This 1-Ingredient Gluten-Free Buckwheat Bread recipe is an absolute game-changer! I’ve been making it every single week since early 2022, and it never disappoints! It’s incredibly easy, delicious, and super nourishing. I highly recommend throwing a couple of slices in the toaster/oven to create the ultimate avocado toast or as a side dish for dipping into soup. It even makes amazing croutons in a salad!
Since sharing this recipe with our community on social media, it’s become one of our most popular recipes to date. Hundreds of our community members have shared their versions with us on Instagram. Check out our Buckwheat Bread Instagram Highlights to see just a sample of the ones we’ve received, and please make sure to share your own!
Ingredient Notes
- Raw Hulled Buckwheat: Buckwheat groats (or kernels) are the hulled seeds of the buckwheat plant. For this recipe, we can only use raw hulled buckwheat (also known as green buckwheat). Any other kind won’t work here. Despite its name containing the word “wheat,” buckwheat is actually gluten-free and makes for a fantastic bread ingredient. These groats are a staple in many Eastern European and Asian cuisines, known for their nutty flavor and versatile use.
- Water: Tap water is fine to use depending on your location, if the water is heavily chlorinated in your area, you should choose filtered water, as chlorine can impact the fermentation.
- Salt: Either sea salt flakes or table salt works fine. The salt enhances the natural flavor of the buckwheat. Add only a little bit for best fermentation
- Optional Seeds: Adds a delightful crunch and visual appeal to the bread. They are optional but highly recommended for an extra touch of flavor and texture. You can top it with any seeds you like. My current favorite combination is pumpkin seeds and sesame seeds. Poppy seeds are also lovely here. Just avoid chia seeds.
IMPORTANT: Use ONLY raw hulled, non-roasted buckwheat for this recipe (the green kind). Buckwheat flour, unhulled buckwheat, activated buckwheat, kasha, toasted or roasted buckwheat will not work in this recipe.
Why You’ll Love This 1-Ingredient Buckwheat Bread Recipe
- Delicious and Dense: It’s absolutely delicious, with a dense, satisfying texture, and gets even better when toasted! Fermentation not only enhances the flavor, but it can improve the bioavailability of certain nutrients in foods. Specifically, the fermentation process can reduce levels of phytic acid, which is known to bind some minerals and reduce their absorption. By breaking down phytic acid, fermentation can make minerals like iron, zinc, and magnesium more available for absorption by the body.
- So Easy: Although the fermentation process takes a bit of time, this recipe is very hands-off and only requires about 10 minutes of actual work. If you use the right kind of buckwheat, a high-speed blender, and follow the instructions, this simple, yeast-free bread recipe is practically foolproof.
- Cost-effective: Good quality, nourishing, gluten-free bread can be quite expensive where we live, often costing around $15 AUD (~ $9.80 USD), whereas this Gluten-Free Buckwheat Bread comes in at under $3.50 AUD (~ $2.30 USD), even when using organic hulled buckwheat.
- Meal-Prep: Easy to prep in advance and can be frozen. I usually keep half fresh, wrapped in a clean kitchen towel, to consume over the next few days, and slice and freeze the rest (which also adds extra health benefits by creating resistant starches, making it even better for gut health and blood sugar control). Toast when ready to eat, and I think it’s even better than fresh! This way, you can toast a piece whenever you feel like some delicious bread.
What Are the Health Benefits of Buckwheat?
- Buckwheat is highly nutritious, offering a source of fiber and essential minerals, especially magnesium. It’s also packed with antioxidants, particularly rutin, which supports blood vessels and circulation, and is great for heart health. Despite its name, buckwheat is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
- Buckwheat’s low to medium glycemic index makes it a good choice for those managing blood sugar levels. Plus, its high fiber content aids in digestion.
- Like amaranth or quinoa, these whole grain groats can be cooked like rice or oats, making them a fantastic ingredient for various dishes. From traditional porridge and pilafs to modern salads and even as a rice substitute, buckwheat is incredibly adaptable. It’s also used in making buckwheat flour, a popular alternative for gluten-free baking. We use buckwheat flour to make these High-Protein Buckwheat Pancakes with Blueberry Syrup, and they’re so fluffy and delicious!
