This Buckwheat Hemp Bread is SO tasty! It’s the kind of loaf you want to bake if you can’t consume gluten-filled goods. The bread recipe is vegan, allergen-friendly and impressive even for your family members that don’t have food allergies! Ps. If you bake the recipe, keep the end piece for yourself—it’s the best slice!
The bread machine loaf recipe on the blog is getting a lot of attention lately. It’s such an excellent dough mixture, so it only made sense to share the details on how to bake it in the oven if you don’t have a bread machine.
The ingredients are the same. The only difference is the baking method. You can watch the short video tutorial to help you make the Buckwheat Hemp Bread recipe.
If you’re a beginner gluten-free vegan bread baker, this yeasted bread recipe is a great one to make. Once you try it, don’t forget to share your experience in the comments!
Buckwheat Hemp Bread (GF/V)
Some of the ingredients in this bread recipe might be new to you. Once you bake the recipe a few times as suggested, please know that you can play around with the GF flours you use in future loaves. If you’re not allergic to nuts, you can even use almond/meal flour as an example in place of seed flour (sunflower, pumpkin). Get a copy of the Flour Guide! It will help you with GF flour and ingredient substitutions!
You can also mix the types of buckwheat flours you use. I love light buckwheat flour, but if you have access to both light and darker buckwheat flour, have fun and combine a little bit of both! Doing so creates fantastic flavours, and the colour of your loaf will vary depending on the ingredients you try!
What You Need
You don’t need too many things to make this recipe but the following tools will make it easier for you.
- Large mixing bowl
- Kitchen scale or measuring cups/spoons
- Spoon/soft spatula
- Bread pan (3.75 x 7.75 x 2.5 inches)
- Unbleached parchment paper
- Wire rack
- Bread machine (if you want to try the bread machine version)
The Steps Are Simple
This recipe begins by combining the yeast with the whole psyllium husk and water to create a gel. You can do this first step in a large bowl or a separate bowl, then add it to the dry ingredients.
The instructions are simple. You mix all the ingredients in one large bowl and then let the dough mixture rise for about 2 hours. Once the dough is ready, gently transfer it to your bread pan, then bake, cool and enjoy!
Please watch the short video to make this yeasted Buckwheat Hemp Bread. You’ll see it’s a straightforward bread recipe that is great for beginner GF vegan bread bakers!
Baked in the Oven or Bread Machine
The beauty of this tasty GF vegan bread recipe is that you can also bake it in a bread machine. In the warmer summer months, you should try it! Using a bread machine is super easy. Plus, you won’t unnecessarily make your house even hotter by turning on your oven.
You can visit the original Bread Machine Loaf post for the instructions to bake it in your bread machine. I suggest that you mix everything by hand first and then only use your bread machine for baking the loaf.
Bread machines often have a gluten-free setting, but they don’t include details for recipes that are also egg-free. For that reason, the gluten-free setting on your machine may or may not be ideal for this recipe.
I’ve tested various settings on mine. The best loaves are often the ones that I mix by hand first, then only use my bread machine for baking the dough.
The crust will be softer if baked in a bread machine as opposed to the oven-baked version. The final loaf’s overall colour will also be different, but it will be equally impressive and delicious!
If you try the bread machine version, remember to take it out of the pan as soon as possible to let it cool on a wire rack. Leaving it in the bread pan will make it sweat, and then it will get soggy.
Impressive Crumb
This Buckwheat Hemp Bread recipe has the best crumb and texture. It’s soft and squishy, tastes amazing freshly baked and makes the most insane toast!
The picture above shows both the oven-baked and bread machine version of this GF bread recipe.
Previously on Fresh is Real
The most recent recipe on the blog was the Canadian Sourdough Beavertails (GF/V)—AKA donuts! The Quick Sourdough Naan Bread recipe inspired the donut dough mixture. The baking method is the main difference between these two gluten-free sourdough recipes.
| 👩🍳 🍞 Good Food Cooking School 🥖🍪 | |
| If you’re interested in learning more about gluten-free baking, check out the Good Food Cooking School courses taught by cookbook author Heather Crosby from YumUniversity. I took the Bread Baking and the Classic Cookies 101 course a while back, and it’s what got me hooked on my baking journey. Take a tour to see if her baking courses are right for you! |
More Yeasted Bread Recipes
Follow this link to all the yeasted bread recipes on Fresh is Real! You’ll find an amazing boiled and baked bagel recipe that is so fun to make, soft dinner rolls, cinnamon rolls and more!
And, yes all these recipes are also gluten-free, vegan and allergen-friendly!
Questions Before You Start?
The best way to ask your recipe questions is in the comments of this post (scroll to the bottom) or the Facebook group.
The group is a great place to ask allergen-friendly baking questions, get tips, inspiration and share recipes! Join our amazing and friendly Gluten-Free Vegan Baking by Fresh is Real Facebook Group!
