A simple recipe for a gluten free bread made from naturally gluten free ingredients i.e. no commercial gluten free flour. The recipe also contains no nuts so is ideal for kids lunches.
300g quinoa, soaked in 300g water for at least 6 hours – top up with more water if the quinoa soaks the water up too quickly
2 tbsp honey (I prefer raw)
2 large eggs
130g buckwheat flour
45g ground flaxseeds
2 tsp salt
2 ½ tsp baking powder (gluten free)
Preheat the oven to 180 degrees centigrade (fan assisted)
Drain and rinse the quinoa
Process the quinoa, honey and eggs to a paste.
You may need to process for a while to achieve a paste.
Add water and process again.
Add the buckwheat flour, ground flaxseeds, salt and baking powder and process again.
Pour into a greased and lined 2lb loaf tin.
Bake for 40 minutes then reduce heat to 160 degrees centigrade (fan –assisted) and bake for 30 minutes.
Remove from the oven, leave to cool then remove from the tin.