Buckwheat and Rice Flour Bread Recipe: Nutty-Grain Loaf With Perfect Rise

This buckwheat and rice flour bread delivers a nutty, hearty loaf with a perfect rise—ideal for gluten-free diets or anyone craving whole-grain texture. The blend of flours creates a tender yet sturdy crumb, while flaxseed or aquafaba binds the dough without eggs.

I’ve perfected the hydration ratio to ensure a light, airy loaf that doesn’t crumble, even with gluten-free flours.

The result is a loaf with a crispy crust and a moist interior, packed with earthy buckwheat flavor and subtle sweetness from the rice flour. Perfect for toast, sandwiches, or serving alongside soups, this bread stays fresh for days when stored properly.

Whether you’re baking for dietary needs or simply love whole grains, this recipe delivers restaurant-quality results at home.

Ingredients for buckwheat and rice flour bread

Essential flours, seeds, and simple pantry staples transform into a perfect gluten-free loaf.

The flours are the stars here—Bob's Red Mill buckwheat and rice flours are my go-tos, but any gluten-free brands work. Dark roasted buckwheat gives that signature nutty flavor, while rice flour keeps the crumb tender. Flaxseed is non-negotiable for binding—Bob's Red Mill ground flaxseed is the easiest to find. If you can't get dark buckwheat, light roasted works but lacks depth. For yeast, Saf-Instant is my secret weapon—it activates without proofing time, which is a game-changer for gluten-free doughs that can be fussy.

No flaxseed? Aquafaba (chickpea brine) works at a 1:1 ratio—just whisk it until frothy first. Swap rice flour for white sorghum flour if you want a slightly sweeter note. Olive oil can be swapped for avocado oil if you prefer a milder flavor. The vinegar is key—apple cider adds tang, but white vinegar works in a pinch. For seeds, sesame and poppy are classic, but sunflower or pumpkin seeds add extra crunch. If your dough feels too sticky, add 1 tbsp more rice flour; too dry? Add 1 tsp water.

This loaf stays fresh for 4-5 days wrapped in a clean kitchen towel, or freeze slices for up to 3 months. For extra crispiness, reheat slices in a 350°F oven for 5 minutes. The crust gets crispier overnight, so bake it the night before if you can. Store seeds separately—they keep for 6 months in the pantry, while flour should be used within 3 months for best flavor. Double the recipe? Use a 9x5-inch loaf pan for a taller loaf.

Step-by-step instructions for nutty-grain bread

Let's create a loaf so tender and flavorful you'll forget it's gluten-free.

In a small bowl, combine the 1.5 cups water with the 1 tbsp sugar and 2.25 tsp active dry yeast. Let this sit for 5-10 minutes until it becomes frothy and bubbly—this confirms your yeast is alive and ready to work. If it doesn't bubble, your yeast might be dead, and you'll need to start over.

While waiting, mix the 0.25 cup ground flaxseed with the 0.75 cup water (for dough) in a separate bowl. Stir well and let it sit for 5 minutes to thicken into a gel-like consistency. This flax egg replaces traditional eggs while adding moisture and binding power to our bread. I like to check the consistency by running my finger through it—it should leave a clean trail without being too runny.

In a large mixing bowl, whisk together the 1.5 cups buckwheat flour and 1.5 cups white rice flour. Add the 1.5 tsp salt and mix thoroughly. Create a well in the center and pour in the yeast mixture, flax egg, 2 tbsp olive oil, and 1 tbsp apple cider vinegar. The vinegar adds a subtle tang that balances the earthy buckwheat flavor.

Using a wooden spoon or dough whisk, gently combine everything until just mixed. You'll notice the dough will be sticky—this is normal with gluten-free flours. Avoid overmixing; we want to preserve the delicate structure. The dough should come together into a shaggy mass that clings slightly to your spoon but isn't completely unworkable.

Transfer the dough to a lightly floured surface (use a mix of buckwheat and rice flours to prevent sticking). Wet your hands slightly and knead gently for 3-4 minutes, just until the dough comes together. Gluten-free dough behaves differently from wheat dough—it won't develop elasticity, so we're not looking for smoothness but rather a cohesive mass.

