Gluten Free Buckwheat Bread

  • 70 g  buckwheat flour *
  • 180 g rice flour (either white or brown)
  • 2 tablespoons tapioca flour
  • 4 teaspoons baking powder 
  • 1/4 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt to taste
  • 4 tablespoons mixed seeds (Pumpkin, sunflower, linseed or poppy seeds)
  • 250 ml unsweetened almond milk (or any other plant-based milk)
  • 75 ml water
  • 1 tablespoon apple cider vinegar

* While buckwheat is a naturally gluten free grain, it made be made in the same factory as a gluten containing food, so always check it is gluten free if you are coeliac

To decorate:

  • 2 tablespoons mixed seeds – sunflower, pumpkin, poppy or linseed (flax seed) 


  • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Place all the dry ingredients in a large bowl and mix well
  • Add the milk, water and vinegar, and mix again
  • Transfer the mixture to a 1Ib loaf tin lined with greased baking paper
  • The bread is going to be steamed, so fill a baking dish up to halfway with boiling water
  • Place the bread on a higher rack in the oven and place the baking dish of water on the lower rack
  • Check the water level during the baking process to ensure it hasn’t run out
  • Bake the bread in the oven for around 30 minutes until risen. 
  • To check if the bread is done, insert a skewer into the bread.  If it comes out dry, it is cooked.  If it comes out wet then the bread isn’t done
  • Open the oven door carefully to allow the steam to escape and prevent burning yourself
  • Leave to cool on a wire rack before slicing
  • The bread can be kept in the fridge for a couple of days or frozen for convenience.


Oven steaming
Baking bread in a steamy, humid environment creates a doughy texture, preventing it from falling apart when you slice it while creating super crispy crust. It also creates a better flavour! 


Calories: 112kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Sodium: 52mg | Potassium: 211mg | Fiber: 1g | Calcium: 91mg | Iron: 0.7mg