I recently did a gluten free & vegan baking course on Udemy and learned a ton !! It was amazing value for money, easy to navigate, includes lots of tools and resources and I'd highly recommend it as a learning platform especially if you want to try things for the first time.
I've tried out a few recipes from it now and wanted to share this one as I am making it weekly and really enjoying it. I like the fact it's a one bowl wonder, no sitting, resting, rising or proofing needed and it actually improves with time. Like many gluten free breads it is best toasted but when it's fresh I sometimes have it with a nice slice of cheese or dip it in oil and balsamic vinegar.
1 cup buckwheat flour
1 cup corn flour
4 tbsps ground flax seeds
1/2 cup sunflower seeds
1 tsp salt 2 tsp baking powder
2 cups water
1 tbsp balsamic vinegar
Some seeds to sprinkle on top
Preheat the oven to 180c. Line a 2lb loaf tin with a baking liner or baking/parchment paper.
Add the buckwheat flour, corn flour, ground flax seeds, sunflower seeds, salt, baking powder to a bowl. Add the water, balsamic vinegar to the dry mix and stir until fully combined.
Pour the mixture into the lined tin, even out with a knife and sprinkle seeds over the top. Pop into the oven for 55 minutes approximately.
Remove from the oven and allow to cool, then Enjoy !