Buckwheat-only bread made at home. I couldn’t wait to share this incredible success with you! Those who need to eat gluten-free know well the difficulties encountered when trying to obtain a product that isn’t gummy or flavorless. After countless attempts and tests, I finally managed to find the secret to a bread with a rustic taste, a lovely aroma, and a surprising consistency.
This recipe was born from the desire not to give up and to find an alternative that comes as close as possible to classic versions while keeping the simplicity of a homemade preparation. Perfect for those looking for good, wholesome products — the satisfaction of slicing such a successful loaf is priceless.
Come along and let’s start tinkering in the kitchen.
Good recipe, Giusi.
You might also be interested in:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 2 Hours
- Portions: 5 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Buckwheat-Only Bread
- 4 1/6 cups (approx. 500 g / 17.6 oz) Buckwheat flour
- 2 cups + 3 tbsp (approx. 500 g / 17.6 fl oz) Water
- 1 cube Fresh baker's yeast (gluten-free) — about 25 g (≈0.9 oz)
- 1 1/2 tbsp Extra virgin olive oil (about 20 g)
- 1 1/3 tsp Salt (about 8 g)
- 1 tbsp Brown sugar
Tools
I used an oval ceramic loaf pan (approximately 10.6 x 7.9 in) to recall the classic loaf shape. You can use whichever pan you prefer, the important thing is that it’s roomy enough; a loaf pan (plumcake pan) will work just fine as well.
Below I leave the link to a suitable pan, almost the same size as mine, in case you are interested in purchasing one.
- 1 Baking dish 10.6×7.9 in
Steps for Buckwheat-Only Bread
First, crumble the yeast into a small bowl and add one tablespoon of brown sugar. Mix well and set aside: you will see that in a few minutes the mixture will dissolve and become liquid.
Meanwhile, in a large bowl pour the water and the oil and begin adding the buckwheat flour gradually.
Before you finish adding all the flour, add the salt to the dough. At this point take the yeast-and-sugar mixture (now liquid), pour it into the mix and blend carefully. Don’t worry if the dough is fairly loose — this is completely normal for this preparation.Pour everything into a well-oiled pan or one lined with parchment paper. Cover with a clean cloth and let rise in a sheltered place for about an hour. Being a gluten-free flour, the rise will be moderate and will not behave like traditional flours, but that is exactly the secret of its final texture.
After the rising time, if you like, sprinkle the surface of the loaf with flax seeds or your favorite seeds. Bake in a conventional oven at 374°F for about 50 minutes.
If you want a crunchy crust also on the bottom, I recommend removing the bread from the pan for the last 5 minutes of baking so it can brown well on all sides. I preferred not to do this because the top crust was already perfect and the contrast with a slightly softer base made it irresistible. Once removed from the oven, let it cool on a rack before slicing.
I hope you enjoyed this recipe as much as I did. See you on the next kitchen adventure.
Don’t miss my recipes on Instagram Pasticcidigiu ⬅️
If you want to see all my other recipes click here to start browsing
Storage
You can store your buckwheat-only bread wrapped in a clean kitchen towel for about 2-3 days. My personal advice, however, is to slice it and freeze the portions in the appropriate bags: I always do this and keep it ready in the freezer. When you want some, just let it thaw at room temperature or use your microwave’s defrost setting, adjusting according to your appliance’s settings.
