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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. 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.

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

  1. 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

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!

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:

Yield: 1 loaf (14 slices)

1-Ingredient Flourless Buckwheat Bread {vegan, GF}

1-Ingredient Flourless Buckwheat Bread {vegan, GF}

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.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 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 (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. Either
  5. 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.
  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.

Nutrition Information



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

Did you make this recipe?

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Tuesday 10th of May 2022

Hello Camilla,

I am worried about the physic acid content of this bread if the groats are not rinsed after soaking. What do think about using psyllium husk as a binder if the groats are rinsed?

Thank you!


Monday 16th of May 2022

Hi Mathilde,

There are pros and cons to phytic acid, so it is entirely up to you. Specifically regarding the soaking water: soaking activates phytase (an enzyme) which works to break down phytic acid. The phytic acid is broken down within the grains (from the activation of phytase), not transferred to the water. Phytic acid is further broken down by cooking the bread. I am certain you can add some psyllium husk! It would definitely hold this bread together even better , regardless of the method you choose with the soaking water.


Sunday 1st of May 2022

Hi Camilla. Do you know if I can use toasted buckwheat groats? The untoasted ones are really hard to find in my country?

Thank you! :)


Sunday 1st of May 2022

Hi Ana, yes, you can definitely use toasted buckwheat groats :)


Friday 29th of April 2022

Hello Camilla. Firstly, thank you for this recipe which is great in its simplicity. I wanted to ask you for help - for some reason I'm unable to achieve the bread shape and texture that can be seen on your pictures. The bread I get every time has got a very hard outer skin, while the middle of it is quite soft, and seems rather raw, after it's taken out of the oven (even if I bake it for very long). Additionally, the skin at the top raises, creating empty space between the top of the bread and its middle. I will be looking forward to hearing from you. Thank you for an excellent recipes.


Thursday 28th of April 2022

Hi just wondering if you can use store brought buckwheat flour and water? I have diverticulitis and the hard groats would be an issue for being harder to digest and possibly getting caught in the digestive tract ?


Thursday 31st of March 2022

Hi, would this recipe still work if I brought buckwheat flour instead of buying the groats? I have diverticulitis so I would need the batter to be very smooth without any hard bits that could get stuck in my digestive track !

And if so how much flour would I need ?

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