Himalayan Tartary Buckwheat Baguettes—Vegan & Gluten-Free

This delicious Himalayan Tartary Buckwheat baguettes recipe is vegan, gluten-free, and rich in antioxidants. 😋

---

Few things are more comforting and appealing than the aroma of freshly baked bread—and especially nutritious bread made with Himalayan Tartary Buckwheat (HTB).

Packed with unique compounds like rutin, quercetin, luteolin, and more, these baguettes deliver all the satisfaction of traditional French bread without the dairy or wheat. They’re also super easy to make with a perfectly crisp crust, a soft chewy interior, and immense versatility for any occasion—dipping in olive oil, paired with soups and salads, building nutrient-dense sandwiches with a rustic flair.

Best of all, you can enjoy the timeless pleasure of freshly baked bread while stacking vitamins, minerals, and plant-based protein. Adding flours like almond or oat—I usually do blends—compounds the nutrients.

Himalayan Tartary Buckwheat Baguettes

What You’ll Love About This Recipe

Wholesome & Nutritious – Made with Himalayan Tartary Buckwheat, rich in antioxidants like rutin and quercetin.

Crispy & Chewy – A golden crust with a soft, satisfying interior, like a classic baguette.

Vegan & Gluten-Free – 100% plant-based, wheat-free, and dairy-free, yet full of flavor and texture.

Versatile – Perfect for sandwiches, soups, croutons, appetizers, snacks, and more.

Here’s what you’ll need (full recipe below):

Equipment

• Mixing bowl.
• Flatware/cutlery.
• Cutting board.
• Baking pan.
• Kitchen cloth.
• Oven mitts.
• Measuring cups.
• Measuring spoons
• Parchment paper.

Vegan Buckwheat Baguettes Recipe

Ingredients

• 2 cups HTB flour
• 1 cup almond flour.
• 2 tsp instant yeast.
• 1 tbsp date sugar.
• 1/1/4 cups filtered water (warm 110 °F)
• 2 tbsp olive oil.
• 2 tsp psyllium husk (powder)
• 1 1/2 tsp pink salt.

Why add psyllium husk?

Since this recipe is gluten-free, it helps bind the dough, improves elasticity so the baguettes hold their shape better, and creates a softer, less crumbly interior.

Health Benefits

Rich in Antioxidants – Himalayan Tartary Buckwheat (HTB) is exceptionally high in rutin, quercetin, and other rare flavonoids that support cellular health and fight oxidative stress.

Supports Healthy Circulation – Rutin has been studied for its role in strengthening blood vessels and promoting better circulation.

Anti-Inflammatory Properties – Bioactive compounds in HTB help reduce inflammation, which is linked to aging and chronic disease.

Gluten-Free & Gentle on Digestion – A naturally gluten-free grain alternative, making it ideal for those with gluten sensitivities or celiac disease.

Plant-Based Protein & Fiber – Provides steady energy, supports satiety, and helps maintain balanced blood sugar.

Gut-Friendly – Fiber and resistant starches benefit gut bacteria, contributing to better digestion.

Nutrient-Dense – Packed with magnesium, manganese, and other trace minerals essential for metabolism and energy production.

Instructions

• Activate yeast – In a bowl, whisk warm water with sugar and yeast. Let sit five to seven minutes until foamy.
• Mix dry ingredients – In a large mixing bowl, combine the flours, salt, and psyllium husk.
• Combine – Add the yeast mixture and olive oil. Stir until a sticky dough forms.
• Knead & rise – Lightly knead the dough (it will be softer than wheat dough). Cover with a towel and let rise in a warm spot for an hour, or until doubled.
• Shape baguettes – Divide dough into two portions. Shape into baguettes and place on a parchment-lined baking sheet or baguette pan.
• Second rise – Cover and let rise again for 20–30 minutes. Preheat oven to 425°F (220°C).
• Bake – Slash the tops with a sharp knife for classic baguette look. Bake 25–30 minutes, until golden brown and crisp.
• Cool – Transfer to a wire rack and let cool slightly before slicing.

Troubleshooting Tips

• Dough too sticky?
• Gluten-free doughs are naturally wetter, but if it’s unworkable, add 1–2 tablespoons more gluten-free flour until it holds its shape.
• Bread didn’t rise enough?
• Check that your yeast is active (foamy after proofing). Also, make sure your water wasn’t too hot—it should be warm, not scalding. A cooler room may require a longer rise time.
• Crust too hard?
• Reduce baking time slightly or place a small oven-safe dish of water on the lower rack during baking to create steam and soften the crust.
• Dense texture?
• Add psyllium husk for better binding and structure. Also, ensure the dough has enough time to rise; rushing this step leads to heaviness.
• Loaf spreads flat instead of holding shape?
• Use parchment “walls” or a baguette pan to support the dough as it rises and bakes. Psyllium husk or ground flaxseed also helps give more elasticity.
• Overly earthy or bitter flavor?
• That’s the natural intensity of Himalayan Tartary Buckwheat. Balance it by mixing with more gluten-free flour, or serve with naturally sweet toppings like roasted vegetables or fruit preserves.

Frequently Asked Questions

Can I make these baguettes without psyllium husk?
Yes, but the texture will be more crumbly and less elastic. Psyllium husk helps mimic gluten structure. If you don’t have it, you can substitute with ground flaxseed or chia seeds, though the baguettes may not rise as well.

Do these baguettes taste like regular French baguettes?
They’re similar in crunch and chew but have a distinct earthy, nutty flavor from Himalayan Tartary Buckwheat. Many people find it richer and more complex than wheat bread.

Can I freeze these baguettes?
Absolutely. Once cooled, wrap tightly and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 8–10 minutes to refresh the crust.

What’s the best way to store them?
Keep at room temperature in a bread box or wrapped in a clean towel for up to five days. For longer storage, freeze rather than refrigerate (the fridge dries them out quickly).

Can I use regular buckwheat flour instead of Himalayan Tartary Buckwheat?
Yes, but the nutritional profile and flavor will differ. HTB is exceptionally high in rutin and other rare flavonoids, while regular buckwheat is milder in taste and nutrients.

My bread didn’t rise much—what went wrong?
Likely inactive yeast or too short of a rise. Always check yeast activity (it should foam during proofing) and allow the dough to fully double before baking. Warmer environments help gluten-free breads rise better.

You might also be interested in . . .

Himalayan Tartary Buckwheat Banana Bread 

Himalayan Tartary Buckwheat Sourdough

15 Himalayan Tartary Buckwheat Recipes

---

The medical and health topics covered on the Plate of Grass website and blog have not been evaluated by the FDA and are not intended to prevent or cure any disease. This article and its content is presented ‘as is’ for informational purposes only.

PlateofGrass may receive compensation if you make a purchase through a link on this site.