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!
Have you ever tried this same idea with quinoa?
I have not tried qith auinoa alaone, I did try a mix of quinoa and buckwheat and it was not great 🥲
Hi,i like buckweat a lot, and use it often. And in my country buckwheat flour is easy to find.would this recipe work if just use flour?!
Unfortunately it won’t work for this recipe 🥲
Can I bake it in an air fryer? If yes, at what degree and for how long?
I have not tried, but I don’t think it would work 🥲
Can you please recommend amounts for a full flavoured savoury bread. I made it and it turned out nicely. Now i want to add dried herbs, namely rosemary, oregano, and dried onion flakes and dried garlic. Possibly sun dried tomatoes.
Any suggestions, i am quite the novice and want a quick easy to make savoury bread.
Thanks, Mae.
Hey Mae, I’m so happy you loved it. I don’t have a specific amount to share for those ingredients, you could try adding 2 tsp of spices / dry herbs at a time, 1/4 cup for chopped nuts and seeds, and for sundried tomatoes, I’d start with 2 tbsp, and make sure they are finely chopped 🙂 Let us know what you experiment with 💚
I’m almost ready to bake it. Can I use a silicone bread pan? Thank you, I can’t wait until it’s ready!
Yes I think a silicone pan will work, I would just make sure it’s a similar size than the one listed for best results 🙂
I made my first loaf and it was perfect.
The texture was soft, but dense and the otter crust was crunchy.
This one is going to be a larger loaf, hoping for the same results.
Thankyou so much for this amazing bread. 🙏💚
Thanks Jen, so happy you loved it 💚
Looks delicious, but I have one question: how many servings does this recipe make?
I usually make about 15 slices 🙂
Curious if you’ve tried mixing soaked pumpkin seeds and/or walnuts into the fermented dough prior to baking. If so, did it work well? We love a good nut or seed bread. I’d love to bake it this week!
I’ve done walnuts and olives and it was delicious 🙂 I would recommend to make it as is the first time, so you’re sure you’ve got the fermenting time right and then make additions to it 🙂
Was so simple and straightforward to make but came out Delicious!
So happy you enjoyed it Sierra 💚
I have made this recipe now several times and really love it. Thank you so much. I have doubled the amount of salt and added a scant tablespoon of blackstrap molasses to it. It came out really great. I like it both with the molasses and without.
I do have one question: what happens to the bread if it is over fermented? Will it be something noticeable and how it looks or how it tastes? I guess what I want to know is how can I tell if I am over fermenting it.
I was also wondering if there was a way to tell if it fermented too long.
If you ferment it too long, it will develop an unpleasant “fishy” smell when cooking
I am still making this recipe and I really love it. I’m wondering is there something special about the buckwheat grain that makes it ferment? I am asking because I would really love to make this out of whole-grain barley. I’m wondering if it would ferment the same way as buckwheat. Do you have any information on this?
I’m not 100% sure but I think it’s in the texture, and how well it soften when soaked. I have tried barley and it was a fail for me, to be fair I only gave it 1 go with the exact same measurements than here, perhaps twisting it could work. I’ve tried quinoa and did not like it either. The only twist on this recipe I enjoyed with 2/3 buckwheat and 1/3 split red lentils, but I still prefer 100% buckwheat. I would love to know if you experiment with it 🙂
This is amazing! So yum with butter and strawberry jam
Next time i will try to add some raisins
Thank you so much its super tasty
So happy you enjoyed it Kris 💚 raisins would be delicious in there!
Surprisingly delicious!!! Thank you
Hey Amalia, so happy you liked it 💚
Hooray, so simple and straightforward, thank you 🙏
Hey Linda, so happy you liked it 🙂
Thank you for the recipe and the detailed instructions. I left mine out for 24 hours and it’s got a smell and it’s pink on top…would it be safe to bake still?
Hey Julia, I’m seeing this a few days later, how did you go? Did you bake the bread?
When fermented buckwheat can develop a bit of pink layer but it’s not harmful. You can scrap it off it you prefer 🙂 Fermented buckwheat does has a strong smell, but it should not be extremely unpleasant, if that’s the case, the groats might have been over soaked.
What size loaf pan to use?
Exterior dimensions: 11.25 x 6 x 3-Inch, Interior: 9 x 5 x 2 3/4-Inch
Hi Sarah,
love your recipe! I’m literally making this bread every 3 days. At first I had problems with fermentation process because I was putting too much salt but now I put like you wrote and extra after fermentation and before baking. There is only 1 “problem” left. When bread is baked, it still feels wet inside (although crust looks/feels good). I’ve put the amount of water you wrote so should I maybe bake it longer, different oven mode, higher temperature or something else?
Hey Kristijan, I’m so happy you’re enjoying the recipe and worked out the recipe to your taste 🙂 could you maybe send me a photo of the bread so I can have a better idea of what is happening? You can email it at sarah@plantbaes.com 🙂
Sarah, thank you for this recipe! I tried it for the first time last week and it was easy to make, plus the texture was great. I did want more flavor though, so I’m planning to blend rosemary, caraway, or another herb directly into the mixture—do you think that will work? Also, could I add yeast, baking soda, or baking powder at a particular stage to make it rise even more, or will that mess up the loaf’s chemistry? It might just have to be a squat, dense loaf, but I wanted to check. Thank you for your time and your recipes!
Hey Ben, you can absolutely add spices to the blended step, although I have not tried to blend rosemary in it yet, so please let me know if you give that a go! I have mixed rosemary leaves, and black olives after the fermentation step and that was delicious.
I have not tried adding any yeast or powder, how long did you let your bread ferment and what was the temp in your kitchen at the time if you remember? Increasing the time or temperature when fermenting impacts the density of the bread a lot.
Thank you so much for your lovely comment 💚
Sarah,
Thank you for your response a few days ago. I will experiment with herbs and yeast/powder and report back! I think I still have enough buckwheat to make another loaf.
As for the fermentation time, it had 16 hours in a kitchen that was between 20-24 degrees Celsius. I thought I’d done it long enough, but I could do a full 24 hours and see if that changes anything. Thanks again for your ideas!
I love this bread! I made my second loaf with extra salt and a tablespoon of honey (I blended the honey when blending the oats). The bread turned out perfectly the second time. I think this recipe would make perfect bagels, as it is quite dense, so I will buy doughnut molds. I just do not know how long to bake it.
Hey Jasmine, so happy you liked it! I love this idea of turning it into little bagels, I’m not sure of the exact timing but I would probably start with 1/3 of the time of the bread and see how you go from there, please do let us know the results if you give that a go 💚
I am getting ready to make this recipe and I am quite excited about it. However, my oven is not reliable and when I make bread, I usually use an Instant- read thermometer to make sure that it is done. Do you have any idea what the internal temperature of this loaf should be when it is done?
Hey lovely, no sorry I have never measured it! Would love to know the temp if you do 🙂
I made it yesterday and put it in the oven for 90 minutes at 350°F. When it came out, it was nicely crusted & had an attractive split on top. The internal temperature was 205°F. I let it cool before I cut it and the inside was dense and soft, but not wet. I’m not sure exactly how this bread is supposed to be on the inside, but I reminded myself that the only ingredient is buckwheat so it was not going to be like other bread. I would add more salt to mine the next time, as I salted each piece a little bit after I toasted it! Could you give me a description in your own words about what the inside of the bread look like and feel like? Thank you so much. I am definitely making this again and again.
Could this recipe work with sprouted buckwheat?
I have not tried 🙂