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Buckwheat and millet gluten free bread

Name: Buckwheat and millet gluten free bread
Total time: 1 h 30 min
Yield: 8
Cuisine: British
Ingredients: 400g gluten free flour; 75g buckwheat flakes; 75g millet flakes; 570ml buttermilk OR; 570ml soya yoghurt if vegan; 6 handfuls of seeds such as:; pumpkin seeds; sunflower seeds; caraway seeds; 1 tsp bicarbonate of soda

Great gluten free loaf.

Customer Rating:
5.0

(1 votes)

Posted by: kim
On: 27/07/2010

Cuisine

British

Time

1 - 2 hrs

Skill Level

Confident

Serves

Courses etc.

Baking Savoury
Lunch Box
Nibbles and Snacks
Side dishes

You will need

Ingredient	Add
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.