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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.

a sliced loaf of gluten-free bluckwheat bread on an artisan wood cutting board.

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).

slice of bread with a bite taken out

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

overhead shot of the ingredients to make buckwheat bread, all on a white background

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:

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.

2 photo collage of the wet and dry ingredients being mixed for gluten free buckwheat bread

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!

ball of buckwheat bread dough in a clear glass bowl

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.

buckwheat bread dough in a parchment paper lined glass loaf baking pan

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.

buckwheta bread in a baking pan, cooling on a wire cooling rack

Remove the bread from the pan (remove the parchment paper) and cool the loaf completely on a cooling rack.

Isn’t this a beautiful loaf?a loaf of vegan gluten-free bread on a wire cooling rack

Slice it Thick or Thin

overhead shot of buckwheat bread being sliced with a serrated knife

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!

slice of buckwheat bread with oat and seed toppings


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.

overhead shot of vegan rice bread cut into slces, on a wood cutting board

Happy baking! Let me know if you give this a try :).

More Vegan Gluten-Free Buckwheat Recipes to Try

Yield: 1 large loaf (14 slices)

Gluten-Free Buckwheat Sandwich Bread {vegan, no yeast}

overhead shot of buckwheat bread being sliced with a serrated knife

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.


  • 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 (625 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)


  1. 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.
  2. In a large mixing bowl, whisk the buckwheat flour, brown rice flour, baking powder, salt and baking soda until blended.
  3. In a medium bowl whisk the water, vinegar, and psyllium husks until blended. Let stand for about 5 minutes to thicken.
  4. 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.
  5. 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.
  6. 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.
  7. Remove the bread from the pan and cool completely on the cooling rack before slicing.


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

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla



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Saturday 4th of September 2021

PS I forgot to say also that the bread always takes too long to cook.


Saturday 4th of September 2021

Hi Camilla, As I enjoy your buckwheat bread recipe I am determined to make a good loaf but it's always wet/moist on the inside. Should I use less water? It doesn't roll into a ball before baking. I'm weighing ingredients so that couldn't be the problem. Hope you can help.


Tuesday 7th of September 2021

@Camilla, And again. Sorry to be troubling you. While enjoying my toasted buckwheat bread for lunch I was thinking that our spoon measurements here in Australia are different from those in the US. I used 20ml cider vinegar for 1 tablespoons (US 15ml, correct?) and our teaspoon is 5ml. I realise that there is little difference but I wonder whether this affected the moisture level of the baked bread. I wouldn't have thought I had too much baking powder etc but...... Camilla, are you able to shed any light on this? What spoon measurements do you use? Thank you again, in anticipation of your reply. Geraldine


Tuesday 7th of September 2021

@Camilla, I forgot to say that I used psyllium husk and not the powder. Thank you. Geraldine


Tuesday 7th of September 2021

@Camilla, Thank you Camilla for your response. I made another loaf yesterday which is much better than I have made previously but it is still moist. I weighed the flours and psyllium (I don't think I weighed the psyllium other times) and the mixture came together into a ball. It seems that maybe I need to cook for a longer time. At 90 mins I tested and, as the skewer came out clean I assumed the loaf was ready. Are you able to offer another suggestion for a perfect loaf?


Sunday 5th of September 2021

Hi Geraldine, Oh no, I’m so sorry the bread is having issues. How frustrating.

Based on your description of the bread not coming together before baking, I am wondering if there is an issue with the psyllium. Are you using whole psyllium husks or psyllium powder? I always use whole psyllium husks. Psyllium husk powder is supposed to work as an equivalent (by weight), but two other readers have recently mentioned (for different recipes) that they needed to use more powder.

Let me know if you are using powder psyllium. If not, I’ll try to rethink what the issue might be 😊

Tom Riccioni

Thursday 26th of August 2021

this is an amazing recipe ! first one I made was good but the 2nd attempt turned out a bit better.. I used a touch more A.C vinegar and used the Paddle with a mixer & it turned out great.. I know the great thing about this recipe is there is no Oil.. but if you want the crust to crisp up a bit better I used a little bit of olive oil spray and really goldenned up the crust... thanks for the recipe ! amazing


Friday 27th of August 2021

I am so happy to hear that you had such success, Tom! And thanks bunches for sharing your tips 😊


Wednesday 11th of August 2021

This is my first time baking a bread and I only put a pinch of salt in the dough. Plus I just put them all together and didn’t really sit the psyllium husk and other ingredients for. 5 mins. My bad


Thursday 5th of August 2021

Hello Camilla,

i have made this recipe a few times and have had different results each time. i too notice that my bread can turn out too moist and uncooked. I also noticed that it has a strange smell to it?? maybe i'm the only one noticing this and doing something wrong lol. Perhaps i need to let my husk sit for longer and properly measure the ingredients.

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