Buckwheat porridge in a bowl with butter, blueberries and walnuts

Gluten-free buckwheat porridge

Warm, comforting and nourishing, your morning porridge can help you start the day right and keep you fuller for longer, but it doesn’t need to be boring. People across cultures use oats as a breakfast staple and have been doing so for centuries. But sometimes, oats, even the gluten free kind are just not an option. Here I am, giving you an alternative – buckwheat flake porridge (the “wheat” in the name merely refers to the grain’s resemblance to wheat in appearance and how it’s used culinarily). Buckwheat porridge has a mild, almost nutty flavour but may take time to get used to if you love oats. You can find these in health food stores online or depending on where you live, possibly from a physical one. I’ve also put together a comprehensive guide here about different porridge flakes, which is helpful in choosing the right one for you.

Why buckwheat flakes?

Researchers suggest that buckwheat flakes are a healthy choice due to their high contents of protein. Their nutritional profile gets top marks as well because they’re packed with iron, magnesium, potassium and fibre. Low in fat and sugar, buckwheat is naturally gluten free. So let’s get cooking this healthy breakfast option.

But if you don’t like porridge, try adding buckwheat flakes to a smoothie bowl, for example my healthy banana and berry smoothie bowl. I have tried it and I love it.

Gluten-free buckwheat porridge

Course: BreakfastCuisine: Other world cuisineDifficulty: Very easy


Prep time


Cooking time





Warm, comforting and nourishing, this gluten-free buckwheat porridge, packed with nutrients and protein, helps you start the day right and keep you fuller for longer.


  • 60 – 65g / ~1,5dl gluten-free buckwheat flakes

  • 200ml milk of choice

  • 50ml tap water

  • pinch of salt

  • 0,5 tbsp brown sugar

  • 0,5 tsp ground cinnamon

  • Optional additions
  • 1 tsp chia or poppy seeds

  • 1 tsp goji berries

  • Optional toppings
  • Blueberries

  • Walnuts

  • Thin slice of unsalted butter


  • Add the liquid, salt, sugar, cinnamon and additional ingredients to a thick bottomed pot and bring to a boil.
  • Once it starts to boil, add the buckwheat flakes, stir vigorously for 30 seconds, remove from heat straightaway.
  • Cover with lid and let it rest for 2-5 minutes for it to become smooth and creamy.
  • Serve with a thin slice of unsalted butter and some berries, nuts, seeds.


  • The porridge requires 250 ml of liquid, that can be entirely water to make it vegan/dairy-free or divided with a different ratio such as: 100ml of milk and 150 ml of water etc.

If you’ve made this recipe and are on Instagram, use the hashtag #TheNonGlutenOne so I can re-share the love. Please let me know if there’s anything I can improve with this recipe. Use my contact page or email me at info@thenonglutenone.com.

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