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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.
