If you’re looking for a hearty, gut-friendly bread that’s as nourishing as it is delicious, this gluten-free buckwheat loaf is your new best friend. Packed with protein, fiber, and essential nutrients, this recipe swaps traditional wheat flour for buckwheat and gluten-free all-purpose flour, creating a dense yet tender bread that supports steady energy levels and digestive health.

Ground flaxseed adds omega-3 fatty acids and extra fiber, while a touch of honey and a splash of apple cider vinegar balance flavor and aid in natural leavening. The combination of yeast and baking soda gives the loaf a light, airy texture without compromising its wholesome integrity.

Perfect for breakfast, sandwiches, or as a side with soups and salads, this bread is simple to make, requiring just one bowl and basic ingredients. Optional poppy seeds on top add a subtle crunch and a visual pop, making it as appealing to the eyes as it is to your gut. Whether you’re gluten-sensitive, health-conscious, or just love experimenting in the kitchen, this bread brings nutrition and comfort together in every slice.

Ingredients

• 1 cup buckwheat flour
• 3/4 cup gluten-free all purpose flour
• 1/2 cup ground flaxseed
• 1 tsp yeast
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp apple cider vinegar
• 3 tbsp honey
• 1 egg
• 1 cup buttermilk
• Poppy seeds for topping (optional)

Instructions

1. Mix all of the ingredients together, except for poppy seeds.
2. Form the dough into a large ball, sprinkle poppy seeds on top & place on a parchment paper lined baking tray.
3. Score the bread with a sharp knife.
4. Bake for 35-40 minutes at 375.