Gluten-Free, Dairy-Free, Corn-Free Buckwheat and Seed Bread

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How delicious is warm bread out of the oven?  The smell of it alone is enough to tempt you for a taste!

This bread is made with buckwheat to make it gluten-free and topped with a range of super seeds to give it a delicious and nutritious crunch!

Hope you enjoy! xx

Gluten-Free Buckwheat and Seed Bread

Ingredients:

 

  • 1 1/2 cups my gluten-free flour mix (or one of choice)
  • 1/2 cup buckwheat flour
  • 3 teaspoons gluten-free baking powder (recipe here or use own)
  • 1/2 teaspoon salt
  • 2 tablespoons maple syrup
  • 2 eggwhites
  • 1 cup dairy-free milk of choice (or dairy if you prefer)
  • 1/2 cup olive oil
  • Chia seeds, Pine Nuts, Sunflower Seeds, & Pumpkin Seeds to sprinkle on top

Method:

 

  1. Preheat oven to 180°C/160°C fan-forced and line a loaf pan.

  2. Sift flours, baking powder and salt into a large bowl. Using an electric mixer, lightly beat eggwhites until just frothy. Stir in milk, oil, and honey. Add eggwhite mixture to flour mixture. Beat for 2 to 3 minutes or until smooth.

  3. 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.

 

 

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