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    Home » Recipes » Breads

    Sugar-Free Buckwheat Quick Bread

    Published: Jun 26, 2020 · Modified: Nov 5, 2022 by Lauren · This post may contain affiliate links · 68 Comments

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    Sugar-Free Buckwheat Quick Bread - An easy and delicious bread recipe that's made without yeast or sugar! A great option for those with gluten allergies or on low sugar diets.

    Sugar-free buckwheat bread made without yeast or oil

    The beauty of (buckwheat) bread

    There isn't much in this life that's better than freshly baked bread.

    The smell, the taste, that first bite smothered with one fat-laden spread or another. It's literal heaven on earth!

    I usually try to have some type of homemade bread or muffin to give my kids in the morning before school.

    That, in combination with a smoothie, is usually what they eat for breakfast, and it seems to tide them over well until snack time.

    Yeast-free buckwheat quick bread

     

    A few of their favorite breads already on the blog include this Whole-Grain Spelt Naan, Mixed Berry Muffins, and Low Sugar Chocolate Chip Muffins.

    I've gradually been transitioning away from yeast breads in favor of those that rely on a combination of an acidic milk paired with baking soda and/or baking powder.

    I find these types of loaves just as satisfying and much faster to make!

    I love this Gluten-Free Bread already on the blog, but given that I also love to experiment in the kitchen, I decided to take a stab at a bread free of both eggs and oil and based around one of my favorite flours, buckwheat!

    This loaf turned out beautifully, and the addition of cooked quinoa gives it a natural protein boost.

    It's also approved by the entire family, which is always nice, though I know I could eat this all myself!

    We enjoy this topped any number of ways; for the girls, it's usually a big pat of butter or a drizzle of olive oil, and for me, Laura Scudder's peanut butter.

    Buckwheat bread slathered with peanut butter

    However you eat it, I hope you enjoy it as much as we do!

    Sugar-free buckwheat bread made without yeast or oil
    Print Recipe
    4.65 from 28 votes

    Sugar-Free Buckwheat Quick Bread

    Make this fresh loaf of bread to enjoy with soup, salad, or by itself! Gluten-free, vegan, and easy to make!
    Prep Time10 mins
    Cook Time40 mins
    0 mins
    Total Time50 mins
    Course: Bread
    Cuisine: American
    Keyword: Gluten-Free, oil-free, Sugar-free, Vegan
    Servings: 14 slices
    Calories: 94kcal
    Author: Lauren Goslin

    Ingredients

    • 2 cups buckwheat flour ground from raw groats (see Notes)
    • 1 ½ tsp baking soda
    • ½ tsp baking powder
    • ½ tsp sea salt
    • ½ cup cooked quinoa
    • 1 ½ cups buttermilk (see Notes)
    • ½ cup applesauce

    Instructions

    • Preheat oven to 350 degrees.
    • To make your 'buttermilk', add 1 1/2 tablespoons of apple cider vinegar to a measuring cup; then, add in enough milk to total 1 1/2 cups.
    • Stir and let sit for 2-3 minutes.
    • Mix dry ingredients in a large bowl (flour, baking soda, baking powder, salt).
    • Mix wet ingredients in a medium bowl ('buttermilk' and applesauce).
    • Mix everything together, including the quinoa, until well combined.
    • Pour the batter (it will be wet) into a well-oiled loaf pan.
    • Bake 30-40 minutes until golden and springy to the touch.
    • Remove from the oven and cover the pan with a tea towel for 10 minutes while the loaf cools.
    • Remove from pan, slice, and enjoy!

    Notes

    Nutrition facts based on using pre-made buttermilk. WW Points: 3

    Nutrition

    Sugar: 2.6g | Fiber: 2.2g | Calories: 94kcal | Fat: 1.1g | Protein: 3.9g | Carbohydrates: 18.3g

    Notes:

    I only use buckwheat flour ground from these raw groats, but I suspect the pre-ground kind will work here as well.

    I use this Homemade Coconut Milk to make the buttermilk for this recipe.

