Ingredients


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 lactose free 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.


Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Gluten Free Buckwheat Bread
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