Prep time
45 mins
Total time
1 hour 45 mins
Serves
10-15 slices
Level
Easy
Gluten-free French Buckwheat Recipe for Bread (no kneading!)
How to cook the Best gentle FRENCH Gluten-free Buckwheat bread at home.
Inspired by the rustic bakeries of the French countryside, this gluten-free buckwheat flour bread recipe delivers a rich, nutty flavor and a beautifully hearty texture in every slice. With its earthy aroma it’s the best buckwheat bread recipe that turns a simple meal into one full of flavor with its soft, gentle, and less “bitter” taste compared to the typical buckwheat flour bread recipes.
To begin with this French recipe in France…
As an American living in France, it was a given to fall in love with the ever-famous French baguette. What I didn’t expect was to fall in love with gluten-free buckwheat bread! The entire gluten-free bread craze wasn’t popular when I grew up, so I didn’t even know buckwheat bread flour existed.
The flavor of this French bakery fresh bread was so rich, rustic, and flavorful that needless to say, I found any excuse to eat this amazing gluten-free buckwheat bread; buckwheat bread with butter and jelly, buckwheat bread with lunch meat and fresh cheese, it was all marvelous!
I knew I needed to find the perfect buckwheat flour bread recipe. There were tons of buckwheat recipes for bread, one-ingredient recipes (which lacked flavor), and those where I needed to sit and wait for hours for my buckwheat to actually ferment. En fin (finally) I found the best buckwheat bread recipe packed with flavor!
Why this Buckwheat flour bread recipe works:
- The flavor!! I can’t tell you how amazingly delicious the combination of these ingredients are in the buckwheat flour bread recipe! The merry mix eliminates that slightly bitter taste that buckwheat flour gives and replaces it with a more gentle satisfying savor.
- No soaking, fermenting, and blending the seeds (less lumps).
- Psyllium husks (found online, pharmacies, or grocery stores) solves the problems of compact, crumby, gummy bread.
- No gluten-free pre-mixed flour. Depending on the gluten-free flour mix, this can affect the consistency of the bread as all mixes are different.
What is buckwheat flour called in French?
In France, buckwheat flour is called “farine de sarrasin,” literally “flour of buckwheat.”I’m curious how you pronounced it in your head because here is how you really pronounce it “ fa-REEN duh sa-ra-ZAN.” Did you come close? Now you can say I’m baking a French bread recipe with “farine de sarrasin!”
What is so special about buckwheat flour?
- Unique nutty flavor: Buckwheat flour is loved by many bread enthusiasts for its deep earthy, nutty taste which adds a lot of character to bread.
- Naturally gluten-free: Buckwheat flour is a popular choice for those with gluten sensitivity. All ingredients in this French buckwheat bread recipe are gluten free!
- It’s set apart: In its nutrition, taste, and chemistry makeup from other cereal flours. With this buckwheat flour bread recipe, you’ll get all that nutty flavor and “set apart” benefits!
Buckwheat Flour Benefits
- Rated one of the top 4 healthiest flours in the world!
- Rich in fiber: Buckwheat bread flour is high in dietary fiber, which means it’s great for digestion and helps you feel fuller longer.
- Supports health blood sugar: Having a lower glycemic impact, buckwheat flour helps reduce blood sugar spikes.
- Heart-healthy nutrients: This buckwheat recipe for bread provides antioxidants, minerals, magnesium, protein, and other heart healthy compounds.
How Buckwheat Flour is Typically used in France
Love buckwheat bread flour? Here’s other ways that nutty taste is used in France
• Galettes: These are thin French crepes that are used with saltier fillings like cheese, eggs, mushrooms, etc.
• Pancakes, and used as a flour in a mixed-flour bread recipes.
• Regional specialty: In Northern France, buckwheat flour recipes are sold in pastries, and used in galettes, breads (of course), and even beer!
Where to find buckwheat flour for this French Best Buckwheat Bread Recipe?
• France: In any larger grocery store, many different brands are available. There are many local mills that grind buckwheat bread flour freshly made!
• United States and Canada: Just about all grocery stores carry it. Don’t feel like moving? Just jump online and at a click of a button it arrives to your home.