    Some of the items I use in this recipe include:


     

    Homemade buckwheat flour bread recipe

    Vegan buckwheat bread recipe

     

     

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    Reader Interactions

    Comments

    1. Laura

      January 15, 2023 at 9:39 pm

      Greetings, Lauren! I adore your recipes. I used your recipe to make a sugar-free chocolate bread. I used the following. I cannot use buckwheat anymore :(, so I used Einkorn flour instead. Red quinoa instead of white. No applesauce but use grated apple, next time I will just grind up the apple. 1 Tbsp Stevia Leaf Powder plus 6-7 drops liquid Stevia.
      I love it. I am so happy with it. It rose very nicely.
      Thank you, your recipes are always delightful, and I can count on your recipes to be good.

      Reply
    2. Kelley

      August 27, 2021 at 10:45 am

      I don’t like using dairy and instead use almond milk or coconut milk, to use your buttermilk can I add the vinegar to either of these milk options for the “buttermilk “? Thanks

      Reply
      • Lauren

        August 29, 2021 at 12:32 pm

        Yes! I make mine with my homemade coconut milk, and it works great.

        Reply
        • Cb

          May 14, 2022 at 3:12 am

          Your link to homemade coconut milk doesn't work. Also do I use the same amount of coconut milk as I would for buttermilk.

          Reply
          • Lauren

            May 14, 2022 at 9:33 am

            The link should be fixed now! And yes, the liquid amount would be the same. 🙂

            Reply
            • Cb

              May 14, 2022 at 12:51 pm

              Thanks! Looking forward to making this.

    3. Denise

      May 29, 2021 at 11:45 am

      What is the bread pan size? Many bread recipes do not state the pan size, but I've noticed that the paleo and gluten-free breads usually use an 8 1/2" x 4 1/2" pan. I'm looking forward to baking this buckwheat bread!

      Reply
    4. Dudley Shumate

      May 11, 2021 at 4:24 pm

      I make this bread EVERY WEEK! Getting ready to hit the road for work for a couple weeks and was wondering, have you ever tried freezing it? Thanks for info, I add alot of spices to my loaf and eat with nut butter. SO GOOD!

      Reply
      • Lauren

        May 13, 2021 at 8:52 am

        Sorry for the late response, Dudley, I do think this would freeze nicely! Thanks for the comment and rating. 🙂

        Reply
      • Dudley

        May 13, 2021 at 2:27 pm

        I have made a loaf a week for a year!! Use buckwheat groats instead of quoina. And add cinnamon, nutmeg, ginger and cardamom. It is THE BEST! I eat with different nut butters. 😁

        Reply
    5. Michelle

      May 01, 2021 at 2:29 am

      Interested to know why you use apple sauce as well as buttermilk? I've tried another "one ingredient only"recipe that uses only water (& some salt). The loaf was too wet after a short bake (40 mins @ 218°C) which that particular recipe called for. I tried dehydrating it in the oven at 50°C without success. Since any gluten-free bread recipe I've tried, seems to end up too "damp", I'm just a little concerned about your very similar recipe with 2 wet ingredients being the same & in my bin because the family finds it tasteless & unpalatable. Getting a bit frustrated with these recipes where the images also don't look at all like the bread coming out of my oven.

      Reply
    6. Simona

      April 14, 2021 at 8:35 am

      Hi, i tried the recipe, it came out very dark brown, as if i put cocoa in. It was packed buckwheat flour. I also replaced apple sauce with flax seeds meal. Really nice, almost like a cake. I also put oats as i did not have quinoa. Thank you for your ideas, always happy to try new things for my allergic kid.

      Reply
      • Lauren

        April 14, 2021 at 3:33 pm

        Hi Simona,

        There are two variations of buckwheat flour, it sounds like maybe you have the darker variety. Also, the flax will add some darker color. I'm happy you enjoyed it in the end! 🙂

        Reply
      • jonathan

        October 13, 2021 at 9:45 pm

        Simona, how much flax seed meal did you use? Can’t wait to try this recipe!

        Reply
    7. Olga

      February 22, 2021 at 9:26 am

      That's an excellent loaf, easy to put together, no yeast, a great way to use left-over quinoa.
      The crumb looks good; it's earthy wholesome, very satisfying. Thank you, Lauren!

      Reply
    8. Lee Rosenthal

      May 30, 2020 at 12:13 pm

      would quinoa flour or spelt flour work?

