This easy gluten free bread recipe only takes 5 minutes to mix together and is the perfect solution for people trying to avoid gluten in their diet. It uses baking powder as a rising agent, which not only makes it quick but it’s good if you’re avoiding yeast too.
No one wants to go without bread all the time. There are days when you just need a few carbs and of course certain things just require a bit of bread to go along-side.
And it really is quick to throw together. No proving, kneading or resting – no fuss. Just measure it out, mix it up, pop it in the oven and there’s buttered toast for tea 🙂
3 Cups of buckwheat flour
1 1/4 cups (300 ml) water
1/4 cup (60ml)
1 1/2 tsp baking powder
1 tablespoon apple cider vinegar
1/2 tsp seasalt
1/2 cup of sunflower, flax and pumpkin seeds.
- Whisk the eggs and olive oil together until frothy.
- In another large bowl, measure out the flour, baking powder and salt and make a well in the middle.
- Gently stir in the frothy egg mixture and vinegar, adding the water in a bit at a time until you have a sticky dough. The mixture should be quite wet, as buckwheat is an absorbent flour.
- Turn the mixture into a parchment lined loaf tin and bake in a medium hot oven at 180 0c for about 40-45 mins until it’s golden brown. You know it’s done when a cocktail stick comes out clean and the loaf sounds hollow if you tap the bottom of the tin.
- Allow to cool properly before slicing, then you can use straight away or freeze and use as required within a month.