Looking for a super easy to make, healthy, gluten-free bread alternative? This Quick Buckwheat Bread recipe is perfect for those seeking nutrient-rich, whole food options. Made with minimal ingredients, it’s naturally fermented, gluten and dairy-free, and loaded with seeds for an extra crunch and nutritional boost.
Why Buckwheat?
Despite its name, buckwheat is not wheat! It’s a gluten-free pseudo-grain packed with essential nutrients like protein, magnesium, manganese, and dietary fiber. Perfect for those with celiac disease, gluten intolerances or anyone wanting to widen their nutrient horizons;)
Why two Ingredients?
This recipe uses only green buckwheat and water as the base, with optional additions like seeds and salt for flavor. The natural fermentation process enhances the flavor and texture, making it not only gluten-free but also gut-friendly!
That’s a fantastic idea! Highlighting the simplicity with “Two-Ingredient Gluten-Free Buckwheat Bread” makes it even more appealing to your audience. Here’s the revised version of the post:
Ingredients You’ll Need:
- 450 g green buckwheat (soaked for natural fermentation)
- 300 ml water
Optional Add-Ins:
- 1 tsp salt
- 1/2 cup pumpkin seeds
- 5 tbsp flax seeds
Step-by-Step Instructions:
- Rinse buckwheat groats and place them in a bowl. Cover with cold water and refrigerate for 24-48 hours.
- Drain the buckwheat but don’t rinse—the sticky texture is key for binding the bread.
- Blend the soaked buckwheat with 300 ml water until smooth. This is your two-ingredient dough!
- Pour the blended mixture into a bowl and let it rest at room temperature for 12 hours. The dough will rise slightly and develop bubbles, thanks to natural fermentation.
- Preheat the oven to 180°C (350°F). Lightly oil two loaf pans and line them with parchment paper.
- For a flavor boost, fold in salt and seeds. Reserve some seeds for sprinkling on top.
- Divide the mixture between the pans, sprinkle the reserved seeds, and bake for 1 hour 20 minutes. A toothpick inserted in the center should come out clean.
- Let the bread cool in the pans for 30 minutes before slicing. Freeze unused slices to preserve freshness.
Why You’ll Love This Recipe:
- Minimal Ingredients: Just buckwheat and water—pure, simple, and wholesome.
- Gluten-Free: Safe for gluten-sensitive individuals.
- Easy to Make: Perfect for beginners or anyone short on time.
Nutritionist’s Notes:
- Gut-loving: Fermentation makes the bread easier to digest.
- Naturally vegan: A perfect option for plant-based diets.
- Packed with nutrition: Add seeds for fiber, healthy fats, and a satisfying crunch.
More gluten-free recipes:
- Berry cream tart with almond crust (GF)
- Naturally sweetened vegan chocolate mousse (GF)
- Decadent miso brownies
Knowing that you use my recipes makes me so happy! If you make my gluten-free and dairy-free Two-ingredient gluten-free buckwheat bread (vegan, dairy-free) please leave me a starred review here or tag me on Instagram @olesiaguts.nutrition. So I’ll be pleased to see your creations!
Ingredients
Base:
- 450 g green buckwheat (soaked for natural fermentation)
- 300 ml water
Optional Add-Ins:
- 1 tsp salt
- 1/2 cup pumpkin seeds
- 5 tbsp flax seeds
Instructions
- Rinse buckwheat groats and place them in a bowl. Cover with cold water and refrigerate for 24-48 hours.
- Drain the buckwheat but don’t rinse—the sticky texture is key for binding the bread.
- Blend the soaked buckwheat with 300 ml water until smooth. This is your two-ingredient dough!
- Pour the blended mixture into a bowl and let it rest at room temperature for 12 hours. The dough will rise slightly and develop bubbles, thanks to natural fermentation.
- Preheat the oven to 180°C (350°F). Lightly oil two loaf pans and line them with parchment paper.
- For a flavor boost, fold in salt and seeds. Reserve some seeds for sprinkling on top.
- Divide the mixture between the pans, sprinkle the reserved seeds, and bake for 1 hour 20 minutes. A toothpick inserted in the center should come out clean.
- Let the bread cool in the pans for 30 minutes before slicing. Freeze unused slices to preserve freshness.
