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The Easiest Buckwheat Bread (gluten-free and no yeast)

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The Easiest Buckwheat Bread

When it comes to making bread, whether that may be gluten-free or not I have to say I always get a bit intimidated. There is nothing in between when it comes to the art of making bread: it’s either a success or a failure. Unless you find of course a recipe that is so simple, it always works. That is the case with this nutritious bread recipe: the easiest buckwheat bread. You don’t need any gluten or yeast and also kneading is not a requirement for this recipe.

The basic recipe requires just a few ingredients, but I can recommend adding the extra ingredients like I did for this recipe. I added nutritional yeast, herbs and fresh garlic and it gives this bread such a delicious flavor. You could even turn this into a sweet bread if you wish. Of course this bread has a slightly different consistency than ”real” bread, but it does taste amazing and it goes great with anything.

I used my Vitamix for this recipe, but a food processor will also do the job. Since the buckwheat is soaked for at least a few hours the buckwheat will be soft and very easy to blend in a blender or food processor.

There is something so amazingly satisfying about baking your own bread. The smell of freshly baked bread out of the oven is everything. And when the bread has a crunchy golden-brown crust, it’s time for a happy dance. And yes, I have to say making a completely vegan and gluten-free bread that comes out of the oven so delicious feels like a little triumph.

I learned that the key to making gluten-free bread is to skip the yeast and use baking powder instead. This means no kneading or any issues with bread that doesn’t rise. 

The Easiest Buckwheat Bread


This recipe is as simple as:


I also dare to say this bread is pretty healthy. This bread contains mostly buckwheat which makes it so nutritious. And the soaking of the buckwheat only makes it easier to digest. And did you know that buckwheat is actually a seed?

I will for sure make this recipe many times! It’s so versatile! You can even use this recipe to make a pizza crust! 

If you love bread and would like to try a gluten-free healthy simple version, I can recommend this recipe! Let me know what you think on Facebook or Instagram. Oh and don’t forget to tag your picture #thegreencreator on Instagram. I’d love to see your recreations!

The Easiest Buckwheat Bread

3.3 from 3 reviews
The Easiest Buckwheat Bread (gluten-free and no yeast)
Prep time
Cook time
Total time
This buckwheat bread is as simple as soak, blend and bake. It's nutritious and so delicious. This is the easiest completely vegan and gluten-free bread.
Recipe type: vegan, bread, side, snack, starter, lunch
Cuisine: bread, vegan, plant-based, dairyfree, gluten-free
Serves: makes 1 loaf
  • 1⅓ cup (220 gram) buckwheat, soaked in water 6 hours or overnight
  • ¼ cup ( 40 grams) chia seeds mixed with 4 tbsp water
  • 1 cup (240 ml) water
  • 2 tbsp nutritional yeast
  • 2 garlic cloves, minced
  • 2 tsp baking powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • black pepper, a few dashes
  • ½ tsp salt (optional)
  1. Soak buckwheat groats overnight in plenty of water or for at least two hours.
  2. Soak chia seeds in 4 tbsp water for 10 minutes until they form a gel-like consistency
  3. Preheat oven to 180°C (350°F)
  4. Drain buckwheat and rinse thoroughly.
  5. Add all ingredients to a food processor or blender and blend until it forms a thick batter. If batter is too thick add extra water.
  6. Pour buckwheat batter in a medium lined loaf tin (with parchment paper) and bake for 60-75minutes at 180°C / 350°F.
  7. Bake until just brown on top then remove from the oven, take the bread out of the tin, and return to the oven for another 30 min (this will create a crunchy crust). The bread is done when it is golden brown and sounds hollow when tapped
  8. Place bread on a cooling rack and allow to cool completely before slicing.
  9. Enjoy fresh or toasted for up to 5 days. Store any slices you will not eat within 5 days in the freezer as they will go stale quickly with no preservatives.


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  • Reply
    January 6, 2018 at 2:21 pm

    Would buckwheat flour also work for this recipe you think?

    • Reply
      January 7, 2018 at 1:27 pm

      Hi Anouk,

      I’m not sure. I think you would need less flour and I think it will create a different texture of the bread. But it’s sure worth trying out! 🙂


  • Reply
    March 13, 2018 at 1:52 am

    Can you use bread machine with multi grain setting?

    • Reply
      March 13, 2018 at 11:41 am

      Hi Ed,

      I think this recipe is too simple to use a bread machine 🙂


  • Reply
    March 14, 2018 at 12:41 am

    My bread did not rise and was gooey in the middle.

    • Reply
      March 19, 2018 at 4:50 pm

      Hi Jodie,

      This bread is not supposed to rise really that much. The gooey in the middle might have to do with the oven settings. Maybe too hot too quick?

  • Reply
    March 15, 2018 at 11:24 pm

    Makes sense
    Thank you

  • Reply
    April 1, 2018 at 10:54 pm

    I thought there wasn’t any yeast in this recipe,but it says nutritional yeast. Can I skip the yeast?

    • Reply
      April 3, 2018 at 1:41 pm

      Hi P,

      This is not the yeast as used in bread…far from it.
      There is no rising and kneading involved as with yeast.
      You can read more about nutritional yeast here:
      Since it is a seasoning you can skip it in this recipe.

      Hope this helps.


  • Reply
    April 6, 2018 at 9:58 pm

    Do i have to soak the buckwheat again if I already soaked sprouted, dried them already? Thanks

    • Reply
      April 9, 2018 at 11:52 am

      Hi Tina,

      No, you don’t have to do that again:)


  • Reply
    April 12, 2018 at 12:43 am

    I was really looking forward to making this bread but, despite following the recipe and adding all the ingredients apart from garlic cloves, it tasted vile! What is it supposed to taste like? And the “bread” came out so small (hadn’t risen at all) that there’s no way you could make a half decent sandwich out of such tiny slices! Any ideas on what might have gone wrong please? All my ingredients were freshly bought so no issues with anything being out of date.

    • Reply
      April 13, 2018 at 7:05 pm

      Hi Angela,

      I’m so sorry to read that.

      It is as close to ”real bread” as it can be, but it’s not real bread. So it won’t rise as much as real bread, just a little.

      So maybe you spread the loaf out too much? A smaller loaf tin can help.

      Taste wise: garlic is big game changer and perhaps adding more spices you like, to make the taste pop will help.

      Hope this helps!


  • Reply
    August 17, 2018 at 1:09 am

    is it possible to use kasha (roasted buckwheat) instead of buckwheat?

    • Reply
      August 17, 2018 at 1:52 pm

      Hi Jolina,

      Yes, that should be very delicious too! 🙂

  • Reply
    August 20, 2018 at 5:35 am

    I just made this bread and it tastes yum! The texture is a little odd, soft but looks rubbery? I don’t mind as it tastes really good and is crispy on the outside I’m just wondering if I got the texture wrong or if it is meant to be a litttle odd?

    • Reply
      August 24, 2018 at 1:18 pm

      Hi Jessica,

      It could depend on the type of buckwheat you used… It should be moist in the centre but not soft or rubbery. The outside should be crispy.
      Maybe you could give me more information so I can help you out for next time.


  • Reply
    October 25, 2018 at 5:00 pm

    I thought this was yeast free?? Nutritional yeast is still yeast for those who are allergic. 😒
    Can this be made without the nutritional yeast?

    • Reply
      November 9, 2018 at 5:17 pm

      Nutritional yeast is not the yeast like in bread 🙂 But in case of being allergic, you can just leave it out. It’s just for taste in this recipe.

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