This buckwheat bread recipe turns soaked buckwheat groats into a hearty, naturally gluten-free, dense loaf with a delicious nutty flavor.
As someone with celiac, I've spent years searching for a loaf I truly love. After tasting the most delicious, buttery, nutty bread on a trip to Costa Rica, I came home determined to recreate it. With lots of testing and ratio-tweaking, I created this gluten-free buckwheat bread recipe!
A Quick Look At The Recipe
- Total Time: 13 hours 15 minutes (includes overnight soaking)
- Recipe Difficulty: Easy
- Cooking Method: Baking
- Main Ingredients: Buckwheat groats, flaxseed, honey
- Dietary Info: Gluten-free, dairy-free, can be made vegan
- Serves: 12 slices
- Calories: 171 per slice
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I have celiac & made this to use as an avocado toast base. It was amazing, and so easy! Thanks for sharing the recipe!
- melanie
This buckwheat loaf relies on a clever technique: soaking raw buckwheat groats overnight to break down phytic acid and enzyme inhibitors, creating a smooth, creamy base when blended.
The ground flaxseed acts as a natural binder, mimicking the elasticity gluten provides in traditional bread, while honey adds subtle sweetness and helps develop a golden crust. The batter requires no kneading, no yeast proofing, and no complicated techniques, just blend, pour, and bake!
If you're exploring gluten-free baking, try my Gluten-Free Banana Chocolate Chunk Muffins, Gluten-Free Blackberry Scones, or my Apple Pear Bread & Gluten-Free Bread Bowls for more bread recipes.
Why You'll Love This Recipe
- Truly Gluten-Free: Made from 100% buckwheat groats, not flour blends with hidden additives.
- Nutrient-Dense: High in magnesium (86mg per slice), manganese, and complete plant protein.
- No Special Equipment: Just a blender and a loaf pan.
- Freezer-Friendly: Slice and freeze for a quick piece of buckwheat toast anytime.
- Budget-Conscious: Uses affordable pantry staples.
Key Ingredients
- Raw Buckwheat Groats: Naturally gluten-free seeds that, when soaked, become gel-like for essential binding; raw is key, roasted won't work. Buckwheat flour won't work either.
- Ground Flaxseed: Hydrates into a mucilage that replaces eggs, & provides gluten-like structure.
- Honey: Adds subtle sweetness, helps browning, and keeps the bread moist.
- Baking Powder: Lightens the dense batter for a softer crumb.
Substitutions & Variations
- Honey: Swap with maple syrup or agave for a vegan option.
- Ground Flaxseed: If you dont have ground flaxseed replace with chia seeds (ground or whole) mixed with 3 tablespoon of water to make a gel. Or use 2 eggs if not vegan.
- Toppings: Try sesame seeds, sunflower seeds, hemp hearts, coarse sea salt, or everything bagel seasoning.
- Seeded Loaf: Fold 2 tablespoon each of sunflower and pumpkin seeds into the batter.
- Herb & Garlic: Add 2 teaspoon dried Italian herbs and 1 teaspoon garlic powder for a savory version.
- Cinnamon Raisin: Mix in 1 teaspoon cinnamon and ½ cup raisins for a lightly sweet breakfast variation.
How To Make Buckwheat Bread
- Step 1: Place 16 oz (about 2½ cups) raw buckwheat groats in a large bowl and cover with cool water (2 inches above). Soak 8-12 hours or overnight until the groats are soft and slightly gelatinous.
- Step 2: Pour the soaked buckwheat into a fine-mesh strainer. Rinse thoroughly under cold water for 30-45 seconds, gently rubbing to remove excess gel, then drain completely.
- Step 3: Transfer drained groats to a high-speed blender. Add ½ cup fresh water and blend 60 90 seconds, scraping sides as needed, until smooth and thick like pancake batter.
- Step 4: In a large bowl, fold the blended buckwheat with ¼ cup of honey, ¼ cup of ground flaxseed, ½ teaspoon of salt, and 1 tablespoon of baking powder until fully combined. Batter should be thick but pourable.
- Step 5: Line an 8.5 x 4.5-inch loaf pan with parchment (leaving overhang) or grease well. Pour in batter, smooth the top, and sprinkle desired toppings, pressing lightly to adhere.
- Step 6: Bake at 375°F (190°C) for 1 hour 15 minutes, until golden and a toothpick comes out mostly clean. Cool 15 minutes in the pan, then transfer to a wire rack for at least 1 hour before slicing to allow the loaf to set.
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Expert Tips For Perfect Buckwheat Bread
- Don't Skip The Soak: Unsoaked buckwheat won't blend properly and creates a gritty texture. The 8-hour minimum activates enzymes crucial for the bread's structure.
