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

Jump to Recipe | Print Recipe

What’s Inside: Make your own homemade gluten-free buckwheat flour bread (bonus: it’s egg-free made with chia seeds, too!) Crusty on the outside and soft on the inside, this is a delicious loaf to have on hand for a perfect buckwheat slice of bread.

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

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

Quarantine baking brings out the craftiest in us, does it not? Whether out of sheer necessity due to limited online grocery delivery slots, which is basically a new gambling game, or used as baking therapy, which is totally a thing... or maybe a combo of the two – I too have caught the baking bug! Not to mention, getting scrappier with pantry ingredients means 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…)

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


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. However, I’m not eating eggs and haven’t been for several months as I’m nursing and it doesn’t sit so well with the baby! So I tinkered around and tried chia eggs instead – well, it worked like a charm! The only nuance is needing to eyeball adding a bit more water as you mix it and form the dough (which is a bit more like a batter in this case).

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

I also suspect flax meal eggs would work just as well if you don’t have chia seeds on you. Other than that, this is a super simple recipe with bread basics such as yeast, a little sugar to feed the yeast (it won’t be sweet, but needed for the yeast), vinegar, salt, oil, and water. BOOM. I’ve enjoyed this bread in sandwiches, smeared with a little sunflower butter and sea salt, and of course… as avocado toast! No gamble here, people… it’s delicious.

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

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.

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

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” type of loaf, but not quite. You have to like buckwheat to like this bread 🙂 and I happen to love it!

Curious about buckwheat and buckwheat flour? Read on!

More about Buckwheat and Buckwheat Flour

  • 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. 

The Best 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. 
  • 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.

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


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

4.54 from 15 votes
The Best Gluten-free Buckwheat Flour Bread (egg-free)
The Best Gluten-free Buckwheat Flour Bread (egg-free)
Prep Time
2 hrs 15 mins
Cook Time
30 mins

Make your own homemade loaf of gluten-free buckwheat flour bread (bonus: it’s egg-free made with chia seeds, too!) Crusty on the outside and soft on the inside, this is a delicious loaf to have on hand for a perfect buckwheat slice of bread.

Course: Side Dish
Cuisine: American
Diet: GlutenFreeDiet, VeganDiet
Keyword: baking, bread, egg-free, gluten-free
Servings: 10
Author: Alison Marras
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
  1. First, add yeast and sugar into the 10 ½ oz. lukewarm water. Mix well and levee for 10 minutes for the yeast to activate.
  2. 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.
  3. Add oil into the chia eggs and whisk.
  4. In one bowl, add the flour and sea salt.
  5. 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.
  6. Lightly grease a 8-inch loaf pan and line with parchment paper.
  7. 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.
  8. 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.
  9. 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.

  10. 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.


join newsletter
Add a comment...

Your email is never published or shared. Required fields are marked *

Recipe Rating

  • JenApril 24, 2020 - 7:41 pm

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

    • Alison MarrasApril 27, 2020 - 7:07 pm

      Ah! Yessss, all the GF Flour possibilities 🙂ReplyCancel

  • Krissy AlloriApril 24, 2020 - 8:59 pm

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

    • Alison MarrasApril 27, 2020 - 7:06 pm

      Ah it’s so good! If you like buckwheat, you’ll really enjoy it.ReplyCancel

  • AnitaApril 24, 2020 - 9:31 pm

    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.ReplyCancel

    • Alison MarrasApril 27, 2020 - 7:05 pm

      OMG – right?! Flour is a hot commodity these days hahaha, I highly recommend trying this 🙂ReplyCancel

  • KariMay 3, 2020 - 4:40 pm

    Last line in the recipe says “2 chia eggs” meaning what?ReplyCancel

    • KariMay 4, 2020 - 3:05 am

      Or are we talking now 2 chia eggs equals 4 tbsp chia seeds and 12 tbsp waterReplyCancel

      • Alison MarrasMay 7, 2020 - 7:07 pm

        good question, it’s just the 2 Tbsp, 6 Tbsp water as 2 eggs!ReplyCancel

  • Anita LahamMay 15, 2020 - 5:42 pm

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

    • Alison MarrasMay 19, 2020 - 4:56 pm

      awesome, so glad it worked well for you!!ReplyCancel

  • Roxanne saffaieMay 17, 2020 - 1:57 am

    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!!  XOReplyCancel

    • Alison MarrasMay 19, 2020 - 4:56 pm

      MY PLEASURE, Roxy!!! thanks, girl.ReplyCancel

  • […] for buckwheat pancakes (no idea why) so I ended up buying some buckwheat flour. Then I saw this Gluten-free Buckwheat Bread (Egg-Free) from Food by Mars. I looked like the Russian Rye bread I love, so I gave it a go. I used […]ReplyCancel

  • Jan MacDermaidJune 1, 2020 - 2:42 pm

    Can I use eggs instead of chia?ReplyCancel

  • AshleyJune 14, 2020 - 4:10 pm

    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!!ReplyCancel

    • Alison MarrasJune 16, 2020 - 7:59 pm

      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.ReplyCancel

  • MJJuly 9, 2020 - 10:41 pm

    Is that 16 oz of buckwheat flour meaning a pound or like 16 oz meaning a cup?ReplyCancel

    • BecAugust 13, 2020 - 11:52 pm

      I second this question – one pound or two cups? ReplyCancel

      • Alison MarrasAugust 15, 2020 - 3:53 pm
  • Tammy MacLeodAugust 17, 2020 - 11:18 am

    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.ReplyCancel

    • Alison MarrasAugust 23, 2020 - 7:27 pm

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

  • IrenaAugust 18, 2020 - 9:16 am

    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.ReplyCancel

    • Alison MarrasAugust 23, 2020 - 7:26 pm

      Agree! such a great, tasty flour.ReplyCancel

  • SriSeptember 9, 2020 - 2:42 pm

    Super recipe after  trying out  and failing with many recipes this one came out soft  and  yummy. Thank you.ReplyCancel

    • Alison MarrasSeptember 10, 2020 - 12:29 am

      i’m so glad! thank you!ReplyCancel

hey thereI'm Alison

I believe your healing journey with real food can be a stress-free lifestyle, filled with joy and flavor.