Infinite buckwheat bread


We are so excited to share this discovery! We are fans of ferments and after a dosa making extravaganza we came to recognized how versatile buckwheat batter is so we threw it into a bread pan and it outdid out expectations. The result? A satisfying flourless homemade bread! Fermented but not sour, this method produces a highly digestible gluten free bread.  An extra plus, buckwheat is a full protein and it grows in Canada!


  • 3 cups whole buckwheat (not roasted buckwheat also known as kasha)
  • ½ -1 tsp salt (quality unrefined sea salt or Himalyan salt)
  • Water
  • Coconut oil or quality sunflower oil(for greasing pan)
  • Sesame seeds or poppy seeds



  1.  Rinse buckwheat, cover with two inches of water and soak overnight
  2.  In the morning drain the buckwheat (water will be mucilaginous/slimy); leave the grains resting in a sieve for up to a minute
  3.  Combine buckwheat with ¾ -1 cup of fresh water and salt and blend in food processor or with a hand blender. Blend for at least 1-2 full minutes or until there are no more visible pieces of buckwheat
  4.  Pour the batter (which should be pancake batter consistency) into a glass or plastic bowl, cover with a clean dish cloth and leave out at room temperature for approximately 24 hours to ferment
  5.  The next morning your batter is ready for use, if not using immediately, store batter in fridge for up to 4 days
  6.  Preheat oven to 400 degrees F. Grease glass loaf pan and sprinkle the bottom and sides generously with seeds (or use parchment paper)
  7.  Pour batter into pan, place in oven and reduce heat to 350 degrees F. Bake for 1 hour
  8.  Remove from oven and allow bread to cool for at least 1 hour before removing from pan. Once completely cool, slice bread, enjoy toasted

Tips and troubleshooting

  • If in a hurry soaking for 2 hours can be sufficient and fermenting time can be reduced to 8 hours especially in a warmer environment
  • Fermenting can be done directly in the greased baking pans
  • If bread does not have air holes once baked the issue may be related to the blending time. If using a food process it is important to blend it long enough. If using a high powered blender it is important not to over blend. Otherwise it may be a matter of oven temperature. Try keeping the temperature at 375 and bake breads on a higher oven rack
  • Once sliced, wrap bread in baking paper (or paper towel to keep moisture off the bread) and then place into a bag. Store in fridge for 7-10 days or freeze. Once ready to enjoy; toast bread until edges are golden brown
  • For large square slices bake the bread in a 8×8 inch (or 9×9) glass pan and reduce the baking time slightly. Cut into four squares and then cut each square in half

Variations and alternate uses
(excluding the first option, these variations are all to be applied after step 4 in the instructions)

  1. Replace up to one third of the buckwheat in the batter with separately soaked quinoa
  2. The batter makes great pancakes! We add cinnamon and shredded coconut then scoop into a hot, oiled cast iron pan. Allow to cook thoroughly on one side before flipping. The batter can also be watered down to make excellent crepes or wraps
  3. Add 1-2 cups of seeds. Our favorite is a mix of sunflower and pumpkins seeds (which have been soaked for 4-10 hours and rinsed) with more sesame and poppy seeds
  4. Add ½ cup sliced olives and ½ cup sundried tomatoes pieces
  5. Add ½ tsp. cinnamon and ½ cup each of shredded apple, raisins and coconut
  6. Makes a fantastic pizza crust: grease a baking sheet, sprinkle with sesame seeds, pour batter on thinly and pre-bake for 10-15 minutes before adding toppings
  7. Try using this base to replace the flour, eggs and milk in your favorite cake recipe (see example on our website; recipe for Apple spice cake)
  8. This batter also makes a great base and binder for a loaf or burger (see example on our website; recipe for Lentil neat loaf)

Preparation time: 8 – 24hrs

Cooking time: 1Hr for bread

Number of servings per loaf: 10 – 15 slices