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This one ingredient buckwheat bread is completely gluten-free, yeast-free, and flourless! Discover how to make buckwheat bread effortlessly using a natural fermentation process.
I love experimenting with unique gluten-free bread recipes. A few months ago, I made a delicious tahini bread, which I highly recommend trying. But today, I’m excited to share this easy buckwheat bread recipe, which truly surprised me with the results!
Why You’ll Love This Recipe
Only One Ingredient – This no yeast bread is made with just buckwheat groats and water!
Naturally Fermented – The bread develops a slightly tangy taste and a great texture from the fermentation process.
Gluten Free & Dairy Free – A perfect option for those avoiding gluten, flour, or dairy.
Flourless & Yeast Free – No need for flour, yeast, or any additives.
Easy to Make – Minimal effort, just soak, blend, ferment, and bake!
Versatile – You can customize this bread with mix-ins and toppings like nuts, seeds, and spices.
Ingredient Notes
This glutenfree buckwheat bread is truly magical because it requires only one ingredient: buckwheat groats.
What is Buckwheat?
- Buckwheat groats are not wheat—they are actually a seed, making this bread naturally gluten free.
- It has a mild, nutty flavor and is rich in fiber, protein, and essential minerals.
- For this recipe, use hulled, raw buckwheat groats (not toasted kasha) to ensure proper fermentation.
How It Works – The Science Behind Buckwheat Bread
You might wonder: How is it possible to make bread without flour, yeast, or eggs? The answer is fermentation!
Here’s how this process works:
- Soaking – Softens the buckwheat and starts natural enzyme activity.
- Blending – Creates a thick batter similar to pancake batter.
- Fermentation – The batter sits for 24–36 hours, developing natural bubbles and a slight tangy aroma.
- Baking – The fermented batter bakes into a moist, airy, and nutritious buckwheat loaf.
This fermentation process is completely natural and makes the bread easier to digest while giving it an incredible texture.
Mix-ins and Toppings – Make It Your Own!
One of the best things about this fermented buckwheat bread is how versatile it is. You can customize it with various mix-ins and toppings!
What I Used
- Mix-ins: Salt, olive oil, walnuts, sunflower seeds, flaxseeds.
- Toppings: Nigella seeds, sunflower seeds.
More Options to Try
Mix-ins: Sesame seeds, pumpkin seeds, poppy seeds, pecans, cashews, maple syrup, honey, or cinnamon.
Toppings: Chia seeds, flaxseeds, black sesame seeds, sliced almonds, or oats.
Get creative and make this gluten-free buckwheat loaf your own!
Tips and Tricks to Make Gluten-Free Buckwheat Bread
Use raw, hulled buckwheat groats – Avoid toasted (kasha) or unhulled buckwheat, as they won’t ferment properly.
Fermentation time matters – Let the batter sit for 24–36 hours until you see bubbles and a tangy aroma.
Avoid rinsing after soaking – The sticky liquid helps with fermentation and creates the right texture.
Use a non-metal bowl – Fermentation works best in glass or ceramic containers.
Adjust the water as needed – The batter should be pancake batter consistency; if too thick, add a few tablespoons of water.
Baking soda for extra rise – Add ½ teaspoon of baking soda before baking for a slightly lighter texture.
How to Store Buckwheat Bread
- Room Temperature – Store in an airtight container for 1–2 days.
- Refrigerator – Keeps fresh for up to 5 days in a sealed container.
- Freezer – Slice and freeze for up to 3 months. Reheat in the oven or toaster before serving.
Video Recipe 📹
Watch the full video recipe to learn how to make thebuckwheat bread.
Prefer the written recipe?Scroll down to the recipe box 👇
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Easy Buckwheat Bread
This 1 ingredient buckwheat bread is naturally gluten-free, yeast-free, and flourless! Learn how to make buckwheat bread with a simple fermentation method.
