Name: Gluten-free buckwheat bread
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Ingredients: 375.00 ml gluten-free plain flour; 70.00 gm buckwheat flour; 12.00 gm gluten-free baking powder; 1.20 gm salt flakes; 40.00 gm caster sugar; 2 eggwhites; 257.50 gm reduced-fat milk (see notes for Low FODMAP substitution); 115.00 gm vegetable oil; 40.00 ml seed mix with pine nuts

Gluten-free buckwheat bread

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Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
80 minutes

Indulge in the joys of gluten-free buckwheat bread, perfect for those on a Low FODMAP diet.

Ingredients:

375.00 ml gluten-free plain flour
70.00 gm buckwheat flour
12.00 gm gluten-free baking powder
1.20 gm salt flakes
2 eggwhites
257.50 gm reduced-fat milk (see notes for Low FODMAP substitution)
115.00 gm vegetable oil
40.00 ml seed mix with pine nuts

Instructions:

Preheat the oven to 180°C/160°C fan-forced and generously grease a 6cm-deep, 9cm x 19cm loaf pan.
In a large bowl, combine flours, baking powder, and salt, then mix in sugar. Using an electric mixer, gently beat egg whites until slightly frothy. Stir in milk and oil. Add the egg white mixture to the flour mixture and beat until smooth for 2 to 3 minutes.
Transfer the mixture into the prepared pan, then use a spatula to smooth the top. Gently press the seed mix into the mixture. Bake for 55 minutes to 1 hour until a skewer inserted in the center comes out clean. Allow it to cool in the pan for 10 minutes before turning it out onto a wire rack.

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