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My crusty, high-rising, fine-textured, gluten-free buckwheat sandwich bread will please everyone! Easy to make, it is also vegan, oil-free, sugar-free, yeast-free and perfectly delicious.
The Best Gluten-Free Vegan Bread
That heading is quite a promise. But this recipe delivers! I’ve been squirreled away in my kitchen (thank you, January, for being cold, gray and drizzly–the ideal working conditions for days spent baking), working on an easy, gluten-free, vegan bread recipe that is pretty darn close to foolproof.
In particular, I wanted a gluten bread that RISES (and stays risen!). Without eggs. Without yeast. Without xanthan gum. Without aquafaba. A bread with a fine, dry texture similar to wheat bread. Oh, and a neutral flavor, too, that goes with just about everything and (here we go) passes muster with my “regular bread”-loving husband and son.
No biggie, right?
Well, it was a major biggie in terms of brainstorming, testing, and tweaking. But also 100% worth it. Because of THIS: (totally fabulous, son and husband-approved) Gluten-Free Buckwheat Sandwich Bread!!! (It totally deserves three exclamation points).
Recipe Benefits
Oh, this bread. If you love a scrumptious, filling slice of whole grain bread, this bread ticks all of the boxes. Plus, it is:
- Gluten-free
- Vegan (egg-free & dairy-free}
- Yeast-free
- Xanthan gum-free
- Oil-free
- Sugar-free
- Nut-free
- High in fiber (4.1 g per slice)
- Minimal ingredients
- Easy
The (Very Short) List of Ingredients
Akin to so many traditional white flour breads, this straightforward recipe has few ingredients besides flour, water and leavening. Here is what you will need:
- Buckwheat flour
- Brown rice flour
- Whole psyllium husks (not psyllium powder)
- Baking powder
- Baking soda
- Salt (always optional/adjustable)
- Water
- Cider vinegar
I added some sesame seeds and rolled oats on top for visual interest, but they are optional.
Tip: Grind Your Own Flour
If you have a high speed blender, you can grind your own flour (from whole buckwheat groats or brown rice) in about 60 seconds. It is as simple as chucking it in and blending on high speed (oh yes, do put the lid on. Sometimes I forget… :)). Place any extra flour in an airtight bag or container and freeze until next time (trust me, you are going to make this bread more than once).
Vinegar Options
Any other vinegar–light or dark–can be used in place of the cider vinegar. If you do not have vinegar, or do not use it for dietary reasons, substitute an equal amount of lemon or lime juice.
Step By Step Instructions
Making this bread is easy, but it has a step that is (most likely) different than other bread you have made. Hint: squishing is involved.
Ready? Here we go.
Step One: Mix the Dry Ingredients.
Whisk the buckwheat flour, brown rice flour, baking powder, baking soda and salt in a large mixing bowl until blended. Nothing unusual with this step.
Step Two: Combine the Wet Ingredients and Psyllium.
Whisk the water, vinegar, and psyllium husk in a medium mixing bowl. Let the mixture stand for about 5 minutes to thicken. If whole psyllium husk is new to your ingredients wheelhouse, this step is less usual. The psyllium mixture will begin to set into a loose, pale gel almost immediately (similar to flax and chia gels but less sticky than the former).
Step Three: Squish!
Let the squishing begin! I advise washing your hands again because they will be your best tools for mixing.
Add the psyllium mixture to the flour mixture and start mixing/squishing with your hands to combine the wet and the dry. It is not hard, but squishing, as opposed to stirring, is the most efficient way to combine the mixtures into a dough. Do not add more liquid. The dough will come together in about a minute or two of squishing.
Roughly shape the dough into a ball while it is still in the bowl.
If you do not want to use your hands, a standing mixer fitted with a paddle attachment is the best option.
Step Four: Shape the Dough.
Wash any excess dough off of your hands. With still moist hands, shape the dough ball into a loaf shape to fit a 9×5-inch (22.5 x 12.5 cm) loaf pan. Place the loaf in the pan (lined with parchment and/or sprayed or greased). Smooth the top and gently press into shape, rounding the corners and sides.
If you like, sprinkle the surface of the loaf with the optional toppings.
Step Five: Bake the Bread.
Bake the bread in a preheated 325F (160C) oven for 90 minutes until risen (it has a significant rise!), and the surface of the bread appears golden brown, dry, and crusty. The bread will also sound hollow when tapped.
Let the bread cool, in the pan, on a cooling rack for 15 minutes.
Remove the bread from the pan (remove the parchment paper) and cool the loaf completely on a cooling rack.
Slice it Thick or Thin
Slice the bread thick or thin for sandwiches, toast, and multipurpose gnoshing. This is a sturdy bread (no crumbling!).
What is the Texture & Taste?
First, texture: This is a fine-textured, firm bread (ZERO gumminess), with a very pleasant crust. The texture is akin to a traditional bread made with wheat flour. The crust is even more pronounced (in the most wonderful way) a day after baking. Toasting the bread results in a crisp, crunchy, filling slice.
Taste: The flavor of the bread is very mild and whole-grain toasty, similar to a whole wheat bread. The stronger flavor of buckwheat is made mellow by the neutral taste of the brown rice flour. Use the bread for every kind of topping and filling, savory or sweet, you crave!
FAQ
Can I use different flours (in place of the buckwheat flour and brown rice flour)?
I do not recommend it. The proportion of wet and dry ingredients, as well as the quantity of psyllium husk, is particular to the buckwheat flour and brown rice flour combination. The one exception is quinoa flour, which generally works well as a substitute for brown rice flour. I plan to experiment with other flours and ratios in the days and weeks to come–I will share the successes, I promise.
