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+ servings
Home baked gluten free bread that has been sliced on the counter

Gluten Free Buckwheat Millet Bread

A soft and spongey gluten free buckwheat bread with millet, flax and rosemary. Simple to make, and stays soft on the counter for days. Vegan. Yields one loaf with 14 slices (1.75cm per slice).
Course Bread
Cuisine Gluten free, Vegan
Keyword Millet Bread
Prep Time 25 minutes
Cook Time 40 minutes
Rising Time 1 hour
Total Time 2 hours 5 minutes
Servings 14 slices
Calories 150kcal


  • cups (approx. 225g) buckwheat flour
  • ½ cup (approx. 100g) millet flour
  • 1 cup (approx. 130g) tapioca starch
  • 2 teaspoons baking powder source a gluten free brand
  • ¼ cup whole flax seeds also known as linseeds
  • ½ teaspoon sea salt fine
  • 2 fresh rosemary sprigs
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons psyllium husks
  • 2 cups warm water
  • 2 teaspoons active yeast ensure it is fresh
  • 2 teaspoons sugar to feed yeast


  • Flax seeds


  • Line a rectangle bread tin with baking paper and set aside.
  • Add sugar and yeast to ½ cup warm water, give a little stir, and set aside for ten or minutes until the yeast blooms and froths.
  • Meanwhile, sift the buckwheat and millet flour, tapioca starch, baking powder and salt into a large mixing bowl. Add flax seeds. Tear the leaves from the rosemary sprigs and add those as well. Mix to combine.
  • In a blender, whiz the remaining 1½ cups warm water with the psyllium husks for 10 seconds and no longer (otherwise the mixture will get too thick). Make a well in the centre of the dry ingredients, pour in psyllium husk mixture, olive oil and yeast mixture.
  • Use a spatula to fold the mixture together in what I call a ‘batter-dough’ as it really is a mix of both!
  • Pour 'batter-dough' into bread tin. Place a layer of cling wrap snuggly over the surface. Place bread tin in a warm spot and let rise for around an hour. This may take longer in colder weather. If room temperature is too cool, try my bread rising hack: warm a heat pack up and wrap in a towel, then sit bread tin on top. The trick is to keep a constant temperature – not too hot – otherwise the bread will rise too fast and collapse in the oven.
  • After an hour, remove cling wrap and place bread tin in a hot oven. Bake (force fan) at 180˚C/356˚F for 35-40 minutes.
  • Once cooked, remove from bread tin and let cool entirely before slicing with a serrated knife.


  • This recipe uses a blend of 2/3 high protein gluten free flour to 1/3 starch, I think this is the sweet spot for baking a loaf like this. The high protein flours mimic gluten, while the starch helps improve the texture. Therefore, you could try substituting the buckwheat and millet for another high protein flour, like sorghum.
  • Coconut flour will not work - it is far too dense, you won't get any rise.
  • Choose an organic tapioca flour, as typically they are bleached.
  • Potato starch is an alternative to tapioca, however, this can trigger people with IBS (gut bacteria LOVE to feed off potato starch!).
  • I'm sorry but there are no alternatives to the psyllium husk - this is used as an alternative to eggs. One reader tried ground chia and reported the bread was gritty - chia are dark so they'll also discolour your bread.
  • I've already made so many tweaks and substitutions to this recipe to make it allergy-friendly - there isn't much wriggle room for you to further faff with the recipe, otherwise I can't promise you'll get a good result!
  • Your yeast must be FRESH. If it isn't, it won't bloom, and your bread won't rise.
  • Coconut sugar can be used in place in regular sugar, however it will change the colour of your bread. I've tried both, and prefer white sugar - there is minimal in the final loaf as the yeast will consume most of it.
  • The bread really needs a constant warm environment in order to rise, in cooler climates, try turning your oven on for a few minutes to heat it up, then turn it off, and place the bread on a rack in the centre, close the door and let it rise in there.
  • Alternatively, try my hack: heat a wheat bag, wrap it in a towel, and rest the bread tin over the top.
  • If the bread rises too quickly too soon (it will do this if the temperature is too warm), then it will flop.
  • If you open the oven door while the bread is baking, it will flop.
  • This bread is best stored wrapped snuggly in a breathable paper rather than plastic, and will stay soft on the counter for days (possibly longer - it always seems to get eaten so quickly!).


Calories: 150kcal | Carbohydrates: 27.7g | Protein: 3.7g | Fat: 3.9g | Saturated Fat: 0.4g | Sodium: 150mg | Fiber: 4.2g | Sugar: 0.7g