Ingredients
- 1 cup gluten-free plain flour.
- 1 cup buckwheat flour.
- 3 teaspoons baking powder.
- 1/2 teaspoon sea salt.
- 2 egg whites.
- 1 cup full-fat milk.
- 1/2 cup olive oil.
- 2 tablespoons sesame seeds (we used a mix of black and white seeds).
- 2 tablespoons pepitas.
Directions
- 1. Preheat oven to 180ºC / 350ºF / Gas Mark 4. Grease a 6cm deep, 9cm x 19cm (3 1/2" x 7 1/2") loaf pan.
2. Meanwhile sift flours, baking powder and salt into a large bowl.
3. In a separate bowl beat egg whites with an electric mixer until just frothy. Stir in milk and oil. Add egg mixture to flours. Beat for 1-2 minutes or until smooth.
4. Pour mixture into prepared pan. Smooth top with a spatula and sprinkle with seeds. Bake for 55-60 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out on to a wire rack to cool.
5. When cool, cut the loaf into 10 slices and freeze for later use.
Note
To freeze this loaf: cut into slices and freeze with a piece of baking paper between each slice and pop into zip lock bags.
Have you been wanting to make your own gluten free bread? This buckwheat loaf is so delicious and tasty.
Ingredients
- 1 cup gluten-free plain flour.
- 1 cup buckwheat flour.
- 3 teaspoons baking powder.
- 1/2 teaspoon sea salt.
- 2 egg whites.
- 1 cup full-fat milk.
- 1/2 cup olive oil.
- 2 tablespoons sesame seeds (we used a mix of black and white seeds).
- 2 tablespoons pepitas.
Directions
- 1. Preheat oven to 180ºC / 350ºF / Gas Mark 4. Grease a 6cm deep, 9cm x 19cm (3 1/2" x 7 1/2") loaf pan.
2. Meanwhile sift flours, baking powder and salt into a large bowl.
3. In a separate bowl beat egg whites with an electric mixer until just frothy. Stir in milk and oil. Add egg mixture to flours. Beat for 1-2 minutes or until smooth.
4. Pour mixture into prepared pan. Smooth top with a spatula and sprinkle with seeds. Bake for 55-60 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out on to a wire rack to cool.
5. When cool, cut the loaf into 10 slices and freeze for later use.
Note
To freeze this loaf: cut into slices and freeze with a piece of baking paper between each slice and pop into zip lock bags.