Gluten-Free Buckwheat Bread

Gluten-Free Buckwheat Bread
Serving Size: 8 Prep Time: 20 minutes Cook Time: 1 hour Cooking Temp: 350°

1 1/2 cups gluten-free plain flour

1/2 cup buckwheat flour

3 tsp gluten-free baking powder

1/2 tsp salt

2 tbsp caster sugar

2 egg whites

1 cup reduced-fat milk

1/2 cup vegetable oil

2 tbsp seed mix with pine nuts

  1. Preheat oven to 350°F. Grease a 6cm-deep, 9cm x 19cm (base) loaf pan.
  2. Sift flours, baking powder and salt into a large bowl. Stir in sugar. Using an electric mixer, lightly beat egg whites until just frothy. Stir in milk and oil. Add egg white 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 toothpick inserted in the center of bread comes out clean.
  4. Let stand in pan for 10 minutes then place bread on cooling rack.
  5. Enjoy.
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