It has been almost 2 years since I went gluten free.  I am feeling better and rarely get sick anymore unless I glutenize myself.  Sometimes it is hard to resist that fresh bread on the table or a slice of pizza.  It doesn't happen very often but I miss that pizza and miss those fresh breads that you get at some restaurants.  I have spent the last 2 years making some "breads" but they are close but will never be the full gluten version.  Aw well.  This one is good and I like to make sandwiches out of it. Not everyone likes Buckwheat flour though. It is a taste that is very unique.  Some of the buckwheat flours can be very strong where others are mild. Makes me wonder how they do that.  Growing conditions?  Bleaching?  Not sure but I do prefer the more mild flour.  You could also make this with regular flour.  I don't buy any of the gluten free breads.  One, I'm not paying $6.00 for a loaf of "bread" and two, yuck.  Now that is really not fair as I have not tried ALL gluten free breads out on the market but the ones that I have...yuck.  Dry, crumbly, did I mention dry?  This bread freezes well also.  I slice it up, wrap it in wax paper and freeze.  The only way then to eat it, toasted.  This is a dense bread, not gonna kid you there but it goes well with soups, jams, jellies and with melted cheese.
Hope you enjoy.  
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Makes 1 loaf


1 1/4 cup Buckwheat Flour
187 g Mock Better Batter* or Better Batter® (~1 1/4 cup) ^
155 g regular Gluten Free Flour (~1 cup)^
1/2 TBSP Salt
3 TBSP Molasses
3 TBSP Sugar
1 TBSP Vegetable Oil
1 TBSP Vinegar
3 Eggs
1 TBSP Yeast
1 1/4 cup warm water (120-130 Degrees F or 49-55 C)

  • Gently heat water to 120-130 F
  • Add Molasses and Sugar to mixer bowl
  • Add heated water and mix until sugar is dissolved
  • Sprinkle yeast on top
  • Let sit for 10 minutes
  • The yeast should foam

  • Sift together the flours, salt
  • Beat eggs
  • Add flour to yeast mixture and beat with a bread hook, it will appear dry
  • Add the beaten eggs
  • scrape down sides
  • Add the vegetable oil and vinegar
  • Scrape down sides
  • Beat for 3 minutes on medium

  • Place into a greased proofing bowl and cover
  • Sit in a warm place for 2 hours
  • It will rise but not like gluten bread
  • At the end of the two hours gently remove it from the bowl onto a piece of parchment paper (lightly greased) (I usually just tilt the proofing bowl and let it roll out)
  • Mold into a round loaf
  • Wet your hands (damp) and smooth the top
  • Place all, including the parchment paper, into a dutchoven and Bake at 400 F ( 200 C or 6 Gas Mark)

*Mock Better Batter recipe is made by GlutenFree on a ShoeString find it here

^ You can use just 2 1/4 cup Gluten Free all purpose flour, this will make for a more liquid type dough.  Not to worry.  Just treat it the same though you will not be able to "roll it out onto" the parchment.  Just place the greased parchment paper into the dutchoven and gently "pour" the dough onto the parchment.
Bread, even gluten free bread can be tricky to make.  This one is pretty straight forward but do make sure that your yeast is good.  If it does not foam up, time for new yeast.  Try a pinch in warm water and sugar to see if it will foam first before you throw away the molasses and sugar water.
As for the flours.  I have made this with a variety of Buckwheat flours.  Some are very strong (Bob RedMills) and some are very mild (King Arthur's), I do prefer the mild.  This one was made with the Bob's so you can see how dark it is. Also, you can make this with a standard gluten free all purpose flour which I prefer but the dough will be very "wet".  You will not be able to mould it like you can with the Mock Better Batter combo.  
If you have any questions, concerns or problems please contact me.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Out of the oven. Do not cut this bread until it cools completely or it gets very dry.