.

Apple Cinnamon Buckwheat Bread is a gluten-free, naturally sweet loaf that’s full of fall-inspired flavors. The grated apple and cinnamon create a deliciously moist and aromatic bread that’s perfect with a cup of tea or coffee. This bread makes a comforting breakfast or a delightful snack, bringing a cozy touch to your gluten-free baking repertoire.

Note: More recipes are coming soon!