Buckwheat Flour Protein Bread (3 Ingredients, GF)

Quick and easy 3 ingredient buckwheat flour protein bread, with 6 grams protein per slice! Perfect for toast, sandwiches, and snacking, it is quick & easy to make, vegan, gluten-free, oil-free, & yeast-free.

A slice (or two) of hearty bread is my favorite snack, breakfast, lunch, dinner…you get the idea 😊. I love bread any time of day.

I am content gnoshing unadorned slices, but I am delighted when I take an extra minute or two to prepare avocado toast, slather on some almond butter (maybe with some chopped chocolate, or berries, or both), or make a sandwich with assorted leftovers.

Good bread means good eating, guaranteed.

Case in point, this 3 ingredient buckwheat flour bread. You do not need to soak or ferment buckwheat groats, or add other gluten-free flours, to make it. It is 100% buckwheat flour, with nothing more than flaxseed meal and water for the batter, and baking powder for the rise.

It also boats a whopping six grams of protein and six grams of fiber per slice!

3 Ingredient Buckwheat Bread Benefits

• High protein (6 grams per slice)
• High fiber (6 grams per slice)
• Gluten-free
• Vegan (egg-free & dairy-free}
• Yeast-free (no instant yeast or other yeast needed)
• Oil-free
• Xanthan gum-free
• Psyllium-free (no whole psyllium husks or psyllium husk powder / psyllium powder)
• Sugar-free
• Nut-free
• No starches (e.g., no cornstarch, arrowroot or tapioca flour)
• Only 3 ingredients (plus water & optional salt)
• Easy to make and bake

Benefits of Buckwheat & Buckwheat Flour

Buckwheat is one of the oldest crops in the world and is naturally gluten-free. Despite the misleading name, buckwheat has no relationship to wheat at all; it’s actually a fruit seed (related to rhubarb), not a grain. 

Buckwheat is very nutritious. Like quinoa, it contains a full spectrum of essential amino acids, making it one of the few vegetable sources (and of of only a few whole grains / pseudograins) of complete protein that equals the protein of fish or meat in quality.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

To make this simple gluten-free buckwheat bread recipe, you will need:

• Buckwheat flour
• Flaxseed meal (ground flax seeds)
• Baking powder (certified gluten-free, as needed)

You will also need some water (I use filtered water from my tap) to make the batter. Salt is optional, but I recommend adding it, if you eat salt.

Tip: Grind Your Own Buckwheat Flour

If you have a high-speed blender, or a small electric coffee grinder, you can grind your own flour from whole buckwheat groats

High speed blenders will turn buckwheat groats into buckwheat flour in about a minute. If using a coffee grinder, you will need to grind about 1/4 cup (maximum) at a time. Place any extra flour in an airtight bag or container and freeze until next time.

Food processors do not work for grinding buckwheat groats into fine flour; the groats are too hard to be broken down by the food processor blade.

Step by Step Directions

Note that the complete directions are also in the recipe card below.

Step One: Preheat Oven and Prepare Baking Pan

Preheat the oven to 350F (180C). Prepare a 9×5-inch (22.5 x 12.5 cm) loaf pan by lining with parchment paper (to prevent the bread from sticking to the pan/ loaf tin). If you do not need the bread to be 100% oil-free, you can spray (with nonstick cooking spray) or grease/oil the sides.

Step Two: Mix the Dry Ingredients

Whisk the buckwheat flour, flaxseed meal, baking powder and optional salt in a large mixing bowl until blended. 

Step Three: Stir in the Wet Ingredients (Water)

Add the water to the bowl of dry ingredients. Use a rubber spatula or large wooden spoon to stir and blend with a spatula until completely combined into a thick batter.

Step Four: Transfer Batter to Pan

Working quickly (you want to get the bread into the oven as soon as possible), transfer the batter to the prepared baking pan. Use a spoon or spatula to spread the batter evenly and smooth the top.

Using a sharp knife, make a lengthwise slash through the batter (at least 1/2-inc/1 cm deep).

