Vegan Buckwheat Bread is an easy, gluten-free, oil-free recipe using whole buckwheat groats only (no buckwheat flour required).
This flourless, high-protein loaf bakes into a wholesome, hearty, dense bread that's perfect for breakfast or a satisfying snack.
Just like my red lentil bread, it's a simple, plant-based staple you'll want to bake again and again.
Buckwheat bread quickly became a favorite in my kitchen. I tweaked the liquid ratio through a few test batches until the texture was just right, and let me tell you, it was a total game-changer.
I didn't expect that making homemade gluten-free bread could be this simple, satisfying, and downright life-changing.
Now I bake it nonstop because it turns out sturdy and filling yet still tender and nourishing, with that earthy, nutty flavor that makes buckwheat so special.
It's made with everyday ingredients, way more affordable than anything store-bought, and free of the strange additives I can't even pronounce. And yes, still no yeast, no psyllium husk, and no kneading.
I love pairing it with my mushroom potato soup, generous scoops of hummus, or a creamy avocado dip. It's also perfect for meal prep since it stays fresh for up to a week and freezes beautifully.
And if you're as buckwheat-obsessed as I am, definitely check out my buckwheat porridge, buckwheat wraps, buckwheat muffins, and buckwheat flour cookies.
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🥘Ingredients
- Buckwheat groats: Use raw, hulled buckwheat groats (not roasted) for the best texture and a wholesome, nutty flavor.
- Baking soda & vinegar: This classic combo helps the bread rise, making it light, soft, and perfectly tender.
- Ground cumin: Totally optional, but it adds a warm, savory note that enhances the bread's flavor.
- Salt: Boosts and balances all the flavors.
- Water: Soaks the buckwheat and helps create a smooth, blendable batter.
- Sesame seeds (optional): Sprinkle on top to add a lovely crunch and subtle nuttiness.
As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.
🍞How To Make Buckwheat Bread
Rinse and soak the buckwheat: Rinse the buckwheat groats under cold water, then soak them in 2½ cups of water for 24 hours.
Prepare the batter: After soaking, the groats will be softer, and the water will be slightly gelatinous. Drain them in a fine-mesh sieve for about 2 minutes (do not rinse). Add the soaked groats to a blender along with ⅓ cup water, baking soda, vinegar, salt, and ground cumin. Blend until smooth.
Prepare the pan: Line a 9x5-inch loaf pan with parchment paper, then pour in the batter. Sprinkle sesame seeds on top if you like.
Bake the bread: Preheat the oven to 350°F (180°C) and bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out mostly clean (a few crumbs are fine). Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Wrap in a dry, clean kitchen towel and let it cool completely before slicing.
📋Variations
- Seeded buckwheat bread: Fold in 2-3 tablespoons of sunflower seeds, pumpkin seeds, or flaxseeds into the batter for extra crunch and nutrition, and sprinkle more on top before baking.
- Herby buckwheat bread: Add 1-2 teaspoons of dried herbs like rosemary, thyme, or oregano to the batter for an aromatic, savory loaf.
💡Marinela's Tips
- Use unroasted buckwheat groats with a pale yellow-green color for a mild, smooth flavor and perfect texture.
- For a smooth, even loaf, blend the soaked groats until creamy. If your blender struggles, pulse in batches and scrape down the sides.
❓Frequently Asked Questions (FAQ's)
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, slice and freeze for up to 2 months.
It's best to use raw, unroasted groats for a mild flavor and perfect texture.
No cooking is required; just soak the raw, hulled groats for 24 hours until soft.
🥯Vegan Bread Recipes
🥪Serving Suggestions
📖 Recipe
Vegan Buckwheat Bread (Gluten-Free)
Equipment
- 1 high speed blender
- 9x5 inch loaf pan lined with parchment paper
Ingredients
- 2 cups buckwheat groats raw, hulled
- 1 teaspoon baking soda
- 2 teaspoons apple cider vinegar or white vinegar
- 1 teaspoon salt
- ¼ teaspoon ground cumin optional
- ⅓ cup water
For soaking
- 2+½ cups water
For Topping
- 2 tablespoons sesame seeds optional
Instructions
- Rinse buckwheat groats under cold water, then soak in 2½ cups of water for 24 hours.2 cups buckwheat groats, 2+½ cups water
- After soaking, the groats will be soft and slightly gelatinous. Drain in a fine-mesh sieve for 2 minutes (do not rinse), then blend with ⅓ cup water, baking soda, vinegar, salt, and cumin until smooth.1 teaspoon baking soda, 2 teaspoons apple cider vinegar, 1 teaspoon salt, ⅓ cup water, ¼ teaspoon ground cumin
- Line a 9x5-inch loaf pan with parchment paper and pour in the batter. Sprinkle sesame seeds on top if desired.2 tablespoons sesame seeds
- Preheat oven to 350°F (180°C) and bake for 1 hour 15 minutes, or until a toothpick comes out mostly clean (a few crumbs are fine).
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack and cover with a dry kitchen towel until completely cool before slicing.
Notes
- Use unroasted buckwheat groats with a pale yellow-green color for a mild, smooth flavor and perfect texture.
- Blend thoroughly for a consistent, dense loaf.
- Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, slice and freeze for up to 2 months.
Nutrition
If you try this buckwheat bread, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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