How to Make Delicious Buckwheat Bread (Gluten-Free)
This gluten-free buckwheat bread is hearty, wholesome, and full of warm flavors. The nutty richness of buckwheat, a hint of molasses, and a touch of citrus make every bite comforting. Whether fresh or toasted, it’s a simple, nourishing treat I love baking again and again!
Equipment
- 1 8×4-inch loaf pan
- 2 Mixing Bowls
- 1 Whisk or Spoon
- 1 Wire Rack
Ingredients
- 2 Cup Buckwheat Flour
- 1 Cup Milk (or Unsweetened Almond Milk for dairy-free)
- 2 Tbsp Honey (or Maple Syrup as an alternative)
- 1 Tbsp Molasses
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 Tsp Cinnamon
- 1 Tsp Orange zest
- 1/4 Cup Chopped Dried Dates Optional
- 1/4 Cup Chopped Nuts or Sunflower Seeds Optional
Instructions
- Prepare the Baking Equipment: Grease an 8×4-inch loaf pan and preheat the oven to 325°F (163°C).
- Mix Dry Ingredients: In a bowl, whisk together buckwheat flour, salt, baking powder, and cinnamon until well combined.
- Combine Dry & Wet Ingredients: In a separate bowl, pour milk and slowly stir in the dry mixture.
- Add Sweeteners: Mix in honey and molasses, stirring until smooth.
- Enhance the Flavor: Fold in orange zest and chopped dates or any preferred mix-ins.
- Transfer & Bake: Pour the batter into the loaf pan and bake for 45 minutes at 325°F.
- Cool Before Slicing: Let the bread rest on a wire rack for 1 hour before slicing and serving.
Notes
Storage Tips
- Store in an airtight container at room temperature for up to 3 days.
- Avoid refrigeration as it dries out quickly.
- Freeze for longer storage, ensuring it’s completely cooled before wrapping.