Step Five: Bake the Bread

Bake the bread in the preheated oven for approximately 65 to 70 minutes until risen, the surface of the bread is golden brown and cracked, and a skewer inserted near the center of the bread comes out clean.

Let the bread cool, in the pan, on a cooling rack for 15 minutes. After 15 minutes, remove the bread from the pan and cool the loaf completely on a cooling rack.

Cut into Slices

Once completely cool, cut the bread into slices. Note that the bread may crumble at the edges if not completely cool before slicing.

Slicing Tip: Chill the Bread

For the easiest slicing, I like to completely cool the bread and then chill it until cold. It is much easier to slice the bread without any crumbs. The bread can be sliced very thin when cold, too!

What is the Texture & Taste?

Texture: This is a firm, filling loaf, with a dense crumb and crisp-tender crust edges.

Taste: The flavor of the bread is a lot like whole wheat bread, with a deeply nutty flavor. It is equally delicious with sweet and savory spreads, fillings and toppings.

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 six months.

Substitutions FAQ

• Should I use light buckwheat flour or dark buckwheat flour for this 3 ingredient buckwheat flour bread? Either! The photos for the post are with light buckwheat flour. I love both the light and dark flours (dark buckwheat flour has a slightly stronger, nutty flavor).
• Can I swap in a different gluten-free flour (in place of the buckwheat flour)? No, I do not recommend replacing the buckwheat flour with other gluten free flours or blends. The proportion of wet and dry ingredients is particular to buckwheat flour. I have many (MANY!) more easy, minimalist, vegan, gluten-free bread recipes here on power hungry. Type “bread” or “sandwich bread” into the search engine for options.
• Can I use chia seeds in place of flaxseed meal? Yes, but grind the chia seeds into a meal (similar to flaxseed meal). Use an equal weight of chia seed meal as flaxseed meal.

My Bread Is Gooey in the Middle. Why?

1. More baking time needed. It may be as simple as the bread needing more baking time.
2. Ingredient measurement issue. Weighing flours is the best way to ensure accurate results. But mis-measurement can also occur at times for simple reasons, such as distraction (it happens to all of us).
3. Oven temperature is inaccurate. I regularly check my oven temperature setting using an inexpensive oven thermometer. Check to make sure the oven is accurate before baking. If the oven is too hot, it can force a faster rise to the bread, followed by a collapse while cooling.
4. Baking powder is old. Expired baking powder will prevent the bread from rising properly, resulting in dense centers.
5. Waited too long to get the bread in the oven. The baking powder begins reacting as soon as the batter is mixed. For best rising, it is important to get the bread in the oven asap after mixing. In particular, preheat the oven so that it is at full temperature once the batter is mixed. If the mixed bread batter sits around while the oven preheats, it will not rise properly, resulting in dense, underbaked middles.

Variations of 3 Ingredient Buckwheat Flour Bread

Consider varying the flavor of the buckwheat bread with one or more of the following additions:

• Herbs and/or Seasonings: chopped fresh herbs, dried herbs or spices to the bread batter to vary the flavor. For example, 1 to 2 tablespoons of dried Italian herbs or herbes de Provence or 2 to 3 teaspoons of ground cumin, curry powder, garlic powder, or onion power.
• Sweetener: Add a small amount of sweetness to the buckwheat flour bread (about 3 to 4 tablespoons maximum). If using a liquid sweetener, decrease the amount of water by the amount of liquid sweetener you are adding.
• Spices: Consider adding some sweet spices, such as cinnamon, nutmeg or cardamom, as well as vanilla, too.
• Toppings: add a sprinkle of toppings, such as chopped nuts or seeds, to the unbaked loaf (gently press into surface of the dough) before baking.

Happy baking!

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• Oil-Free Vegan Buckwheat Pumpkin Bread (GF)
• Vegan Buckwheat Flour Banana Bread (gluten-free)
• 4-Ingredient Buckwheat Flax Chia Bread (Vegan, GF, Oil-free)
• Gluten-Free Buckwheat Sandwich Bread (Oil-free, No yeast)
• Buckwheat Flour Carrot Muffins (Vegan, Oil-Free, GF)