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Homemade Gluten-free Buckwheat Flour Bread

4.02 from 166 votes

What’s Inside: This recipe for gluten-free buckwheat bread is egg-free, made with chia seeds instead. It’s crusty on the outside and soft on the inside, and makes a delicious loaf. Readers adore pulling this bread out of their oven!

Homemade Gluten-free Buckwheat Flour Bread (egg-free)

The Best Gluten-free Buckwheat Flour Bread (Egg-free)

Quarantine brought out the craftiest in us, right? Whether out of sheer necessity due to limited online grocery delivery slots, which was basically a gambling game, or used as baking therapy, which is totally a thing... or maybe a combo of the two – I too caught the baking bug! Not to mention, getting scrappier with pantry ingredients meant also coming to terms with the fact that my eyes are bigger than my bandwidth for buying all sorts of baking flours. I recently found a bag of buckwheat flour that was just crying out to be used (and maybe also about to expire…)

I remembered a buckwheat flour bread recipe I used to love from an awesome blog with homemade gluten-free bread recipes called, The Bread Kitchen when I was first changing my diet and looking up how to make buckwheat bread. And this time, I needed to also swap the eggs, so I’m using chia seed “eggs” (I also suspect flax seeds will work). The only nuance is needing to eyeball adding a bit more water as you stir it and form the dough in your mixing bowl (which is a bit more like a batter in this case).

This easy homemade bread is perfect to use for dipping, spreading, or to pile your favorite sandwich fix-ins on! I like adding grass-fed butter (or ghee for dairy-free), and a little raw honey, too! And of course, it makes a next-level avocado toast and a sprinkle of flakey sea salt or seeds.
The Best Gluten-free Buckwheat Flour Bread (egg-free)

Wet Ingredients

  • 2 Chia Eggs: 2 Tbsp ground chia seeds + 6 Tbsp water, this is the “egg replacer”
  • Lukewarm water: for the batter, you’ll start off using a key measurement and then add more as needed to form the dough
  • Avocado or Extra-virgin Olive oil
  • Apple cider vinegar: you’ll also need this for the yeast

Dry Ingredients

  • Dried Yeast
  • Buckwheat flour: This is the only flour you need which is naturally gluten-free and gives a delicious, deep flavor similar to pumpernickel
  • Sugar or Coconut Sugar: it should be granulated and this is needed for the yeast


  • Food Processor or Coffee grinder (for the chia seeds)
  • Mixing Bowl
  • Spatula
  • Mixing Cups
  • Tablespoons and teaspoons
  • Wire rack
  • Loaf pan or loaf tin (this is my favorite one)
  • Parchment paper
  • Food storage bag

What about the substitutions and texture?

We’re using chia eggs in place of eggs, and the texture is still perfect as sliced sandwich bread that has a nice crust on the exterior and soft interior. You don’t even need baking powder or baking soda!

Reader Ingredient FAQ’s:

  1. Can you sub eggs for chia eggs? YES.
  2. Can you sub flaxseed eggs for chia seed eggs? YES!
  3. Can I omit the sugar? No, you need it for the yeast in the bread.
  4. Do you need xantham gum since it’s gluten-free for texture? NOPE!

More about Buckwheat and Buckwheat Flour

If you’ve never tried buckwheat, know that it is mega flavorful and especially in this recipe since it’s the only flour used with nothing else to mellow it out. The bread’s taste is a bit deeper than your average bread, closer to maybe a pumpernickel or what you may remember from a “multi-grain” or a hearty whole grain/whole wheat type of loaf, but not quite, and of course, there’s no wheat flour involved at all.

FYI– You have to like buckwheat to like this bread 🙂 and I happen to love it!

Curious about buckwheat and buckwheat flour? Read on!

