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!
OMG….I cant believe how well this came out! It almost has the texture of sourdough bread. It also holds really well when cutting, it doesn’t fall apart. I absolutely love it! Will be on rotation in my house. X
That makes me so happy! Thank you for sharing Jeanine 💚
I can’t thank you enough for this recipe! Just made it and my only regret is that I didn’t make two loaves! I sprinkled a seasoning on top called everything bagel before baking it. Next time, I will add more salt to the recipe. I have a feeling this will become a staple in my gluten-free/vegan health journey. Blessings!
Oh I love hearing this! 💚 Everything bagel seasoning on top sounds amazing — I’m definitely trying that next time. So glad it’s earned a spot in your gluten-free and vegan journey, and I agree… making two loaves is always a good idea!
This buckwheat bread recipe is a game changer. Simple to make, just takes some time. I’m so glad I’ve discovered Sarah’s plantaes recipes. This bread will definitely be on rotation in my place. So happy to make a g/f bread without any nasties . Thankyou Sarah, I’ve just been diagnosed as AlphaGal ( mammalian meat allergy ) and your recipes I’ve tried so far have been great.
I’m so sorry to hear about your new diagnosis Kaz, I know it can be a challenge to adapt to 💚 but I’m really glad this bread has become a go-to gluten-free option for you. It means a lot to know my recipes are helping, and I’ll keep the yummy, safe options coming your way!
This made the best buckwheat bread and so simple!! Thank you for sharing this recipe!!
I’m so happy you loved it JB! Thank you for sharing 💚
I made this, and it was SO EASY!!! I love it! I didn’t time it well, so I put my dough into my oven on the ferment setting so that it would finish rising before bedtime. It turned out perfect! Thank you for this recipe!!!
That makes me so happy! Thank you for sharing your tips Esther 💚
How can you tell me how many carbs?
Click “nutritional information” just under the recipe instructions to unveil 🙂
Hi, great recipe, thank you. I wonder if you have tried this process with any other grain?
Kindest
So happy you liked it! I have tried it unsuccessfully with barley, quinoa and wheat 🥲
Mahalo nui loa for posting this recipe!! I so appreciate it! Being on a restricted diet, it’s nice to be able to add a new food item. I followed your step by step instructions to a “T” & it came out perfectly!! I’m looking forward to experimenting and adding some different ingredients in my next loaves! Sincerely thankful for you sharing this recipe. Wish I could post a pic of how great my loaf came out!
Thank you so much for your very kind words Dawn, it means a lot 💚 I’m so happy the recipe is helpful with your restricted diet!
Could you add baking powder or instant yeast?
I have not tried, I find the fermentation enough, but let us know if you try it 🙂 Hope you love it!
I’ve made this twice now, and it’s delicious, but my Vitamix has a burning smell by the time it’s blended. I’m only blending for up to 10 seconds maximum—I stop it just as soon as it’s blended. I start it in low but have to gradually increase it to high to get everything to blend. Are you using the tamper? I can’t figure out why no one else is having this issue.
Hi lovely, that’s strange. No, I’m not using the tamper, I have a basic (and 8-year-old) Vitamix and have never had this issue! It might be worth mentioning it to the Vitamix team, as something could be amiss. Their customer service is great.
In the meantime, I accidentally doubled the water the other day and still got a decent result, so maybe you could try adding a bit more water?
My vitamin has the burning smell also. I just added more water. Will see what happens!?!
Hi M, I have not had this issue, but to prevent your blender from overheating, I recommend starting slow, about 2/3 speed, waiting for the blades to get going, then slowly increasing to full speed. It also does not need long blending; once it is smooth, you can stop. If you ever notice a burning smell, turn off the blender to let it cool down, and contact Vitamix. That should not be happening 🙏
Hi, is it possible to add mixed seeds to the batter before pouring into the tin or will that cause an issue?
Thank you.
You can absolutely add seeds to the batter once it’s fermented, just before pouring it into the loaf pan. If you do, I recommend letting it rest for an extra hour in the pan.
That said, I’d suggest trying it without seeds the first time so you can get a feel for the right fermentation time based on your season and location, and know what to expect consistency-wise 🙂 Hope you love the bread!
I baked this, it came out lovely. Thanks a ton for this wonderful recipe.
I’m so happy to hear that, thank you shalini 💚
Can I add 2 beaten eggs to the buckwheat purée just before I put it in the loaf pan, then to oven.
I found some old buckwheat in the cupboard (not quite the right amount), followed all your steps and it turned out very well! I coated mine with caraway seeds, my flavour of choice. Thanks for your recipe, this is about the first loaf of bread I have managed to make edible!
Caraway sounds delicious in this! Thank you for sharing Sarah, so happy you enjoyed it 💚
I tried your recipe. First of all almost burned out my regular blender and my bullet style blender. I don’t have a vitamix. Was blended enough to finish making bread. My bread was too wet. Any suggestions
Hi Frances, sorry to hear you had difficulties. If your kitchen tools are heating up, they might not be powerful enough for this one, and I would not recommend doing it again, as it might break them 😢
Can you make this in a bread maker on the gluten free setting, once the groats have been soaked and blended?
Sorry Stef, I’ve never used a bread maker, so I’m not sure, maybe someone else in the comments will be able to help 💚
What an easy introduction into using buckwheats! Easy recipe and delicious! I’d like to make a sourdough version, wondering what advice you might have for adding sourdough starter. I’ve found recipes for sourdough buckwheat bread, but nothing as simple and clean as this recipe. Would like to hear your thoughts on adding a sourdough starter to this simple buckwheat bread!
Hi Lisa, I’m so happy you loved the recipe! I have not experimented with sourdough starter, but I remember a few people have mentioned doing so in the comment section of this post, let us know if you try 💚
Where do you purchase organic buckwheat groats at those prices mentioned? I think I really overpaid on Amazon!
Thanks!
Oh no! If you’re in Australia, I usually get honest to goodness (you can find it in their shops or on Amazon), or the Woolworth macro brand 🙂
Greetings Everyone. I am making this bread for the first time. I took some of the mix and made it like pancakes. It was delicious like skillet cornbread. I am waiting now for the fermentation process. So far, so good. I will post again when the bread is finished.
Thanks for sharing Michaela, love the pancake idea!
I make this bread quite often and have tried a few different add-ins. For a breakfast bread, I add raisins and cinnamon. It’s delicious!! Rosemary and pumpkin seeds has been another hit. Our house stays cool (around 62) so I put the blended buckwheat in the oven with the light on overnight to ferment (just don’t forget it’s in there!). It shortens the time to about 12 hours. This bread is denser and has a chewier crust than a traditional yeast bread but it’s so good!!
Raisin and cinnamon sounds incredible, Amy! I’ll have to try that myself. Thank you for sharing your tips with everyone; it’s so valuable 💚
Hello Sarah,
can u use a dutchoven with lid on 30 min , lid off 30 min. or different times
Thanks, DON
Hi Don, sorry I’ve never tried it with a dutch oven! I would recommend trying it as written first, so you make sure you get the fermentation time right before experimenting with it 🙂 Let us know how you go!