Gluten-Free Buckwheat Bread
Prep time
Cook time
Total time
Serves: 1 loaf
  • 5 tablespoons ground flaxseeds (flaxseed meal)
  • 1 cup water
  • 1 cup almond milk (or other non-dairy milk)
  • 3 tablespoons coconut oil, melted
  • 2 teaspoons apple cider vinegar
  • 1 cup rice flour
  • 1 ½ cups sorghum flour
  • ½ cup tapioca starch
  • ¼ cup buckwheat flour
  • 3 teaspoons baking powder
  • 1 teaspoon xantham gum
  • ½ teaspoon salt
  • ½ cup seed mixture (a combination of sunflower seeds, flax seeds, chia seeds, and sesame seeds), for sprinkling
How To Make
  1. Pre-heat the oven to 350 deg. Fahrenheit (180 deg. Celsius) and line a loaf pan with parchment paper. Let extra parchment paper hang from the sides to make it easier to remove the loaf later on.
  2. In a medium bowl, combine the ground flaxseeds with the water, almond milk, melted coconut oil and apple cider vinegar. Mix until combined.
  3. In a large bowl, whisk the rice flour, sorghum flour, tapioca starch, buckwheat flour, baking powder, xantham gum and salt together.
  4. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined and you have a homogeneous batter.
  5. Pour the batter into prepared loaf pan and sprinkle seeds on top of the batter.
  6. Bake the batter for 65 to 70 minutes, until a toothpick inserted in the middle comes out clean.
  7. Allow the loaf to cool completely for at least 30 minutes before removing from the pan and slicing.
  8. Store bread in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
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