  • Buckwheat is naturally gluten-free and considered a “pseudo-grain”. 
  • It’s the cousin of rhubarb. 
  • Buckwheat and buckwheat flour have a very distinct flavor, it’s not what I’d consider to be mild in flavor at all as mentioned above. 
Homemade Gluten-free Buckwheat Flour Bread (egg-free)

More about Buckwheat as a Pseudo-grain + Nutrition

  • Unlike regular grains, buckwheat, amaranth, and quinoa which are pseudo-grains do contain some b-vitamins and iron. It’s also a good source of fiber.
  • Many who have trouble digesting grains, sometimes find they can digest these a bit better. (#bioindividuality) However, they do still contain saponins and lectins which is sometimes what can cause digestive problems and why a diet high in grains can be inflammatory. Personally, in moderation, both grains and pseudo-grains have a place in my heart and gut since I’ve done so much gut healing over the years and know how to read my body. The poison is in the dose as I always say!
  • Properly preparing grains and pseudo-grains involve soaking them, often with something acidic such as lemon juice or apple cider vinegar. This is to help remove some of the phytic acid, saponins, and lectins – I also find that generally more “processed”, the easier to digest… and by processed I mean ground up, such as in a flour form vs. eating a bunch of buckwheat groats, let’s say. Processing or grinding up doesn’t necessarily change the compound but takes care of some of the excess processing your body (or mouth with chewing) would have to do.

Storage Tips

  • Just like most gluten-free bread, it’s wise to freeze it after slicing.
  • I’d also recommend cutting up parchment paper into strips and placing a little piece in between each slice of bread. Freeze it in a storage bag and simply pull a slice out and toast it when ready to use it.
Homemade Gluten-free Buckwheat Flour Bread (egg-free)

Looking for more gluten-free or grain-free bread or toast ideas?

Be sure to check the comments below for useful tips and feedback, and I’d love to hear how you like it if you try this delicious and easy recipe!

Homemade Gluten-free Buckwheat Flour Bread (egg-free)

Video: Watch How To Make The Recipe

Homemade Gluten-free Buckwheat Flour Bread (egg-free)

Homemade Gluten-free Buckwheat Flour Bread

4.02 from 166 votes
This recipe for gluten-free buckwheat bread is also egg free. Crusty on the outsideand soft on the inside, it’s heavenly!
Prep Time: 2 hours 15 minutes
Cook Time: 30 minutes
Yield: 10


2 Chia eggs:

  • 2 Tbsp chia seeds ground
  • 6 Tbsp water


  • 16 oz. buckwheat flour (or 2 cups)
  • 10 ½ fl. Oz. lukewarm water plus more for batter
  • 2 tbsp avocado or extra-virgin olive oil
  • 2 tsp dried yeast
  • 2 tsp unrefined sugar or coconut sugar
  • 1 tsp sea salt
  • 1 tsp apple cider vinegar
  • 2 chia eggs


  • First, add yeast and sugar into the 10 ½ oz. lukewarm water. Mix well and levee for 10 minutes for the yeast to activate.
  • Next, make the chia eggs by mixing ground chia seeds (you can quickly pulse with a coffee grinder or food processor) and water in a bowl, let sit for 5 minutes until it gels.
  • Add oil into the chia eggs and whisk.
  • In one bowl, add the flour and sea salt.
  • Add chia-oil mixture into the bowl of flour and stir. Then, mix in the vinegar and yeast mix. Have more water handy to start adding in as needed slowly until the flour is well combined into a thick batter and stir well either with a stand mixer or by hand until no more dry flour remains.
  • Lightly grease a 8-inch loaf pan and line with parchment paper.
  • Pour or spoon the batter into the loaf pan evenly and then cover with a large food storage bag or any bag, leaving it semi-closed. Store this in your oven (oven is turned off), and allow the mixture to rise for approx. 1-2 hrs.
  • Once it’s risen and doubled in size or so (it took me approx. 1 1/1 hours, don’t let it rise too much or it will collapse when baking), remove it from the oven.
  • Turn the oven on to 375F degrees if using the convection oven OR 430F degrees without convection and bake for approx. 25-30 minutes until there is a firm crust exterior.
  • Remove and let rest for 20 mins. or so before slicing. Store slices you’ll use in the next few days in the fridge, and for the rest, store slices in the freezer and toast as you’re ready to use.
Diet: American
Keywords: baking, bread, egg-free, gluten-free
Course: Side Dish
-Alison Marras
This post may contain affiliate links. Please read my disclosure policy.

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    • I didn’t soak the flour, perhaps people are soaking the actual buckwheat groats? Unsure, but you can use the actual flour as-is.

