Best one-ingredient buckwheat bread recipe | gluten-free
This wholesome and satisfying one-ingredient buckwheat bread has one ingredient only – buckwheat. Just like my bread recipe without yeast, this healthy bread is super easy to make and the only thing required is planning ahead of time.
The post has extra tips to make sure the recipe comes out amazing on your first try. If you're in a rush, use the link above to jump to the recipe card at the end! 👩🍳🔝
SAVE THIS RECIPE 💌
We'll email this post to you, so you can come back to it later!
Buckwheat bread recipe
When I first tried this homemade bread recipe I wasn’t sure it was going to work. After all, it has one ingredient only – buckwheat. Even after I put it in the oven and watched it bake, I still had my doubts and thought I just wasted half a kilo of buckwheat… BUT… once I tried it… it was clear, this recipe is a keeper! And if you like buckwheat, you definitely should try my gluten-free pizza crust, which is made with buckwheat flour.
Why you should try this recipe:
- Gluten-free. This bread is 100% gluten-free and is a great gluten-free option for people with celiac disease or gluten sensitivity.
- Homemade. Good quality gluten-free bread is still not always widely available and to have this easy bread recipe on hand is very handy. What is even better, you are in total control of what goes into your bread.
- Allergy-friendly. This bread is not only gluten-free, it is also yeast, dairy, and egg-free. A great option for people with multiple food allergies or sensitivities.
- Delicious. And yes, it is simply delicious. The buckwheat has a unique, nutty flavor which adds depth to this bread.
Absolutely amazing! I make it every 2 weeks, freeze it with wax paper in between the slices. I cannot believe how perfect is the texture!.
Marie
Ingredients for one-ingredient buckwheat bread.
There is only one ingredient in this recipe and this is buckwheat 😉
On a more serious note though, this recipe works with roasted and unroasted buckwheat, however, I had better results with unroasted, green buckwheat.
How to make one-ingredient buckwheat bread
Making your own bread is easy. But to ensure that you get a perfect loaf of bread the very first time, follow my instructions.
- Wash the whole buckwheat groats in a colander under running water for a couple of minutes.
- Put the buckwheat in a large mixing bowl, glass if possible. Add 2 liters of water and mix.
- Cover with a lid or plastic wrap and let the buckwheat soak for 12 hours or overnight at room temperature.
- After 12 hours, drain the buckwheat in a colander. Do not rinse it.
- Put the buckwheat in a kitchen blender and add 1 cup of water (250 ml)
- Add a pinch of sea salt and blend it briefly. You will have a runny yogurt-like mixture that still has some texture.
- Leave the dough to ferment for 24 hours. It will rise to 1.5 times its size.
- Preheat an oven to 200’C (400’F)
- Prepare a loaf pan by greasing it with some coconut or extra virgin olive oil.
- Transfer the batter to the prepared pan. I use a non-stick silicon bread pan. You can also use some parchment paper to avoid the loaf sticking to the pan.
- Sprinkled some sunflower and chia seeds on top. You can use any of your favorite sweet or savory toppings.
- Bake for 1.5 hours. Take it out. Let it cool in a pan.
- Once the bread is cool enough to handle, remove it from the baking pan and let it cool on a wire rack.
- For the best results only cut the bread once it is cooled down completely. Enjoy!
Find a printable recipe in the recipe card below 👇
Variations
While this gluten-free buckwheat bread is already delicious and nutritious on its own, it could be fun to add some more ingredients.
- Nuts make a great addition to this wholesome bread.
- Dried fruit, such as dried cherries or raisins add some sweetness.
- Flaxseed, pumpkin seeds, or sunflower seeds add some crunch and extra nutrients.
- Herbs and spices. Fresh or dried herbs like rosemary, thyme, or sage can add a savory note to your hearty loaf. Italian herbs are my favorite
Recipe FAQ
If you like buckwheat, as much as I do, you will find this homemade buckwheat bread delicious! This dense bread has a subtle buckwheat taste, is soft and airy inside, and crispy and crunchy outside. It is slightly sweet, filling, and very satisfying. I guess this bread tastes very authentic in the way our ancestors would make and eat it.
Yes, yes, and yes! Despite its name, buck-WHEAT is not a grain and is absolutely gluten-free. This homemade bread will make a great addition to your gluten-free diet.
This wholesome recipe is so simple a child could do it, but you will need to plan ahead. The buckwheat groats need to be soaked overnight and then the dough needs to be fermented for 24 hours.
It will take some time, nearly 48 hours, from start to finish. But there is no actual mixing or kneading involved. All you will need is a food processor (something like this one) or a high-speed blender to blend the soaked buckwheat with some water.
