Home / Recipes / How to Make Fermented GF Buckwheat Bread, Video

How to Make Fermented GF Buckwheat Bread, Video

Learn how to make gluten-free no starter fermented buckwheat bread. Furthermore, it is Candida diet friendly and sugar-free.

I’d been thinking of making a tutorial video of my fermented gluten-free buckwheat bread for some time. However, only now did I finally manage to film, edit and upload it for you to enjoy.

This buckwheat bread is undoubtedly my favourite bread of all times. That is both in terms of the taste/texture as well as the recipe. The reason is that my fermented gluten-free buckwheat bread is vegan, oil-free, sugar-free, yeast-free, dairy-free, Candida diet friendly and a no-knead recipe. The making takes a bit of time, but it’s mostly inactive. you can mind your own business while the buckwheat groats are soaking, the batter is fermenting or the bread is baking and cooling. The best part is that the recipe is actually easy to make. It’s quite impossible to fail if you follow the recipe and don’t use metal bowl for fermenting and/or metal spoon for mixing already fermented batter. I especially like the no-knead part of this recipe as I have never enjoyed kneading a dough ball for 10 minutes at a stretch.

Furthermore, the recipe is totally worth the effort! Imagine taking the fresh bread out of the oven and cutting into it after it has cooled down. It’s heaven! Spread a little bit of tahini or any other nut or seed butter onto your fermented gluten-free buckwheat bread slice. For crunchiness, add some fresh cucumber and/or tomatoes, sprinkle with black pepper and you are ready to enter the gastronomic heaven.

Should you be interested in reading a bit about buckwheat and getting the recipe in writing, go to my Fermented Buckwheat Bread recipe blog post. I wrote it some years ago when I first started to make this delicious bread. After all, it’s easier to follow the quantities from a written recipe rather then watching a video when you actually start making the bread.

Enjoy the tutorial video!


  1. Claire Drummond

    Hi Nele I am really looking forward to trying your buckwheat bread recipe, I have a couple of questions if you don’t mind.
    I am going to use pre-fermented, sprouted buckwheat groats, so Q1 can I reduce the soaking time from 7 hours to say 1 hour? I expect I need to experiment with this, but it would good to have your view.
    Q2 Steps 3 &4 do you leave the oven on at 35 degrees C for 7 hours or merely warm it to 35C, put the batter in and leave it with oven turned off?
    thanks so much I am also looking forward to trying your other recipes best wishes Claire, London

    • Nele Liivlaid

      Hi Claire!

      I have no experience with pre-fermented buckwheat sprouts. However, I’d wait until the batter turns bubbly (when you see small bubbles in it) and is risen a bit. It has to be kind of fluffy when you mix it (see the video).
      I leave the oven on 35-40 degrees for the whole 7 hours, i.e. I do not turn it off.

      Do let me know how it turned out! All the best!

  2. dotoribamtori

    Hi Nele πŸ˜€ it looks good recipe! What is Expire day from making day?
    3~4 days? or can freeze and put toaster still good taste?

    • Nele Liivlaid

      Hi there! I have kept it on countertop for up to 2 days. However, it’s best to slice it already when it has cooled and put into freezer where it keeps for months. Then you just heat the individual slices in toaster, in over or in microwave. And it is like fresh!

  3. How does your parchment peel so easily! I have made this bread about 6 times now (yummy!) But the paper sticks horribly.

    • Nele Liivlaid

      Hi Rebecca!

      I’m glad you like the bread!
      I think it must be the paper. I remember I once bought a paper I normally don’t use and it also stuck a bit. Do you let the bread cool down before you try to remove the paper?

      • Probably not letting it cool long enough. That would be crazy if the paper required oil, since that seems to be the point–not using it–as Nele says. I’ll try to be patient enough to wait a full 30 minutes to peel next time πŸ™‚

    • Hi I would check whether the parchment paper needs greasing or not, the one I buy (a round shape) for the base needs greasing (I’m using avocado oil, works very well, but I suppose anything else would work just as well). I cut another round strip of paper to go round the sides of the pan that I use, and that paper does not require greasing and works better without it, but I still grease the sides of the pan. Hope that makes sense and helps.

      PS the great about this bread is that you can’t go wrong, it’s always edible. I have found it’s really a good idea to leave it to prove again after blending, and before proving in the oven. Really enjoying this bread, so thanks Nele.

      • Nele Liivlaid

        I use parchment paper that doesn’t need greasing. I have never greased it πŸ™‚ To me it’s the whole point of parchment paper — not to use oil πŸ™‚

  4. I just wanted to say, THANK YOU SO MUCH FOR THIS RECIPE! This has pretty much saved my life while being on the candida diet and being vegan. I have had it for breakfast every morning for 2 months straight!

    Have you tried making pizza crusts from this mix? I’m going to give it a try next week, but I was curious if you’d experimented with it.

    • Nele Liivlaid


      I’m super happy that you like it πŸ™‚
      No, I haven’t tried making pizza crust with it. However, to make a pizza crust there is no need to ferment the batter unless you want of course πŸ™‚ Definitely let me know if you try it!

  5. Hi! I have tried to do this bread now two times, but every time it doesn’t mature inside. I even keep it in the oven more than 2 hours. There is a hard crust on the bread that doesn’t let it to cook inside. What I am doing wrong and why it does’t mature?

    • Nele Liivlaid

      Hi there!

