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Buckwheat and millet gluten free bread

Great gluten free loaf.

Customer Rating:
5.0 (1 votes)

Posted by: kim
On:

Cuisine

British

Time

1 - 2 hrs

Skill Level

Confident

Serves

8

Courses etc.

Baking Savoury
Lunch Box
Nibbles and Snacks
Side dishes

You will need

IngredientAdd
400g gluten free flour More products
75g buckwheat flakes More products
75g millet flakes More products
570ml buttermilk OR Available only in our Edinburgh shops More products
570ml soya yoghurt if vegan Available only in our Edinburgh shops More products
6 handfuls of seeds such as:
pumpkin seeds More products
sunflower seeds More products
caraway seeds More products
1 tsp bicarbonate of soda More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Pre-heat oven to 180 C / 350 F/ gas mark 4.
  • Put 3 quarters of the flour, the seeds and half of the buttermilk (or soya yoghurt) into a bowl and mix them together.
  • Mix in the rest of the flour, the flakes, the bicarbonate of soda and the rest of the buttermilk (or soya yoghurt), and continue until it reaches a stiff consistency.
  • Spoon this into a greased loaf tin.
  • Cook for 1 hour exactly in a pre-heated oven.
  • Turn oven off and leave bread in oven for a further 10 minutes.

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