Buckwheat Bread (1 Ingredient, Gluten Free)

Name: 1-Ingredient Buckwheat Bread (Nourishing and GF)
Prep time: 10 min
Cook time: 90 min
Total time: 2980 min
Ingredients: 500 g raw hulled buckwheat kernels (MUST be hulled, raw buckwheat groats for this recipe to work); 210 ml water; 1.5 g sea salt flakes; seeds (optional - see notes)

1-Ingredient Gluten-Free Buckwheat Bread on a chopping board being sliced by nutritionist Sarah Cobacho

Featured comment

“Made it for the first time, following directions exactly, proofed in the oven with the light on overnight. It took 11 hours to ferment. The smell tip is handy. Baked for 90 minutes then cooled completely and had it with avocado…didn’t even wait to toast it! Delicious gluten free alternative! Next time I may try adding curry powder and sun-dried tomatoes to the mix before baking”

★★★★★ — Linda, verified reader · one of 583 comments

Ingredient Notes

Ingredients for buckwheat bread on a white backdrop

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!

Freshly sliced buckwheat bread on a wooden chopping board

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)

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My whole time favorite Gluten-Free Buckwheat Bread Recipe, and an absolute must-try! It's a simple, one-ingredient recipe that yields a nourishing, dense loaf. Perfect for those on a gluten-free diet or anyone seeking a gut-friendly bread alternative.

Prep 10

Cook 1 30

Soaking & Fermentation 2

Total 2 1 40

Equipment

Servings 15

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 (¾ 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

Seeds: You can use any seeds you like. My current favorite combo is pumpkin and sesame seeds, but flax, sunflower, or poppy seeds also work well. Just avoid chia seeds for this one. I usually add about 1 tablespoon.

Glass bowl: I recommend using a glass bowl, especially the first time you make it, so you can visualize the fermentation and bubbles as they develop. Any bowl will work, though, just avoid aluminum, iron, and copper, as they can hinder fermentation. Stainless steel is fine.

Soaking tips: If your kitchen is warm, I recommend soaking the buckwheat in the fridge, especially if you think it might sit a little longer than the recommended time (it happens to the best of us!). Over-soaking in a warm environment can cause an unpleasant smell to develop.

Fermentation tips: Follow the fermentation chart above to determine how long to ferment your bread. This is the most important step to get right. Most people get it right the first time, but there may be some trial and error, since every home environment is different and changes throughout the year, especially if this is your first time with fermentation. But trust me, it’s well worth it! Under-fermenting will result in a hard, brick-like loaf, while over-fermenting will cause an unpleasant fishy smell.

Oven temperatures: This recipe was tested in a convection (fan-forced) oven, which circulates hot air so it bakes faster and more evenly. If you’re using a conventional (non-fan) oven, you can try increasing the temperature by about 35°F (20°C) and rotating the pan halfway through. Every oven behaves a little differently, so results may vary. Start checking a few minutes before the suggested time and trust your eye: it may need a little longer to become golden and cooked through.

Video

Nutrition Information

Per Serving/Portion

Calories: 115 kcalCarbohydrates: 25 gProtein: 4 gFat: 1 gSodium: 42 mgPotassium: 107 mgFiber: 3 gSugar: 0.6 gCalcium: 6 mgIron: 1 mg

FAQ

How long should I ferment the bread?

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.

There is a smell to my bread. Is that normal?

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).

Is this buckwheat bread recipe gluten-free?

Yes, it’s completely gluten-free.

Can I use a substitute for buckwheat in this buckwheat bread?

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).

Can I use buckwheat flour?

Unfortunately, it won’t work for this recipe.

How long does this bread last?

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.

Can I freeze this bread?

Yes, slice and freeze for up to 3 months. I like to reheat mine in the airfryer.

Can I use other ingredients in this bread?

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.

Can I skip the salt?

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.

Does the dough rise after 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.

