- 70 g buckwheat flour *
- 180 g rice flour (either white or brown)
- 2 tablespoons tapioca flour
- 4 teaspoons baking powder
- 1/4 teaspoon bicarbonate of soda
- 1/4 teaspoon salt to taste
- 4 tablespoons mixed seeds (Pumpkin, sunflower, linseed or poppy seeds)
- 250 ml unsweetened almond milk (or any other plant-based milk)
- 75 ml water
- 1 tablespoon apple cider vinegar
* While buckwheat is a naturally gluten free grain, it made be made in the same factory as a gluten containing food, so always check it is gluten free if you are coeliac
To decorate:
- 2 tablespoons mixed seeds – sunflower, pumpkin, poppy or linseed (flax seed)
Instructions
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Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
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Place all the dry ingredients in a large bowl and mix well
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Add the milk, water and vinegar, and mix again
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Transfer the mixture to a 1Ib loaf tin lined with greased baking paper
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The bread is going to be steamed, so fill a baking dish up to halfway with boiling water
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Place the bread on a higher rack in the oven and place the baking dish of water on the lower rack
- Check the water level during the baking process to ensure it hasn’t run out
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Bake the bread in the oven for around 30 minutes until risen.
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To check if the bread is done, insert a skewer into the bread. If it comes out dry, it is cooked. If it comes out wet then the bread isn’t done
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Open the oven door carefully to allow the steam to escape and prevent burning yourself
- Leave to cool on a wire rack before slicing
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The bread can be kept in the fridge for a couple of days or frozen for convenience.
Notes
Oven steaming
Nutrition
Calories: 112kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Sodium: 52mg | Potassium: 211mg | Fiber: 1g | Calcium: 91mg | Iron: 0.7mg
Thanks
www.rhiansrecipes.com