Single flour gluten free breads - buckwheat

I have been playing around with the idea that it might be possible to develop a gluten free bread with buckwheat only. No additives, nothing else except buckwheat flour, water and salt.

The idea first presented itself with my buckwheat starter (100% hydration). After a few months maturing it began to show signs of being a bit "stringy" Not strong strings like a gluten flour provides, but stringy character all the same.

I tried with just buckwheat flour, following one of my long pre-ferment recipes. The result was a rather ugly, but tasty brick!

The rear loaf is buckwheat, the front loaf is millet. each loaf was made from just flour, water and salt.

I played around with the idea for a while, and then tried a variation that I thought might work - a buckwheat sourdough in the style of pumpernickel.  Here is the first result:

For my second attempt I tried a few tweaks to recipe and the technique. More fine flour in the cracked seed mix and scalding some flour before making the dough.  Here is the second buckwheat pumpernickel:

The secret of this is in the technique, not just the mix.
The bread slices thinly and slices are quite flexible, just like pumpernickel made with rye. The flavour is also reminiscent of a rye pumpernickel.

Yes, it is possible to make a gluten free sourdough using one flour, water and salt!