Free From Foodies often miss bread as it is such a large part of our diet. Buckwheat is lovely seed, so the name is deceptive and people tend to avoid using it. Gluten Free Buckwheat is available if you are coeliac and Doves Farm is a tried and tested brand which we use.
Ingredients:
6oz / 150g Doves Farm Self Raising Gluten Free Flour
4oz / 100g Buckwheat Flour (always check it is gluten free as some may contain traces of gluten
due to processing methods)
6oz / 150g Ground Flaxseed
4 eggs
4 tsp baking powder
6 floz Liquid Flora or Vegetable Oil
350ml Soya Milk
1 dsp Liquid Gravy Browning (too add some colour)
A 1lb Loaf Tin Lined with Baking Parchment
Method:
Place all the dry ingredients in a mixing bowl, stir until all the ingredients are thoroughly combined.
Make a ‘well’ in the middle of the dry ingredients.
Crack the eggs individually into a large bowl.
Pour the liquid flora in with the eggs and half of the soya milk then whisk all the wet ingredients together.
Pour the soya, egg and oil mixture into the dry ingredients until it forms a batter, gradually adding the rest
of the soya milk. Pour the mixture into the prepared loaf tin and bake in a moderate oven at
150 degrees C for approximately 50 mins until firm and risen.
Serve warm or cool, can be sliced and frozen.
#Glutenfreebread #buckwheat #coeliac #bread #Faversham #Kent
Ingredients:
6oz / 150g Doves Farm Self Raising Gluten Free Flour
4oz / 100g Buckwheat Flour (always check it is gluten free as some may contain traces of gluten
due to processing methods)
6oz / 150g Ground Flaxseed
4 eggs
4 tsp baking powder
6 floz Liquid Flora or Vegetable Oil
350ml Soya Milk
1 dsp Liquid Gravy Browning (too add some colour)
A 1lb Loaf Tin Lined with Baking Parchment
Method:
Place all the dry ingredients in a mixing bowl, stir until all the ingredients are thoroughly combined.
Make a ‘well’ in the middle of the dry ingredients.
Crack the eggs individually into a large bowl.
Pour the liquid flora in with the eggs and half of the soya milk then whisk all the wet ingredients together.
Pour the soya, egg and oil mixture into the dry ingredients until it forms a batter, gradually adding the rest
of the soya milk. Pour the mixture into the prepared loaf tin and bake in a moderate oven at
150 degrees C for approximately 50 mins until firm and risen.
Serve warm or cool, can be sliced and frozen.
#Glutenfreebread #buckwheat #coeliac #bread #Faversham #Kent
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