Shape the dough into a round loaf about 6 inches in diameter. Place it seam-side up in a greased 9x5-inch loaf pan. Cover with a damp kitchen towel and let it rise at room temperature for 1-1.5 hours, or until it has visibly puffed up about 50%. You'll know it's ready when the dough springs back slowly when gently pressed with your finger. This rise time is crucial—don't rush it or your bread will be dense.

Preheat your oven to 375°F. While it heats, mix the 1 tbsp sesame seeds and 1 tbsp poppy seeds in a small bowl. Once the oven is ready, brush the risen dough with a little water and sprinkle the seed mixture evenly over the top. This creates both beautiful texture and a nutty crunch.

Bake for 35-40 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190-200°F when measured with an instant-read thermometer. If the top browns too quickly, tent with foil to prevent burning while allowing the bread to cook through. The aroma at this stage is pure magic—earthy from the buckwheat, sweet from the seeds, with that perfect bread crust scent.

Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. This cooling period is essential—it allows the bread to set properly and prevents a gummy texture. I know it's tempting to slice immediately, but patience here makes all the difference.

Once completely cooled, slice the bread with a serrated knife for clean cuts. Each slice should reveal a tender crumb with visible flecks of buckwheat and a crisp crust. This bread keeps well at room temperature for 2-3 days or can be frozen for up to 3 months. For the best experience, toast slices lightly before serving—the heat brings out all the nutty flavors and creates that perfect crust-to-soft interior contrast.

Best sauces and condiments for buckwheat and rice flour bread

Herb-Infused Olive Oil

Drizzle 2 tbsp extra-virgin olive oil infused with fresh herbs like rosemary, thyme, or basil right before serving. Heat the oil gently with 1 tbsp chopped herbs and ½ tsp garlic powder for 2 minutes, then strain.

The nutty buckwheat pairs beautifully with rosemary's piney notes, while thyme adds an earthy depth. I like to brush it lightly on warm slices or use it as a dip for crostini. 🌿

Spiced Honey Butter

Mix ¼ cup softened vegan butter with 2 tbsp local honey, ½ tsp ground cinnamon, and a pinch of sea salt. Warm the butter in a small saucepan over low heat with the honey until melted, then stir in spices.

Spread on toasted bread slices for a sweet-savory contrast that complements the bread's earthy flavor. This works especially well with buckwheat's natural nuttiness. 🍯

Garlic-Herb Compote

Sauté 3 minced garlic cloves in 1 tbsp olive oil with 1 tbsp chopped parsley and ½ tsp red pepper flakes until fragrant (2 minutes). Add ¼ cup crushed tomatoes and 2 tbsp white wine vinegar, simmering for 5 minutes until thickened.

This tangy, aromatic spread adds brightness to each bite and balances the bread's hearty texture. 🧄

Whipped Tahini Sauce

Whisk ½ cup tahini with 2 tbsp lemon juice, 1 tbsp maple syrup, and 2 tbsp water until smooth. Thin with additional water if needed for a drizzling consistency.

The sesame notes in tahini enhance the bread's nutty profile, while lemon keeps it fresh. Drizzle over slices or spread on avocado toast for a protein-rich pairing. 🥜

Smoky Chipotle Aioli

Blend ½ cup vegan mayo with 1 tsp adobo sauce (from canned chipotles), ½ tsp smoked paprika, and 1 tsp lime juice until smooth. The smoky chipotle cuts through the bread's earthiness while adding a subtle heat.

I love this as a sandwich spread or dip for crusty slices. 🌶️

Creamy Avocado Mash

Mash 1 ripe avocado with 1 tbsp lime juice, ½ tsp salt, and 1 tbsp chopped cilantro until creamy. The avocado's richness contrasts perfectly with the bread's nutty, crisp texture.

Spread on toast or use as a base for open-faced sandwiches. For extra flair, top with everything bagel seasoning. 🥑

Frequently asked questions