This gluten-free bread is perfect for morning toast with butter. The protein from almond meal and sunflower seeds make it more filling too.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Yield: 1 loaf (8 servings)
- 2 T buckwheat flour
- 1/4 pound gluten-free oat bran flour (1 1/4 cups)
- 1/4 pound almond meal (1 1/2 cups)
- 1/4 pound flax seed (5/8 cup)
- 1 T baking powder
- 1 tsp sea salt
- 5 egg whites
- 300 grams plain greek yogurt (1.2 cups)
- 2 tablespoons raw sunflower seeds
Preheat oven to 350 degrees F.
Mix all ingredients (other than sunflower seeds) together until a dough forms.
Line a loaf pan with parchment paper and add dough to pan.
Sprinkle with sunflower seeds.
Bake in parchment lined loaf pan for 50 - 60 minutes. Test doneness with a toothpick in center of bread. If toothpick comes out clean, then bread is done.
Lift bread out of pan by edges of parchment paper. Let cool, slice and enjoy.
I like this bread best toasted and topped with avocado, a slice of cheese and cucumbers, arugula or sprouts. It also makes a good bread for an open-faced tuna melt.
Short Cut: Slice loaf and wrap in freezer paper and a ziplock bag. Store in freezer for up to 3 months (it probably won’t last longer than a week) or in the refrigerator for 3 days.