I hadn’t made this Buckwheat Bread for some time now probably because we had found a store bought gluten free bread that was both palatable and made ‘good’ sandwiches. But I decided to revisit it when the buckwheat flour made its way to the front of the pantry.
It is easy to make because there is no proving time and it always comes out looking quite beautiful. I also love the almost nutty flavour of this recipe and it works well fresh and toasted.
I know this one is a winner because 24 hours later there is only one slice left.
1 ½ cups gluten-free plain flour
½ cup buckwheat flour
3 teaspoons gluten-free baking powder
½ teaspoon salt
2 tablespoons caster sugar
2 egg whites
1 cup reduced fat milk
½ cup vegetable oil
2 tablespoons seed mix with pine nuts ( I used sunflower seeds)
- Preheat oven to 180 /160 fan-forced. Grease a 6 cm deep, 9 cm x 19 cm base loaf pan.
- 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 – 3 minutes or until smooth.
- Pour mixture into a prepared pan. Smooth top with spatula. Press seed mix lightly into mixture. Bake for 50 – 55 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
( I have varied the flours to 1 ¼ cup gf plain flour and ¾ cup buckwheat flour. Also can be cooked in a tray or lamington pan to make a focaccia style bread)