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A remarkable loaf of delicious, nutritious, 1-ingredient flourless buckwheat bread ! Made with whole buckwheat (plus water and salt), it is flourless and naturally oil-free, gluten-free and vegan.

sliced 1-ingredient buckwheat bread on a white plate with the full loaf in the background
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Gluten-Free Bread Made with 1 Ingredient: Buckwheat

A loaf of bread, made with nothing more than buckwheat, plus some water and salt? It is difficult to believe, but 100% true. Moreover, it is delicious and nutritious, too.

I do not know who first developed the recipe for buckwheat bread made with whole buckwheat and little else, but she was a genius.

The first version I had was back in my graduate school days. A friend made such a loaf–she called it sourdough buckwheat bread–and shared half with me. I was not much of a bread maker back then, save for quick breads and muffins, so despite loving the loaf, I didn’t get the recipe.

But now I have a version of my own, and I am thrilled to share it with all of you. You do not need to be a bread baker to make it, either, because it is a cinch to make.

Recipe Benefits

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Oil-free
  • Sugar-free
  • High in fiber
  • 1 ingredient (plus water and optional salt)
  • Easy to make
  • Flourless

Ingredients for the Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

  1. Buckwheat groats (whole hulled buckwheat)

I love a recipe list with one ingredient.

It is true, all that you need to make this bread is whole, hulled buckwheat, plus some tap water. You can also add salt, if you choose.

Whole hulled buckwheat is available at natural food stores, online, and in the natural foods sections of some really well-stocked grocery stores.

In grain lingo, these are groats. Despite the wheat in its name, buckwheat is not a true grain, and has no relation to wheat.

Rather, buckwheat is the naturally gluten-free, alkaline seed of a plant related to rhubarb. It is PACKED with nutrients, including protein, fiber and flavonoids (antioxidants) and is also very low on the glycemic level.

How to Make 1-Ingredient Buckwheat Bread

Note that the complete directions are also in the recipe card below.

Plan Ahead

A quick caveat: you need to plan ahead. Although the steps are extremely simple to follow, you will need unattended time to soak both the buckwheat and the batter.

Step 1: Soak Buckwheat Groats 

To make the bread, first rinse the buckwheat through a mesh sieve (to remove any residue).

Place the drained buckwheat in a large glass bowl and fill with enough water to cover the groats by about 2 inches. Place a napkin or kitchen towel over the top and soak for at least 2 hours, or up to 24 hours, in the refrigerator.

Step 2: Drain  (But Do Not Rinse) the Buckwheat

Drain the buckwheat, and then place the sieve over a bowl to allow the groats to drain for another minute or so. DO NOT RINSE. I know, the water will be gooey and slimy (it is tempting to rinse it all off), but you need the goo for the success of the bread. Discard all of the soaking water.

Step 3: Process the Groats in a Food Processor

Place the drained groats into a food processor or blender, along with 1 and 1/4 cups of fresh water and (if desired) salt. Process until the mixture is blended, and comes together into a cohesive batter, but still has some texture.

Step 4: Let the Batter Sit for Several Hours (2 options)

Scrape the batter into the same large glass bowl and cover once again with a cloth napkin or dishtowel.

Option 1 (Refrigerate): Refrigerate the batter for at least 2 hours or up to 24 hours.

Option 2 (Ferment): Let the batter stand in a cool, dark place for at least 8 hours or up to 24 hours in order to ferment. Using this method, the batter will be slightly frothy or bubbly near the surface. It will also have a slightly sour smell as a result of the fermentation.

Step 5: Bake the Bread

Preheat the oven to 425F and grease or oil a 9×5-inch loaf pan. Pour the batter into the prepared pan, taking care not to deflate all of the bubbles.

Slide the pan into the oven and bake for 35 to 40 minutes until golden brown, especially at the edges, and the center is set and firm. Cool the bread in the pan completley before removing it.

This is a dense, German-style loaf. It is especially good toasted, but I am also a fan of very thin slices topped with all kinds of sweet and savory spreads, vegetables and fruits. You cannot go wrong, it is delicious any way you slice it!

Can I Add Flavors to the Bread?

Yes! You can add in all kinds of extra flavors. The first loaf I tasted, way back when, had chopped nuts and seeds added for extra crunch and nutrition. Herbs (dried or fresh) and spices are great too.

For a sweet loaf, consider making my Vegan Cinnamon Buckwheat Bread. You can vary the spices and type of sweetener I used.

Happy baking!

More Great GF & Vegan Buckwheat Recipes:

1-Ingredient Flourless Buckwheat Bread {vegan, GF}

1-Ingredient Flourless Buckwheat Bread {vegan, GF}

Yield: 1 loaf (14 slices)
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Delicious, nutritious, 1-ingredient buckwheat bread ! Made with whole buckwheat (plus water and salt), it is flourless and naturally oil-free, gluten-free and vegan.

