Simple Gluten Free Buckwheat Bread

Gluten free fermented buckwheat bread2

Since I’ve been eating a gluten free diet, I’ve avoided gluten free substitutes, as they’re usually full of ingredients that don’t fit my definition of real food. I tend to focus on eating lots of fruit and veggies, meat and healthy fats, and haven’t really missed the bread and pasta and other grain-based foods. Until now, that is.

Recently I came across a recipe for fermented buckwheat bread on Facebook. Instead of the usual list of ingredients, this recipe only used two – buckwheat and water, so I decided to give it a go. Plus I had a bag of buckwheat in the pantry that needed to be used up. 

The first batch I made was plain, and the texture turned out great, but I felt it was missing something flavour-wise. With my next batch I decided to try using buckwheat flour instead of the whole grain, both to cut down on the preparation time and dishes, and because I have a 5kg bag of buckwheat flour that I bought from the food coop. I added some caraway seeds for flavour and it turned out great.

Like a lot of gluten free bread, this is more crumbly and cake-like than normal bread, but it will satisfy your bread cravings and doesn’t contain a lot of complicated ingredients. You can eat it plain, but I like to eat it toasted with lots of butter. I use a sandwich press instead of a toaster to avoid it crumbling too much.

Simple Gluten Free Buckwheat Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
  • 2.5 cups of buckwheat flour
  • 2.25 cups of water (filtered if possible)
  • 1 tsp salt
  • 1 Tbsp caraway seeds
  • 1 Tbsp oil or melted butter
  • 2 Tbsp sesame seeds
  1. Mix buckwheat flour and water together in a non-metal bowl.
  2. Cover with a cloth and leave on your kitchen bench for 12-24 hours to ferment, depending on how warm it is. Once the batter has fermented, you will see small bubbles in the mixture.
  3. Preheat your oven to 180C (350F).
  4. Gently mix the salt and caraway seeds into the buckwheat mixture.
  5. Grease a bread pan or other baking dish with half the oil or butter and sprinkle with half the sesame seeds. Pour the buckwheat mixture into the pan, brush the top with the remaining oil and sprinkle with the remaining sesame seeds.
  6. Bake in the oven for 45 minutes to an hour. The bread is cooked when the crust is crunchy.
  7. To serve, cut into slices and toast in a sandwich press, then slather with butter.


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  1. Seems simple enough. What other flours do you think this will work with?

    • I think it would probably work with wheat flour as well, but I haven’t give it a go (obviously 🙂 ) I think some of the other gluten free flours (like rice flour) would be too crumbly.

  2. Toasted with lots of butter – yes! One of my favorite ways to eat bread 🙂

  3. I’ve never eaten buckwheat but it sounds intriguing.

    • I’d never really eaten it until a couple of years ago (I didn’t even know it was gluten free at first), but now it’s my favourite gluten free flour to cook with 🙂

  4. Does the heat destroy the fermentation? I wonder if you could cook the bread in a dehydrator for 12 hours?

    • Thanks for stopping by Anna 🙂 I think the heat does destroy the micro-organisms, but it does give it a light, breadlike texture from the bubbles produced during fermentation. I don’t have a lot of experience with dehydrators, but I don’t see why it wouldn’t work in the dehydrator.

  5. Love it 😀 Buckwheat is one of my favourite flours to bake with and this bread sounds fabulous!
    I saw a comment about what other flours could be used and it reminded me of a gluten free sourdough Kindle book I got from Amazon. I’ve had it for a few months and made a few things from it, but it’s a little more complicated than this fermented version as they recommend using water kefir as a starter. I’m going to try your recipe as using soaked flours is a great, simple way to increase the bioavailability of nutrients when baking. Thanks for sharing 🙂


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