Simplicity was the focus when creating this gorgeous Yeast-Free Buckwheat Blender Bread recipe! It’s magical! And it’s great for people with unique dietary needs but also perfect for anyone! It’s that good! Beautiful buckwheat groats and one juicy organic apple are the two main ingredients you’ll need. The two other ingredients you most likely have in your pantry! That’s right—only four in total!
I baked many other variations when testing this recipe. This version without yeast is my favourite! The soft texture that the buckwheat and apple mixture create is unbelievable.
The best part of this bread recipe is that there’s no commercial yeast or wild yeast sourdough starter, so there is no waiting. Mix and bake right away! It’s not sourdough. It doesn’t need fermentation time.
Remember that before you start, you must soak the hulled buckwheat groats. But no worries, that’s super easy! The short instructions are in the recipe card below. Watch the short video to help you.
This recipe bakes up nicely in a regular oven, but I’m sure it would bake well in a smaller appliance or BBQ. I often bake in my BBQ in the summer when I don’t want to turn on my oven.
Yeast-Free Buckwheat Blender Bread Ingredients
I still can’t believe that combining buckwheat groats, one apple, GF baking powder and a little sea salt would transform into such a gorgeous, soft, 4-ingredient, gluten-free and grain-free bread—but it sure did!
- Organic Hulled Buckwheat Groats: I’ve been baking with buckwheat flour for years, but experimenting with buckwheat groats has been fun. Hulled buckwheat groats have a mild taste which is perfect for baked goods.
- Water: Does water count as one ingredient? You do need some for this recipe! Using filtered water will work perfectly!
- Organic Apple: I tested Honeycrisp apples for this recipe as they are available at my local stores. Honeycrisp apples are sweet, crispy, a little tart and extra juicy. The idea of using an apple in this dough mixture was for its natural pectin and fibre. I did not want to add psyllium husk, chia seeds, flax seeds or xanthan gum for this grain-free bread. The apple did what I was hoping for and more!
- Gluten-Free Baking Powder: Gluten-free baking powder ingredients can be slightly different. Many brands are also corn-free. My favourite brand of GF baking powder is Purest.ca. The ingredients are tapioca starch, cream of tartar and baking soda. You can also make homemade gluten-free baking powder.
- Sea Salt: Sea salt works beautifully in this unique bread recipe. Most bread doughs need some quality salt to enhance the flavours. Fine ground grey sea salt is fantastic in bread recipes like this, but any sea salt will do.
Step to Make Yeast-Free Buckwheat Blender Bread
The short version of how simple this bread recipe is to prepare and bake:
- Soak hulled buckwheat groats for up to 4 hours.
- Rinse and strain buckwheat groats.
- Core and cut apple into large dice. Keep the skin if your apple is organic.
- Combine and blend soaked groats and apple in a high-speed blender until smooth.
- Add GF baking powder and sea salt and blend for a few seconds.
- Line a bread pan with unbleached parchment paper.
- Transfer the mixture to the parchment-lined bread pan.
- Bake in preheated oven for 60 minutes.
- Cool the loaf, slice and enjoy!
Gorgeous Organic Honeycrisp Apple
Cutting the apple into smaller pieces makes it easier to blend.
This Buckwheat Bread is Fantastic Because
- it’s Top 9 Allergen-Free (no wheat/gluten, dairy, eggs, nuts, peanuts, soy, sesame, etc.).
- it’s plant-based/vegan.
- it doesn’t contain oil.
- there’s no added sugar.
- no psyllium husk, no flax, no chia, no xanthan gum.
- it’s also grain-free! Most following a grain-free lifestyle can consume buckwheat.
- you can bake it and eat it on the same day!
- it’s nutritious! It contains plant protein, fibre, and so much more!
- the texture is super soft—you’ll love it!
- it’s excellent fresh, and the leftovers are yummy toasted!
Top 5 Tips: Yeast-Free Buckwheat Blender Bread
- Use organic buckwheat groats and one organic apple if possible!