      The only thing I can think of is that the dough must be too runny. Just in case I walk you through the procedure:
      Take 425 grams of buckwheat groats and soak them for 6-8 hours. Then rinse and drain carefully (it’s important to discard the soak water). Next, blend the soaked groats with 300 grams of water, pour into a plastic or glass bowl, cover with plastic and let ferment in a warm place like 35C oven for about 7 hours. It takes about 16 hours at room temperature. Mix salt and other desired spices/seeds into the batter (using wooden or plastic spoon) and pour into bread loaf lined with parchment paper. Cover with clean kitchen cloth and let ferment for another hour or two. Put the bread into oven, turn it to 175C and it’ll be done after 1 hour + the time it takes your oven to heat itself up (mine takes 10 minutes, so I always set the time to 1 h 10 min). Make sure not to set the oven to grill or quick heating mode as it’d burn the bread.

      I hope we can get to the bottom of it!

  6. I have started the candida diet due to skin problems. This looks great. I am also gluten free.
    I am Turkish and love olive bread. I was thinking to swap some of the ingredients and use onion and olives.
    I have no idea how it will taste but I will let you know.

  7. I would love to try this recipe…is there a sub for Agave since I can’t have any sugar, only stevia or Pyure. Thanks

  8. Another question. My oven doesn’t go that low… the lowest it 170F (76.6C)…..suggestions please. Thanks

    • Nele Liivlaid

      Hi Stacy,

      In this case ferment at room temperature. It’ll just take longer — 18-24 hours depending on the temperature.

      All the best!

  9. Hi Nele,
    I just found your wonderful site – thank you for all these beautiful recipes!
    I am really looking forward to making your fermented buckwheat bread, and I also have a question about the oven temperature, as mine starts at 50 C. Is this also too hot so do I need to ferment at room temperature?
    Thanks again

    • Nele Liivlaid

      Hi Iseult!

      Thank you! I’m so happy to have you πŸ™‚

      In this case ferment at room temperature as 50C is too high. It’ll just take longer β€” 18-24 hours depending on the temperature.

  10. Thank you! ☺

  11. Hello, I am very excited to try this recipe, I have seen above people mentioning that their oven doesn’t go that low and it is the same with mine, I live in quite a chilly cottage with only a Log burner and so I’m wondering what you think about popping it on top of the log burner overnight when it is all closed up and burning gently??? I was thinking just to try it but maybe its a silly idea to have head bellow in this case…… maybe next to. Also Im soaking in apple cider vinegar is this okay as long as I rinse well after? Thank you.

    • Nele Liivlaid

      Hi Holly!

      I wouldn’t put it onto the long burner as the temperature can maybe get too high in the bottom of the bowl. If it’s quite chilly, then the batter will ferment in about 36-48 hours. Cover the bowl with plastic and maybe wrap it into thick towels and check in every 12 hours or so.
      Apple cider vinegar is totally fine — I also soak my groats in water with some ACV added and rinse it before blending.

      Happy baking!

  12. I really like your video as it is. I prefer scale because it’s more accurate as well. I’ve been reviewing many recipes like this, but by far this is one of few easy to follow and with clear steps and video. Just follow your recipe, I was able to make the bread like yours (no as beautiful as yours) but it’s successful. I am so happy to find your blog. One question, can I use the same recipe to mix in with different grains, like wheat berries and/or quinoa? What’s your suggestions? Thank you!!

    • Nele Liivlaid

      I’m so glad that you like my recipe and blog!

      I very often make the bread with buckwheat and quinoa — I substitute 100g of buckwheat with quinoa and all the rest is the same, except I add 10-20g less water when blending the batter. I’ve also found that it ferments quicker with quinoa.

      All the best!

  13. Thank you for this recipe (and your entire blog). You are a life saver!

  14. I made this bread and when I sliced it open and was eating it, it smelled like beer. I didn’t get sick or anything. The next morning the smell dissipated. I wondered if it was because I added raisins and cinnamin and let it ferment for the few more hours more before putting it in the oven. Wondered if the sugar from the raisins was feeding some sort of yeast. And if I had put it straight into the oven after adding the raisins, would it not have done that? Or was it too fermented overall?

    • Hi Chloe! Yes, I definitely think it had something to do with the raisins and the sugar in them πŸ™‚ Bake it straight away or max after one hour after you’ve stirred in the raisins. I couldn’t say whether it was too fermented as I don’t know for how long and at what temperature you let it ferment.

  15. Hi, thank you for the recipe.. I let it ferment about 15h in the kitchen but covered with a warm big cloth.. This morning when i opened it it stinked alot i lt was very fermented.. Is that ok ? Is ig not destroyed ? Can i eat it ? I am baking it now but i will wait for your reponse wether it is ok to eat it or not. Thank you

    • I already answered to your other comment. Just wanted to add that try fermenting for a shorter period of time next time. Check on it when 7 hours are up and then again in every 1-2h.

  16. Hello, I let it fermented way too long i think about 14h covered with a warm cloth and in the morning when i opened it it was very stinky.. Can u tel me if it is ok or not… Thank you

    • Hi! Yes, I think it fermented too long. What was your room temperature. If it’s quite cool 18-20C then it can take up to 18 hours. But given that you had a warm cloth over the bowl…
      Now, I still think that if the smell and taste is alright after baking you could eat it.

Let me know your thoughts