      Reply
      • Lauren

        May 31, 2020 at 9:01 am

        Hi Lee,

        I'm not sure, it may be worth a shot. I have these spelt biscuits as well, if you're interested: https://www.oatmealwithafork.com/spelt-pumpkin-biscuits/

        Reply
    9. Sophie

      May 16, 2020 at 5:47 pm

      Hi Lauren!
      I am interested in making this recipe to slice and use as sandwich bread - would this recipe work for that? Or would it be too sweet? It seems like the other comments on the blog say that they top it with sweet options rather than savory fillings.
      Thank you in advance!

      Reply
      • Lauren

        May 16, 2020 at 6:38 pm

        I've not used it that way, as it's a denser bread. I don't find that it has a sweet taste myself, but you could try replacing the applesauce with pumpkin if you're worried?

        Reply
        • Sophie

          May 16, 2020 at 8:29 pm

          Hi Lauren,

          Thank you for getting back to me so quickly! I think the pumpkin substitute sounds like a great idea. I will report back once I give it a try.

          Reply
    10. Jan

      April 13, 2020 at 6:38 pm

      Can I use the “make your own buttermilk “ recipe with Oat Milk?

      Reply
      • Lauren

        April 13, 2020 at 7:37 pm

        That should work fine!

        Reply
    11. Dudley Shumate

      April 10, 2020 at 9:38 am

      Just now made this, subbed steel cut oats for the quinoa and added fresh rosemary from my garden. Holy moly, it is FANTASTIC! I will be making this on a regular basis. Thank you!!

      Reply
      • Lauren

        April 10, 2020 at 2:00 pm

        Thank YOU for your comment, Dudley. I'm so happy it worked out for you!

        Reply
        • Dudley Shumate

          April 10, 2020 at 3:46 pm

          I wish I could post a pic, it turned out the most gorgeous golden colour and I don't know why? Nothing in it is yellow? I used very very light coloured buckwheat flour. Oiled the parchment lined pan with olive oil. It's like I put saffron or turmeric in it but I didn't? It's beautiful and tasty!

          Reply
    12. Ayelet Nevo

      January 30, 2020 at 10:31 am

      Sounds great!
      I was wondering is there a way to turn it into a salty bread that can go with anything?
      Can I substitute the apple sauce with eggs ?
      Coconut milk with almond milk?

      Thanks

      Reply
    13. SGK

      September 18, 2019 at 5:31 pm

      The bread was yummy.. made it as is today.
      What should I change in the recipe if I wanted to add some veggies (like zucchini) to it? Can I reduce the quantity of buckwheat?

      Reply
      • Lauren

        September 21, 2019 at 12:26 pm

        Hi there,

        I'm not certain about the changes as I've not tried, but you would probably be reducing the applesauce or buttermilk, as zucchini adds moisture.

        Reply
    14. Liliana

      September 09, 2019 at 3:19 pm

      My toddler has a dairy, egg and wheat allergy so it’s been rough trying to find recipes for her, especially since i was never a cook to begin with, but this came out perfect! I followed the recipe and used pre ground buckwheat. Just wondering if you think I can add banana to this to sweeten it up for her? Thanks 🙂

      Reply
      • Lauren

        September 09, 2019 at 5:28 pm

        Oh, that's great Liliana! Yes, I think that would work...I'd maybe replace the applesauce with banana and more if you need it to get the same consistency. 🙂

        Reply
        • Liliana

          September 09, 2019 at 7:51 pm

          Ok, I’ll give that a try..thank you!!

          Reply
    15. Lee

      February 27, 2019 at 2:55 pm

      How about quinoa flakes, cooked?

      Reply
      • Lauren

        February 27, 2019 at 3:14 pm

        I think you'd be better off with just the flakes, as the cooked may add too much moisture? I can't say for certain on anything other than what I've tried. Baking can be tricky, as it is a bit more exact than cooking.

        Reply
    16. Lee

      February 27, 2019 at 12:46 pm

      How would cooked farro work instead of quinoa?

      Reply
      • Lauren

        February 27, 2019 at 2:53 pm

        It seems like it would, but because farro is heavier, the bread may turn out a bit more dense.

