The best-ever gluten-free bread | Women's Weekly Food
Sift flours, baking powder and salt into large bowl; stir in kernels. Rub in butter; stir in combined milk and eggs; do not overmix. Preheat oven to 180°C: The
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Gluten-free bread
- 3 cups (450g) gluten-free plain flour
- 1 1/4 cup (180g) buckwheat flour
- 2 teaspoons gluten-free baking powder
- 1 1/2 teaspoon salt
- 1 cup (160g) sunflower seed kernels
- 70 grams butter, chopped
- 2 eggs, lightly beaten
- 2 teaspoons poppy seeds
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