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1-Ingredient Flourless Buckwheat Bread {vegan, gluten-free}

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

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 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.

A quick caveat: you need to plan ahead. Although the steps are extremely simple to follow, you will need to plan ahead, as it takes a while to soak both the buckwheat and the batter.

First up, you need some buckwheat. Whole, hulled buckwheat. It’s 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. Ironically, buckwheat is not a true grain, and has no relation to wheat, either.

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

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!).

Happy baking!

More Great GF & Vegan Buckwheat Recipes:

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)

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1-Ingredient Flourless Buckwheat Bread {vegan, GF}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 1 loaf (14 slices) 1x
  • Diet: Gluten Free


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.


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


  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 (310 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. Either
    1. Refrigerate: Store batter in refrigerator for 2 to 24 hours or
    2. Ferment: Let the  batter stand in a cool dark place for at least 8 hours and up to 24 hours (it will rise slightly and get a bit bubby. It will also have a somewhat sour smell from the fermentation).
  5. Preheat oven to 425F (218C). Spray or grease a 9×5-inch (22.5x 12.5 cm) loaf pan; pour in batter, being careful not to deflate any bubbles.
  6. Bake in the preheated oven for 35 to 40 minutes until browned (especially at edges) and completely firm/set at the center.
  7. Cool completely in pan set on a cooling rack.


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.

  • Category: Bread
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice (1/14 of loaf)
  • Calories: 107
  • Sugar: 0.7 g
  • Sodium: 83.1 mg
  • Fat: 1.1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 22.9 g
  • Fiber: 3.6 g
  • Protein: 4.3 g
  • Cholesterol: 0 mg

Keywords: 1-ingredient buckwheat bread, buckwheat groats, 1-ingredient, gluten-free, gluten-free bread, oil-free, sugar-free


Recipe rating

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Sunday 12th of September 2021

I love the fact that the bread only requires water and salt besides the buckwheat. And your recipe is not based on the buckwheat flour - but on the groats. This bread is my life now - thanks for sharing!


Sunday 12th of September 2021

I am thrilled to pieces, Isabel 😍 I am with you, having a nourishing bread recipe to depend on (and that is easy and frugal) is so reassuring ❤️

Penny Sharp

Thursday 9th of September 2021

I love this recipe! I am very interested in fermentation and in particular using gluten free grains, pulses and legumes - grinding them to flours and making grain free bread. I was wondering if like this buckwheat recipe, the same could be achieved with other pulses/ legumes such as yellow split peas or green/brown lentils, red lentils, brown rice ( I know it's a grain), fava beans or or butter beans??? Would they work the same as Buckwheat? what are your thoughts? I love making bread!! I am keen to try some new gluten free sourdough options. Cheers, Penny.


Thursday 9th of September 2021

I notice the recipe says glass bowl, I started it already (groats in the fridge right now) in a stainless steel bowl - does this affect anything? should I switch to a ceramic bowl for the next steps? Thanks!


Sunday 12th of September 2021

Apologies, Cat, for not getting to your message until now. A stainless steel bowl is fine (non reactive) . I will change that to any non reactive bowl in the recipe 😊


Monday 6th of September 2021

Excited to have found such a healthy and apparently simple recipe! I'm going to make this tomorrow :) I would like to do minimal work and the shortest time possible, so do you think 2 h in the fridge soaking + 2 h in the fridge once drained will turn out fine, which is the shortest time you mention and also fridge (no room temperature fermentation)? Thanks a lot in advance, I can't wait to make this!! :)


Sunday 12th of September 2021

That should work just fine, Lynn!


Tuesday 27th of July 2021

This bread is so amazing…I just love it! So wholesome and satisfying while being extremely nutritious and great for gluten intolerance. Thank you for sharing this. I will be making again and again for sure! I just made sine bruschetta with tomatoes and basil from my garden on this bread and it is killer yummy!

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