Gluten and Yeast Free Single Flour Buckwheat Bread

Buckwheat flour, which is certified and labelled as gluten free, is not easy to buy, especially in a budget option. There are products on the market, some even organic, that can have traces of gluten as shown on their nutritional panel. Bio-Oz buckwheat flour is grown and milled in Australia and is certified gluten free. I bought 4.7kg package for just A$40, including delivery, that makes this flour below 10 dollars a kilo, practically half price, compared to other gluten free brands. The flour is a little different, compared to other gluten free buckwheat flour varieties. It is darker in colour and has some black mini-particles. I already worked with this type of buckwheat flour some time ago, when it was available as occasional product in Aldi supermarkets chain. It had more pronounced water binding capacity and had to be used in recipes in reduced quantities, compared to very light, cream colour, another variety of gluten free buckwheat flour. This type of flour is perfect to bake single flour, yeast free bread, that I bake on a regular basis.

It is a very special bread with increased nutritional value. It can be considered not just as bread, but as a balanced nutritional product. It was increased protein and fibre content. Its fat comes mainly from egg yolks and flax seeds. The batter is simple to prepare and bake, not only as a small or medium size loaf, that is quite common for quality gluten free bread, but also as a regular, full size loaf. Even the configuration and material of the baking tin is not important. I baked this bread in narrow and wide loaf tins, made from both non-stick metal or oven proof glass.

The size and the shape of every bread slice depends on the shape of the baking tin, while the colour is determined by the choice of other ingredients. The darkest bread is baked when brown flax seeds are used as additional dry ingredient, and baking soda as a raising ingredient. The lightest loaf comes when half of the buckwheat flour is replaced with quinoa flour, and when golden flax and baking powder are used.


  • 240g Bio-Oz buckwheat flour
  • 20g finely ground flax seeds
  • 300g pure apple puree, made from apple pie filling
  • 4 large eggs, 220g without shell, if less the difference is made by oil of your choice (eggs weight was 205g, I added 15g of grapeseed oil)
  • 10g sea salt
  • 1 tea spoon, 2-3g cumin powder
  • 12g baking powder/baking soda (I used equal mix of both 6g+6g)

Note: one egg can be replaced by water, more attention to baking time should be given in that case.


Note: photos of ingredients, and step by step preparation were made when bread was baked from the mixture of buckwheat and quinoa flour, with golden flax, equal mix of baking powder and baking soda used to make batter. All the stages and techniques presented in photos below are identical to those used to prepare and bake Bio-Oz buckwheat bread.

  • generously grease baking tin with unsalted butter (I used 13cm x 23cm oven proof glass baking dish), refrigerate it
  • alternatively line baking tin
  • blend apple pie filling to make apple puree
  • start preheating oven to 185C, preheating can be done with fan regime
  • place eggs in mixing bowl, register their weight, if it is below 220g, calculate how many grams  of oil you have to add, prepare necessary quantity of oil, put it aside do not add it to egg mixture

  • mix all dry ingredients, put baking powder and baking soda through the sieve
  • beat eggs on high-speed until triple in volume
  • add apple puree, continue beating for another 3-4 minutes, add oil if necessary, to beaten mixture
  • it would be much easier to combine wet and dry ingredients in a low and wide bowl, but it can be done in a mixing bowl as well (I like to transfer eggs and apple puree mixture to a wide bowl and mix in dry ingredients with a whisk
  • add dry ingredients to wet, combine them thoroughly
  • transfer batter to greased baking tin
  • level the surface
  • make superficial cut in a batter with oiled spatula, add some extra oil into a cut
  • sprinkle batter with sesame seeds (optional)
  • spray batter surface with water
  • reduce temperature in the oven to 175C no fan
  • bake for 60 minutes
  • rest on a wire rack before slicing
  • bread can be frozen and defrosted without changes in taste and texture
  • bread can be stored at room temperature for 2-3 days without going stale

Bio-Oz buckwheat flour gluten and yeast free bread

11 thoughts on “Gluten and Yeast Free Single Flour Buckwheat Bread

  1. I made this bread using buckwheat flour I bought at an Indian grocery store. Its much darker than the buckwheat flour you’re using. That’s the only thing I did different, and my bread did not rise at all. Its totally flat! But it does have a nice taste and texture. I’m guessing there’s something in your brand of flour that makes it rise. Can you recommend something I can do to get my bread to rise using the flour I have?

  2. Hi Denise,
    Darker buckwheat flour could have higher capacity for absorbing liquids. It the batter is too thick it does not rise well. The flour is one reason, baking regime is another reason. In convection oven, the loaf does not rise as well as when ventilator is not used. And the third most significant reason is baking powder or baking soda, they have to be fresh and working. If the batter is truly very thick, try use less flour, 10-20g less. I bake this bread for us on regular basis, two large loaves simultaneously, sometimes it rises better, but I have never had a bake without rise at all.

      1. Hi Phoebe, you can use quinoa flour or even home ground quinoa seeds. If you do not tolerate any of pseudo-grains, I can suggest to use any of my recipes based on seeds or seeds flour as dry ingredients. These recipes are breads bases on eggs, apple or vegetable puree with ground pumpkin/sunflour seeds, chia and flax, or sunflour or pumpkin seed flour, which are milled from seeds after some fats has been squeezed out of them. These recipes you can find in my second e-blog, that you can access from the menu on top.

    1. You can use other spices of you choice, onion or garlic powder, even smoked sweet paprika. You can also leave spices out of the recipe.

  3. Hi, I was wondering why you use apple puree. And is this just unsweetened apples cooked with some water?

    1. Hi, Laila, I use blended apple pie filling, which is pure apple puree without sweeteners of any kind. I use it to provide extra minerals and fibre in bread. Apple puree also changes the taste and texture of bread for the better. My goal in all recipes is to make as balanced nutritionally dish as possible. It specifically goes to baking recipes, including bread. I minimise the flour component in the recipe, as much as possible, and introduce other ingredients providing the mix of protein, fat and fibre naturally occurring in them.

  4. Wow – this worked perfectly! And that despite the fact I started with much too high a temperature for 15 min. Great texture, great flavour. A winning recipe (and I have no problem eating gluten) Instead of cumin I used a mix of cumin, fennel, anis and coriander seeds roughly ground. Thanks for sharing this amazing recipe!

    1. Many thanks for your comment. This is our everyday bread, my husband’s favourite. And he also can eat everything. However, my personal favourite is the same bread, only baked with the 1:1 mix of buckwheat and quinoa flour.

      1. Thanks for that tip – I will certainly give this a try

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