A gluten-free bread without flour and yeast? Yes, it’s possible thanks to fermentation. This buckwheat bread loaf is an excellent alternative for those who are gluten intolerant or have celiac disease. More specifically, we will use hulled buckwheat groats (or kernels). Make sure you buy the raw, NOT toasted version.
Buckwheat is not wheat
First thing first: it’s called buckwheat, but it has nothing to do with wheat. Instead, it’s the seed of a plant called Fagopyrum esculentum. This plant belongs to the Polygonaceae family. Buckwheat has been cultivated for centuries in many parts of the world and is particularly popular in certain regions of Europe and Asia. The misunderstanding caused by the word “wheat” stems from the fact that buckwheat has always been used in food production much like cereals.
With its distinctive flavor and dark color, buckwheat—as we were saying—is gluten-free, making it an ideal choice for those following a gluten-free diet. It is often used to make flour, which can be used in various dishes, including pasta, bread, pancakes, and other baked goods.
Properties and Benefits of Buckwheat
Nutritionally, buckwheat is a good source of high-quality protein, fiber, B vitamins, and minerals like magnesium and manganese. Its versatility and nutritional profile make it an appealing option for those seeking more nutritious food alternatives or those with specific dietary restrictions.
Other recipes including buckwheat on the blog include:
- Buckwheat Wraps: easy recipe ideal to make burritos
- 100% buckwheat bread load with walnuts
- Buckwheat cake with blueberries filling
Buckwheat Bread with One Ingredient: The Recipe
Why call it “one ingredient”? Because all you need is buckwheat and water to work the magic. Salt, seeds, and oil are optional; they aren’t necessary for the recipe to work, but they certainly make the buckwheat bread tastier.
Ingredients needed for making bread from buckwheat groats:
- Hulled buckwheat groats
- Water
- 1 teaspoon of salt
- Mixed seeds (optional)
100% buckwheat bread, step by step:
If you would like to see the video recipe with step by step instructions, check out this video on TikTok.
No-yeast gluten-free bread
6
servings5
minutes1
hour15
minutes12+24
hoursKeep the screen of your device on
Ingredients
1,5 cups hulled buckwheat kernels (250 g)
½ cup water (120 ml)
a pinch salt
mixed seeds (optional)
How to
- In a large bowl, place all the buckwheat groats and cover with fresh water. Soak the buckwheat in water overnight (or at least 6 hours).
- After resting time, drain without rinsing too much the buckwheat kernels. Blend the buckwheat with ½ cup of water (120 ml) and a teaspoon of salt. You can do this directly in the bowl or after moving the kernels to a tall container.
- Cover the bowl (or container you used) and let it ferment in a dry, cool place for 24 hours.
- After 24 hours, you should be able to see small pockets of air in the batter. Pour the mixture into a loaf pan lined with parchment paper. Sprinkle the top with plenty of seeds (if using).
- Bake in a static pre-heated oven at 350°F (180°C) for 1 hour. Let cool completely on a rack before slicing.
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