Step-by-Step Instructions
Rinse the raw hulled buckwheat kernels under cold water until clear. After rinsing, soak 2⅔ cups (500g – 17.5 oz) of buckwheat in cold water in a large bowl, fully submerged, and cover with a clean cloth. Keep in the fridge for about 6 hours.
Once soaked, drain the remaining water, but do not rinse.
Transfer to a blender with ¾ cup + 2 tbsp (210 ml – 7 fl oz) of water and ¼ tsp salt. Blend at low speed, gradually increasing, until you get a very smooth texture with no pieces left. Pour the blended buckwheat mixture back into the bowl.
Cover it with a kitchen cloth and let it sit at room temperature for 12 to 24 hours to ferment. Please check the fermentation table below to confirm the time required based on your current climate.
When you’re ready to bake, preheat your oven to 350°F (180C) fan on. Line a loaf pan with baking paper and pour the fermented buckwheat dough into the pan. If you’d like, sprinkle the top with seeds.
Bake the bread in the preheated oven for 90 minutes. The bread should be golden brown and firm to the touch. Remove from the loaf pan.
Allow the bread to cool down before slicing. This makes it easier to cut and improves the texture. Enjoy your homemade, nourishing, gluten-free buckwheat bread!
How Long to Ferment Your Buckwheat Bread Based on Your Current Climate
🌨️ Colder (Winter)
Soak: 6–7 hours (can be left on the counter, but fridge is recommended)
Recommended Fermentation time: 24 hours
Note: Place the bread in a warm spot or near a gentle heat source to help it ferment. An oven with the light on is a great place to keep it. Avoid drafty places.
Example: In Sydney winter, I keep mine near the stove (I cook a lot), and ferment for 24 hours.
☀️ Warm (Summer)
Soak: 6–7 hours in the fridge
Fermentation time: From 12 to 20 hours
Note: A warm environment speeds up fermentation, so check the texture for bubbles after 12 hours.
Example: In Sydney Summer, in a temperate home with AC, I ferment mine for about 20 hours.
🔥 Very Hot
Indoor temperature range: Above 85°F (30°C)
Soak: 6 hours in the fridge
Fermentation time: As little as 6 hours
Note: The hotter it is, the less time needed.
Example: People in the community in hot, steamy temperatures, such as Malaysia, have reported good results in fermenting as little as 6 hours.
Keep in mind that every home environment is a little different; temperature and humidity can affect the result. I recommend using a glass loaf pan the first time so you can monitor the texture and see the internal bubbles as it ferments. Most people get it right on the first try, but if you don’t, don’t be discouraged. There may be a slight learning curve with this one. The first time you make it, set a few timers to check on how it ferments. It’s absolutely worth it!
1-Ingredient Buckwheat Bread (Nourishing and GF)
Equipment
Ingredients
- 500 g (2⅔ cups) raw hulled buckwheat kernels - MUST be hulled, raw buckwheat groats for this recipe to work
- 210 ml (¾ cups + 2 tbsp ) water
- 1.5 g (¼ tsp) sea salt flakes
- seeds - optional – see notes
Instructions
- Soak the buckwheat: Rinse the hulled buckwheat kernels under cold water until the water runs clear, removing any dust or impurities. Transfer the rinsed buckwheat to a large bowl and cover with plenty of cold water, ensuring the kernels are fully submerged. Cover with a clean cloth and refrigerate for 6 to 7 hours. (see notes)
- Drain: Using a fine-mesh sieve, drain the soaked buckwheat briefly. Avoid over-draining (no need to let it sit in the sink for minutes). A little residual liquid (yes, it's a little slimy) is perfectly fine and will actually help with the texture.