I’ve left my buckwheat to soak for more than 7 hours. What should I do?

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.

Should I soak the buckwheat in the fridge or on the counter?

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.

Can I slice my bread straight away when it’s out of the oven?

If you slice it before it cools down, it will just have a more gummy texture.

My bread didn’t rise – what can I do differently?

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!

My blender is overheating or has a burning smell, what should I do?

To prevent your blender from overheating, start slow at about two-thirds speed, wait for the blades to get going, then slowly increase to full speed. The batter doesn’t need long blending. Once it’s smooth, you can stop. If you notice a burning smell, turn off the blender and let it cool down. If your kitchen tools are heating up significantly, they may not be powerful enough for this recipe, and I wouldn’t recommend doing it again, as it might break them.

Why is my bread dense, gummy, or slumped in the middle?

This usually comes down to fermentation. If your loaf slumped in the middle, it’s likely over-fermented. Shorten your fermentation time slightly next time. If the bread is dense or gummy, it may be slightly under-fermented. A few things can help: ferment in the oven with just the light on for a more stable warm environment (especially in cool or drafty houses), use a glass bowl so you can see the tiny bubbles forming, and use filtered water if possible since chlorine in tap water can hinder fermentation. Letting the batter rest in the loaf pan for an extra hour before baking can also help create more bubbles.

Can I skip the fermentation or use yeast to make it rise faster?

No, the slow fermentation is essential. Without it, the bread comes out like a dense brick and really isn’t enjoyable. I haven’t tested adding yeast or baking powder to speed it up, since the fermentation is what creates the structure. If you want a quick gluten-free bread with no rise, try our Easiest Red Lentil Bread Recipe instead.

Can I try this with other grains like teff, quinoa, barley, or sorghum?

I’ve tested this recipe with barley, quinoa, and wheat. All unsuccessful. I haven’t tested teff or sorghum. The only twist I’ve enjoyed is 2/3 buckwheat and 1/3 split red lentils, but I still prefer 100% buckwheat. Buckwheat’s specific texture and how it softens when soaked is what makes the recipe work.

Easiest Red Lentil Bread Recipe (No Gluten, No Yeast)

Homemade Staples 5.0 (28)

583 Comments

Nichole says:

1 week ago at

The recipe says to bake it with the fan on. Does that mean convection setting? Cooking with convection isn’t the norm in America so if people miss that little note, it might affect their results.

1. Sarah Cobacho says:
  
  1 week ago at
  
  Hi Nichole, yes, convection means with the fan on ☺️. And yes, using a different heat mode does affect results. Convection/fan mode is usually recommended for baking breads and cakes. It uses a fan to circulate hot air, so it cooks faster and more evenly. If using a conventional oven, you can try to increase the temperature by about 35°F (20°C) and rotate the tray halfway through baking.
  
Jimi says:

1 week ago at

Hi,

Thanks a lot for this simple and effective recipe! 😀

Great taste, a bit cheesy in my case but enjoyable (I think I let it over-ferment a bit). The smell reminded me of nutritional yeast.
My daughter loved it! With homemade all-organic dates and apple jam, yummy!

One question: would there be anything that could help it puff-up better during baking and make it more airy and fluffy and less dense (a bit more like regular classic bread)? Maybe baking soda/powder or some starch?

BTW, any idea if this could be used as starter yeast or something similar? Maybe you have experimented something… 🙂

Cheers!

J

1. Sarah Cobacho says:
  
  1 week ago at
  
  Hi Jimi, I’m so happy your daughter loved it 😍 I’m not sure you could a much more airy result (if the fermentation has fully taken) while using whole buckwheat groats. But please let me know if you experiment with the recipe 😍
  
  You might like this bread, which is not exactly airy, but soft and fluffy!
  
  https://plantbaes.com/easiest-red-lentil-bread-recipe/
  
Joanne says:

1 week ago at

What happened here? Perhaps not fermented enough? Making this in winter, in northern NSW Australia, soaked for 26 hours. There wasn’t any expansion of the batter after this time. Baked for 60 mins in gas oven.

