Buckwheat Bread: Simple, delicious and naturally gluten-free

Posted by

Laura Canapuccia

May 20, 2025

On April 26, 2025

Preparation: 5 mins

Soaking: min 8 hrs

Leavening: min 8 hrs

Baking: 45 mins

Difficulty: easy

Yields: 6 portions

Cost: medium-low

If you want to go straight to the recipe click here

Introduction to Buckwheat Bread

Buckwheat bread was a recipe I had wanted to try for a long time. When I heard that my chef friend Laura Canepuccia had a super easy and delicious recipe, I begged her to share with CHE Food Revolution readers this gem that ticks all the boxes for healthy and sustainable eating.
With Laura, we understand each other because we have made similar life choices throughout our lives, and the marine world unites us, even though we have never sailed together. So it is no coincidence that we even share a world view, our “being citizens of the world”, until of course the culinary affinity.
Laura explained the how and why of this recipe very well, so I leave you with her words, ingredients and cooking process.
Bon appetite and good revolution to all.

Başak

How the recipe for buckwheat bread came about

Lately, listening to my body, I have noticed a serious slowing down of my thinking, as if I were in a cloud, after eating a classic wheat pasta or bread.
Obviously, as our friend Başak always confirmed, today’s wheat has been selected to create a huge grain full of gluten (to learn more about healthy bread and bread that makes you sick click here); and that’s why the first recipe I want to share with you is something so simple that really anyone can make it at home to get a good bread without gluten, actually synthesized by our body as a protein, and without yeast. In fact, the leavening is based on the wild fermentation of buckwheat.

Ingredients for a perfect buckwheat bread

500g buckwheat in grains (not flour)
170ml water
½ teaspoon salt
½ teaspoon sugar
Sunflower seeds to taste or sesame seeds or other (optional)

IF YOU WANT TO GET FREE SEASONAL FRUIT AND VEGETABLE CALENDAR

Directions for a simple buckwheat bread

There are really few breads easier than this buckwheat bread:

Step 1. Place buckwheat in a bowl and rinse generously until water is clear.

Step 2. Then drain one last time and pour clean water over the grain to cover it thoroughly.

Step 3. Leave to soak for at least 8 hours. I usually do this in the evening before bed.

Step 4. After at least 8 hours, drain the grains. The important thing is not to rinse, even if you see that the water you are throwing out has slime in it.

In fact, it is the latter that activates the wild fermentation and thus the leavening.

Step 5. Place in a blender with 170 ml of water and half a teaspoon of salt and sugar. Blend until the mixture is smooth and fairly liquid.

Step 6. Transfer back to the container and cover with plastic wrap. Let rest for at least 8 hours. You will see the dough begin to ferment as it rises.

Step 7. Cover the pan with non-toxic baking paper and pour in the dough. Add seeds if desired and bake at 180 degrees in a fan oven for half an hour, then switch to a static oven for the last 15 minutes (personally I prefer 60 mins of total baking for a more compact bread, try both ways).

Enjoy your easy bread and have a good revolution!

The CHEf

Born in the chaotic Italian capital, Laura has always been a great traveler. First 7 years in London where she opened her own vegetarian restaurant 30 years ago, then she left cooking to pursue a career as a photographer until the advent of digital.
Since then she has returned to her first passion, even more inspired by artistic creativity, cooking on sailing ships around the world for many, many years. Her book “Svalbard, Sailing in the Ice Archipelago” was published by the label Nutrimenti.
These voyages were the inspiration for her cuisine, which is an art of alchemy and flavors from around the world.
Today she is a yoga retreat chef on the island of Mallorca where she has finally put down roots and explored the world of mindfulness cooking, Ayurveda and enriched with wild plants gathered from the island’s countryside.