Cream of Buckwheat - Traditional Method

Delicious soaked buckwheat porridge that is both gluten and grain free with a texture and taste similar to cream of wheat.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 cups
Calories 155 kcal
Author Sarah



  1. Place cream of buckwheat and 1.5 cups of water in a pot. Stir and cover. Leave on the counter for 8 hours or overnight.

  2. In the morning, add remaining water to the pot, add the salt and bring to a boil. Reduce heat and cook until smooth and desired thickness, about 5 minutes.

  3. Serve immediately with a whole sweetener or fruit and healthy fat of choice such as butter, ghee or coconut oil.

  4. Refrigerate leftovers.

Recipe Notes

Substitute dairy milk, store bought or homemade coconut milk or a healthy milk substitute for the filtered water if desired for a creamier porridge. Half water and half milk works well too. 

Nutrition Facts
Cream of Buckwheat - Traditional Method
Amount Per Serving (1 cup)
Calories 155 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 252mg 11%
Potassium 148mg 4%
Total Carbohydrates 31g 10%
Protein 5.4g 11%
Calcium 1%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.