Buckwheat Bread 

Make a delicious bread with this gluten-free buckwheat bread recipe. 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. It is perfect to use for mini open sandwiches or lightly toasted and spread with raspberry jam or maple syrup. 
serves Makes 1 x 600g loaf 


200g gluten-free plain flour
60g buckwheat flour
1 tablespoon gluten-free baking powder
½ teaspoon sea salt
2 tablespoons caster sugar
2 egg whites
225ml full or low-fat milk (or use lactose free milk – see intro.)
110ml olive oil, plus extra for greasing
1 tablespoon sunflower seeds
1 tablespoon pumpkin seeds


Preheat the oven to 180C/350F. Grease a 600g non-stick loaf tin with olive oil. Sift the flours, baking powder and salt into a large bowl, then stir in the sugar. Using an electric mixer, lightly beat egg whites in a separate bowl until just frothy. Stir in the milk and olive oil and then stir into the flour mixture. Beat for another 2-3 minutes until smooth you have achieved a smooth batter.
Pour the batter into prepared tin, then smooth down the top with a spatula. Sprinkle the sunflower and pumpkin seeds on top and press lightly into the batter. Bake for 55 minutes to 1 hour or until a skewer inserted in the centre of bread comes out clean.
Leave the bread in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Cut into slices to serve.

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