- Soaking the hulled buckwheat groats for 4 hours will facilitate blending, and the batter-like dough mixture will be smoother.
- If you’re having difficulty blending the groats and apple, add a touch of water to help you. If your high-speed blender has a tamper, use it to help you.
- Unbleached parchment paper is perfect for lining your bread pan and preventing sticking. It’s a must-have!
- Cool your bread before slicing! You don’t need a wire rack to cool your loaf, but peeling off the parchment paper and placing your bread where the air can circulate is best.
YouTube Recipe Video:
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Print
Yeast-Free Buckwheat Blender Bread
- Prep Time: +/- 4 hrs (mostly hands off)
- Cook Time: 60 mins
- Total Time: 5 hrs (mostly hands off)
- Yield: 1 loaf 1x
- Category: Breads
- Method: Oven-Baked
- Cuisine: Plant-Based, Gluten-Free, Vegan, Nut-Free, Allergen-Friendly
- Diet: Gluten Free
Description
With gorgeous hulled buckwheat groats and a beautiful organic apple, you can bake the most magical Yeast-Free Buckwheat Bread! This Top 9 Allergen-Free recipe is great for people with unique dietary needs but also perfect for anyone! Enjoy a slice (or two) fresh or toasted—it’s SO good!
Tools: Mesh strainer, high-speed blender (with tamper), soft spatula, bread pan (approx. 7.75 x 3.75 x 2.5 inches), unbleached parchment paper, oven
Ingredients
- 2 cups organic hulled buckwheat groats (350 g)
- 3 cups water (720 g); see notes
- 1 organic apple, cored and diced (approx. 200 g); see notes
- 1 tablespoon GF baking powder; see notes
- 1 teaspoon sea salt
Optional: Top your dough mixture with your choice of seeds (hemp, poppy, sunflower or herbs).
Instructions
Combine the groats with 3 cups of water in a large bowl and soak for one to four hours. TIP: Soaking the groats for four hours will help soften the groats and facilitate blending. If you spot any dark unhulled groats, you can pick them out.
Line a smaller 7.75 x 3.75 x 2.5-in bread pan with unbleached parchment paper and preheat your oven to 425° F for 30 to 45 minutes before you bake. TIP: Make sure to cover all areas of your pan with parchment paper to prevent sticking. Watch the recipe video to help you.
Use a mesh strainer to rinse and strain the soaked groats—transfer groats to a high-speed blender. Add your diced apple. If you have a blender tamper use it to help blend the ingredients. TIP: Add a touch of water (1-4 tbsps) if your mixture is too thick.
Add the gluten-free baking powder and sea salt to the mixture and blend for a few seconds until well incorporated.
With a soft spatula, transfer batter to a parchment-lined bread pan and bake on the middle rack for 60 minutes. Your loaf is ready when the crust is dark and golden and feels crusty and hard when tapped.
Remove the loaf from the pan with parchment paper, peel off the paper and cool the loaf on a wire rack before slicing. Enjoy fresh or toasted!
Notes
- I tested this recipe with organic medium-sized Honeycrisp apples. You can leave the skin on if using organic apples.
- GF baking powder ingredients: tapioca starch, cream of tartar, baking soda. I did not test this recipe with regular baking powder. If you only have regular non-gluten-free baking powder, you might want to add less than 1 tablespoon. Try 2 teaspoons to start, and for your next bake, test 1 tablespoon and see which one you like best.
- Adding spices or herbs to the dough mixture is optional, but it’s great to boost flavours if you want to create an extra special loaf.
- A food processor or immersion blender could blend the ingredients equally well. I did not try.
- TIP: When rinsing and straining the water from the soaked groats, you want to remove as much excess water as possible. But it’s ok that your groats are still wet. It’s that moisture that’s going to help you blend them smooth.
- Only have a regular-size bread pan? You can use it, although the overall height of your loaf will be smaller. Consider doubling the recipe to fill a larger pan. I did not try it yet. Never overfill a bread pan, as the mixture will rise when baking. Watch the recipe video for a clever way to slice your bread to create larger slices.
