Buckwheat Flour Breads

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

Standard Bread Batter. Doubled.

I find a tall or two small loaves taste better. More even crusty exterior ratio.

Buckwheat and Flax is just right with two eggs.

I can’t believe hat this recipe has never been talked about on this page, dear reader. This isn’t the first bread I ever made without mixes or guides, but it is hands down the best plan bread recipe I’ve ever made and eaten. I’ve talked about it at length here. It’s very basic, but free from so much you’ll forgive any of it’s shortcoming. When you use flax and a few eggs you end up with a fluffy, form loaf that isn’t the usual wet thickness you find in some free-from breads. It can be a trifle dry, that’s just the nature of buckwheat, but spread something on to and you won’t notice at all. This bread is everything that store bought breads aren’t. It’s also so easy and fast to make that if you an you should really consider giving it a try. I’ve been eating it for years and it’s a staple of my diet.

The old standby: Sugar Free Peanut Butter on Buckwheat and Flax Bread.


200g Buckwheat Flour
120ml Water
1 Tbsp Olive Oil
1 Large Egg
1/3 Tbsp Baking Soda
Pinch of Salt

Makes one small loaf.
Can be frozen.
Can be doubled.


1. Preheat oven to 175c (No Fan).

2. Grease (With Butter or Olive Oil) and line a 4 1/2 inch spring-form pan or a 6×3 inch loaf pan.

3. In a large bowl mix together the Egg, Olive Oil and Salt. Add the Buckwheat Flour and Baking Soda and stir until combined, then gradually add the Water and stir until a thick Batter has been formed. Add more Water if too thick.

4. Pour batter into prepared tin and bake for 40 minutes, turning halfway if needed, until golden brown and a skewer comes out clean.

5. Cool in tin for 20 minutes, then remove and let cool completely on a wire rack.


Amaranth: Add 50g Amaranth Flakes alongside Flour and use 250ml Water. Best baked in a a 6×3 inch loaf pan.

Buckwheat and Flax: Use 30g Flax, 170g Buckwheat Flour and 200ml Water. Everything else is the same.

Carob and Hemp: Add 20g Carob Powder and 50g Hempseed alongside Flour.

Tahini: Add 100g Dark/Light Tahini at the end. Add more Water if needed.

Flax Egg: Replace Egg with 1 Large Flax Egg (2 Tbsp Flaxseed Meal, 6 Tbsp Water in the fridge for 15 minutes)

Buckwheat and Chia: Use 30g Ground Chia, 170g Buckwheat Flour and 200ml Water. Everything else is the same.


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