While some people don't consider buckwheat to be paleo, I do since it's gluten free and grain free. Buckwheat is a seed that is collected from a flowering plant, closely related to rhubarb. Some people with severe digestive issues cannot tolerate buckwheat, whereas some have no problems with it. So, listen to your body and do what's best for you 🙂

What is buckwheat flour?

The name “buckwheat” actually comes from a Dutch word that means beech wheat. This is in reference to the fruit of the buckwheat that resembles a small beech nut. Buckwheat is not related to wheat. But instead, it's a fruit that is closely related to rhubarb . The fruit is dried and ground into a flour. This hearty flour has an earthy, nutty taste and ranges from reddish-pink in color to dark brown. Buckwheat is quite nutrient dense as far as baking flours go. It contains fairly high amounts of manganese, copper, magnesium, dietary fiber and phosphorus. In addition, the protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine.

Can this recipe be made egg free?

I have not tested this buckwheat bread without eggs, but if you do so, then let me know your results in the comment section below.

Is there a swap for yogurt?

I don't have a good swap for yogurt. Sometimes mashed banana, pumpkin or applesauce will work as a replacement for yogurt, but I wouldn't recommend any of those for this particular recipe.

Gluten Free Buckwheat Bread (Paleo, No Yeast)

Description

This gluten free buckwheat bread is soft and tender but holds together well for making sandwiches or toast. It has a neutral flavor, perfect for sweet or savory toppings.

Ingredients

Scale

1 1/3 cups buckwheat flour (188g)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 large eggs
1 1/3 cups yogurt (I used unsweetened coconut yogurt)
2 Tbsp raw honey

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Instructions

Preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
In a medium sized mixing bowl, combine the dry bread ingredients. This includes the buckwheat flour, baking powder, baking soda and salt.
In a separate bowl, combine the wet bread ingredients. This includes the eggs, yogurt and honey.
Pour the dry mixture into the wet mixture and whisk until smooth.
Pour the batter into your lined loaf pan.
Place the bread in your oven and bake at 350 degrees F for 50-55 minutes.
After baking, let the bread cool in the loaf pan for 5-10 minutes, then transfer it to a wire cooling rack. Cool completely before cutting.

Notes

Please note, calories are an estimate and based off of the exact brands that I used in my recipe. The calories were calculated for one slice of bread and I cut my loaf into 12 slices.

Nutrition

Serving Size: 1 slice (out of 12)
Calories: 97
Fat: 2.1
Carbohydrates: 16.5
Protein: 3.2