Hands up those who still think gluten free bread is tasteless and boring? Or was I the only one? The newly enforced trial diet for my partner has meant me venturing in to the world of gluten free baking, and I must admit I have learnt a lot during the past few weeks!
This simple bread recipe was my first bread baking experiment after trying a couple of delicious flourless cake recipes. I had thought the end result would be, as I suggested, boring and tasteless, but turned out I couldn't have been more wrong.
I have always loved baking bread, and I am so glad to know there are delicious gluten free bread recipes out there. This is a must try for everyone!
Prep: 50 mins
Cook: 50 mins
Yields: 4 servings
1Preheat oven to 180C and grease a 6cm deep, 9cm x 19cm loaf pan.
2Sift together the gluten free flour, buckwheat flour, baking powder and salt and stir in the sugar.
3Beat the egg whites until just frothy, and stir in the milk and the vegetable oil.
4Pour the egg white mixture into the flour mixture and beat for 2 minutes or until smooth.
5Pour the batter into the pan, and press the seed mix lightly into the batter.
6Bake for 40-50 minutes or until a skewer inserted in the middle of the bread comes out clean.
Credit to http://www.scandifoodie.blogspot.com.au/
1 1/2 cups organic gluten-free bread flour
1/2 cup organic buckwheat flour
3 tsp no added aluminium gluten free baking powder
1/2 tsp himalayan pink salt
2 tbs organic caster sugar
2 egg organic free range egg whites
1 cup organic low fat milk
1/2 cup organic cold pressed extra virgin olive oil
3-4 tbs organic raw seed mix (pepitas, sunflower seeds, pine nuts)