- Blend: Transfer to a high-speed blender with 210 ml (⅔ cup + 2 tbsp) water and the salt. Blend at low speed to get the blades moving, then slowly increase speed until you reach a very smooth texture with no buckwheat bits remaining. Add up to 2 tbsp of extra water if needed.
- Ferment: Pour the blended buckwheat batter back into the bowl. Cover and let it sit at room temperature for 12 to 24 hours (timing will vary depending on your climate; refer to the timing chart and tips above to double-check). Once fermented, you will notice the mixture should be slightly bubbly inside.
- Assemble: Prepare a 24 x 13 x 7 cm (9.5 x 5 x 2.75 inch) loaf pan and line with baking paper. Pour the fermented buckwheat batter into the prepared pan. If using, sprinkle the top with seeds. If you're in a cold climate, or feel your batter could use a little more fermentation, let it sit in the loaf pan for an extra hour near a source of warmth.
- Bake: When ready to bake, preheat your oven to 350°F (175°C, fan on). Bake on the middle to upper rack for 90 minutes.
- Cool down: Remove the bread from the loaf pan and let it cool completely before slicing. This step is important for the best texture. Enjoy your homemade buckwheat bread!
Notes
Video
FAQ
This depends on your location and current temperature, as fermentation is temperature-dependent. Colder climates will need a longer fermentation, and it can be shortened as the temperatures rise during the year, as the heat accelerates fermentation. Please refer to the fermentation chapter above the recipe.
Yes, fermented buckwheat does have a specific smell (almost yeast-like), which will be reduced when baking. Over-soaking the buckwheat will result in an unpleasant smell, so keep the soaking time to 6-7 hours on the kitchen counter or in the fridge for hot climates.
However, it should NOT have a highly unpleasant fishy smell. This means the batter has over-fermented. Refer to the fermentation chart, and use timers to check on the batter the first time you make it to avoid this happening (especially in warmer climates).
Yes, it’s completely gluten-free.
This recipe only works with HULLED, NON-ROASTED raw buckwheat groats. Any other kind of buckwheat won’t work (it’s been tested by many people in the community, don’t waste your buckwheat).
Unfortunately, it won’t work for this recipe.
It stays fresh for up to 3 days in a sealed container or wrapped in a kitchen cloth. I like to slice half straight away and freeze it to make the most of it. In my opinion, the bread is best toasted.
Yes, slice and freeze for up to 3 months. I like to reheat mine in the airfryer.
While the base recipe only requires one ingredient and cannot be swapped, you can certainly add other ingredients to customize the bread to your liking. Consider adding seeds, nuts, dried fruits such as dates, or spices for additional flavor and texture. I love a mix of black olives (pitted!), rosemary, and walnuts! Just remember to add these extras after the fermentation process and before baking. I, however, highly recommend tasting the bread without any add-ons first to ensure you have the perfect fermentation time and know what to expect in terms of taste and consistency. Then, feel free to experiment with these additional ingredients to achieve your desired balance of flavor and texture.
You can; it will still work, but I find it adds a much-needed touch to the bread’s flavor. However, adding too much salt might slow down fermentation.
It has a very slight rise – it’s quite different from yeast fermentation. Don’t worry if it looks like your dough hasn’t risen much; if it’s slightly bubbly, it will still work.
If you let it soak in the fridge, and there’s no smell to it, it should still be fine, and you can go ahead with the rest of the recipe.
If it was not placed in the fridge to soak, I would recommend rinsing the buckwheat and using it in another recipe, as the bread might otherwise develop a slight smell. It should still be fine to consume, just not ideal before fermenting.
I recommend the fridge just to be safe (in case you forget to blend them straight away, or your house gets a bit warm). They are fine to leave on the counter if your home is cold. However, if it’s too hot or humid where you are, make sure to refrigerate them.
Do not leave it in the fridge during fermentation.
If you slice it before it cools down, it will just have a more gummy texture.
First, make sure you used the right kind of buckwheat.