Nowadays you can find buckwheat in a grocery store, it is usually stored in a health aisle. If you can find it in the supermarket, try to look for it in the local health food store or online. Amazon always has gluten-free buckwheat in stock.
Yes, you can. However, I had better results with unroasted groats.
No, the baking soda or powder won’t affect the bread’s texture.
No xanthan gum is not required.
How to serve buckwheat bread?
This delicious bread is very versatile and can be used the same way you would use your regular bread:
- Toast it. Toast and enjoy it with your favorite topping for breakfast. Butter and jam sound good to me 😊
- Make a sandwich. This loaf is not very big but it holds together really well and can be filled with cold meat, cheese, and vegetables.
- Serve it with the soup. The earthy flavor of buckwheat bread pairs well with hearty soups. Try it alongside a warm bowl of my cauliflower and potato soup, or with Turkish red lentil soup.
- Top it up. Serve it with EASY HOT SMOKED SALMON DIP, hummus or tzatziki
- 3 Ingredient BrowniesAnd if you’re in the mood for dessert afterward, try my 3-ingredient brownies for a quick and healthy treat.
❄️ How to store buckwheat bread
Refrigerate:
You can keep this bread in an airtight container in the fridge for a week.
Freeze it:
You can also freeze it for up to 3 months. Cool the bread completely and slice it. Put some baking paper between the slices so that they don’t stick together. Put the bread slices in an air-tight container or in a freezer bag.
Reheat:
Take a slice out when you need it and warm it up in a toaster. Do not defrost and freeze the bread again.
Have you tried this recipe? If so, I'd greatly appreciate it if you could leave a star rating and share your thoughts in a comment. Your feedback means a lot to me, and it can also help others who are interested in trying it out. Thank you! 🌟👩🍳
Delicious one-ingredient buckwheat bread
SAVE THIS RECIPE 💌
We’ll email this post to you, so you can come back to it later!
Ingredients
- 500 g organic raw buckwheat groats
- Pinch of salt
- Water
Instructions
- Wash the buckwheat groats in a colander under running water for a couple of minutes.
- Put the buckwheat in a large glass bowl. Add 2 litres of water and let soak the buckwheat for 12 hours or overnight at room temperature.
- After 12 hours, drain the the buckwheat in a colander. Do not rinse the buckwheat.
- Put the buckwheat in a kitchen blender and add 1 cup of water (250 ml)
- Add a pinch of salt and blend it briefly. You must have a runny yoghurt-like mixture that still has some texture.
- Cover the bowl with a lid or a plastic wrap and leave the dough ferment for 24 hours. It will rise to 1.5 times its size.
- Preheat an oven to 200’C (400’F)
- Prepare a loaf pan by greasing it with some olive or coconut oil and transfer the batter into the tin. You can also use parchment paper if you prefer.
- Sprinkled some sunflower and chia seeds on top or any other of your favorite toppings.
- Bake for 1.5 hours. Let it cool
- Once the bread is cool enough to handle, remove it from the bread tin and let cool on a wire rack completely.
- Enjoy!
This never cooked through for me, followed the recipe to the T, wet inside after an *extra* hour in the oven.
Hi Cynthia, so sorry to hear the recipe didn’t work for you. I would guess that your oven is a bit too hot and the bread baked outside quicker than inside. Maybe try to lower the temperature to 180’C (360’F).
Not sure what I did wrong but bread had a weird smell and taste once cooked. Could fermenting too long cause this or did I not cook long enough?
Hi Amber, sorry to hear your bread didn’t work out. You’re right, both factors could contribute to your experience:
Over-Fermentation: If the batter ferments for too long, it can develop a sour or off-putting smell and taste. The natural fermentation process with buckwheat creates a tangy flavor, but over-fermenting can intensify this, making it unpleasant. Try fermenting it in a cool, dark place.
Undercooking: This could also be a factor. If the bread wasn’t cooked long enough, trapped moisture can create a dense, soggy texture and unusual flavors. Make sure to bake it fully, which may take longer depending on the thickness of the loaf and your oven. A properly baked buckwheat bread should have a firm crust and sound hollow when tapped.
I hope this helps, and you will give the recipe another go!
Elena
Hello! Can I use toasted buckwheat groats (kasha) or does it have to be untoasted?
Hi Meri, yes you can use roasted buckwheat groats too. Happy baking!!
Can I make this bread with buckwheat flour, I already have the flour. Do I just mix it with water ? Thank you
Hi Eva, thank you for your question! Unfortunately, you can’t make this bread with buckwheat flour. You need buckwheat groats.