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Italian Recipes

Buckwheat Bread (Gluten-free)

by Luigina Di Giusto Quaino

400 gr. (1 1/2 cups) buckwheat flour
200 gr. (3/4 cup) free-gluten flour
1/4 teaspoon salt
1 tablespoon baking powder (or 1/2 tablespoon baking powder + tablespoon baking soda)
1/4 cup (60 ml) vegetable oil (no olive)
350 gr. (1 1/2 cups) [more or less] frizzy mineral water

Preheat the oven to 375 degrees F (190 degrees)
Lightly grease a muffin pan with vegetable oil; in bowl mix flour, buckwheat flour, baking powder and salt. When combined make a well in the centre.
In another bowl whisk water and oil until the surface is bubbly.
Pour it into the well and mix. Leave it 30 minutes.
Divide the batter in the muffin cups.
Bake until a toothpick inserted in the centre of a muffin comes out clean.
From Italy, a delicious bread to eat with salad or sweet foods.
These recipes can be used for personal use only. If you want to print recipes out for a friend or for personal use, please leave the creator's name on the recipe and write that it is from "Food Allergy Survivors Together" along with the site address. Unfortunately, FAST members have stopped sharing recipes because of the huge amount of copyright infringement stemming from people taking their recipes off this section of the site and reprinting them as their own. Please remember to respect the fact that people put much time and effort into creating allergen-free recipes, and deserve the credit for what they have done. (FAST doesn't claim ownership of recipes submitted. The people who create them own their own recipes. That's why we're working so hard to support the efforts of the cooks who are kind enough to share their creations with all of us. Thanks so much for supporting these efforts.)
This website is for personal support information only. Nothing should be construed as medical advice.