Did You Make This Recipe?
Once you try this recipe, remember to take a picture and share it with us on Instagram Tag it @Freshisreal_ #freshisreal
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Buckwheat Hemp Bread (GF/V)
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: 75 minutes (+ 2-hr rising time)
- Yield: 1 loaf 1x
- Category: Bread
- Method: Oveb-Baked
- Cuisine: Plant-Based, Gluten-Free, Vegan, Nut-Free, Allergen-Friendly
- Diet: Gluten Free
Description
Baking a delicious and junk-free loaf of gluten-free bread is possible! This bread recipe is the kind you want to bake for yourself if you can’t consume regular gluten-filled recipes. It’s also free of eggs, dairy, soy, oil or nuts! This loaf is impressive and tasty even for people without allergies! You can also bake this gorgeous dough mixture in your bread machine!
Tools: Large mixing bowl, kitchen scale or measuring cups/spoons, spoon/soft spatula, bread pan (3.75 x 7.75 x 2.5 inches), unbleached parchment paper, wire rack, bread machine (if you want to try the bread machine version)
Ingredients
- 2 teaspoons active yeast (10g)
- 2 tablespoons whole psyllium husk (14g)
- 1 cup warm water (240g)*
- 1 cup light buckwheat flour (120-130g)**
- 1/2 cup white rice flour (70g)
- 1/2 cup brown rice flour (70g)
- 1/2 cup tapioca flour/starch (60g)***
- 1/2 cup potato starch (70g)
- 1/2 cup seed (or nut flour) (50-60g)****
- 1/2 tablespoon fine grey sea salt (8g)
- 1 tablespoon organic coconut palm sugar (or maple syrup) (10g)
- 1–1/4 cup homemade hemp milk (300g)*****
Instructions
Before you start, watch the short Buckwheat Hemp Bread video tutorial.
Step 1 – The simplest and fastest way to mix your ingredients is to add the active yeast, whole psyllium husk and water to a large mixing bowl and give it a quick mix. Alternatively, you can mix these ingredients in a separate bowl. Let the psyllium gel for 5 to 10 minutes before continuing with the next step.
Step 2 – Place a sifter overtop your large mixing bowl and sift all your dry ingredients right into the bowl. Give your dry ingredients a quick mix. Proceed to add your psyllium gel mixture to the dry ingredients if you chose to mix it separately. Mix a little and then add 1 cup of fresh homemade hemp milk. Continue mixing the dough and after a few minutes, if you still have a lot of dry flour in the mixture, add the remaining 1/4 cup of hemp milk. Mix until well incorporated, and make sure to get all the dry ingredients combined. Scrape down the side of your bowl, cover it and let the dough rise in a warm area of your kitchen for 2 hours.
Step 3 – Preheat your oven to 450° F. Line your bread pan with some unbleached parchment paper. You can even add a little coconut oil at the bottom and in the corners of your pan to help keep the parchment paper in place and facilitate the removal of your loaf once baked. At the two-hour mark or once your dough has doubled in size, gently transfer the dough to your bread pan. You can smooth out the top if you wish. Sprinkling seeds overtop is optional. Bake on the middle rack for 55 to 60 minutes. The loaf is ready when the top is golden brown and hard when tapped with a finger.
Step 4 – Once ready, let it cool in the bread in the pan for 5 to 10 minutes. Then proceed to carefully remove the loaf from the pan to finish cooling on a wire rack.
Step 5 – Let your bread cool completely before slicing! The best part of this bread recipe is the end slice! Eat it while it’s still crispy and fresh with a yummy buttery spread. Enjoy!
Notes
*To make the best bread, use non-chlorinated water. Filtered and spring water works best.
**For this recipe, you can play around with the types of buckwheat flour you try. Light buckwheat works beautifully in this recipe. You could also consider mixing both light buckwheat flour with a darker brand of buckwheat flour. Combining two creates unique flavours and colours!
***Sub tapioca flour/starch with arrowroot starch.
****If not allergic to nuts, you can add nut flour such as almond meal/flour.
*****You can try other kinds of plant-based milk. I often use hemp milk as it’s allergen-friendly and a wonderful 2-ingredient homemade milk. To make hemp milk, combine 1/3 cup of organic hemp seeds with 1-1/4 cups of water and blend in a high-speed blender until white and frothy. Pour the hemp milk through a mesh bag or fine mesh sieve to remove larger unwanted bits.
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Hi Chantel – just wondering why you don’t add the sugar when you mix the psyllium husk and yeast? Yeast likes warm to work and sugar – yet by the time you add the liquid to the flours – it is cool. My bread did not rise well and i wonder if this is why? Is the milk supposed to be warm – this might help… thx John NZ.
View CommentHi John! You can mix the sugar with the psyllium mixture if you want. What kind of yeast did you use?
View CommentMade this yesterday, and it’s hands down the best GF bread I’ve baked in my 5 years of figuring out how to be a happy celiac.