Best recipe ever ! Tried and failed at a few different vegan / GF breads but this one is fool proof, delicious and so simple ! I have been making loaves about every 2-3 days since finding this recipe. My whole family loves it and keeps requesting. We especially love it toasted but it’s also great right out of the oven. I have a loaf in the oven right now 😊 Now I’m on the hunt for bulk buckwheat ! Thank you SO much for this amazing recipe. So happy I found it !
View CommentI love the idea of having bread with just these simple ingredients!! I tried this 3 times, but unfortunately my bread looks VERY different from yours… It hardly rised at all… The taste ist GREAT but it’s very flat and “solid”. Any Tipps? Normally you mix baking powder into the dry flour und afterwards you don’t mix the dough too much, so that the powder can do a good job. But here I have to put the baking powder into the wet dough. Not sure if I blended it too much or to little? I used 2 teaspoons (blended a few seconds), then 3 teaspoons (blended for about 20 seconds), the first one turned out a bit better, but still FAR from what your bread looks.
View CommentI would appreciate your help, because the taste of this bread is just AMAZING!!! Greetings from Vienna 🙂
Hi! Can I ask which brand of GF baking powder you tried? Is your batter too wet or not wet enough? And the apple? What kind did you use? Let me know so I can help you 😉
View CommentJust made this bread and it is devine; exceeded my expectations. So happy to have found recipe.It is genius in its simplicity. Made half recipe as written since I will likely be enjoying by myself. I will make again soon with a couple changes: replacjng half the apple with onion and adding grated carrots. Years ago on the Big Island, there was a delicious organic whole wheat carrot onion bread at the health food store in Hilo that was made by the Moonies (Sun Yung Moon cult) and delivered by pretty young ladies in saffron arriving in Mercedes sedans. I have been wanting to recreate this bread without grains and think you gave me what has eluded me thus far. So excited to do it soon. Will also be trying more of your recipes.
View CommentHi Sharon! Thank you so much for your lovely comment and rating. I’m thrilled that you liked this bread recipe! Do let us know how the other versions turn out!
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View CommentHi ! 2 questions – should the groats be covered when soaking ? Also – should I store in the fridge and how long can I store it ? Thank you !!!
View CommentHi! You don’t have to cover the groats when soaking. You don’t need to place the soaking groats in the fridge. On your kitchen countertop is perfect. You don’t need to soak for longer than 2 hours but up to 4 hours should be okay. You’ll see that even after two hours to groats are soft enough to blend. If you want to soak them for longer, maybe doing so in the fridge overnight is fine.
View Commenti am very excited about this recipe,should groats be raw or roasted
View CommentHi Sharon! Raw is perfect!
View CommentRaw groats are perfect!
View CommentThis buckwheat bread has given bread to our family juggling 23 common fa in one teen. We thought she would never have yummy bread – but then we found THIS recipe- which is perfect. She is allergic to apples so we use pears. Perfection.
View CommentI just made this and it came out beautifully! I’m so happy – delicious bread at last! Thanks so much. Mine only took 40 mins and I substituted the apple for apple puree, as I had it to hand and thought it would help our low-power blender, and that worked well. I’ll definitely be making this a lot and recommending to friends.
View CommentYay! I’m so happy you tried this recipe, Joanna and that you liked it! Thank you for your feedback and rating!
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View CommentHi there if I only have buckwheat flour can I still make this recipe and if so, how?
View CommentHi Janelle! I did try with just buckwheat flour once instead of soaking buckwheat groats and the results is better with the groats. It works with flour but you have to make sure that the right amount of hydration is added. You might have to experiment. Watch the video (https://youtu.be/U-oLADkIWpo), and observe the texture of the buckwheat groats batter and try to mimick a similar consistency with the flour and apple. Please note that you will have to blend the ingredients the same way. If you do try it, please come back to let us know if it worked for you.
View CommentI just made this lovely loaf and have enjoyed two big pieces, one with almond butter and one with strawberry jam. It is FANTASTIC bread! Sooo thankful I have found Chantal and I want to make everything she comes up with! Thank you for a delicious easy recipe!!
