73.Buckwheat Bread : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

A strong flavoured bread

1 small banana

4 oz / 100g grated carrot

¼ pint / 150 ml water or milk

1 egg

4 oz / 100g buckwheat flour

4 oz / 100g rice flour

1 tsp / 4g bicarbonate of soda

½ tsp / 2g cream of tartar

salt to taste

1 oz / 25g fat or 2 tablespoons olive oil

1 oz / 25g sugar


Beat the banana and carrot to a smooth pureé with the milk and egg. This is best done in a liquidiser.

Mix all the dry ingredients for the bread together with two tablespoons of oil .

Fold the flour mixture into the pureé. Do not overmix and do not leave to stand at this point or you will lose the light structure tothe bread dough.

Place the sticky batter, 1" or 2cm deep, into a shallow 10" square baking tray lined with non-stick baking parchment.


Preheated oven

gas mark 7 425°F 220°C

Bake for 35 to 45 minutes.

Always check that a loaf is cooked by using a skewer through the middle. The loaf is not cooked until the skewer comes out clean. A part cooked loaf can be turned over on the baking tray to ensure even cooking.

All these breads can also be cooked slowly in a frying pan. Cover with a lid and turn several times. Cooking time depends on the temperature and the thickness of the dough.

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