Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Buckwheat Bread

Brunch, Gluten Free, VegetarianRespond to this post »

In my ongoing quest for the perfect high protein savory breakfast option, I decided to go out on a limb and try making a Buckwheat loaf. 

Finally, a recipe to use that bag of buckwheat flour, that has been languishing in the pantry for gosh who knows how long.

This is not a fluffy sandwich bread, rather a dense, protein packed loaf that can stand up to messy toppings, like tuna or egg salad.

I toasted a few slices, topped them with cream cheese, pickled jalapeños, smoked salmon, tons of dill, and a big shower of lemon zest and salt.

Looking forward to breakfast tomorrow……

Buckwheat Bread

Prep Time: 1 hour, 10 minutes

Cook Time: 1 hour

Total Time: 2 hours, 10 minutes

Category: Gluten Free

Buckwheat Bread


  • 2 1/2 (500g) cups buckwheat flour
  • 2 Tbsp (25g) psyllium husk powder
  • 1 packet of instant yeast (7.5g)
  • 1/4 tsp baking soda
  • 1 tsp sea salt
  • 3 Tbsp hemp seeds
  • 1/4 cup pepitas or sunflower seeds for top of loaf (optional)
  • 2 1/2 cups cottage cheese (500g)
  • 3/4 cup water (200g)
  • 3 Tbsp neutral oil, I used avocado
  • 2 Tbsp maple syrup or honey


In a large bowl whisk together all the dry ingredients: buckwheat flour, psyllium powder, yeast, baking soda, salt, and hemp seeds.

Set aside.

Using a blender add: cottage cheese, oil and honey or maple syrup,

Blend well.

Make a well in the middle of the dry ingredients and add the mixture from the blender.

Add the water to empty blender and shake with lid on or turn mixer on to capture the batter clinging to the blender.

Add to bowl, mix with whisk until a smooth batter forms. It will be a bit sticky.

cover the bowl and leave in a warm spot with drafts for 60 minutes.

Grease and line a metal loaf pan.

Pour batter into loaf pan and smooth over the top with the back of a wet spoon.

Scatter with pepitas or sunflower seeds if using.

Place in a preheated 350 degrees (180c) oven. Bake for 60-70 mins.

If after 30 minutes the top is browning too quickly, lay a sheet of foil over the pan.

Remove from oven and let rest in the tin 15 mins before releasing from pan and letting cool completely on a wire rack.

This bread is best toasted.

Also freezes well, sliced, can add to toaster right from freezer.

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