        Reply
    17. Erin

      December 28, 2018 at 7:08 am

      This has become my new staple bread. I’ve suddenly become gluten, yeast, and dairy intolerant, all at once. I’m feeling my way through a new way of eating, and this bread recipe has helped me feel grounded. Since I’m single and can’t consume a whole loaf in one week, I slice it and freeze half. It freezes and toasts beautifully.

      I’ve made this with pure, preground buckwheat (toasted) and pumpkin in place of applesauce, but I find, with the preground dark buckwheat it’s too earthy for my palate (along the lines of a dark rye or pumpernickel).

      I’m not a quinoa fan, so I use 1/2 cup rolled oats in its place. It works great.

      I’ve added 1 tsp of xanthan gum to give a little more elasticity to the bread.

      By far, my favorite is the recipe as written (with the oat substitute and xanthan gum addition). It’s a fantastic base recipe and easy to add herbs/spices to change it up.

      Reply
      • Lauren

        December 28, 2018 at 1:29 pm

        Thanks so much for your comment, Erin! I've wanted to play around with this more, so you've given me some incentive. I love the idea of adding herbs or even making a cinnamon raisin variation. I'll have to try the oats sometime too! 🙂

        Reply
    18. Mariah

      October 20, 2018 at 12:09 pm

      My Mom and I made this bread today and it looks great!!😊🍞

      Reply
    19. Shannon O'Connor

      October 05, 2018 at 8:21 am

      Sounds great but I really dislike applesauce. Is there a substitute?

      Reply
      • Lauren

        October 05, 2018 at 9:21 am

        I haven't tried anything else myself, but pumpkin puree might work, though it's thicker in consistency. Maybe half pumpkin, half oil...

        Reply
        • Shannon

          October 05, 2018 at 10:09 am

          Thank you! Will try it 🙂

          Reply
    20. Renee

      August 17, 2018 at 4:50 pm

      Anyway I can do without buttermilk? Just regular?

      Reply
      • Lauren

        August 18, 2018 at 12:38 pm

        Hi Renee,

        The buttermilk helps the bread to rise, so I wouldn't omit it. You can make your own by mixing 1 1/2 tablespoons of vinegar with 1 1/2 cups milk. See my notes for further instruction. 🙂

        Reply
    21. Lee

      July 18, 2018 at 6:02 pm

      I made as muffins and added an unpeeled chopped apple to the batter. It was great.

      Reply
    22. Tammy

      February 23, 2018 at 11:32 am

      I made this last night using preground buckwheat flour. I absolutely love it -- thank you! I think the preground flour is probably a bit stronger in flavor than if you grind it yourself, so I will be getting some buckwheat groats and grinding them next time, just for a slightly milder flavor. Even my 6-year-old loved it! She said she likes it better than her usual store-bought Ezekiel cinnamon raisin bread! I topped hers with fruit-sweetened jam and peanut butter, and I topped mine with almond butter, hemp seeds, and sliced banana. I love that this bread is oil-free, gluten-free, vegan, and sweetened only with applesauce. It's super filling, too -- and that's saying a lot for this always-hungry, breastfeeding mama! Even my 13-month-old son enjoyed the bread with nut butter and apple butter on top. How do you think this would work with 1/2 buckwheat flour, 1/2 oat flour? I'd love to try some more combos! Thanks for all your wonderful recipes! So excited to have found your blog!

      Reply
      • Lauren

        February 23, 2018 at 4:04 pm

        Thanks Tammy, your toppings are making me hungry! I think the oat flour would work, though buckwheat is slightly more absorbent, so you may need a tad more. I should try that, I bet the flavor would be great!

        Reply
        • Tammy

          February 24, 2018 at 7:54 pm

          Great! Thanks for getting back to me! Please comment back if you try it, and I will, too! I think I will be trying it very soon. 🙂

          Reply
    23. Niki

      November 25, 2017 at 9:31 am

      How well does this freeze or how long does it keep otherwise?

