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Ingredients
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1 1/2 cups gluten-free plain flour
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1/2 cup buckwheat flour
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3 teaspoons gluten-free baking powder
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1/2 teaspoon salt flakes
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2 tablespoons caster sugar
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2 eggwhites
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1 cup reduced-fat milk (see notes for Low FODMAP substitution)
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1/2 cup vegetable oil
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2 tablespoons seed mix with pine nuts
Method
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1Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 9cm x 19cm (base) loaf pan.
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2Sift 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.
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3Pour 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
