Gluten-free Buckwheat Bread

Everyone can enjoy this fresh, home-made bread, even those with gluten and fructose intolerance.

1 1/2 cups gluten-free breadmix
1/2 cup buckwheat flour
3 teaspoons gluten-free baking powder
1/2 teaspoon salt
2 tablespoons caster sugar
2 egg whites
1 cup reduced-fat milk
1/2 cup vegetable oil
2 tablespoons seed mix with pine nuts

Preheat oven to 180°C. Grease a 6x9x19cm loaf pan. Sift the dry ingredients together. Beat the egg whites until just frothy, then add the milk and oil to the egg whites and stir. Pour the egg white mixture into the dry ingredients, and beat until smooth. Pour bread mixture into the loaf pan, smooth the mixture off with a spatula and press the seed mix lightly into the top of the loaf. Bake for 55 minutes, and test with a skewer. Stand in pan for ten minutes, then turn upside down on a wire rack to cool.

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