      Reply
      • Lauren

        November 25, 2017 at 7:26 pm

        Hi Niki,

        It freezes fairly well, though it's been a while since I tried. It keeps about one week in the fridge. 🙂

        Reply
      • Lee

        July 07, 2019 at 9:09 am

        I used leftover cooked oatmeal instead of quinoa because I had it. So far, so good!
        Great recipe

        Reply
    24. Tilly

      September 06, 2017 at 12:11 pm

      This is THE BEST buckwheat bread recipe ever!!!!
      I have tried around 10 different recipes for vegan glutenfree oilfree buckweat bread. They all were a disaster.
      This bread is amaaazing! So soft, so moist, so tasty!! Yeahhhh am so happy!!!
      Thanks Lauren!!!

      Reply
    25. Danielle

      June 13, 2017 at 7:49 pm

      This is fantastic! It feels so much like real bread. Except for the one family member who doesn't like buckwheat AT ALL. Can you make this bread with other gluten free. whole grain flours? Like maybe millet? Thanks!

      Reply
      • Lauren

        June 14, 2017 at 11:39 am

        Thanks Danielle! I'm not certain about the millet, though I'm curious myself now and may have to try it! If you try anything, please let me know how it works. 🙂

        Reply
    26. Georgie

      April 29, 2017 at 12:41 pm

      This was wonderful with a big chunk of butter straight out of the oven!

      Reply
    27. Amy

      November 11, 2016 at 6:06 am

      Do you think this would work if I just omitted the quinoa? My son has 2year old leaky gut and doesn't do well with whole grains yet (he does tolerate when I turn them into sprouted flour) . Or suggestions instead?

      We love recipe otherwise! I've made it for my daughter and myself. Lovely toasted with some coconut oil and a pinch of salt and cinnamon. Yum!

      Reply
      • Lauren

        November 11, 2016 at 10:14 am

        Hi Amy,

        I think it would work, though I haven't tried myself. You could add in the same amount of pumpkin seeds in place of it if you like!

        Reply
      • Danielle

        June 13, 2017 at 7:49 pm

        Yes! I did it and it was just fine.

        Reply
    28. Patti

      October 15, 2016 at 4:42 pm

      Thanks for another excellent recipe!! It turned out great...pretty close to your pictures too - not bad for my first try ??.
      I didn't have any applesauce on hand so I just puréed a raw Apple...it worked just fine.

      The breads texture reminds me of banana bread (minus the intolerable bananas ?). I will try toasting it as well.
      Thank you once again.

      Reply
    29. Mary Ellen @ VNutrition

      October 05, 2016 at 4:55 am

      I need some more bread in my life and this look looks sooo good. Really cool that you used quinoa.

      My favorite toppings for bread are any kind of nut butter. 🙂

      Reply
    30. kimmythevegan

      October 02, 2016 at 6:37 pm

      Woah this looks good! I was fully expecting this to have gluten in it and I'm SO EXCITED that it's "Kimmy-friendly" =)
      I actually haven't tried making homemade bread... I thought it would be a pain, but you make it sound so easy, I can totally try this out.
      The only thing - when I try clicking the link for the homemade coconut milk it takes me to the buckwheat groats. I would love to see the recipe for the milk so I can make this awesome bread!
      Thanks so much for sharing this at Healthy Vegan Fridays! I'm pinning & sharing =)

      Reply
      • Lauren

        October 03, 2016 at 7:28 pm

        Thanks Kimmy, I'll change it now! 🙂

        Reply
        • kimmythevegan

          October 04, 2016 at 10:54 am

          Thank you!! That "milk" recipe is so easy - I can't wait to make this bread!

          Reply
    31. Raia

      September 27, 2016 at 2:16 pm

      Ahh! Genius, Lauren. 🙂 Thank you so much for sharing it with us at AFT. I'm going to feature it at this week's party! I can't wait to try it. 🙂

      Reply
      • Lauren

        September 28, 2016 at 8:57 am

        Thanks so much Raia! I hope you like it if you try it. 😀

        Reply
    32. Bethany

      September 22, 2016 at 10:24 am

      This bread looks perfect. Yum!

      Reply
      • Lauren

        September 22, 2016 at 1:32 pm

        Thanks Bethany! 🙂

        Reply
        • Lee

          July 18, 2018 at 6:02 pm

          I made the recipe as muffins and added a chopped unpeeled apple to the muffin batter. Great

          Reply
          • Lauren

            July 19, 2018 at 1:44 pm

            Thanks for the comment Lee, I'm happy you enjoyed the recipe!

            Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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