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 1 hour hr
Soaking & Fermentation 2 days d
Total Time 2 days d 1 hour hr 10 minutes mins
Course Bread
Cuisine World
Servings 15 slices
Calories 135 kcal
Equipment
Ingredients
For the bread:
- 2¾ cups (500 g) Buckwheat groats Use hulled, raw buckwheat kernels/groats for this recipe to work, do not use toasted buckwheat groats (read notes)
- 1 cup (240) Water
- 1 teaspoon Salt
For the add-ins (optional):
- 1 tablespoon Olive oil optional
- ¼ cup Walnuts optional
- 2 tablespoons sunflower seeds optional
- 2 tablespoons Flaxseeds optional
For the topping:
- Nigella seeds
- Sunflower seeds
- read recipe notes for other topping ideas
Instructions
Soak the Buckwheat: Rinse the buckwheat groats well under running water. Place them in a large bowl and cover with about 3 cups (720ml) of filtered water.
Let them soak for 8 hours or overnight at room temperature.
Blend and Ferment: After soaking, do NOT rinse the buckwheat—simply drain any excess water. Transfer the soaked groats to a blender or food processor, add 1 cup (240ml) of water and blend until smooth. The consistency should be similar to pancake batter. If it's too thick, add a little water (1–2 tablespoons).
Pour the batter into a clean glass or ceramic bowl (avoid metal). Cover with a clean kitchen towel or plastic wrap. Let it ferment at room temperature (22–26°C or 72–78°F) for 24–36 hours. You’ll see bubbles forming, and the batter will have a slightly tangy aroma.
Add Salt & toppings and Bake: Once fermented, mix in salt, olive oil, and your favorite seeds (this step is optional – read notes). Stir well to combine.
Preheat your oven to 180°C (350°F). Line a 9×5 inch (23X12.5cm) loaf pan with parchment paper and pour the batter in. Smooth the top and sprinkle with extra seeds if desired.
Bake for 50–60 minutes, or until the bread is golden brown and sounds hollow when tapped.
Let cool completely before slicing.
Notes
- Always use raw, hulled buckwheat groats—not toasted (kasha) or unhulled buckwheat, as these won’t ferment properly.
- Proper Fermentation is Key: The batter needs to sit for 24–36 hours at room temperature (22–26°C / 72–78°F). Look for small bubbles forming on the surface and a slightly tangy aroma—these indicate successful fermentation.
- Adjust Water for the Right Batter Consistency: The blended batter should be similar to pancake batter—not too thick or too runny. If it’s too thick after blending, add 1–2 tablespoons of water at a time.
- Mix-ins: Customize Your Loaf For extra flavor and texture, add ingredients like chopped walnuts, sunflower seeds, flaxseeds, sesame seeds, or pumpkin seeds. For a subtle sweetness, you can add 1–2 teaspoons of maple syrup or honey. Sprinkle Nigella seeds, poppy seeds, or more sunflower seeds on top before baking for a decorative crust.
- Toppings: same for topping, Customize the topping to your preference. You can top your bread with: flaxseeds, pumpkin seeds, nigella seeds, sesame seeds, chopped nuts and more.
- Baking Soda for Extra Rise (Optional): If you prefer a slightly lighter loaf, add ½ teaspoon of baking soda right before baking—it reacts with the natural acidity from fermentation for a better rise.
Nutrition
Calories: 135kcalCarbohydrates: 23gProtein: 5gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 165mgPotassium: 172mgFiber: 4gSugar: 0.1gVitamin A: 3IUVitamin C: 0.1mgCalcium: 13mgIron: 1mg
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.
Keyword Buckwheat, Gluten-free
Frequently Asked Questions
Can I use toasted buckwheat (kasha) for this recipe?
No, you must use raw, hulled buckwheat groats. Toasted buckwheat (kasha) will not ferment properly, resulting in a different texture and flavor.
Why didn’t my bread rise?
This bread does not require yeast and naturally has a dense, moist texture. However, if you prefer a lighter loaf, you can add ½ teaspoon of baking soda before baking to improve the rise.
Why is my buckwheat bread so dense?
Since this is a yeast-free, gluten-free, flourless bread, it has a naturally dense and moist texture. To make it slightly lighter, ensure proper fermentation and consider adding ½ teaspoon of baking soda to help with aeration.
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Meet David
My name is David, and I’m the self-taught cook, baker, and recipe developer behindThe Cooking Foodie. My culinary journey began in April 2017 when I launched myYouTube channel, sharing my recipes with the world. It all started with a simple desire to bring joy through food. By 2018, I expanded to sharing written recipes on this very blog, reaching even more food enthusiasts. Today, my YouTube channel has grown to an incredible 3 million subscribers, all passionate about cooking and baking. Learn More About Me
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