Gluten-free breadGluten-free Bread
250g buckwheat flour
150g rye flour
4 dl water
3 tablespoons olive oil
Mix the ingredients in a bowl with a fork until the dough becomes thick enough (fork should stand vertically in the dough). Add salt to taste and flaxseed, and a little baking soda. Leave the dough in the fridge over night (so it is ready for the next morning). Put the dough on a baking sheet, placed in a pan, flatten the dough and sprinke oat flakes on top. Bake the bread it in the oven at 180C for 40 minutes.