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.
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.
Hi!
I think it will be delicious!
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
Hi Stacy,
You can just leave the agave out — this is how I actually make my bread now. Or, if you need some sweetener, add a few drops of stevia.
Happy baking!
Ok thanks, I will give it a try
Another question. My oven doesn’t go that low… the lowest it 170F (76.6C)…..suggestions please. Thanks
Hi Stacy,
In this case ferment at room temperature. It’ll just take longer — 18-24 hours depending on the temperature.
All the best!
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
Hi Iseult!
Thank you! I’m so happy to have you 🙂
In this case ferment at room temperature as 50C is too high. It’ll just take longer — 18-24 hours depending on the temperature.
Thank you! ☺
My pleasure 🙂