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  • Writer's pictureEgg Free Mama

Fermented Buckwheat Bread

This is a great, gluten-free alternative to sourdough, and is super easy!


3 1/2 cups raw buckwheat flour

2 cups filtered water

1 1/2 tsp salt

1 tbsp date sugar (or whatever sugar you like to use)

Combine flour and water in a plastic or ceramic bowl.  It should be a smooth batter slightly thicker than pancake batter. If the consistency is too loose, add more flour.                                                                                                                  

Using a tea towel or cloth, cover the bowl and leave in a warm place to ferment overnight. After the initial fermenting, you'll smell a nice beer-ish smell coming from the batter.  It will have small bubbles and make a cool crispy sound when you stir it.

Using a plastic or wooden spatula, fold in the sugar and salt.  

Pour batter into a ceramic or glass loaf pan and place in the oven.  

Let the batter sit in the oven as it pre-heats to 350 (F) and once the oven reaches temperature, set timer to 1 hour.  Remove and cool on a wire rack.

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