1. Sarah Cobacho says:
  
  1 week ago at
  
  Hi Joanne, thank you for trying the recipe 🥰 It looks like the fermentation did not quite fully take; it also looks slightly uncooked at the top. It can be quite cold in NSW, so I would recommend fermenting in the oven with the light on for the next batch. As written, the recipe calls for an oven with the fan on, and the cooking time is 90 minutes. Does your oven have a fan?
  
  1. Joanne says:
    
    5 days ago at
    
    Hi Sarah, no our oven doesn’t have a fan or an internal light (we live off the grid) But it was cooked on top. Super dense and solid inside!
    Temps here have been about 12-20 deg Cel.
    I think you’re right though, the fermentation just didn’t happen as expected.
    
    1. Sarah Cobacho says:
      
      2 days ago at
      
      Hi Joanne, sorry I’m not experienced with this kind of oven, but I would make sure to cook for the full 90 minutes next time, and perhaps up the heat a bit. It does need the full 90 min to cook through. Rotating it halfway should also help with better heat distribution! Hope this helps x
      
Sunny says:

2 weeks ago at

Hi, I tried this for the first time. I used filtered water, soaked in the fridge for 6 hours, then fermented in a glass bowl in the oven with a light on for 23 hours. When it was done fermenting the top had a crust on it that you can see in the photo, and when I poured it into the pan the consistency was really uneven – some parts were thick and more “doughy”, and other parts were quite liquidy. I baked it and texture-wise it came out okay, but it has a sour taste to it that is a tad unpleasant.

I live in Colorado so I’m at altitude, around 6,000 feet. Are there adjustments to the recipe needed at altitude? Or did I do something wrong?

1. Sarah Cobacho says:
  
  2 weeks ago at
  
  Hi Sunny, I’m sorry to hear you had trouble with the recipe. Unfortunately, I am not experienced with baking at altitude, so it’s not something I can comment on. Looking at the photo, it looks almost like it dried out; it’s not something I’ve seen happen before. I wonder if your oven gets quite hot with the light on? And if it lightly cooked it? Could you try leaving it on the counter to ferment next time, or is your home really cold right now?
  
  1. Sunny says:
    
    2 weeks ago at
    
    Thanks for replying! It’s not too cold here yet, but temps vary widely – 70s -80s – 90s during the day, 60s at night, and it is a very dry climate. I wonder if the oven w/o the light on would be better than the countertop? Or does it need light? Happy to try fermenting it on the countertop.
    
    1. Sarah Cobacho says:
      
      1 week ago at
      
      Hi Sunny, no it does not need light, I think it would be fine on the counter with those temperatures ☺️ I would check at 20 hours to see how the batter is going. Let me know how the next batch goes x
      
Katie says:

2 weeks ago at

Hi! Can you make this bread in a Dutch oven instead of a loaf pan?

1. Sarah Cobacho says:
  
  2 weeks ago at
  
  I have not tried; let us know if you experiment with the recipe x
  
Lee says:

4 weeks ago at

Hi Sarah, I made the buckwheat bread and it has sort of worked. After fermenting for 36 hours there weren’t many bubbles but I cooked anyway. The bread has come out a bit doughy and dark inside with only a few holes but is crunchy on outside. Would you know what I have done wrong? Many thanks Lee

1. Sarah Cobacho says:
  
  4 weeks ago at
  
  Hi Lee, thank you for trying my recipe! Sounds like it’s almost there! If it’s cold or drafty where you are, it could help to let it rise in the oven with the light on. This will help speed up the fermentation and give you a better rise and texture! Once you pour it into the loaf pan, let it rise an extra hour before baking. I would also recommend using filtered water if your tap water is heavily chlorinated 😊
  
  These should give you the results you’re after, please let me know how the next loaf turns out 🥰

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