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Flour free gluten free buckwheat bread

Flour Free Gluten Free Buckwheat Bread

This simple flour free, gluten free buckwheat bread is made from buckwheat groats, with the addition of caraway seeds which give it a lovely rye flavor!
5 from 1 vote


  • Bowl
  • Parchment paper lined bread pan


  • 2 cups raw buckwheat groats, soaked overnight in water, rinsed really well, and drained
  • 1.5 Tbsp caraway seeds
  • 1.5 tsp salt
  • 2 Tbsp psyllium seeds
  • 2 Tbsp chia seeds
  • 1 tsp baking powder
  • 1/2 cup water


  • First, combine groats, caraway, salt, psyllium, chia, baking powder, and water in a large bowl. Let this sit for 10 minutes.
  • Next, put this mixture in a food processor and give it a few pulses so it comes together. You don't want to make it into a paste, because then technically it wouldn't be flour free. You still want to see some of the seeds when done.
  • Then pour out this mixture in a parchment-lined bread pan.
  • Next, bake at 320 degrees for 90 minutes.
  • Lastly, let rest for 10 minutes on a wire rack. Feel free to slice and freeze.


Also, this recipe makes an entire loaf which loads of portions. Bright Line Eating™ states that cooked grains are 4 ounces for a grain portion (such as cooked rice, cooked quinoa, etc.). Since this bread is basically cooked buckwheat and water, that's how I measure it myself ~ 4 oz. But you do you. If you want to follow the 1 oz portion that BLE recommends for Ezekiel bread, than do that.