The second important factor is fermentation time. If your bread didn’t rise and you used the right kind of buckwheat, the fermentation likely didn’t take. Refer to the fermentation chart above the recipe and make sure you followed all the tips, including keeping your batter near a source of warmth, or in the oven with just the light on, if your home is particularly cold or drafty.
Next, check that you didn’t add too much salt, and that your water wasn’t high in chlorine. This is why filtered water works best for some people.
A less common cause is using an iron, aluminum, or copper bowl, all of which can hinder fermentation.
Once you’ve poured the batter into the loaf pan, if you feel it could be slightly more fermented (especially if your home is currently cold), leave it near a source of warmth for 1 hour before baking.
If none of this helped, leave a comment below with a photo of your bread, and your exact process, and we’ll figure it out together. I’ve helped thousands of people make this recipe, and I’ll make sure you get your delicious buckwheat bread too!
Hi Sarah
I have made this recipe many times and I love it. I’m wondering if I could use the same process and ingredients to make cracker biscuits? Would it work by just cooking it on trays instead of in a loaf tin?
Hi Vicki, I’m so happy to hear you love the bread! So funny you’re mentioning this today. I just had a loaf coming out of the oven, and I accidentally poured a little bit between the parchment paper and the loaf tin. That little bit was so crispy, and so nice to snack on. I think you’re on to something, but I haven’t tested it yet! Let me know if you experiment with it 🙂
Thanks Sarah
I tried a very small sample from a loaf I made yesterday. I put seeds in it as well. It worked quite well but it was a little bit tough. I’ll try different oven temperatures and times and let you know.
Oh yes please update me, would love to hear how you go 💚
This bread is real deal and so easy to make. Used the exact amounts and 9×5 pan. Buckwheat while soaking and fermenting is weird, BUT don’t get discouraged – the bread after baking: smells good, easy to cut, crunchy from the sides and so good after a little session in the toaster. Loving the taste! This recipe really is as genius as everyone is saying. I’m glad I tried it, as many wheat replacements often only look good. So – Thank you!
Hey RJ, I’m so happy you’re loving the bread. Thank you so much for the lovely review x
Hi Sarah! Can we skip fermentation part ? My son has ezcema and histamine issues
Hey Dominique, I’m sorry to hear about your son’s health issues. Unfortunately, the fermentation is a really important part of this recipe; otherwise, the bread will be like a dense brick and really not enjoyable 💚
Yummy and healthy. I like with butter and Everything Bagel seasoning sprinkled before baking with lots of sesame mixed into the dough.
That bread looks delicious! Thank you for sharing your tips too, super helpful for everyone 🥰
Hi Sarah! I have made this bread many times with success and it is absolutely delicious. However, recently the last three loaves have been dense, gummy and spongy. I am still enjoying the flavor although the texture is not ideal. I have not changed anything: I use 500g Anthony’s hulled raw organic buckwheat groats, soak 7 hours in large volume of water covered with towel, drained but not rinsed, added to VitaMix with salt and 200mL water and blend until very smooth. Poured back into glass bowl that groats were soaked in, covered with towel, allowed to ferment 16-24 hours. Bake 350F in 8×5 loaf pan for 90 minutes, remove to cool completely. I live in the USA on the east coast in New Jersey. I appreciate your help with this mystery! Kind Regards, Andrea
Hi Andrea, I’m so happy you’ve been loving the bread! I’m wondering if this could be because you are in winter right now and it’s probably a little bit cooler in the house. I would recommend fermenting the bread for the full 24 hours and perhaps even keeping it in your oven with the light on so it’s not drafty, and a little warm. Once you’ve poured it into the baking pan, you can also let it ferment for an extra hour. This will help create some more bubbles, and hopefully the bread won’t be as dense. Another thing that could help, if you are not already doing it, is to use filtered water. Do you think any of these tips could help? Let me know how you go.