Can I Use Something Other than Whole Psyllium Husks?
Alas, no, it must be whole psyllium husks. Other gelling agents, such as flaxseed meal or chia seeds, will not work as direct substitutes (they might work, but it would involve some experimenting to determine their efficacy).
I also do not recommend psyllium powder. It can work as a substitute for the whole husks in some recipes, but not with this bread.
Happy baking! Let me know if you give this a try :).
More Vegan Gluten-Free Buckwheat Recipes to Try
- 4-Ingredient Buckwheat Flax Chia Bread {vegan, GF, oil-free}
- Oil-Free Buckwheat Granola {Vegan, Oat-Free, GF}
- 1-Ingredient Flourless Buckwheat Bread {vegan, gluten-free}
- Healthy No-Bake Buckwheat Granola Bars {vegan, gluten-free}
- Buckwheat Almond Shortbread Cookies {vegan, gluten-free}
- Fruit & Cinnamon Buckwheat Cereal {Gluten-free, Vegan}
- Buckwheat Flour Carrot Muffins (Vegan, Oil-Free, GF)
Gluten-Free Buckwheat Sandwich Bread {vegan, no yeast}
My crusty, high-rising, fine-textured gluten-free buckwheat sandwich bread will please everyone! Easy to make, it is also vegan, oil-free, sugar-free, yeast-free and perfectly delicious.
Ingredients
- 1 and 1/2 cups (180g) buckwheat flour
- 1 and 1/2 cups (210 g) brown rice flour
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 2 and 1/2 cups (592 mL) water
- 1 tablespoon cider vinegar (see notes for options)
- 1/3 cup (27 g) whole psyllium husks
- Optional Toppings
- rolled oats or seeds (e.g., sesame seeds, poppy seeds, hemp hearts)
Instructions
- Preheat the oven to 325F(160C). Spray or grease a 9x5-inch (22.5x12.5 cm) loaf baking pan and (optional) line with parchment paper.
- In a large mixing bowl, whisk the buckwheat flour, brown rice flour, baking powder, salt and baking soda until blended.
- In a medium bowl whisk the water, vinegar, and psyllium husks until blended. Let stand for about 5 minutes to thicken.
- Add the psyllium mixture to the flour mixture and mix to completely combine into a dough (the best method: use clean hands to squish the ingredients together. Alternatively, use the paddle attachment on a stand mixer). Roughly shape the dough into a ball.
- Rinse off any excess dough from hands. With moist hands, shape the dough into a loaf shape to fit the loaf pan. Place in the prepared pan. Use moist hands to smooth the top and round the sides slightly. If desired, sprinkle with optional toppings.
- Bake in the preheated oven for 90 minutes until the surface appears golden brown, dry and crusty. The bread will sound hollow when tapped. Cool in the pan, on a cooling rack, for 15 minutes.
- Remove the bread from the pan and cool completely on the cooling rack before slicing.
Notes
Storage: Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, and the freezer for up to 6 months.
Vinegar Options: An equal amount of any other vinegar, or lemon or lime juice, can be used in place of the cider vinegar.
Psyllium Tip: Be sure to use whole psyllium husks, not psyllium powder. Psyllium husks look like small flakes and are pale tan in color.
Nutrition Information
Serving Size 1 slice (1/14 of loaf)Amount Per Serving Calories 106Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 242.5mgCarbohydrates 21.2gFiber 4.1gSugar 0.4gProtein 2.8g
Patricia
Thursday 22nd of February 2024
I used to buy something similar but they changed the ingredients (added vinegar, which I can't have). Found this recipe today with very similar ingredients so thought I'd try it. It came out perfectly. Thanks SO much! I'll be trying more of your recipes soon.
Camilla
Thursday 22nd of February 2024
Oh, I am so glad the bread worked out so well, Patricia! :)
Vanisha
Monday 19th of February 2024
Can you use this recipe to make breadrolls? And if yes would the baking time be the same? Thanks, Vanisha
Camilla
Wednesday 21st of February 2024
Hi Vanisha, I think that could work well. Depending on the size and thickness of the rolls, I guesstimate half the baking time, but you’ll have to check along the wZy for your initial try.
Nina
Thursday 23rd of November 2023
Thanks for the recipe, I really want to try it. Is it ok to use flour made from roasted buckwheat?
Camilla
Monday 27th of November 2023
Hi Nina! Yes, that will definitely work (and will likely be even tastier) :)
Janet
Saturday 11th of November 2023
Followed recipe exactly and came out great. I have Candidiasis so finding a no yeast recipe was wonderful. I will try it next time with Buckwheat light a finer grind buckwheat. Maybe up the BP a bit. Thanks for all your recipes.
Camilla
Saturday 11th of November 2023
How wonderful Janet! I am so glad you enjoyed the bread. And yes, make it your own with tweaks that you prefer :)
Francesca
Saturday 21st of October 2023
You tried this only with buckwheat and wasn’t good? Why did you choose to add the brown rice? I’m asking because I would prefer this version to the other recipe 100% buckwheat with soaking method ????
Camilla
Sunday 22nd of October 2023
Hi Francesca,
I wanted to create a higher sandwich style bread loaf. 100% buckwheat flour would not work after multiple tests (it collapsed after baking), hence the addition of rice flour. The soaked buckwheat bread you mention is a VERY different style of bread, very different texture (mister, and denser, far more rustic in style). One method of bread-making does not work for all ingredients and styles of bread (especially when it comes to gluten-free breads). I hope this helps to explain.