Gluten-Free Buckwheat Bread
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8 servings
  • 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 (made with the Lee Household Flour Mill), 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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