The Easiest 1-Ingredient Gluten-Free Bread
Bread is my weakness (I love it too much), and this is a bloat-free bread I feel good about eating. It’s one of the simplest breads you can make (no starter, kneading, or weighing out ingredients required).
Better yet, it’s gluten-free, grain-free, paleo, packed with protein, fiber, and antioxidants and tastes AMAZING!
Maybe you know it as Sarah Cabacho's (aka "Plantbaes') viral 1-ingredient buckwheat bread recipe
It’s a dense, German-style loaf that is more nutrient-rich than all conventional breads out there and has a low glycemic index.
I love it thinly sliced, made into avocado toast, topped with almond butter and banana slices, with your favorite pesto spread and tomatoes, or simply with butter.
TIP: If you’d like to fancy it up, try one of these combos before baking:
- Super Seed: Add seeds like sunflower, pumpkin, flax, and chia to your loaf and on top before baking
- Rosemary Garlic: Add dried rosemary and minced garlic to your batter
- Olive: try a Kalamata or green olive loaf by adding olives to your batter
Full recipe below ⬇️
Servings - 1 bread loaf
Ingredients
2 cups Wild Groats
Instructions
- Rinse the Wild Groats well with clean, filtered water. Then add to a bowl and fill with water so that the water is at least 1 inch above the Wild Groats.
- Let soak for 12 hours or overnight at room temperature.
- After soaking, strain the Wild Groats but do NOT rinse (to help the dough ferment).
- Add the strained Wild Groats to a high-speed blender with up to 1 cup of water and blend on high until the mixture becomes a batter with some texture.
- Add the mixture to a bowl and cover with a lid or plastic wrap. Let it sit for 20 to 24 hours max at room temperature (a dark place is ideal). The mixture will not only ferment but will also rise and appear slightly bubbly near the surface.
- Once fermenting is complete, preheat your oven to 400° F.
- Line a bread loaf pan with parchment paper or grease with coconut oil. Then pour the batter into the loaf pan and bake for 1.5 hours or until the edges are golden brown.
- Let cool and serve by slicing thinly and topping with your favorite sweet or savory spread. Will last for up to one week in the fridge or up to 3 months in the freezer.
