Homemade fermented buckwheat bread (gluten free, 1 ingredient)

Homemade Fermented Buckwheat Bread — Gluten-Free, 1 Ingredient Wonder!

Looking for a nutritious, gut-friendly bread that’s naturally gluten-free, incredibly easy to make, and requires only one ingredient? Say hello to homemade fermented buckwheat bread — a rustic, wholesome loaf that’s as simple as it is satisfying.

With no yeast, no sourdough starter, no gluten, and no added flour, this bread gets its rise and tangy flavor from the natural fermentation of just one humble grain: buckwheat. It’s perfect for clean eaters, gluten-free diets, and anyone looking to reduce processed ingredients without sacrificing taste or texture.

🌾 What Is Fermented Buckwheat Bread?

This bread is made from whole raw buckwheat groats that are soaked, blended, and fermented — no kneading or proofing necessary. The fermentation process gives it a slight sourdough-like flavor, and the result is a dense yet tender loaf that’s full of fiber, protein, and earthy flavor.

It’s a staple in many traditional Eastern European diets and is making a well-deserved comeback in modern gluten-free kitchens.

🛒 Ingredients (Yes, Just One!):

2 cups raw buckwheat groats
Water (for soaking and blending)

Optional add-ins: sea salt, herbs, garlic powder, seeds, or nuts — but none are required to create the base bread.

🥣 Step-by-Step Instructions

1. Soak the Buckwheat

Place 2 cups of raw buckwheat groats in a large bowl.
Cover with plenty of water and let soak for 6–8 hours or overnight.
Important: After soaking, do not rinse — just drain the excess water. The sticky texture is key to holding the bread together.

2. Blend Into Batter

Add the soaked buckwheat to a blender or food processor.
Add ¾ to 1 cup of fresh water, just enough to blend into a thick batter.
Optional: Add 1 tsp sea salt for flavor.
Blend until mostly smooth but still a bit textured — like pancake batter.

3. Ferment the Batter

Pour the batter into a glass or ceramic bowl and cover with a clean cloth.
Let it sit at room temperature for 24–36 hours.
You’ll know it’s fermented when it has a slightly sour smell, bubbles on top, and a lighter, airy consistency.

Tip: If your kitchen is cold, fermentation may take longer. You can place the bowl in the oven (turned off) with the light on to speed things up slightly.

4. Bake the Bread

Preheat your oven to 350°F (175°C).
Pour the fermented batter into a greased or parchment-lined loaf pan.
Bake for 45–55 minutes, or until the top is golden and a toothpick comes out clean.
Let cool completely before slicing — this helps the texture set.
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