Soy-Free Gluten-Free Buckwheat Bread

Elevate your gluten-free baking game with this wholesome and allergy-friendly Soy-Free Gluten-Free Buckwheat Bread. Made with nutrient-rich buckwheat flour, brown rice flour, and tapioca starch, this recipe delivers a soft, hearty loaf with a naturally rustic flavor. The addition of psyllium husk powder ensures a perfectly moist texture without the need for gluten, while hints of maple syrup and a splash of apple cider vinegar provide balance and depth. Perfect for those following a soy-free and gluten-free diet, this easy-to-make bread is ideal for sandwiches, toast, or as a savory side. Ready in just over an hour, it's a simple yet satisfying way to enjoy homemade bread without compromising on taste or nutrition.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 250 grams Buckwheat flour
• 50 grams Brown rice flour
• 50 grams Tapioca starch
• 10 grams Baking powder
• 5 grams Sea salt
• 15 grams Psyllium husk powder
• 400 milliliters Warm water
• 15 milliliters Apple cider vinegar
• 20 grams Maple syrup
• 30 milliliters Sunflower oil

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with sunflower oil or line it with parchment paper.

Step 2

In a large mixing bowl, whisk together the buckwheat flour, brown rice flour, tapioca starch, baking powder, sea salt, and psyllium husk powder until well combined.

Step 3

In a separate bowl, combine the warm water, apple cider vinegar, maple syrup, and sunflower oil. Mix well.

Step 4

Pour the wet ingredients into the dry ingredients. Using a spatula, stir the mixture until you obtain a smooth and thick batter. It should be similar in consistency to a dense muffin batter.

Step 5

Transfer the batter into the prepared loaf pan and smooth the top with the spatula.

Step 6

Place the loaf pan in the preheated oven and bake for 55 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean.

Step 7

Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely before slicing.

Step 8

Store any leftover bread in an airtight container at room temperature for up to three days, or slice and freeze for up to two months.

Nutrition Facts

Serving size	(849.3g)

Amount per serving	% Daily Value*
Calories	1581.6

Total Fat 38.3g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 18.7g
Cholesterol 0mg	0%
Sodium 3316.4mg	0%
Total Carbohydrate 297.3g	0%
Dietary Fiber 39.8g	0%
Total Sugars 19.8g
Protein 36.8g	0%

Vitamin D 0IU	0%
Calcium 91.1mg	0%
Iron 8.2mg	0%
Potassium 1441.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.5%

Protein: 8.8%

Carbs: 70.7%