- Use Raw, Not Roasted: Roasted buckwheat (kasha) has been heat-treated, destroying the starches needed for binding. Only raw groats work in this recipe.
- Blend Until Smooth: A few small specks are fine, but grainy batter produces dense, crumbly bread. Blend for a full 90 seconds if needed.
- Don't Overmix After Adding Baking Powder: Fold just until combined. Overmixing deflates the batter and creates a dense loaf.
- Cool Completely Before Slicing: Cutting warm bread causes it to crumble and compress.
Pairing Ideas!
Bread is such a versatile side for so many dishes. I love using this buckwheat bread as the base for my cottage cheese avocado toast or chicken salad, and it's perfect for dipping into my easy carrot and butternut squash soup or comforting chicken piccata soup.
Buckwheat Bread Frequently Asked Questions
Yes, buckwheat bread has a nutty, somewhat buttery, earthy flavor that's milder than you'd expect, similar to whole wheat bread. The honey adds subtle sweetness that balances the earthiness, making it enjoyable even for those new to buckwheat.
Absolutely. Buckwheat groats, when soaked and blended, create a naturally sticky batter that binds well without gluten. The high starch content provides structure, while the neutral pH allows baking powder to work effectively for a rise.
Nutritionally, yes, buckwheat bread contains complete protein (all 9 essential amino acids), 4g fiber per slice versus white bread's 1g, plus significantly more magnesium, & manganese.
Soak raw buckwheat groats overnight, drain, blend with water until smooth, mix with flaxseed, honey, salt, and baking powder, pour into a loaf pan, and bake at 375°F for 75 minutes. The full buckwheat bread recipe with exact measurements is in the recipe card below.
The biggest mistakes are using roasted instead of raw buckwheat, not soaking long enough (under 8 hours), cutting the bread before it's completely cool, and over-blending after adding baking powder. These errors result in dense, crumbly, or gummy texture.
Did you make this recipe?
Let me know your thoughts by leaving a comment and rating below. Also, share it on socials to let others know what you think! Be sure to tag @entirelyemmy so I can share your masterpiece with my followers! ✨
📖 Recipe
Buckwheat Bread
Ingredients
- 16 Ounces Raw Buckwheat Groats not buckwheat flour
- ¼ Cup Honey
- ¼ Cup Flaxseed ground
- ½ Teaspoon Salt
- 1 Tablespoon Baking Powder
Optional Toppings
- Poppy Seeds
- Everything Bagel Seasoning
Instructions
- Place 16 oz (about 2½ cups) raw buckwheat groats in a large bowl and cover with cool water (2 inches above). Soak 8-12 hours or overnight until the groats are soft and slightly gelatinous.
- Pour the soaked buckwheat into a fine-mesh strainer. Rinse thoroughly under cold water for 30-45 seconds, gently rubbing to remove excess gel, then drain completely.
- Transfer drained groats to a high-speed blender. Add ½ cup fresh water and blend 60-90 seconds, scraping sides as needed, until smooth and thick like pancake batter.
- In a large bowl, fold the blended buckwheat with ¼ cup honey, ¼ cup ground flaxseed, ½ tsp. salt, and 1 tbsp. baking powder until fully combined. Batter should be thick but pourable.
- Line an 8.5 x 4.5-inch loaf pan with parchment (leaving overhang) or grease well. Pour in batter, smooth the top, and sprinkle desired toppings, pressing lightly to adhere.
- Bake at 375°F (190°C) for 1 hour 15 minutes, until golden and a toothpick comes out mostly clean. Cool 15 minutes in the pan, then transfer to a wire rack for at least 1 hour before slicing to allow the loaf to set.
Notes
- Don't Skip The Soak: Unsoaked buckwheat won't blend properly and creates a gritty texture. The 8-hour minimum activates enzymes crucial for the bread's structure.
- Use Raw, Not Roasted: Roasted buckwheat (kasha) has been heat-treated, destroying the starches needed for binding. Only raw groats work in this recipe.
- Blend Until Smooth: A few small specks are fine, but grainy batter produces dense, crumbly bread. Blend for a full 90 seconds if needed.
- Don't Overmix After Adding Baking Powder: Fold just until combined. Overmixing deflates the batter and creates a dense loaf.
- Cool Completely Before Slicing: Cutting warm bread causes it to crumble and compress.
Nutrition
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Melanie says
I have celiac & made this to use as an avocado toast base. It was amazing, and so easy! Thanks for sharing the recipe!
Jessie says
Can I use buckwheat flour instead?
Emmy Clinton says
Great question! Sadly, buckwheat flour will not work for this recipe. You have to use the raw buckwheat!
Finley says
Could I replace the flax with a real egg?
Emmy Clinton says
Yes, just add 2 eggs in place of the ground flax!