But I’ve never used yeast before…
Don’t worry, yeast is so simple to use in this buckwheat flour bread recipe. If you haven’t had the chance to use it, now it the time! With these simple instructions, you’re sure to do well.
PLUS, with yeast you’re actually adding more amazing flavor to the recipe! During the fermentation process, the starch is broken down to release more flavors and some sugars, giving you a lot more healthy amino acids in your gluten-free buckwheat bread.
Ingredients for the best buckwheat bread recipe
- Buckwheat flour: nutty, gluten-free ancient grain flour
- Potato flour (instant mashed potato flakes work too): adds softness and helps improve the binding of the buckwheat flour
- Maizina (corn starch): found in every grocery store, helps “loosen” the crumb and make it a less heavy and dense bread
- Sugar: gives a better flavor balance and supports the yeast.
- Salt: flavor enhancer and helps ferment the yeast
- Eggs: Add proteins, richness, moisture, helping hold the batter together, preventing crumbly or fragile bread.
- Butter/coconut oil: rich flavor and texture, giving it a creamy note
- Vanilla extract: warm aroma lightening the buckwheat flour’s “bitter” side
- Psyllium husks: helps mimic gluten’s stretch and structure, helps the buckwheat bread rise.
- Lemon: it lightens the buckwheat flour dense profile giving it a more vibrant taste
Buckwheat flour bread recipe French tips and tricks
A lot of these mistakes are actually eliminated with this recipe. Many recipes include soaking raw or roasted buckwheat and waiting it to perfectly ferment. There’s no soaking here, we are cutting to the chase with using buckwheat bread flour.
- Let it cool down: If you are able to retain your appetite. Simply wait for your freshly cooked buckwheat bread to cool down for at least an hour before cutting into it. This will avoid a more dense or gummy texture.
- Cutting the bread: The ridged edges on a serrated bread knife to cut your buckwheat bread, will help your bread slices to be “fluffier.”
- Storing: Once the buckwheat bread loaf has cooled down, wrap a paper towel or dish towel around the bread to absorb the extra humidity. This prevents mold from forming. Next, put the buckwheat bread in an air-tight container or zip lock bag and then in the frig. It will hold well up for a week.
- Freezing: Once the buckwheat flour bread is completely cooled down, wrap it well in plastic wrap, and place it in the freezer. It can freeze up to 3 months but after this it can become crumby as the freezer will make it lose its texture.
The Perfect gluten-free French Meal Combo with your Gluten-free buckwheat bread
Add this best buckwheat bread recipe with these other easy side dishes or meals for a complete French experience!
Other SALTY Easy French Gluten-free recipes you’ll love:
Love gluten-free French dishes? Try these and you’ll be swooning too! CLICK on the recipe to see!
- French Buckwheat Crêpes
- French Roasted Potatoes
- French Blanquette de veau (famous veal stew)
- Gluten-free Almond Bread
- Gourmet French Potato Muffins
- French Cheese and Potato Gratin (Tartiflette)
Some SWEET Easy French Gluten-free recipes you’ll love:
Get your sweet tooths ready for some amazing GF sweet dishes!
French Buckwheat Flour Bread Recipe
This gluten-free buckwheat recipe gives buckwheat bread a softer gentle less “bitter” taste standing out from other buckwheat bread recipes.
- Total Time: 1 hr 45 mins
- Yield: 10 bread slices 1x
Ingredients
Instructions
1. Part 1: Bread can be fragile to make so to avoid error it is very important to follow the measurements exactly. Whisk with a fork the baker’s yeasat and 50 mL of water water together in a small bowl.
2. Leave this to rest for 25-30 minutes (depending how warm the environment is) in a warm area until the mixture begins to rise a bit and get thicker. The yeast should become bubbly and creamy and form a foam on the surface of the water. if the yeast mixture doesn’t bubble at all, it could be because the water was too hot, the yeast too old, and the yeast is dead. Always buy new yeast at the store.
3. In a separate large bowl, whisk the eggs.
4. Add the vanilla extract, water, part 2 warm water, melted butter, and lemon to this bowl and mix.
5. Add the yeast mixture and mix.
6. And the remaining ingredients to the bowl and beat with an electric beat for around 3 minutes.
7. Prepare a non-stick bread pan, oil/butter it well, or line it with parchment paper
8. Transfer the dough into the bread pan.
9. Let the bread sit in a warm sunny place in order for it to rise a bit. This could take 30 or more minutes depending on how warm the area is.
