Gluten-free Buckwheat Bread

created by Eloisa Faltoni
Gluten-free Buckwheat Bread

Many people have been asking me about gluten-free bread recipes, so today I want to propose this super easy recipe for buckwheat bread. It is a denser bread of the common white bread, but with an intense and delicious flavor, perfect for Phase 1.

I hope you like this bread!

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Buckwheat bread

Buckwheat bread Print This
Phase 1 Serves: 16 Prep Time: Cooking Time:


  • 4 cups of buckwheat flour
  • 2 cup of warm water
  • 10 gr dry yeast
  • 5 grams of salt
  • 10 gr of psyllium husk (optional)
  • Guts spices (optional)


  1. Preheat the oven to 482° F.
  2. In a bowl, mix all the dry ingredients, and then add the water.
  3. Mix well with a wooden spoon. The dough is sticky and quite dense; It has to have some moisture, if it dries a lot, add a little more water.
  4. Put the bread in a rectangular silicone mold and flatten with a wet spatula; Mark the dough with a line along.
  5. [OPTIONAL] Sprinkle the bread with spices to taste, for example, rosemary or thyme.
  6. Place the bread in the oven with a glass of water for 8-10 minutes. Then, lower the temperature of the oven to 392ºF, for about 30-35 minutes.
  7. Leave the oven door open, to cool down.

This recipe is suitable for Phase1 – FMD P1. With these quantities, you get 16 grains servings for <20 pounds.

For this recipe, you may need:


WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link:


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