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!
What temperature would you use for convection fan based ovens? Thank you
This is amazing as an alternative. Truly amazing. Jet my loaf did not rise. I’m in Italy and our house in the winter has about 15 degrees during the day. So for that reason I soaked it for 7 hours and then let it ferment for 40 hours and I let it sit for 1 hour in the warm oven before baking. It does not taste sour, which I would like and I think it needs more salt cause it’s described by my friends as “sweet”. I used spring mountain water. So next time I will let it ferment in the pan. I wonder if the none risen bread could be blended again and reused to ferment. It tastes good despite though.
My question: Should the temperature be higher from the start? Maybe add some yeast (yogurt, sourkraut juice…) to kick start it? Thank you
Hiya. Should I leave it in the tin to cool? Thanks
You can take it out 🙂
Came out great! What’s the best way to store the bread? Is it ok on the counter? Fridge? How long? Thank you!
So happy to hear that! I usually slice half straight away and freeze it, and keep the rest for up to 3 days in a sealed container, or wrapped in a kitchen cloth, on the counter.
Hi. Do I cover it during the fermentation please?
Yes cover with a clean cloth 🙂
Could you provide us with the measurements in grams ?
Kind regards,
Anna
Hey Anna,
You can select “metrics” measurements just above the ingredients list 🙂
The 2.6 cups I soaked overnight turned into a huge amount – 6 cups of buckwheat!
Is that ok?
Can I blend it with small amounts of the .9 Cups of water as I can’t fit this much into my blender?
Thank you
Hey Maureen, that sounds about right as it pretty much double in size. Maybe you could blend it in two batches?
Hi. I made the bread for the first time but could only get activated buckwheat. It has a very strong underlying taste. Is that the fermentation? How do you know if you have fermented it for long enough?
Hey Frances, I’ve never tried with activated buckwheat. Did you get a good texture? I’m surprised to hear it worked! Buckwheat does have a specific taste, and fermentation makes it a little more sour, I personally love it, but it’s quite different from wheat bread.
Turned out perfectly! Soaked for 7 hours. Fermented overnight and into early afternoon, Sydney. Moist, not too dense. My non inflammatory, plant based, gluten free, no oil, affordable!! go to bread recipe.
So happy to hear that! Thank you for sharing 💚
Can you please share the brand of buckwheat that you’re using? Thank you!
I usually get the 5 kilos bag from Honest to Goodness 🙂
Hi Erika, Chef’s Choice Organic Buckwheat Kernals 500g. If you are in Aus, Harris Farms stocks this brand.
mine came out like a gummy bear. do you think it’s because i fermented it too long or didn’t add the exact amount of salt? i so want this to work! looking forward to victory ha
Oh no 🥲 I’m not sure what you mean by gummy bear? If it’s still mushy / uncooked it might be because the wrong kind of buckwheat was used, it only works with hulled non roasted
What would happen if you use toasted buckwheat groats? I have a bunch in the cupboard I’d like to use up.
It won’t work unfortunately, and result in a mushy / uncooked bread 🥲
Wondering if I am already using sprouted buckwheat if I should soak it for the seven hours. Any thoughts?
I have not cooked with sprouted buckwheat before, so unsure, but hopefully someone else has an input 🙂
Yum! I’ve tried it, any tips on helping it rise a bit more mine came out quite flat
How long did you let it ferment? Maybe you could go a little longer? Tips we’ve gathered from the community in that case is to use filtered water, and letting it ferment directly in the pan before baking. Hope this helps, let me know how you go x
At step 4 with the instructions, what am I looking for, to tell me the fermentation process is complete? Bubbles? a particular smell? It’s not a very moist batter/mixture so I’m struggling to understand what it will be?
you mention covering it.. will a loose towel do; or should I be using a plastic saran wrap to seal it tightly?
A towel is fine 🙂 There is a slight rise but not much other cues, you can see the consistency on the video. Hope this helps 🙂
Hello! I am planning to make this recipe, but I could not find the quantities in grams (I will use a scale). How many grams of buckwheat and ml of water are needed? Thank you! 🙏
It’s 500g buckwheat and 200ml water, if you check just above the ingredient list for all our recipes, you will be able to select “metric” to get the ingredients in grams 🙂 hope you love it!
Thank you! 🥰🙏
My dough is quite stinky fermented for 24 hrs
Can i still bake and eat?
There is a slight smell, which will go down in the oven, however it should not be strong
Is it okay to ket the buckwheat soak longer than 7 hours? I just realized I won’t be home to rinse and blend them. Already started soaking. thanks
How did you go? It should be fine if you’ve left it a bit longer, especially if it’s not too hot where you are. but leaving it too long might lead to an unpleasant smell.
Excited to try this recipe so thanks for sharing. Can I add nuts, seeds, dried fruit or will this ruin the dough?
Yes you can add some just before baking, I would recommend to make the first loaf without to get more familiar with the recipe and then customise it 🙂
What do you think of using whey from homemade yogurt instead of water? I feel like it would help the fermentation and give it more of a sourdough feel… Thoughts…?
Sorry I’ve never cooked with whey so not sure!
Hi, I’m in the UK and keen to try this recipe. What are the quantities please ? I’m a bit confused by the US cups.
Many thanks
It’s 500g buckwheat and 200ml water, if you check just above the ingredient list for all our recipes, you will be able to select “metric” to get the ingredients in grams 🙂 hope you love it!