Buckwheat Soda Bread - Gluten & Grain Free
A speedy gluten, yeast and faff free loaf!
Ingredients
- 500 g buckwheat flour
- 100 g tapicoa flour
- 2 tsp salt
- 1 tsp bicarb
- 500 g natural yogurt
- few grinds ofpepper
- 1 tsp coconut sugar
- 2 eggs
Instructions
- Preheat oven to 180c (fan assisted).
- Mix the flours, salt and bicarb in a large mixing bowl.
- In another bowl or jug mix the yogurt and eggs together thoroughly.
- Then create a hole in centre of your flour and slowly pour in the yogurt and egg mix and stir flour in gradually.
- Make sure all the flour is incorporated in, it will probaly be slightly sticky.
- Then place into a well greased and lined loaf tin (I used one that is roughly 11cm x 22cm) and place in middle to lower half of oven for 45 mins or until brown.
- Allow to cool and serve with toppings of your choice...but butter is never a bad choice!
Notes
This is a super simple and speedy loaf but is best eaten fresh. From day 2 onward toast it for best results.
I placed pre-sliced peice in the freezer for GF bread on tap.
Feel free to add more exciting flavour like basil, mixed herbs, sun dried tomatos etc.
I placed pre-sliced peice in the freezer for GF bread on tap.
Feel free to add more exciting flavour like basil, mixed herbs, sun dried tomatos etc.