PACHA Bread Review

PACHA is a unique and amazing gluten free bread made from sprouted buckwheat, not buckwheat flour, to maximize its nutritional profile. The recipes for bread were recently updated and only contain two to five ingredients, including salt, and are safe for those with gluten intolerance or celiac disease. Learn more by reading our review. (Stay tuned in for tomorrow’s giveaway, which will be linked here.)

Good for the Following Life-Styles

  • Vegan
  • Gluten Free
  • Paleo
  • Organic
  • Sprouted
  • Wildly Fermented

Gluten Free Status

PACHA bread is certified gluten free by Gluten Free Certification Organization (GFCO), meaning that it guaranteed to contain less than 10 parts per million (ppm) gluten. The FDA’s rule is that all food products labeled gluten free must be under 20 ppm.

PACHA Gluten Free Allergen Status:

PACHA contains none of the eight (8) common allergens and is grain-free. Buckwheat is actually a seed, not a grain. The seeds is harvested from a flowering plant related to rhubarb.

Free of:

  • Grain
  • Gluten
  • Wheat
  • Dairy
  • Egg
  • Nuts
  • Peanuts
  • Soy

PACHA Bread’s Organic Status:

PACHA bread is certified organic.

How Does PACHA Bread Help the Planet?

Besides being nutty in flavor and nutritious (high levels of fiber, protein, highest amino acid levels of any plant, vitamins and minerals), buckwheat is a regenerative crop, meaning among other benefits, it improve water and air quality, enhance ecosystem biodiversity, produce nutrient-dense food, and stores carbon to help mitigate the effects of climate change.

When planted as a cover crop, it helps to prevent erosion and is then tilled back into the earth to become fertile soil. Its flowers also allows farmers to omit pesticides.

This helps reverse climate change by rebuilding soil organic matter and restoring degraded soil biodiversity.

Why is Sprouted Buckwheat Better?

Sprouted seeds and grains are easily digested. Human bodies do not have the enzymes to break down phytates (phytic acid), which are found in high amounts in grains, seeds, legumes/beans, and nuts. Phytic acid blocks the absorption of nutrients. When you allow these foods to sprout, it helps release enzymes in the plant to aid in digestion and allows for minerals to be absorbed by the body. Sprouted seeds and greens also contain more vitamin B’s, C, and antioxidants.

Is Wild Fermentation Better Than Adding Dry Yeast?

When you add traditional yeast to dough, it acts with the starches and sugar and converts them to carbon dioxide, which create or large air holes. To speed up fermentation, commercial manufacturers now most often add sugars, syrups, and sweeteners, which prevents the yeast from breaking down the starches and sugars in the ingredients/flour, etc.

Wild/natural fermentation is better on your digestive tract because in addition to breaking down the starches and sugars, wild fermentation is rich is lactobacilli bacteria (healthy gut bacteria) which converts proteins to lactic acid and creates that wonderful sourdough flavor.

PACHA Bread Ingredients and Nutrition:

Buckwheat Sourdough Bread
Ingredients: Sprouted buckwheat, sea salt.

Nutritional Facts:

Buckwheat Buns Sourdough
Ingredients: Ingredients: Sprouted buckwheat, sea salt, extra-virgin olive oil.

Nutritional Facts:

Cheesy Herb Sourdough
Ingredients: Ingredients: Sprouted buckwheat, nutritional yeast, sea salt, rosemary, garlic.

Nutritional Facts:

Garlic Rye Sourdough
Ingredients: Sprouted buckwheat, garlic, sea salt, caraway seeds.

Nutritional Facts:


Carla’s Review…


“My first impression was deceiving. If you were gluten-free in say 2010, you probably experienced heavy gluten free bread that weighed about as much as a brick. At first, I thought that this was the case for PACHA bread. However, this was not the case. While the breads are heavy, the texture is spongey, not gummy. They are perfect for those with digestive issues or who just want to eat healthier. The bread needs to be toasted to enjoy it as its finest texture. So, keep that in mind. However, you don’t need to brown it, just toast for a short while. It is not ideal for bagged/boxed lunches, but perfect for garlic bread, snacks, breakfast, garlic toast, plain toast, etc.

“My favorites are the buns as a substitute for English muffins and toasted for sandwiches.

“The garlic rye is perfect with butter or buttery spread for garlic bread or a snack. It truly is super flavorful; just a delight.

“The Cheesy Herb is full of herb flavors but is not that cheesy. However, with some cashew butter spread on top, it is super cheesy! The combination of cashews and nutritional yeast always creates a great cheese flavor. Together, they were wonderful.

“The buckwheat bread is perfect for sandwiches that you don’t want to add any overpowering flavors such as salami, BLT, etc. However, it makes great avocado toast, an accompaniment to eggs, and more.

“I ate a bun late one night when I couldn’t get to sleep, which I try to avoid so not to trigger any acid reflux. However, I experienced no symptoms at all! So, I’m thinking that I definitely want to keep sprouted ingredients in my diet. I love that they’re not over-processed or contain starch (which make me gain weight).

“Usually, gluten free bread that requires toasting is to prevent it from crumbling or having a chewy texture. However, this is not the case for this bread. It never crumbles and seems to just become drier and closer to traditional bread with toasting.

In summary, it’s healthy, has a good texture but not light like traditional bread, and many are flavored to perfection. I definitely recommend it for a healthier you!”

“Steve’s Review (my gluten-eating, bread-loving husband)…


“I didn’t realize that I suppose to toast the bread. So, I immediately sliced a bun in half and made myself a sandwich. It was good and not gummy.”

“After learning that I needed to toast them, I had some garlic rye, toasted. It is my favorite and want my wife to buy us more. Rye and pumpernickel are my favorite breads and garlic and butter on any bread goes to the top of my list. My second favorite is the Cheesy Herb. While, it didn’t taste cheesy to me, I love herb bread, anything with flavor. They all have a mild sourdough flavor. Of course, the ones without any other flavor ingredients added, the sourdough flavor is more predominant.”

He loved them enough to polish off the rest of the box! Lol!

PACHA Products

PACHA offers the following gluten free breads…

  • 2-pack of any flavor
  • half-dozen (2 buckwheat, 2 buns, 1 cheesy, 1 garlic rye)
  • half dozen of one flavor
  • Build your own customized box (2, 4 or 6 loaves of your choosing)
  • $25 e-gift card

Where can I buy PACHA bread?

Go directly to the PACHA products to purchase any of the above gluten free breads. Their shipping costs are extremely reasonable and they ship out every Monday, arriving at your door Wednesday or Thursday.

This review is sponsored by PACHA and contains our honest opinions.

2 Replies to “PACHA Bread Review”

  1. I’m probably going to try it, but this read more like an ad than a review.
    I guess the review part was the very end

    1. Frank,

      I’m known for providing tons of information about the products that are sent to me. Most people love it. I got that it may not be your preference though. I believe each blogger has a style of their own.


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