Gluten Free Buckwheat and Oat Bread


Gluten Free Buckwheat and Oat Bread


I love a hot piece of toast. Smeared with avocado or dipped into a hot bowl of soup; it’s a staple.

There are few good gluten free breads on the market, so I thought I would create my own.

This loaf is nutritious and delicious. It packs in loads of protein thanks to the crunchy sunflower seeds. The oats give it a nice creamy taste and keep this bread budget friendly.

Bake it on a Sunday and enjoy it all week. This loaf will keep sealed in your fridge for up to 7 days. I like to freeze half of it to enjoy at a later date.

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Pop everything into a bowl and stir together.

Grease a loaf tin with baking paper and poor the mixture in. Leave at room temperature for an hour.

Preheat the oven to 170 and bake for a total of 1 hour.

After 30 minutes take the loaf out, flip it upside down and roast it on a baking tray bottom side up for a further 30 mins.

Allow to cool first then slice in.



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