10. Prehead the over to 460 degrees F (240 C)
11. To add some decoration to the bread sprinkle some seeds on top and lightly press them into the bread flour.
12. When the over tempearature is ready, gently put the bread in the oven on th emid/bottom rack.
13. Cook for 45 minutes. when it is done, carefully remove the bread from the pan and place it on a drying rack for cooling before eating.
Notes
· Let it cool down: If you are able to retain your appetite. Simply wait for your freshly cooked buckwheat bread to cool down for at least an hour before cutting into it. This will avoid a more dense or gummy texture.
· Cutting the bread: The ridged edges on a serrated bread knife to cut your buckwheat bread, will help your bread slices to be “fluffier.”
· Storing: Once the buckwheat bread loaf has cooled down, wrap a paper towel or dish towel around the bread to absorb the extra humidity. This prevents mold from forming. Next, put the buckwheat bread in an air-tight container or zip lock bag and then in the frig. It will hold well up for a week.
· Freezing: Once the buckwheat flour bread is completely cooled down, wrap it well in plastic wrap, and place it in the freezer. It can freeze up to 3 months but after this it can become crumby as the freezer will make it lose its texture.
- Prep Time: 60 minutes
- Cook Time: 45 mins
- Category: Breakfast, Dinner, Lunch, Snack
- Method: Baking
- Cuisine: French
- Diet: Dairy-Free, Gluten-Free, Vegetarian
French Gluten-free Buckwheat Bread -(mild taste + no kneading!)
Straight from France, this gentle version of gluten-free buckwheat bread flour recipe gives a softer less “bitter” taste topping them all!
- Total Time: 1 hr 45 mins
- Yield: 10-15 slices 1x
Ingredients
2.5 teaspoons (8 g) bakers yeast/fast rise/regular yeast (Part 1)
50 mL (50 g) of “warmer than warm” water (Part 1)
1 tsp sugar (Part 1)
2 cups (280 g) buckwheat flour
3/4 cups (70 g) potato flour (or instant potato flakes)
2/3 cups (70 g) corn flour (or Maizina)
450 mL (450 g) warm water
1/3 cup (24 g) psyllium husk
3/4 teaspoon salt
3/4 tablespoon vanilla extract
2 large eggs
1/2 cup (100 g) melted butter
Optional: splash of lemon
Instructions
1. Bread can be fragile to make so to avoid error it is very important to follow the measurements exactly. Mix the yeast, water, and sugar together with a fork in a bowl. Leave this rest for 25-30 minutes in a warm area until the mixture begins to rise a bit and get thicker.
2. Mix all of the remaining ingredients together in a separate bowl (except the yeast).
3. Next, add the yeast mixture to this bowl and mix with an electric beater for 5 minutes. The dough will not look like typical dough but be more like a thick cake mix.
4. Prepare a non-stick bread pan, oil it well, or line it with parchment paper.
5. Transfer the dough into the bread pan.
6. Let the bread sit in a warm sunny place in order for it to rise. This could take 20 minutes or more.
7. Preheat the oven to 460°F (240°C).
8. To add some decoration to the bread put some buckwheat flour in a tea ball and sprinkle the flour over the top of the bread or sprinkle it with some hearty seeds.
9. Optional: take a non-serrated knife and put a few diagonal lines on the very top of the bread.
10. When the oven temperature is ready, gently put the bread in the oven on mid/bottom rack.
11. Set your timer as it will cook for 45 minutes. When the bread is done, remove it from the oven and carefully remove the bread from the pan and place on a cooling rack.
12. Enjoy with your favorite jam or your favorite meat and cheese. Bon Appétit!
Notes
Once it is completely cooled down, store the bread in a zip-lock bag or a sealed container. Add a paper towel around the bread to absorb any moisture during storage. It is best to keep the bread in the refrigerator as gluten-free bread tends to mold quickly. If you follow the advice given about persevering the bread properly, then it should last a week.
- Prep Time: 45 mins
- Cook Time: 45 mins
- Category: Breakfast, Dinner, Lunch
- Method: Baking
- Cuisine: French
- Diet: Gluten-Free
