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.
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. T
he 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 wasn’t 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 don’t need to be a bread baker to make it, either, because it is a cinch to make.
- Vegan (egg-free, dairy-free)
- High in fiber
- 1 ingredient (plus water and optional salt)
- Easy to make
Ingredients for the Bread
- Buckwheat groats (whole hulled buckwheat)
I love a recipe list with one ingredient.
It’s 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
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!
You can add in all kinds of extras, too. The first loaf I tasted, way back when, had chopped nuts and seeds added for extra crunch and nutrition. Herbs and spices are great too, as is the addition of 1 or 2 tablespoons of dark molasses (yum!).
More Great GF & Vegan Buckwheat Recipes:
- Gluten-Free Buckwheat Sandwich Bread (oil-free, yeast-free)
- 4-Ingredient Buckwheat Flax Chia Bread
- Vegan Buckwheat Banana Bread
- Buckwheat Almond Shortbread Cookies
- 4-Ingredient Buckwheat Chia Flax Bread
- Oil-Free Buckwheat Granola (Oat-Free)