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!
Great recipe can I add some yeast
Hey Maria, I have not tried, let us know if you do!
I love this recipe ! So easy and minimal ingredients, the texture is fluffy and hearty. I’ve been looking for an easy and tasty gluten free bread recipe for a long time. My son has to be gluten free and loves this bread, will be making weekly, healthier and cheaper than getting store brought bread !
Hey Zahra, I’m so happy the bread was a hit with your son! Thank you for sharing 💕
I love this bread and I’m not even GF! Toasted in skillet with some olive oil, its crispy goodness is heavenly with my tofu scramble. And it couldn’t be easier. Thank you for this delicious recipe!
Hey Kim, toasted on the side of some tofu scramble is also one of my favorite way to enjoy it! So happy you’re loving it 🥰
I just did the recipe and it turned out great! I live in Sweden and its quite cold, so for the fermenting process I just kept the dough in the owen with only the light on and it worked. It was fermenting for 16 hours.
Thank you so much for the recipe!
Hey Sophia, I’m so happy you’re enjoying the recipe! Thanks for sharing your tips on fermenting time for colder weather, it’s super helpful 💚
Hi Sarah, your website is a fantastic resource, thank you! I have a particular connection with certain foods, and buckwheat is one of them. I’ve been making buckwheat bread for about seven or so years now. It’s a staple for me. I adjust my soaking and fermenting times slightly depending on the time of year / temperature (here in Australia). I vary the additional ingredients too, but mostly stick to adding psyllium husks, sunflower, pumpkin and hulled hemp seeds (which I add with the salt after draining the groats from their initial soak, often as long as 48hrs). That all gets blended up to ferment together for another 12-24 hours. Then I bake it for 50 mins in a medium low fan forced oven. It then gets sliced up and frozen. I never tire of eating or making it. And it gives me the fibre I need each day. I have a slice with avocado or an egg quite often. Thanks too Sarah, for ceating a great opportunity for others to share their experiences as well!
Cheers,
Fiona
Hey Fiona, thank you so much for your kind words, I’m so happy you’re enjoying the website! And thank you for sharing your beautiful recipe with the community 💚
I let ferment 24h at 76deg , when I poured it to bake it, I noticed it was unevenly distributed with a part more liquid. Why is that? I mixed it up before baking. It came excellent but I think not rising/floofy enough and one end was slightly less rised than the other end. What did I do wrong?
Hi, what about adding shredded carrots? Does that work?
I have not tried, would love to hear how you go if you try it!
Not sure what happened, I followed the recipe as exactly as I could but wound up with a rubber brick. 😂😭
Used Yupik brand organic raw, hulled white buckwheat. The kitchen was about 75-77 F so I started checking at 12 hours. By 21.5 hours there were only a couple bubbles near the edge & it didn’t seem to have risen at all but had a mild, lightly fermented smell. I was afraid it might over-ferment so I went ahead & baked it. But it’s about 1.5″ thick, a total bust. 😞
I think it just wasn’t fermented enough, even though it should have been, based on the chart. Can you go into a little more detail about how fermented it should smell? Like a regular yeasted dough? A beer?
Also, like another commenter, my mighty Vitamix really struggled with this, despite adding exactly the amounts of groats & water (& a 6:45 soak). Had to use the tamper & by the time it was all uniformly blended it was quite warm. Could you say a bit more about what consistency the batter should have? I’m wondering if mine was too dry.
Hoping to nail this because everyone else seems to love it! Thanks! 😊
Hi Holly, thank you so much for sharing all the details and giving the recipe a go 💚 Can I ask, what’s the current temperature in your house? Sometimes houses can be a little drafty even if the thermometer says one thing, so I’d recommend letting it go for the full 24 hours to be safe.
A few tips that might help next time:
If your house gets a lot of wind, is extra cold, or you’re running the air con, you can ferment the batter in the oven with just the light on—it creates a more stable, warm environment.
Use a glass bowl so you can see the tiny bubbles forming in the batter (that’s the best sign it’s fermenting well).
Try filtered water if possible, compounds like chlorine in tap water can sometimes slow fermentation.
After pouring the batter into the loaf pan, let it ferment for an extra hour before baking to give it a little more lift.
For the Vitamix, you can add up to 2 tbsp of extra water to help get it moving. Start blending slow (speed 1–2) just to get the blades going, then gradually increase. That usually does the trick—I’ve never needed the tamper and mine is 8 years old 🙂 The batter should be thick but pourable, not dry, you can refer to the video for visual cues.
I hope this helps! Don’t be discouraged—it can take a little trial and error depending on your environment, but once it clicks, it’s such a great recipe. You’ve got this! 💚
Can’t live without this delicious bread for my avocado toast!! Best gluten-free bread recipe ever. Buckwheat pancakes, buckwheat bread… I want buckwheat everything now!
Hey Cameron, I’m so happy to hear that! Thanks for sharing 💚
Thanks for this delicious and easy gf bread recipe, Sarah! It turned out perfectly (although it took 36hrs to ferment in southern NZ winter 😉).
As the slices are quite small, I was wondering if doubling the ingredients to create a taller loaf would work the same? Or would this affect baking time?
Hey Maja, so happy you liked it! And thanks for sharing your tips! It would affect the baking time, but I think it would work maybe you could try using a more narrow loaf pan. Let us know if you try 🙂
To accelerate fermentation next time, you could try leaving the dough near a source of heat or in the oven that’s been slightly warmed up before 💚
Hi oven bake at 180c with fan or just heat from top and bottom? Thanksss
With fan 🙂
Soo good. After 8 hour or more soak I fermented for 24 hours. I added poppyseed, Hemp seed and a little sugar. I don’t need to eat gluten free but this is now my new super healthy go to bread.
Thank you for a great recipe.
Hey deborah, so happy you loved it 💚
Sarah, I did some research on barley versus buckwheat. Buckwheat is a good fermenter and barley is not. Based on that information, I am not going to try to make it with Barley.
Good to know!!
Barley is also not Gluten-free.
Hi i made the mistake of grinding the groats with the water . Now the batter is very watery …how do i fix this
Hey lovely, do you mean with the soaking water? If so it might be too watery to make into bread but you could use the batter for pancakes or wraps, here’s my wrap recipe to show you the steps 👇https://plantbaes.com/2-ingredient-buckwheat-spinach-wraps-gluten-free/
I made this loaf just a couple days ago. I was confused by the buckwheat measure. 17.6 oz converts to 2.2 cups. I saw the 2.6 cups, so used 2.5 cups. Soaked for 6 1/2 hours and fermented for 18. I sprinkled the seeds on top. It came out great but not very high. For my taste, I will add a little more salt. I love it toasted. Thank you for a great, simple bread recipe.
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 💚
Thank you so much for your reply! It was, in fact, raw, organic buckwheat. I kept baking it (yes at 350) because when I tested it with a pic, it was still raw batter inside, showing on the pic. In the morning, I sliced it and let it air a bit, and then put in the freezer. It’s great bread, but are you suggesting even if the inside seems uncooked to take it out after 90 minutes? Won’t the bread be gooey?
Thanks again!
So good that you had the right buckwheat! The bread looks very wet inside when you cut it before it’s cooled down, so I can only imagine it it would seems raw if you put a pick inside. 90 minutes in a pre-heated oven should definitely be enough, try removing it out of the loaf pan and letting it cooled down completely on the counter before slicing (I don’t always succeed at this part as I’m so eager to eat it haha). It shouldn’t be gooey and have the same texture you can see in my photos 🙂
Let me know how you go next trial 💚
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 💚