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Gluten-free buckwheat bread

  • 0:20 Prep
  • 1:00 Cook
  • 8 Servings


  • 1 1/2 cups gluten-free plain flour
  • 1/2 cup buckwheat flour
  • 3 teaspoons gluten-free baking powder
  • 1/2 teaspoon salt flakes
  • 2 tablespoons caster sugar
  • 2 eggwhites
  • 1 cup reduced-fat milk (see notes for Low FODMAP substitution)
  • 1/2 cup vegetable oil
  • 2 tablespoons seed mix with pine nuts


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 9cm x 19cm (base) loaf pan.
  • 2
    Sift flours, baking powder and salt into a large bowl. Stir in sugar. Using an electric mixer, lightly beat eggwhites until just frothy. Stir in milk and oil. Add eggwhite mixture to flour mixture. Beat for 2 to 3 minutes or until smooth.
  • 3
    Pour mixture into prepared pan. Smooth top with a spatula. Press seed mix lightly into mixture. Bake for 55 minutes to 1 hour or until a skewer inserted in the centre of bread comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

Source: taste.com.au


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