Once you transfer the dough to the bread pan, usually …

Comments are Disabled This post may include affiliate links. Read full Privacy Policy. All recipes are GF, vegan & free of top allergens.

Comment on Buckwheat Hemp Bread (GF/V) by Chantal.

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.

Chantal Also Commented

Buckwheat Hemp Bread (GF/V)
Hi 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.

Buckwheat Hemp Bread (GF/V)
Hi 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!

Buckwheat Hemp Bread (GF/V)
Hi 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.

Recent Comments by Chantal

Gluten-Free Vegan Gnocchi
Hi Renee! That sounds delicious! Thank you for sharing what you tried!

Yeast-Free Gluten-Free Vegan Bread
Hi Marie! I’m so happy you tried the yeast-free bread recipe! I like it too! Did you use hemp milk or a different plant milk? Thank you so much for your comment and rating! I appreciate it!

Buckwheat Sourdough Loaf Gluten-Free Vegan
Hi Penny! You could try to replace the arrowroot with corn starch but please note that I haven’t tried. For half a cup it should be ok. You can also use tapioca starch/flour as a substitute. Using the same measurement should work and you can replace by the same weight if you’re using a scale. You can replace the brown rice flour with GF oat flour or buckwheat flour. I like using light buckwheat flour as it’s similar in texture to brown rice flour and oat flour.

Cherry Apple Galette
Hi Lisa! You could totally use this dough to make a savoury pie. If you try it, you can leave out the coconut sugar. Let me know if you try it!

Simple Sorghum Sourdough
The Simple Sorghum Sourdough is one of my favourites too! I haven’t baked all summer so I can’t wait for the house to smell like a bakery again! There’s nothing that compares to that incredible aroma! Thank you for your comment and rating 😉

Comments are closed.


Make sure the ingredients you purchase are prepared in a facility free from the top allergens YOU AVOID. Gluten-free products should be certified GF and clearly labelled. Consult your medical professional with your dietary questions.

Even certified gluten-free ingredients such as GF oats, corn, seeds, etc., can create health problems for individuals following a GF diet. Always consult a medical professional if unsure about ingredients for your needs.