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
1 cup lactose free milk
1/2 cup vegetable oil
2 tablespoons seed mix with pine nuts
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.
Recipe adapted from: Good Food