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
- Hulled Raw Buckwheat: Buckwheat groats (or kernels) are the hulled seeds of the buckwheat plant. Despite their 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. This Healthy Buckwheat Bread Recipe is a testament to that.
- 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 will impact the fermentation.
- Salt: Either sea salt flakes or table salt works fine. The salt enhances the natural flavor of the buckwheat.
- Poppy and Sesame 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.
IMPORTANT: Use ONLY hulled, non-roasted buckwheat for this recipe. Buckwheat flour, unhulled buckwheat, activated buckwheat, 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 cloth, to consume in the next few days and slice and freeze the rest. Toast when ready to eat, and it’s as good as fresh! This way, you can toast a piece whenever you crave 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 vessel 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
1
Rinse the hulled buckwheat kernels under cold water until clear. After rinsing, soak 17.5 oz (2.6 cups or 500g) of buckwheat in cold water in a large bowl, fully submerged, and cover with a clean cloth for 6 to 7 hours.
2
Once soaked, drain the remaining water but do not rinse.
3
Transfer to a blender with 6.8 fl oz (0.9 cups or 200 ml) of water and ¼ tsp salt. Blend, starting at low speed and slowly increasing, until you get a very smooth texture without any pieces left. Pour the blended buckwheat mixture back into the bowl.
4
Cover it again 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.
5
When you’re ready to bake, preheat your oven to 350 °F. Line a loaf pan with baking paper and pour the fermented buckwheat dough into the pan. If you’d like, sprinkle the top with 2 tsp of poppy and sesame seeds (or whichever toppings you’d like).
6
Bake the bread in the preheated oven for 90 minutes. The bread should be golden brown and firm to the touch.
7
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
| Climate | Indoor Temperature Range | Recommended Fermentation Time | Notes |
|---|---|---|---|
| Colder (Winter) | 70°F (20°C) | Up to 24 hours | Soak for 6-7 hours. If the temperature is lower than 70°F (20°C), consider leaving the bread in a warm location/near a heat source to allow the bread to ferment. |
| Warm (Summer) | 75-85°F (25-30°C) | Start with 12 hours | Soak for 6-7 hours |
| Very Hot | Above 85°F (30°C) | As little as 6 hours | Adjust fermentation time based on humidity; the hotter the less time required. Consider soaking buckwheat in the fridge for 6 hours only. |
1-Ingredient Buckwheat Bread (Nourishing & GF)
Video
Equipment
Ingredients
- 17.6 oz hulled buckwheat kernels (2.6 cups) (MUST be hulled, raw buckwheat kernels/groats for this recipe to work)
- 6.8 fl oz water (0.9 cups)
- ¼ tsp sea salt flakes
- 2 tsp poppy and sesame seeds (optional)
Instructions
- Rinse the hulled raw buckwheat kernels under cold water until the water runs clear. This ensures that any dust or impurities are removed.
- Transfer the rinsed buckwheat to a large bowl. Cover the kernels with a large volume of cold water, ensuring they are fully submerged. Cover the bowl with a clean cloth and let it sit for 6 to 7 hours.
- Once soaked, drain the water, but do not rinse the buckwheat kernels. Transfer them to a blender with 6.8 fl oz (0.9 cups/200 ml) water and the salt. Blend, starting at low speed and slowly increasing until you get a very smooth texture without any bits and pieces of buckwheat remaining.
- Pour the blended buckwheat batter back into the bowl. Cover it again and let it sit at room temperature for 12 to 24 hours (please see notes to determine how long you should leave it to ferment based on your climate). Once fermented, you will notice a very slight rise, and the mixture should be slightly bubbly inside.
- When you're ready to bake, preheat your oven to 350 °F. While the oven is heating, prepare a loaf pan by lining it with baking paper.
- Pour the fermented buckwheat dough into the prepared loaf pan. If using, sprinkle the top with poppy and sesame seeds.
- Bake the bread in the preheated oven for 90 minutes.
- Remove the bread from the loaf pan and let it cool completely before slicing. This is important to get the best texture. Now, enjoy your homemade, healthy buckwheat bread!
Per Serving
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.
For colder climates (winter, with an indoor temperature of approximately 70°F (20°C)), ferment for 24 hours. If your indoor temperature is below 70°F (20°C), you can try leaving the batter in the warmest place in your house to give it the best chance of fermenting.
For warmer climates (summer with an indoor temperature between 75 – 85°F (25 – 30°C), I’d recommend starting with 12 hours of fermentation. We have tested this recipe in both summer and winter in Sydney Australia, which remains a pretty temperate climate. Depending on where you are in the world there might be a little bit of experimenting to figure out the perfect timing, but I promise it’s well worth it!
