How to Make Delicious Buckwheat Bread (With Just 1 Ingredient!)

Occasionally, you come across a recipe that’s truly life-changing. That was the case for me earlier this year, when I first heard of Sarah Cobacho’s single-ingredient buckwheat bread. The concept immediately piqued my interest: Despite being gluten-free for over 20 years, I’d never known it could be so easy to make a gluten-free loaf of bread at home. (Confusing name aside, buckwheat is a member of the rhubarb family and does not contain gluten.)

Much to my delight, homemade buckwheat bread is not only a cinch to make but also moist, sturdy, and delicious. It costs a fraction of the price of store-bought whole grain bread. It requires just 15 minutes of active prep time and one ingredient—raw hulled buckwheat groats. You don’t even need yeast! Plus, it freezes well and is packed with nutrients.

After several months of experimentation and dozens of loaves, I settled on the version below. I like it because it yields a large loaf and is super simple to make—no need to weigh out ingredients.

Read on for answers to some frequently asked questions, plus my go-to recipe.

One of the most critical decisions in the whole process is choosing the right groats. You need to use raw, hulled buckwheat groats, which are pale and yellowy-green (image on the right below). Roasted buckwheat groats (kasha), which are distinguishable by their darker brown color (see image on the left below), will not work.

Yes. You can use a food processor or stick blender instead of a high-speed blender in Step 2, but you may need to blend longer (a few minutes) to properly break down the groats. If using a food processor, add the water gradually so it doesn’t leak out—the food processor will be very full! If it gets too full, process the groats in batches.

Yes, just be sure to slice it first; then place it in an airtight container. Freeze for up to 2 months.

No problem. The shortest time you want to leave them is 5 hours, but it’s fine to soak them overnight. The distinctive buckwheat flavor becomes stronger the longer you leave it.

After the slurry sits for 24 hours, it may smell funny. This is normal; it is a product of fermentation. Eating fermented whole plant foods can help promote gut health.

It slices better and is firmer if you wait, but if you want to lop off a slice or two, go for it. The rest of the loaf will firm up nicely.

It’s really not! After you’ve made it once or twice, it’s easy to get into a routine and time the steps to fit into your schedule.

My family has this buckwheat bread recipe on repeat. You’ll want to keep a loaf on hand to enjoy with your favorite spreads and toppings alongside stew or soup or cut into bite-size pieces and served with a plant-based dip. It’s especially good sliced thinly and double- or triple-toasted!

Adding nuts and seeds: If you like nuts and/or seeds in your bread, feel free to stir some into the batter in Step 3, before covering with a clean dish towel and letting the mix ferment. (You can also stir in nuts and seeds after it’s fermented; just be sure to stir gently so you don’t disturb the tiny air pockets that have formed.) You can also sprinkle nuts and seeds over top of the loaf just before baking. Sesame seeds, pepitas, poppy seeds, chia seeds, flaxseeds, or sunflower seeds all work well.