100% Buckwheat bread with walnuts (gluten-free)

This 100% buckwheat bread with walnuts in the dough is a delicious gluten-free loaf alternative when you need something simple, with a wholemeal taste. It’s an easy recipe without commercial blends, gums, eggs, or any dairy. You will only need buckwheat flour, dry yeast, water and salt. Often I add walnuts because they match particularly well. But you can omit them or replace with hazelnuts, raisins, olives flax seeds in the same amount.

The dough is impossible to shape since it’s highly hydrated. I usually shape into a ball with a spoon or spatula it in the bowl where I mixed it, then keep it in the same bowl. Only when it’s time to bake, I then flip it directly on parchment paper . It will spread a bit and create a natural round shape.

Tips & Replacements

This recipe works also well if you replace the total amount of buckwheat flour with either millet or quinoa flour.

Since we are using a flour that is gluten-free and therefore lacking of that elasticity typical of doughs with gluten, we need a substitute. If the consistency of the dough is not elastic, the dough does not rise. Therefore, to obtain a good leavening we need a structure that is able to “trap” the air bubbles created by the yeast which will allow the dough to expand and grow. The psyllium husk is here precisely for this function. You can find it in most organic shops, however you can also buy it online for a more convenient price.

Is buckwheat bread gluten-free?

Buckwheat itself is a gluten-free grain, but whether or not buckwheat bread is gluten-free depends on how the bread is made. Some buckwheat bread recipes contain wheat flour or other gluten-containing flours in addition to buckwheat flour, which would make the bread not gluten-free.

To ensure that buckwheat bread is gluten-free, you should look for bread recipes like this one, that only use buckwheat flour or that include other gluten-free flours such as rice flour or corn flour. Additionally, it’s important to ensure that the other ingredients used in the recipe are also gluten-free, such as yeast or baking powder.

If you’re buying buckwheat bread from a bakery or store, make sure to read the ingredients list carefully to check for any gluten-containing ingredients. Some commercial buckwheat breads may contain wheat flour or other gluten-containing ingredients, so it’s important to double-check before consuming.

How to make buckwheat bread:

Buckwheat bread with walnuts (gluten-free, without gums)

5.0 from 3 votes

Course: SidesCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

40

minutes

Resting Time

1

hour

Cook Mode

Keep the screen of your device on

Ingredients

• 1 cup water (250 g)

• 1 cup + ¼ buckwheat flour (200g)

• 1 tsp dry yeast (4 g)

• 1 tsp maple syrup (5 g)

• ½ tsp salt (4 g)

• ¼ cup walnuts (60 g) or other nuts/seeds

• 2 tbsp psyllium husks (10 g)

How to

• In a large bowl, mix the total amount of buckwheat flour with the dry yeast (use 3 times the amount if using fresh yeast) and the psyllium husks.
• Then add gradually lukewarm water while continuing to mix.
  Add also maple syrup (or honey), then mix.
• At last, add the coarsely chopped walnuts and salt. Mix again until smooth.
• Leave the dough in its bowl, cover with a tea towel and let the dough rise for about 1 hour.
• Once the leavening time has passed, pre-heat the oven to 350°F/175°C.
• Line a baking tray with parchment paper, then flip the dough directly on it. The dough will be quite shapeless, let it spread freely.
• When the oven is hot, bake at 350°F/175°C for 40 minutes.
• Let it cool then slice.

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Looking for other recipes for gluten free bread, without too many ingredients? You might enjoy some of the other bread recipes here on the blog. 

Check out this soft bread with only red lentils in its dough. >> CLICK HERE FOR THE RECIPE!

However, if you don’t have too much time to bake, you can try these quick gluten free buns made with a lot of seeds and instant yeast: CLICK HERE FOR THE RECIPE! 

And don’t forget to follow me on Pinterest or Instagram: I usually publish video tutorials of most of my recipes.