Buckwheat Bread

Buckwheat Bread

The hardest part of not eating gluten, for me, has always been BREAD. The smell of fresh bread, the crunchy crust, the variety of uses you can do with it. Going gluten free didn't offer many alternatives at the beginning, especially when the only options you can find are industrially made and quite chewy. Such a struggle!

The only real and satisfying solution? Making your own bread!
Even though at the beginning it wasn't an easy ride.
You've probably been there too. The bread is too dry, uncooked or good at the beginning but too hard after 24 hours.
This recipe is one of my favorite. It is inspired by Ascension Kitchen, and it always keeps the right shape and the right texture even after 3-4 days.


  • 225 gr Buckwheat flour
  • 130 gr Tapioca starch
  • 100 gr Millet flour 
  • 30 gr flax seeds
  • 20 gr sunflower seeds 
  • 500 ml Water 
  • 2 tbsp oil
  • 5 gr salt
  • 6 gr yeast
  • 4 gr Fibers (psyllium) 
  • 4 gr Xanthan gum
  1. Mix the dry ingredients in a bowl: the flours, xanthan, fibers, yeast. Add the oil and mix with a fork. While you mix, pour in the water first, then the seeds and the salt.
  2. Transfer the dough (it will be slightly liquid) into a baking tin covered in baking paper. Let it rise for at least 1 hour. Cover the top with some seeds.
  3. Bake in preheated oven for 40 minutes at 180 °C.
  4. As soon as you take it out of the oven, transfer the bread onto a cooling rack, otherwise it will become too soft.

TIPS: I love this bread because you can store it up to 4 days, and it keeps a great texture. Feel free to adjust the seeds to your preference. It's also great with pumpkin seeds, gluten free oats and millet grains.

Have you tried it? Do you have any suggestions? Leave your comment!