Ground buckwheat and quinoa bread, gluten, starches, dairy, yeast and gums free

Buckwheat bread, baked from the batter, free from any grains, starches, dairy, gums, yeast and sugar, is a regular, everyday bread in our household. The recipe has minimum ingredients, batter is easily prepared and there are no difficult issues in baking regular size loaf. The recipe is 100% reliable and results in dense, soft and tasty bread.

Contemporary life with its lockdown challenges was and is a great source of new recipes or their modifications, adjusting baking to what is available at any moment of time. As it happens quinoa flour, which we like to use as the second dry ingredient in buckwheat bread, was in short supply in our house and I was saving it for pasta dough. When making the last bulk purchases my husband accidently bought quinoa instead of quinoa flour. That was an unexpected blessing. I tried to use home ground quinoa to replace quinoa flour in the recipe, and it worked perfectly. The only difference was a touch more crumbly bread texture, when sliced immediately after baking. The next step was to try using both quinoa seeds and buckwheat kernels, ground in Cuisinart spice grinder, to make bread batter. I did adjust in a very little way flax seed component, switching from ground flax to flaxseed flour to reduce possible extra crumbling texture. It looks like win-win in several aspects. I did not baked this recipe with an equivalent of ground flax seeds, but presume that it will work as well.


  1. bread loaf ingredients are cheaper, quinoa flour costs more than whole quinoa
  2. it is not easy to buy gluten free buckwheat flour, many products, even organic, are not label gluten free and warn of traces of gluten
  3. both quinoa and buckwheat can be ground without any problems, if not sure, you can put the mixture through a sieve and apply second grinding to the larger particles
  4. ground quinoa and buckwheat does not have to have a fine flour consistency
  5. batter can be prepared both in hand and benchtop mixers, including the last stage – combining dry ingredients with wet ones
  6. the best loaf is baked in a regular size bread loaf tin, completely contradicting the rule for gluten free bread of better quality bake in smaller tins

Weak negatives:

  • more dense texture of the bread, with the same softness
  • this texture can be explained with lower than usual batter raising during baking, however it might be the result of using only baking powder in the bake; when using baking soda or its 1:1 mixture with baking powder, bread loaf has always an increased height, but has much darker colour


  • 130g buckwheat kernels
  • 120g quinoa seeds
  • 25g golden flaxseed flour
  • 4 large eggs (210-220g without shell, if less compensate with apple puree)
  • 300g pure apple puree (I use blended apple pie filling)
  • 10g sea salt (6+4, 4 used for whisking eggs, 6 in dry mixture)
  • 12g baking powder (or baking soda or their mix)
  • 3g cumin powder


  • grind buckwheat and quinoa, if too coarse, put the mixture through a sieve and grind again what is left in a sieve
  • weigh them after grinding
  • mix all dry ingredients, leave 4g of salt to beat eggs
  • beat eggs with salt for 2 minutes on high speed in a benchtop mixer, beating with hand mixer might take longer
  • add apple puree and beat for another 4 minutes, the mixture will take all the volume of the bowl
  • reduce mixer speed to medium speed
  • add dry mixture by a serving spoon
  • batter will be thick but runny enough to pour
  • pour batter into a lined baking tin, I give preference to more narrow tins
  • alternatively grease the tin with butter/coconut butter/oil
  • preheat oven to 190C, no fan regime
  • make a line with olive along the middle of the batter, it will help the batter to open when raising during baking
  • spray batter generously with water, sprinkle with sesame seeds (optionally)
  • bake for 50-60 minutes, it usually takes 50-56 minutes in my oven
  • fan forced regime will reduce raising
Small loaf baked from 1/2 portion of ingredients
Small loaf
Large/regular loaves baked in different shaped tins; wider and narrower

This bread can be sliced instantly, practically piping hot from the oven. When slicing this bread hot you will have some crumbs. Completely cooled down, and especially the second day, not that many crumbs will appear. The loaf can be stored at room temperature for 2-3 days, and the loaf would not go stale and dry. It will remain soft in lidded container or zipped bag. For longer storage freeze sliced loaf. One go in a toaster will perfectly defrost and toast the slice.

With this recipe you will have ready to eat delicious bread in an hour and a half.

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