I used almond milk, maple syrup, and almond flour
I let it rise in a bowl then baked it in a preheated cast iron skillet (bowl was the same diameter as the skillet) It had a beautiful rise and was ready to come out of the oven in 50 minutes (but my oven runs a bit hot.)
Served with a rustic bean soup and it was a perfect cozy meal for a rainy Saturday
View CommentJen! That makes me so happy to hear! I love this yeasted bread recipe too! Great job making tweaks that work for you and what you had on hand! Thank you for taking the time to let me know and leave a rating!
View CommentWOW!! This recipe is amazing Chantal! 🙂 I ran out of sourdough starter and was really craving bread so naturally I found myself looking for a recipe on your website that called for active yeast and decided on this one. I am so glad I gave it a go! It was super easy to make and taste sooo delicious! My hubby said “I was not expecting this from gluten free bread, moist and fluffy, this is my fav so far!” And I couldn’t agree more! I did 1 cup of brown rice flour since I didn’t have any white rice flour, I used cornstarch instead of potato starch, almond flour as my nut flour and soy milk instead of hemp. I will be making this recipe again and again, thank you lovely x
View CommentHi! I’m so happy that you tried this recipe! I like it a lot too! Thank you for taking the time to share your modifications! I appreciate your comment and rating very much!
View CommentHi! I made this bread yesterday and I used a regular sized loaf pan because that’s what i own. So, my slices turned out much smaller than your slices because you used a smaller loaf pan.
How many slices do you get out of your smaller loaves? My larger loaf can be cut into about 20 thin slices and they come out to about 102 calories per slice.
Have you tired chickpea flour in place of the rice flours? I am thinking that chickpea flour and buckwheat combined would yield a loaf with a higher protein content but what would that do to the texture/density of the bread?
TIA!
Julie
View CommentHi Julie! The size of the loaf pan I used is in the post but you’re right it’s a little smaller than a regular size loaf pan. I probably get at least 15-20 slices out of a loaf, all depending on the thickness of the slices. I haven’t baked with chickpea flour in a long time. It could make a great substitution for part of the flour in the recipe but you’re right it would make the bread denser for sure. If you try it please let us know how it turns out.
View CommentJust wondering if there is a substitution for the hemp milk? I don’t need it to be vegan. Can I use regular milk?
View CommentHi Mina! Great question, but I haven’t tried it, but I’m guessing it could be similar. If you do try it, please let us know how it turns out!
View CommentJust made the bread, it’s absolutely amazing, easy to make and result awesome. I did’nt have white rice flour so used sorghum flour and substitute potato starch to corn starch. I wondering adding molasses next time. Thank you for the recipe 😊
View CommentHi! I’m so happy you tried this recipe! It’s a beautiful bread recipe! Thank you for taking the time to let me know and for your lovely rating!
View CommentI have not been able to find potato starch anywhere lately .
View CommentWhat would be a good substitute please ?
I did read that someone else used green banana flour , but that is unavailable here also .
Any recommendations greatly appreciated. Thank you
Hi! In this recipe you could try the following: increase the tapioca starch to 1 cup or swap the potato starch with oat flour (replace by weight). If you have cassava flour, that’s another starch you could use. Please note that I did not try these exact swaps but they should be very comparable.
View CommentHi. Can you please tell me if I can sub out the potato startch as well as the white rice flour in this recipe? Thank you 😊
View CommentHi Krystal! In this recipe, you could consider increasing the brown rice flour to 140g if you don’t want to use white rice flour. And as for the potato starch, consider increasing the tapioca starch to 130g or replacing the potato starch with GF oat flour. Or perhaps even cassava flour could be a good substitute. Let us know if you do try the recipe with some tweaks.
View CommentThank you. This loaf is divine soft and tender crumb. I didnt have potato starch so subbed green banana flour and in NZ hemp seeds are super expensive so used sunflower seeds instead. Worked beautifully.
View CommentHi Annie! I’m so happy you tried this beautiful nutritious bread recipe! Plus you did a great job at making substitutions with what you had on hand! Great work!
View Commenthello,
View CommentI love your recipes, thank you!
Im just curious, after it doubles in the bowl then I put it into a loaf pan. Do i have to wait for a second rise or can I just bake straight away. Would it be possible to just proof it in the loaf pan?
thanks so much, I plan on making your sourdoughs next!!
Once you transfer the dough to the bread pan, usually after 2 hours, you go ahead and bake it! If you want to experiment with raising the dough in the bread pan, that will be up to you. Because this recipe has a batter-like consistency, I’m always afraid of getting flying crusts. That’s when the bread separates from the top crust and gets very compact and dense at the bottom. If you try this method, consider baking the loaf at the 1.5-hr mark or as soon as you see a 1-in rise. If you try it, please let us know if it worked as well or better for you.
View Comment