PACHA makes a distinctive gluten-free bread from sprouted buckwheat (not buckwheat flour), crafted to preserve maximum nutrition. Their updated recipes use just two to five ingredients, including salt, and are suitable for people with gluten intolerance or celiac disease. Read our review below to learn more. (Check back tomorrow for a giveaway announcement that will be linked here.)
Good for the Following Lifestyles
- Vegan
- Gluten Free
- Paleo
- Organic
- Sprouted
- Wildly Fermented
Gluten-Free Status
PACHA bread is certified gluten free by the Gluten Free Certification Organization (GFCO), which guarantees less than 10 parts per million (ppm) of gluten. For context, the FDA requires foods labeled gluten free to contain under 20 ppm.
PACHA Gluten-Free Allergen Status
PACHA products are free of the eight major allergens and are grain-free. Buckwheat is a seed—not a grain—harvested from a flowering plant related to rhubarb.
Free of:
- Grain
- Gluten
- Wheat
- Dairy
- Egg
- Nuts
- Peanuts
- Soy
Organic Certification
PACHA bread is certified organic.
How PACHA Bread Benefits the Planet
Buckwheat is flavorful and nutritious—rich in fiber, protein, amino acids, vitamins, and minerals—and it is a regenerative crop. When used in rotations or as a cover crop, buckwheat improves soil health, reduces erosion, supports biodiversity, and helps sequester carbon. Its attractive flowers also support pollinators and can reduce the need for pesticides.
When buckwheat is tilled back into the soil, it contributes organic matter that rebuilds degraded soils and supports a healthier ecosystem—an approach that can help mitigate climate change over time.
Why Sprouted Buckwheat Is Better
Sprouting seeds and grains improves digestibility and nutrient availability. Many plants contain phytic acid, which can bind minerals and reduce absorption. Sprouting activates the seed’s own enzymes, lowers phytic acid, and increases levels of B vitamins, vitamin C, and antioxidants—making nutrients easier for the body to use.
Wild Fermentation vs. Adding Dry Yeast
Commercial breads often use added yeast plus sugars or sweeteners to speed fermentation, which can limit how fully starches and sugars are broken down. Wild or natural fermentation relies on lactobacilli and wild yeasts to ferment dough more slowly, producing lactic acid and enhancing flavor. This process can be gentler on digestion and contributes the tangy sourdough character many people enjoy.
PACHA Bread Ingredients and Nutrition
Buckwheat Sourdough Bread
Ingredients: Sprouted buckwheat, sea salt.
Nutritional Facts:
Buckwheat Buns Sourdough
Ingredients: Sprouted buckwheat, sea salt, extra-virgin olive oil.
Nutritional Facts:
Cheesy Herb Sourdough
Ingredients: Sprouted buckwheat, nutritional yeast, sea salt, rosemary, garlic.
Nutritional Facts:
Garlic Rye Sourdough
Ingredients: Sprouted buckwheat, garlic, sea salt, caraway seeds.
Nutritional Facts:
OUR REVIEWS
Carla’s Review
“At first I worried it would be like older gluten-free loaves that were dense and heavy. PACHA is denser than conventional bread, but the texture is pleasantly spongy rather than gummy. For best texture, toast briefly—no need to brown it. It isn’t ideal for packed lunches, but it’s excellent for garlic bread, breakfast toast, or snacks.
“I enjoy the buns toasted as an English muffin substitute for sandwiches. The garlic rye shines with butter or a buttery spread and makes a flavorful snack. Cheesy Herb is herb-forward; it’s not overly cheesy on its own, but paired with a cashew butter spread it delivers a satisfying cheese-like flavor thanks to the nutritional yeast.
“The plain buckwheat loaf is subtle enough for classic sandwiches and also makes great avocado toast or a companion to eggs. I found I tolerated a late-night bun without reflux, which suggests sprouted ingredients sit well with my digestion. Unlike many processed gluten-free breads, these loaves don’t rely on starches that can contribute to weight gain.
“Toasting usually prevents crumbly or chewy textures in gluten-free bread; with PACHA, toasting simply dries and firms the loaf while improving its resemblance to traditional bread. Overall, it’s healthy, well textured (though denser than wheat bread), and many flavors are spot on. I recommend it for a healthier alternative.”
Steve’s Review (my gluten-eating, bread-loving husband)
“The first time I tried a bun un-toasted and made a sandwich— it was good and not gummy. After learning to toast them briefly, the garlic rye became my favorite; I love rye and pumpernickel styles, and garlic with butter is hard to beat. Cheesy Herb was my second choice for its herbiness. All varieties carry a mild sourdough tang, more noticeable when no additional flavors are added.”
He liked them enough to finish the rest of the box.
PACHA Products
PACHA offers several gluten-free options, including:
- 2-pack of any flavor
- Half-dozen assortment (2 buckwheat, 2 buns, 1 cheesy, 1 garlic rye)
- Half-dozen of a single flavor
- Build-your-own customized box (2, 4 or 6 loaves of your choosing)
- $25 e-gift card
Where to Buy PACHA Bread
Purchase PACHA products directly from the PACHA online store. They ship weekly (orders ship on Monday and typically arrive by Wednesday or Thursday) with reasonable shipping rates.
This review is sponsored by PACHA and reflects our honest opinions.