Some people from our IG community in more exotic locations with hotter and more humid climates have reported good results with as little as 6 hours of fermentation. If this is the case for you, start with 6 hours of fermentation and monitor the dough to avoid over-fermenting. The dough will have a slightly raised appearance and be a little bubbly inside when ready to eat.
Yes, fermentation does have a specific smell, which will be reduced when baking. Over soaking the buckwhat will result in a unpleasant smell, so keep it to 6-7 hours soaking time on the kitchen counter or in the fridge for extremely hot and humid climate.
Yes, it’s completely gluten-free.
This recipe only works with HULLED, NON-ROASTED buckwheat groats.
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.
Yes, slice and freeze for up to a month.
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 recommend tasting the bread without any ad-ons first, to make sure 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 provides a much-needed touch to the flavor of the bread.
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 – it will still work.
If that’s the case, I would recommend rinsing the buckwheat as it might develop a bit of a smell otherwise. It’s still fine to consume. We recommend not to rinse in our recipe, as when we tested it, we got a slightly nicer texture once baked, but it still worked when rinsed.
They are fine to leave on the counter. However, if it’s too hot or humid where you are, you can place them in the fridge. Leave out of the fridge for the fermentation part.
If you slice it before it cools down, it will just have a mushier texture.
If your indoor temperature is lower than the one we have mentioned, it might need to be fermented longer. Use filtered water if the water in your area contains a lot of chlorine, as this will negatively impact fermentation. Someone in the community also mentioned fermenting the dough directly in the loaf pan as a tip to get it to rise even more.
is it ok to eat if fermented for 24 hours in a warm climate?
it has a strong smell and taste.
It’s hard to say without being in the kitchen with you to try it, fermented buckwheat does have a distinct taste and smell but it should not be bad. If it’s over-fermented it will usually have a strong “fishy” smell.
I had a successful loaf, but had to bake it almost 3 hours instead of 90 minutes! I left it in the oven after turning it off because it was late and I had to go to bed. In the morning, I removed the loaf from the pan, and there was water in the bottom of the pan! I think I added the right amount of water, but is there any other reason for having to bake it so long and finding water in the pan? I have sliced it, and the pieces are a tad damp, so I’m leaving them out to dry under a towel. I had a piece for toast and it was great. Any advice would be appreciated! Thanks
Hey Priscilla, I’m glad you could make it work 🙂 just checking you cooked it at 180C (350F)? It does not need to be cooked for longer than 90 minutes, and should be left to cool down before slicing. What in the bread you had made you decide to cook it for 3 hours?
The only thing that comes to mind is perhaps you used roasted buckwheat? When using roasted buckwheat the bread is quite mushy and does not cook properly.
For the water at the bottom of the pan, I think its because it was left in the pan in the oven overnight. I would recommend you remove it straight away from the loaf pan, and allow it to cool down. You can then wrap it in a towel or slice and freeze. Let me know how you go 💚
Great site! Really want to try this heary, dense bread. Can you please recommend a brand of buckwheat ? Too many to choose….
Thanks Dara, If you’re in Australia, my go to is the organic one from honest to goodness, you can get it from Amazon, otherwise the Macro brand from woolies is great too (you can get it from the health aisle)
So you have to do the knife test or is it just done after 30 minutes. The top of my loaf is dry but near the bottom its still quite moist when I stuck the knife in. The knife did not come out clean.
There is no need to do a knife test, in fact I recommend waiting until the bread has cooled down completely before slicing, it will be wet otherwise. The bread is ready in 90 minutes 🙂
Really fun to make and easy. I added a little salt with my poppy and sesame seeds. Excellent instructions, Thank you!
You’re my new favorite ❤️
Thanks so much for your kind words Laure, I’m so happy you’re loving the bread 💚
What happens if your bread is overfermented? I got a weird smell after it fermented for 19 hours (we keep the AC on so I thought it would be longer fermentation time). But the original soak was the right time.
Fermented buckwheat does have a distinct smell but it should not be unpleasant, if it’s over fermented the smell will be very strong and “fishy”
I accidentally soaked the grain for around 18 hours. Just drained it. Would I need to put in LESS WATER before blending and letting it ferment?? Hoping someone replies soon…
You don’t need to put less water, sometimes when the buckwheat is left to soak for too long, it can develop an unpleasant smell, the current temperature in your place will play a role in this. If you make it again, and aren’t sure you will be home within 6 hours for the next step, it’s best to let it soak in the fridge 🙂
Oh no, I’m at the fermenting stage and realised my buckwheat is toasted! Is it worth continuing? PS. Have just found your website and have cooked some amazing recipes already!
Oh no 🥲 most likely it would result in a mushy bread that won’t cook
I’m so happy you’re enjoying the other recipes 💚