Hi Sarah! SUCCESS! Thank you! I allowed the bread to rise in the oven for 24 hours and it was perfect! Thank you so much! I LOVE this recipe! Warm Regards, Andrea
Yay, I’m so happy to hear that fixed it! Thank you so much for letting me know, Andrea! Have a beautiful day 💚
To adjust for baking at my 6000′ elevation, I needed to add “10 min per 30 min of baking time,” so it’s a full 2 hours of baking time, plus raised the temp 25 degrees. It came out crunchy on the outside (like artisan bread, which I like) but the inside was still too moist, and though I like every healthy grain and seed, and sometimes use buckwheat flour in pancakes/waffles, I found I don’t like the taste of 100% buckwheat. I do think the idea is smart, and wonder if it would work with a different grain/seed. I’ll have to give it some thought. I use ancient wheat grains (not commercial wheat, which was modified adversely in the 1970s). I also like sorghum.
Hi Marilyn, thank you for sharing your tips. I have tried it unsuccessfully with barley, let us know if you experiment with other grains, it’s so interesting ❤️
I’m making my second batch today, I love it! It’s easy, nourishing and very satisfying and enjoyable to eat. Thankyou for your recipe 🙏🌻
I’m so happy you’re loving the bread, thank you for sharing Amanda 💚
Can this be done in the air fryer? if yes, Do you know temperature and time?
I have not tried, this bread is cooked a long time on low heat, I’m not sure if you would get a good result in an airfryer. Let us know if you give it a go 💚
Hy Sara! Have you tried baking them in muffin tins? I’m just wondering if it’s possible to make them with a shorter baking time and make them smaller.
I personally have not, but if you go through the blog comment section, you will find a few people have done it, and are sharing their tips 🙂 Let us know how you go x
This bread . . . . thank you. I haven’t been able to experience the “chew” of bread for MANY years. I love how simple it is. I am so appreciative.
I’m so happy it’s helpful 💚 Thank you for sharing Rafia 🙂
The mixture is very liquid. I put 500 grams of the soaked (7hours) and drained buckwheat groats into the blender and added 200 ml of water and a 1/4 teaspoon of salt to ferment for another 12-24 hours. But it’s so liquidy. Any suggestions?
Hi Dana, if you’ve used raw unhulled buckwheat it should be fine! If you watch the video, you’ll notice it’s quite a liquidy dough 🙂 How did you go?
Why did mine slump?
Sorry to hear that, John. If it slumped in the middle, it was likely over-fermented. Shortening your fermentation time slightly should help 🙂
Hi Sarah, I made this bread and it turned out perfect and so delicious. Thank you for sharing!! I will definitely make it again. 😍
I’m very happy to hear that, thank you for sharing Zelda 💚
I’ve made this bread twice and it will be a core base I use.
Question: I live in Australia’s tropics and like the first go, left the second mixture for 24 hours. This effort came out with a pinkish coating on the surface. Was a stronger smell, but not bad. I had placed it in the microwave with the door shut to ferment – away from any potential insects. Is it best to leave covered with a tea-towel in an open space during the day, and in the fridge for part of the time? Thanks!
Hey Leonore, I’m so happy you’re enjoying the recipe! That little pink tint is totally normal with buckwheat, it just means some natural pigments have developed during fermentation. As long as the smell isn’t unpleasant or off (like rotten or sulfur-like), you’re good to go!
Because it’s getting warmer now in Australia, you can start shortening the fermentation time a bit. I’m in Sydney and only let mine go for about 20 hours this week, and it worked perfectly.
The towel is just to keep things from going into it, and won’t impact the fermentation 🙂 Hope this helps 💚
Thanks for getting back to me so quickly. Sorry, but couldn’t “reply” where it said in regards to your information.
Q: What do you think about storing the second ferment covered with a cloth in a microwave with the door closed? Does it need fresh air floating above it, or okay in such a small enclosed space? (Tropics)
Hi Lenore, if it’s very hot and tropical where you are, keeping it on the kitchen counter with a cloth might be best, as the temperature might get higher in the microwave. We’ve had people from hot and humid places such as Kuala Lumpur reporting good results this way by letting it ferment for as little as 6 hours. There’s a bit of trial needed to adjust it to your location, but I promise it’s well worth the effort 💚 Hope this helps x
My indoor temperature is about 18 degrees. But will get cooler overnight (UK). Can I put it in my airing cupboard where it’s warmer. But still leave for 24 hours ? Is there any other test to show it’s properly fermented. Apart from looking ?
