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  ellen's gluten-free bread

400g gluten free flour
150g buckwheat and millet flakes
2 x 284ml pots buttermilk (or soya yoghurt if vegan)
5-6 handfuls seeds - pumpkin/sunflower/caraway
1 tsp bicarbonate of soda


1. Pre-heat oven to 180 C / 350 F/ gas mark 4

2. Add of the flour, the seeds and one of the pots of buttermilk (or soya yoghurt) to a bowl and mix well.

3. Mix in the rest of the flour, the flakes, the bicarbonate of soda and the remaining pot of buttermilk (or soya yoghurt), and mix to a stiff consistency.

4. Spoon into a greased loaf tin

5. Cook for 1 hour exactly in pre-heated oven

6. Turn oven off and leave bread in oven for a further 10 minutes

Contributed by:
Ellen Totty




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