The aim of the study was to evaluate the efficiency of application of a bacterial starter culture, containing the strain Weissella cibaria ZFJ3 producing exopolysaccharides, to improve the quality of gluten-free buckwheat. The viscosity and physicochemical properties of buckwheat sourdough obtained with this strain, with lees of Pediococcus pentosaceus ZFG2 (included in the commercial starter culture) and spontaneous sourdough (without starter culture), were compared with the highest viscosity obtained from W. cibaria ZFJ3. The bread obtained with this strain was evaluated as having attractive sensory values, and its physicochemical parameters as better or similar to the control bread.