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Gluten-Free Buckwheat and Chickpea Flour Bread Recipe

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4 from 79 reviews

A wholesome and easy-to-make gluten-free bread combining buckwheat, rice, chickpea, and tapioca flours. This gluten-free loaf uses psyllium husk powder for a perfect texture and includes optional pumpkin seeds for added crunch and nutrition. Ideal for those seeking a healthy, grain-free bread alternative that bakes up moist and flavorful.

  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 100 g buckwheat flour
  • 100 g white rice flour
  • 100 g chickpea flour
  • 40 g tapioca flour/starch
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾-1 tsp sea salt
  • 50 g pumpkin seeds (optional)
  • 30 g psyllium husk powder

Wet Ingredients

  • 450 ml water

Instructions

  1. Prepare Psyllium Gel: In a bowl, combine the water with psyllium husk powder and whisk vigorously until it gels and thickens instantly. Set this mixture aside for 20-30 minutes to fully hydrate.
  2. Mix Dry Ingredients: While the psyllium gel sets, measure and combine all dry ingredients including flours, baking powder, baking soda, salt, and pumpkin seeds in a large bowl. Preheat the oven to 390 °F (200 °C).
  3. Knead the Dough: Add the thickened psyllium gel to the dry ingredients. Knead using a hand mixer with a dough hook or by hand for 5-10 minutes until the dough forms a cohesive ball.
  4. Adjust Dough Consistency: If the dough feels too wet, sprinkle in 1-2 tablespoons of tapioca flour to balance moisture. If it appears too dry, add a small amount of water to achieve a workable dough consistency.
  5. Shape the Loaf: Form the dough into a round or rectangular loaf shape. Place it on a baking sheet lined with parchment paper that has been lightly dusted with tapioca flour to prevent sticking.
  6. Bake the Bread: Bake the loaf in the preheated oven for 50-60 minutes until fully cooked and firm to the touch. Allow the bread to cool completely on a wire rack before slicing.
  7. Storage: Once cooled, slice and enjoy. The bread freezes well for up to 3 months, maintaining freshness upon thawing.

Notes

  • Use metric measurements (grams and milliliters) for accuracy.
  • The psyllium husk powder acts as a binding agent replacing gluten.
  • Pumpkin seeds are optional but add a nice crunch and nutrition.
  • Adjust dough hydration carefully by adding more tapioca flour or water as needed for optimal texture.
  • Ensure bread is fully cooled before slicing to prevent crumbling.
  • Freezing slices individually is recommended for ease.
  • Author: Madelynn
  • Prep Time: 35 minutes
  • Cook Time: 55 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Gluten-Free
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/gluten-free-buckwheat-and-chickpea-flour-bread-recipe/