- 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
Preheat oven to 350°F. Grease a 6cm-deep, 9cm x 19cm (base) loaf pan.
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.
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.
Let stand in pan for 10 minutes then place bread on cooling rack.