What size loaf tin is best. I have 2 1lb ones. So can I divide the mixture and adjust cooking times ? Thank you
Hi Natalie, I’ve never had an airing cupboard myself, so I had to google it, and I’m not exactly sure what that would translate to in terms of temperature. If it’s warmer than 20 °C, a safe approach is to use a glass bowl and check it at around the 20-hour mark. If it already smells fermented and you can see bubbles, then it’s ready to bake. If not, just let it go for another 4 hours.
The loaf pan we use is 9 x 5 in, so if yours are smaller you’ll just need to reduce the cooking time a little. I haven’t tried it myself, but if you look through the comments, some people have even baked them in muffin trays and shared their adjusted times
Hope you love the bread, let us know how you go 💚
Hi Natalie
Yes, I do this! I’m in the UK too and at this time of year the indoor temp is around 18 degrees and lower overnight. I leave my bowl in the kitchen for 18 hours and finish it off in the airing cupboard for the final 6 hours of fermenting when the boiler goes on in the morning.
Hope this helps
Hi, I have made this bread several times. The first time it came out perfect like the first picture you show. The second two times the crust has separated away from the body of the loaf and I don’t understand why that happens or how that happens. Any idea on how to solve this inconsistency? Thanks.
Hi Gerard, I’m so happy you’re enjoying the bread! What might be happening is that the bread is slightly over-fermented. In summer months, you can usually reduce the fermentation time a little. If you’ve been fermenting it for the same amount of time across different seasons, that could explain it. It’s a bit hard to say without seeing your exact process, though. If you have a photo, please feel free to send it to me at sarah@plantbaes.com
(unfortunately we can’t attach photos here). I’d love to see if I can help troubleshoot this with you.
I wanted to love this bread, but I don’t. Although I’ve almost finished the whole loaf with butter and blackberry jelly. It cost over $6 for an organic loaf and my blender wasn’t especially happy. I found that I like it best after freezing and toasting. I think the texture is good if you like a robust, heavier bread with a hearty crust. It was a little wet, but maybe I should have baked it a little longer and it seemed to hold together well. BUT, it has almost no bread taste. I don’t want to add herbs, I’m just wondering if you’ve discovered a way to develop more taste? Thanks so much for your help!
Thank you so much for sharing your honest feedback 💚 Fermented buckwheat bread definitely has a very different flavor compared to wheat bread made with yeast or sourdough, so it can take a little getting used to. The fermentation is what gives it structure, but it won’t develop the same “bread” taste you might be looking for.
If you’re after something gluten-free that’s a bit closer in taste to regular bread, you might enjoy this recipe instead: Gluten-Free Seeded Bread
. It has a lighter flavor profile and could be a better match for you.
I’m really glad you still found a way to enjoy the buckwheat loaf with butter and jelly, and thank you again for giving it a try!
The bread turned out great! I’d love to try it with some of the extras you mentioned. Do you have any suggestions, and what ratio of olives/rosemary/walnuts do you recommend? Thank you again!
Hi Mike, so happy to hear that! I usually use about 1/4 cup of walnuts and 10 chopped kalamata olives, folding them in after fermentation. Then, pour the mixture into your loaf pan and let it sit for an additional 30 minutes to 1 hour before baking for the best results.
I made a fabulous loaf of bread from your recipe in the process of making the second it will be a regular occurrence thank you.
That makes me so happy, thank you for sharing Lynne 🙂
My dough became slight pink on top after 12 hours with temperature of 22 degrees. It may have been a bit warmer as it was near my stove. Does this mean it’s gone bad am I shouldn’t use it?
That’s ok, it does happen sometimes with raw buckwheat due to its natural pigments. As long as it does not developed an unpleasant smell, you are good to go 🙂