  2. Made this today, substituting a double yolk jumbo egg for the chai seeds and aluminum foil for the parchment paper. Aside from my previously unknown dislike for the taste of buckwheat, this recipe pleasantly surprised my pessimistic GF baking self. It rose in an hour and a half as stated, didn’t fall, and had a decent texture and density. If you haven’t tried buckwheat before, it has a very strong rye flavor, or, I think it does. This recipe doesn’t produce a pretty loaf of bread, but being GF and uncomplicated makes up for that, IMO.

  3. I believe I am gluten intolerant and after a month long detox with no bread or grains or cereals of any sort, I am going to bake my own gluten free bread using this Buckwheat recipe. I have just re-introduced some oats, but intend not to use wheat flour anymore. However I read in your intro that saponins could be a danger, yet when I read elsewhere about them they apparently have amazing health benefits! Any views please? Cant rate the recipe yet as doing it tomorrow…

    • Good luck, Chris! Cheering you on.
      Truly you’ll be able to find an opposing view for everything these days, pros and cons, depends how it feels in your body essentially. Everyone is so unique.

  4. So easy and quick! Used the eggs recipe ratio. Gluten free bread is a toughy— there are so many ingredients I’d rather not consume in most store bought breads. Huge buckwheat fan and was so excited so find this. Thank you!!!

  5. We were delighted with this, thank you. We added an egg. Just eaten slices of the bread with feta, olive oil and oregano. Delicious! Will try in the morning with avocado, black pepper and olive oil.

  6. Hello!  I was wondering if you ever put this in a bread machine? Would love to know the settings if you have.

  7. I’ve been baking with ancient grains for years. I quit “white bread” decades ago. barley, spelt, and buckwheat flours are the new  “now” flours.   They’ve only been around for a couple of thousand years.  Wallace baisden  

    • yes, you can! you’ll likely need less liquid so you can check out the recipe link I shared above that I used to adapt this version for more in-depth explanation using eggs.

  8. When I add chia eggs by itself into flour it just clumps up and doesnt mix well. Why dont we add all the wet ingredient together first? Chia Eggs, Vinegar, and Yeast/Water? 

  9. The measurements are so bizarre… what is 10.5 oz water? Why not either list by ml, grams, or give an actual cup amount I can’t find a liquid measure to accurately account for this. And the 16oz – 2cups of flour is confusing as well. Is that fluid ounces or by weight?

  10. This buckwheat flour bread looks amazing. I’ve made pasta with buckwheat flour but never bread! I don’t know why! Gotta give this a try!

  11. This is my first time baking with buckwheat. It turned out really well. It’s great to have this recipe to fall back on.

  12. I’ve made this 2 times but use 2 regular eggs (as I welcome opportunity to use my fresh eggs) instead of chia eggs and it has turned out perfect both times. Works great for sandwich bread and makes delicious toast, though it does take a bit longer to toast, it gets a nice crunch on it. 

  13. So yummy!!!! I made it with soaked buckwheat instead on buckwheat flour and it came out perfect!! Thank you for sharing this recipe with us 🙂

  14. Buckwheat is an amazing flour, it can be used to bake anything. I like to use buckwheat flout to bake yeast free bread as well.

  15. This bread was so delicious! Not sure what I did wrong though because it came out pretty flat. I let it rise for 1.5 hours. Going to try again today for 2 hours and see what happens.

    • Ah yes, sometimes that happens! Bread baking can be so temperamental, glad it came out tasty though!

  16. Hi! My bread didn’t have as many tiny pockets as your did, looks like maybe it didn’t rise? I left it to levee for 2 hours. Maybe my batter was too wet? My yeast was bubbling so I think that was ok. Thanks in advance for your help!!

    • Bread baking is such an art… could be all of those things honestly! I’d encourage you to check out the link from the recipe I adapted, as there are some comments on there with some more guidance.

  17. You make everything nutritious and delicious! You also make it so easy in the kitchen and creatively fun! Thank you for all that you create and share with us here I can’t get enough!!  XO

  18. One of the few recipes that worked, tasted good and not meant only for sweet treats. Thanks you! 

  19. The current flour situation is no joke. Now I scour the internet for baking recipes that don’t need all-purpose flour! I’m going to see if my grocery store has this buckwheat flour in their baking aisle and bake myself a nice loaf of bread.

  20. This bread sounds amazing. I have never bakes with buckwheat but I really want to now. Saving this recipe for later. Thank you!

  21. I have been celiac for over 10 years and never once occurred to me to bake bread with buckwheat flour. Game changer!

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