Ingredients

  • 2 and 1/2 cups (460 g) buckwheat groats, rinsed
  • water
  • (optional) fine sea salt

Instructions

  1. Place the rinsed buckwheat in a large glass bowl; fill with water, enough to cover buckwheat by 2 inches (5 cm). Loosely cover with a cloth napkin or towel. Soak in the refrigerator for a least 2 hours or up to 24 hours.
  2. Drain buckwheat through a mesh strainer; set strainer over bowl and let continue to drain for a minute longer (the liquid will be gooey). DO NOT RINSE.
  3. In a food processor or blender, place the drained buckwheat, 1 and 1/4 cups (296 mL) fresh water, and optional salt (I recommend 1/2 teaspoon). Process until blended but the batter still has some texture (see photo).
  4. Pour buckwheat batter back into a large glass bowl and cover with a kitchen cloth.
  5. Option 1 (Refrigerate): Refrigerate the batter for at least 2 hours or up to 24 hours.

    Option 2 (Ferment): Let the batter stand in a cool, dark place for at least 8 hours or up to 24 hours in order to ferment. Using this method, the batter will be slightly frothy or bubbly near the surface. It will also have a slightly sour smell as a result of the fermentation.

  1. Preheat oven to 425F (215C). Spray or grease a 9x5-inch (22.5x 12.5 cm) loaf pan; pour in batter, being careful not to deflate any bubbles.
  2. Bake in the preheated oven for 35 to 40 minutes until browned (especially at edges) and completely firm/set at the center.
  3. Cool completely in pan set on a cooling rack.

Notes

Storage: Store the cooled bread wrapped in a cloth at cool room temperature for 2 days, in an airtight container in the refrigerator for up to 2 weeks or the freezer for up to 6 months.

Add-Ins: If you like add in nuts and/or seeds (up to 1 cup total), dried herbs, or spices. Add to the blender when blending the buckwheat (for finely chopped pieces of nuts and seeds), or stir in after blending and before the batter ferments. You do not want to stir in additions after fermenting as it can deflate the batter.

Nutrition Information
Yield 14 Serving Size 1 slice (1/14 of loaf)
Amount Per Serving Calories 107Total Fat 1.1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 83.1mgCarbohydrates 22.9gFiber 3.6gSugar 0.7gProtein 4.3g

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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189 Comments

  1. Im assuming step 2 and step 4 refer to the same bowl?

    ( 2. Drain buckwheat through a mesh strainer; set strainer over bowl and let continue to drain for a minute longer (the liquid will be gooey). DO NOT RINSE.

    4. This is the same bowl as in step 4?
    Pour buckwheat batter back into a large glass bowl and cover with a kitchen cloth. )

    So the drained goo gets reincorporated with the blended batter?

    I made the bread once this way and was surprised by the ‘wet’ texture in the middle; other comments indicate that this is an expected result, but I want to double check I did everything right before making batch 2! The flavor was great, even my husband enjoyed it!

    1. Hi Anneliese!

      Sorry for any confusion. Missing in your comment is , what I think is, the clarifying instruction: in a food processor or blender, place the drained buckwheat, 1 and 1/4 cups (296 mL) fresh water, and optional salt (I recommend 1/2 teaspoon). Process until blended but the batter still has some texture (see photo).

      So no, do not add the drained water back in, add 1 and 1/4 cups of fresh water. You can then pour the blended mixture back into the same bowl that you soaked the buckwheat in (no need to wash it or dirty another bowl). I am glad you and your husband still like the bread 🙂

  2. Hi. We liked the bread but it was a bit too dry- it crumbled when I cut it. Can I add something to help it be a bit more moist? I was thinking maybe flax egg. Any thoughts?

    1. Hi Alison!
      Glad that you liked the bread. That’s interesting that it came out dry, often people right to ask why it came out so moist :). But getting to your question, yes, you can definitely add some flaxseed meal or Chia seeds, about 2 tablespoons, and that will keep things from crumbling and will also add Some moisture, because of the fat Contant of the Chia seeds, and or flaxseed meal.

  3. Any idea what would happen if I used warm water with sugar and yeast instead of just water in the recipe and let it rise for a few hours instead of fermenting for 12 to 24 hours? I already started soaking and I need the bread for an event. I’m going to before that.

    1. Hi Morgan! I cannot say I do you know what would happen, but it sounds worthy of an experiment! You might want to try experimenting with a smaller ratio of the ingredients, to see if it works, so that you don’t end up wasting your ingredients. I would love to know if you give it a try!

  4. Can I use roasted buckwheat for this recipe?
    I did it years ago, and I don’t remember which buckwheat I used :-(.
    Thank you!

    1. I have made it with roasted buckwheat ( the first time was in error!) snd it turned out well. I’ve done it on purpose since— it adds a lively toasty flavor, as you can imagine 😉

  5. I absolutely love this buckwheat bread recipe! It’s truly fantastic. I’ve made it several times now, and it never fails to turn out great. What I appreciate most is how easy it is to follow your instructions. Out of the many wonderful bread recipes of yours that I’ve tried, this one is my absolute favorite. Thank you so much for sharing it. I’ve thoroughly enjoyed making and eating it and my family too 🙂