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Wholemeal Buckwheat Bread

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“From Susan Jane Murray's website, with a few alterations - my favorite gluten free bread ever! If you like buckwheat, you will love this bread. It is dense, flavorful, and has a great texture, especially right out of the oven. Freezes well. IMPORTANT NOTE: This recipe uses quinoa flakes, not the whole quinoa grain. This recipe will not work with quinoa grain, you must use the flakes. Please note that the nutrition data is calculated with the whole quinoa grain, because quinoa flakes are not in Recipezaar's database. The actual nutrition is lower in calories, carbs, etc.”
8 slices

Ingredients Nutrition


  1. Mix together dry ingredients. In seperate bowl, mix wet. Add wet to dry, mixing thoroughly. Batter will be runny, do not expect a thick batter.
  2. Put in prepared 8x8 pan, and bake for 40 minutes at 350. Bread surface will crackle slightly and become dark golden brown, a toothpick should come out clean.
  3. Let cool 5-10 minutes in pan, then turn out onto cooling rack. Slice once cooled completely. Slice into four large squares for sandwiches, or eight smaller slices. Delicious toasted!

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