The nutritious and gluten-free Buckwheat Flour is widely available from supermarket stores these days. It’s a little tricky to make bread using only Buckwheat Flour which has no gluten, but this recipe is super easy and you can make rather moist Buckwheat Bread. The dough is very soft and runny. You may wish to add extra ingredients such as seeds and nuts.

*Note: Please note that this bread has quite dense texture and it is not a fluffy bread. You may wish to add some Baking Powder. Replacing a portion of Buckwheat Flour with regular Bread Flour is an option to make softer bread.

Loaf Tin

Standard Loaf Tin


300ml Warm Water
2 teaspoons Dry Yeast
2 cups Buckwheat Flour *about 300g
1 tablespoon Caster Sugar
1 teaspoon Salt *can be reduced
1 tablespoon Olive Oil, melted Butter OR Oil of your choice
Sesame Seeds *optional

  1. Place Warm Water and Dry Yeast in a bowl, mix gently, and set aside.
  2. Combine Buckwheat Flour, Sugar and Salt in a large bowl. Add Yeast mixture and Oil, and mix well. Cover with a plate or plastic wrap, and set aside in a warm place for 1 hour or until doubled in size.
  3. Line a loaf tin with baking paper, use a scraper or spatula to pour the dough into the tin. Flatten the surface and sprinkle with some Sesame Seeds. Cover with a tea towel or plastic wrap, and set aside in a warm place for 30-60 minutes.
  4. Preheat oven to 200°C. Bake for 30 minutes. Remove from loaf tin to a wire rack to cool.