Easy Gluten-Free Buckwheat Bread

If gluten is one of your IBS triggers, you might have noticed that gluten-free products are often extremely expensive and can contain tons of additives. The bread options in my local supermarket include everything from food die to ingredients I can’t even pronounce. While I usually try to avoid heavily processed foods on a daily basis, I have never been able to replace bread in my diet.

For breakfast, I love making scrambled eggs with bread and butter. On days where my symptoms are acting up, I eat only bread and butter in the mornings. Take away the bread and you get just butter. It simply doesn’t make sense for me to remove bread from my diet.

So, my partner and I have been trying to find a gluten-free bread recipe that actually works. One that doesn’t cause symptoms for me, take hours and 500 ingredients to make or requires any additives. Preferably one that can actually be used like bread. Before creating the recipe below, we had a couple of versions that could only be eaten with a spoon.

So, if you’re looking for a cheaper and healthier version of gluten-free bread that’s incredibly easy to make, I hope this one will work for you and your IBS!

Please note that this gluten-free bread recipe doesn’t contain guar or xanthan gum, which does affect consistency and makes the bread a bit crumblier. If this bothers you, add 0.2 oz of your gum of choice in step 2.

Prep time: 20 minutes
Rising time: 1 hour to 1,5 hours
Baking time: 15 to 20 minutes
Makes: 1 loaf
Serving size: 1 slice
Number of servings: approximately 10

Ingredients for easy gluten-free buckwheat bread

  • 5.3 oz of buckwheat flour
  • 1.8 oz of rice flour
  • 3.5 oz of cornstarch
  • 0.35 oz of fresh yeast or 0.18 oz of dry yeast
  • 0.5 oz of sunflower or olive oil
  • 9 oz of lukewarm water
  • 0.2 oz of salt
  • Pinch of sugar

Directions for easy gluten-free buckwheat bread

  1. Combine fresh yeast with a little bit of lukewarm water and a pinch of sugar and leave for around 10 minutes.
  2. Grease a glass or metal loaf pan with oil and preheat the oven to 383 °F. Put the oven rack in the middle of the oven on the convection setting.
  3. Combine buckwheat flour, rice flour, cornstarch, yeast and salt in a mixing bowl.
  4. Add oil and water and mix together until the dough becomes homogenous.
  5. Transfer the finished dough to the loaf pan.
  6. Let the dough rise for about an hour to an hour and a half.
  7. Bake for 15 to 20 minutes at 383 °F until the bread has formed a light crust.
  8. Let it cool a bit, cut a slice and enjoy!
  9. To store the bread for several days, leave it in the loaf pan and cover it with a kitchen towel. It should stay fresh for around 3 days.

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Nutrition facts

Per Serving

  • calories: 130
  • carbohydrates: 24.4g
  • dietary fiber: 3.9g
  • protein: 4.1g
  • saturated fat: 0.2g
  • sodium: 235mg
  • total fat: 2.4g
Photograph by Karina. All rights reserved. Used with permission.

Disclaimer: does not provide any express or implied warrant toward the content or outcome of any recipe.

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