Buckwheat bread | Recipe for a naturally gluten-free bread

Lately, I’ve been baking this buckwheat bread more and more often. It’s naturally gluten-free — and for me, this recipe is the holy grail of gluten-free breads.

Sometimes I just feel like taking a break from gluten. What bothers me about most gluten-free baking mixes and store-bought breads — even though there are some tasty ones out there — is that they often feel like industrial food. So many ingredients that don’t sound very natural. They’re probably needed to make the bread taste like something, but even then, I often find the result quite dry.

Not so with this little miracle bread: it’s simple, moist, and made with only three ingredients. No weird additives needed. The base is buckwheat — naturally gluten-free and perfect for baking. And it doesn’t need yeast or baking powder(which some people also react to).

It’s not only additive-free; it’s practically minimalist: just buckwheat, water, and salt. And there’s not much hands-on work involved — mostly waiting. The result is a super-moist loaf that feels like real bread, not a compromise. So even though I currently eat gluten again (hello, spelt pizza!), this bread remains my go-to. It’s truly the holy grail. (:

The only “downside” is that it takes three days from start to finish. But that’s really just a matter of perspective — maybe even an invitation to slow down. Is it really so bad when something takes time? Sure, sometimes I get a sudden urge to bake and want to eat right away. But by now, I have a good rhythm for when to start a new batch — and then I simply enjoy looking forward to the result over the next few days. Anticipation can be a joy in itself. It definitely feels better than those moments when I don’t think ahead, end up hungry in the grocery store, and grab whatever looks okay …

So, if you’d like to bake a delicious, gluten-free bread — here’s how:

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Ingredients

Water

2 ¼ cups (1 pound / 450 g) whole buckwheat groats

1 teaspoon salt

Directions

Day 1

Place the buckwheat groats in a large bowl and cover generously with water.
Cover with a clean towel and let soak for 12–24 hours at room temperature.

Day 2

Drain the buckwheat in a fine-mesh sieve, but do not rinse.

Add the soaked buckwheat to a bowl with 1 cup (240 ml) of water and the salt.
Blend with an immersion blender until you have a smooth, thick batter.

Cover again with a towel and let sit for another 12–24 hours at room temperature.

Day 3

Preheat your oven to 400°F (200°C).

Grease a loaf pan (about 9×5 inches) — optionally sprinkle the bottom and sides with sesame seeds for extra texture and flavor.

Pour the batter into the pan and bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

Let the bread cool completely before slicing.

Et voilà!
If you try this recipe, I’d love to hear how you liked it. And if you have another great bread recipe, I’m always happy to get new tips.

Much love,
Sarine