Best one-ingredient buckwheat bread recipe | gluten-free

This wholesome and satisfying buckwheat bread has one ingredient only – buckwheat. It 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! 👩‍🍳🔝
a loaf and a slice of buckwheat bread on a wooden chopping board

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

a close up photo of a slice of buckwheat bead

Ingredients for one-ingredient buckwheat bread.

a heart made from buckwheat groats

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.
buckwheat dough
  • 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.
buckwheat dough in a bread tin
  • 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

What does this bread taste like?

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.

Is this bread gluten-free?

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.

Is it easy to make? 

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. 

Where can I buy buckwheat groats?

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.

Can I use toasted buckwheat? 

Yes, you can. However, I had better results with unroasted groats.

Should I add some baking powder to make the bread lighter?

No, the baking soda or powder won’t affect the bread’s texture.

Can I add some xanthan gum to the recipe?

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 lentil soup.
  • Top it up. Serve it with EASY HOT SMOKED SALMON DIP, hummus or tzatziki 

❄️ 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! 🌟👩‍🍳
a slice of buckwheat bread on a wooden chopping board.

Delicious one-ingredient buckwheat bread

Elena Elliott
This wholesome and very satisfying buckwheat bread might change your life. It is like magic, made with one ingredient only – buckwheat. 
4.91 from 10 votes
Prep Time 5 minutes
1 day 14 hours
Total Time 1 day 21 hours
Course Bread
Cuisine European

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.
    buckwheat dough
  • 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.
    buckwheat dough in a bread tin
  • 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!

Notes

This bread will stay fresh in an airtight container in the fridge for a week. 
Slice the bread and freeze it in a freezer bag for up to 3 months. Take one slice at a time and reheat it in a toaster. 
Add any seeds or nuts to this bread if you like. If you do, add them just before you bake the bread, after the dough is fully fermented.
Keyword buckwheat bread, gluten-free bread
Tried this recipe?Let us know how it was!

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34 Comments

  1. Can I make this bread with buckwheat flour, I already have the flour. Do I just mix it with water ? Thank you

  2. 4 stars
    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!

  3. 5 stars
    Thank you so much for this great recipe! I made it yesterday and I’m so happy to have a loaf of bread again, especially one with such simple ingredients. My crust came out really hard but I read through your comments and I will try your suggestion of lowering the temperature next time. I was wondering if you thought it would work with oat groats, or steel cut oats for that matter. Thanks again!

    1. Hi Julianne, I am so happy to hear you enjoyed the bread!! This might actually be a good idea to make it with steel oats. I might give it a go and will let you know if I succeed. 🤗

  4. 5 stars
    Brilliant, delicious and easy. My absolute favorite. I will adding some grated carrot and onion tomorrow when the groats are soaked. Wish ne luck.

  5. I recently found out that I need to switch to GF. I love the simplicity of your recipe. Can I use buckwheat flour instead of the groats?

    1. Hi Mandy, I hope you find the transition to gluten-free lifestyle not all too difficult. And hope my blog will show you that cooking GF is easy. To answer your question, you need buckwheat groats to make this bread. Buckwheat flour won’t work. Happy baking!! Elena

  6. Does it have to be a glass bowl? I got started excitedly… and do not have a glass bowl in my kitchen. Can run out and get one- but wondering if food grade plastic or ceramic is ok?

  7. Hello- I followed the recipe but the bread turned out hard on the outside and too wet on the inside with lots of holes. Also, after the 24 hr fermentation there was a strange smell. I wonder what went wrong?

    1. Hi Simone, Thanks for trying out the recipe! It sounds like your bread had a bit of a tough time. The hard outside and soggy inside might mean it didn’t bake evenly. Sometimes, if the oven is too hot, the crust forms too quickly, but the inside doesn’t get cooked enough.
      As for the smell after the 24-hour ferment, that’s pretty normal, but if it was extra smelly, it might mean the dough got too warm during fermentation.

      Next time, try adjusting the oven temperature and keeping an eye on the dough’s temperature during fermentation. Hopefully, your next loaf turns out perfect!
      Elena

  8. I just made my first buckwheat loaf. ( But not my last!) I added cacao powder, molasses, and caraway seeds, and I got a delicious pumpernickel loaf!!! I’ve really missed rye and pumpernickel bread so much. Problem solved. Thank you!!! ❤️🌷🥳

  9. My batter is fermenting as I type. I am gluten- free, and really miss rye and pumpernickel bread. I added organic cacao powder, some flax seed meal, a touch of molasses, and caraway seeds to my batter. I have a feeling it will be delicious! Thank you for the recipe!

  10. Mine did not really look like it rose much if any at all. I had left it on my granite countertop for the 24 hours covered with a dish towel. I just put it in the oven so I guess we’ll see how it turns out but I think something went wrong as it didn’t really seem to rise 😢

    1. Hi Jan, sorry to hear it didn’t work out for you. The dough doesn’t rise like a sourdough, it raises approximately 1.5 times. Hope it was still delicious once it was baked.

  11. I’d like to make this bread for sandwiches for my 8 year old. Is it slightly sweet like regular bread? If not, could I add something to make it more like “regular bread”? Molasses or honey maybe?

    1. Hi Carrie, this bread is rather savoury and not the typical sandwich bread. It is moister and denser. I never tried adding sweetener, but I guess you can add some maple syrup to it at the end, honey might be too thick to combine. I hope that helps.

  12. Excellent bread! It turned out perfect! Even after I soaked the groats for almost 24 hrs bc of my schedule. Then it didn’t rise as much as expected. I added seeds: Chia, whole Flax, Hemp, and Black Currants. Delicious! Thank you!

4.91 from 10 votes (7 ratings without comment)

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