View CommentHi Liesje! Thanks for the feedback and rating! I appreciate it very much! I’m so happy you tried this recipe and liked it!
View CommentHi,
View CommentI am enjoying my first loaf of this bread. I baked the smallest one and added 2 tbsp of water to the batter. The loaf turned out a little dense and I wondered if I should add extra apple or water to end up with a “lighter” loaf. Will adding a tablespoon of apple sauce be an option?
Thank you,
Margherita
H! How much GF baking powder did you add? You could play around with using a different apple or adding a little more water or applesauce if you think your mixture is too thick. Also, adding a tiny bit more baking powder could help all depending on the brand that you have.
View CommentThank you, Chantel!
View CommentThank you, Chantal!
View CommentI wonder what else I could substitute the apple with please? Both pears and apples are high Fodmap and I’m trying to follow a low Fodmap diet.
View CommentHi! Great question! Other fruits that I would consider experimenting with would be gorgeous organic grapes with the skin. There’s enough pectin in the grapes to create a similar effect. I believe that grapes are on the low FODMAP list. Please note that I haven’t tried with grapes or other fruits so I can’t say for sure if it will work as well but I bet it will be comparable. Please let us know if you do try it.
View CommentHi Chantal,
Some have already asked if buckwheat flour can be used instead of groats. I wonder if you have tested again and could share the recipe with us or add it to the recipe above? 🙂
Btw, I love your channel and website! Your recipes are the best gluten-free and vegan recipes out there 🙂
Greetings from Austria 🙂
Sonia
View CommentHi Sonia! I did test the recipe with buckwheat flour, but the results weren’t as great but comparable. I’ve been looking for my notes as I tested this variation before the holidays. The idea would be to use 175g of light buckwheat flour to replace the 175g of buckwheat groats with enough water to moisten the mixture. You’ll need at least one cup of water, possibly a bit more. I would still use a blender to help blend/purée all the ingredients into a smooth batter-like dough. If you try it before I find my notes or try it again, please share your results with us. I just posted a similar recipe for a 5-ingredient banana bread: https://www.freshisreal.com/healthy-5-ingredient-banana-bread-gf-v
View CommentThank you for your feedback about my recipe creations!😊 I appreciate it very much!
Hi,
View CommentCan you sub buckwheat for some other flour such as sorghum?
Thanks!
Hi! I will have to experiment some more with other flours. I tested it once with sorghum flour, but the results were not the same. I did try the recipe with freshly milled buckwheat flour instead of buckwheat groats, and it was comparable. The water quantity is not the same when using flour, as you don’t need to soak the flour as you do with the groats. I will share those details with you if you are interested and maybe add them to the post after I test it again.
View CommentMy family can’t eat apples. Do you think pears would work equally well.
View CommentHi Amanda! I don’t see why it couldn’t work. Pears contain as much pectin/fibre as apples do. If you try it, please let me know how it turns out.
View CommentCan use Kasha (what’s in my cupboard) as a substitute for buckwheat groats? Hmmm. I guess I will find out!
View CommentHi! I had to look it up, but Kasha seems to be roasted buckwheat groats, so it should technically work. Did you try it?
View CommentI tried a sourdough version of this (replaced the baking powder with a spoonful of brown rice starter and let the bread rise at room temperature for about 5 hours). It was great! I love the texture of this bread…thin chewy crust and soft crumb. Thank you for sharing this.
View CommentHi! That’s a great idea! I’m sure that other bakers will love this option, so thank you for sharing it! What kind of apple did you use to make the bread recipe? I’m curious to find out if other types of apples work equally well. And, someone was asking me if they use a sweeter apple will it make the bread taste sweeter? I’ve only tried Honeycrisp with this recipe. Let me know.
View CommentCan you sub buckwheat flour for the buckwheat groats???
View CommentHi! I’m sorry I didn’t test this recipe with just light buckwheat flour yet. If I do one day, I will let you know how much flour replaces the soaked groats. If you try it before me, let me know how it goes.
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