Kerry Withoos, Accredited Practising Dietitian


Buckwheat Loaf

Recipes > Savoury Biscuits, Muffins and Loaves

This dairy free, gluten free, wheat free, yeast free, low fodmap, low fat loaf tastes very similar to regular bread. It will keep for 3 days wrapped in a t-towel and is just delicious toasted.


  • 1 cup Orgran buckwheat pancake mix
  • 1 cup polenta or maize meal
  • 2 teaspoons gluten free baking powder
  • 1 teaspoon salt
  • 1 tablespoon caster sugar
  • 1/3 cup water
  • 1 cup lactose free milk
  • 1 egg
  • 3 tablespoons oil


Pre-heat oven to 220° degrees.

Line a loaf tin with baking paper then grease the baking paper.

Combine all the dry ingredients in a large bowl. In a separate bowl beat together the egg, milk, water and oil. Add to the dry ingredients, mix then pour into the prepared loaf tin.

Bake for 40 to 45 minutes or when a skewer comes out clean.

Remove from the pan and cool on a wire rack immediately to prevent a crust developing.