Gluten-Free Buckwheat Sandwich Bread (Yeast-free, Oil-free)

overhead shot of buckwheat bread being sliced with a serrated knife

4.88 from 74 votes

Gluten-Free Buckwheat Sandwich Bread (Yeast-free, Oil-free)

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.

Prep Time10

Cook Time1 30

Total Time10

Course: Bread

Cuisine: American

Keyword: brown rice flour, buckwheat flour, dairy-free, easy recipe, easy vegan gluten-free bread, egg-free, gluten-free, oil-free, quinoa flour, sandwich bread, sugar-free, yeast-free

Servings: large loaf (14 slices)

Author: Camilla

Equipment

1 9x5 inch loaf pan

Ingredients

1.5 cups buckwheat flour (light or dark)
1.5 cups brown rice flour
2 teaspoons baking powder (certified GF, as needed)
3/4 teaspoon salt
1/2 teaspoon baking soda
2.5 cups water
1 tablespoon cider vinegar (see notes for options)
1/3 cup whole psyllium husks (not psyllium husk powder)
Optional Toppings: rolled oats, sesame seeds, poppy seeds, hemp hearts

US Customary - Metric

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. The measurement are VERY different. Whole psyllium husks look like small flakes and are pale tan in color.

Nutrition