Gluten-free buckwheat bread
March 13th, 2010
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Ingredients (serves 8)
- 1 1/2 cups gluten-free plain flour
- 1/2 cup buckwheat flour
- 3 teaspoons gluten-free baking powder
- 1/2 teaspoon salt
- 2 tablespoons caster sugar
- 2 eggwhites
- 1 cup reduced-fat milk
- 1/2 cup vegetable oil
- 2 tablespoons seed mix with pine nuts
Method
- Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 9cm x 19cm (base) loaf pan.
- 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.
- 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.
Notes
- You could serve this loaf very thinly sliced for mini open sandwiches or lightly toasted and spread with jam or honey.
- You could replace seed mix with pepitas, sunflower seeds or sesame seeds.
