There’s no need to miss out the joys of delicious bread with this gluten-free buckwheat bread recipe. See notes section for Low FODMAP diet tip.
Ingredients (serves 8)
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
1 cup reduced-fat milk
1/2 cup vegetable oil
2 tablespoons seed mix with pine nuts
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.
You could serve this loaf very thinly sliced for mini open sandwiches or lightly toasted and spread with jam or honey. You could replace seed mix with pepitas, sunflower seeds or sesame seeds.
Low FODMAP diet tip: If you are lactose intolerant, the amount of milk used in this recipe is suitable for most people, however you can replace with lactose free milk if you wish.