Want to reduce your gluten intake but still have bread, this recipe will support you with doing just that! Easy to prepare and quick to bake, its a great alternative bread option to have with your salads, soups and as a sandwich!

INGREDIENTS

140g buckwheat flour

150g porridge oats, gluten free if necessary

30g milled flaxseed

1/2 TSP baking soda

1 TSP baking powder

1/2 TSP pink himalayan rock salt

2 TBS (30ml) apple cider vinegar

330ml water or dairy free milk of choice

METHOD

Preheat oven to 180C

Line a baking bread tin with baking paper and lightly grease with melted coconut oil

Mix together all ingredients in a large bowl. Set to one side for 10 minutes.

Place mixture into prepared tin

Bake for 50 minutes

Allow to cool in the tin for 10 minutes and then transfer to a wire rack to cool fully