Gluten-free
Gluten-free Pumpkin Bread
Ingredients
- 100gBuckwheat flour
- 100g
- 100g
- 40g
- 1TL
- 0.5TL
- 1TL
- 50g
- 450ml
- 30g
Matthias Schmid
Difficulty:medium
A delicious gluten-free bread with a crispy crust
- First, prepare the psyllium husk gel. To do this, simply mix psyllium husk powder and water in a bowl. Try to be quick as it gels within seconds. I always use a whisk, which works best. Let the mixture sit for 20-30 minutes.
- In the meantime, weigh all the dry ingredients and place them into a large bowl. Preheat the oven to 200° C and line a baking tray with parchment paper.
- Add the psyllium husk gel to the large bowl and mix all ingredients with a hand mixer (with dough hooks). You can also knead the dough with your hands or use a kitchen machine. It takes about 5-10 minutes until the dough is well mixed.
- If the dough appears too moist, sprinkle it with 1-2 tablespoons of tapioca starch. If it feels too dry, add some water.
- Shape the dough into a round loaf and bake for about 55-60 minutes in the oven. The bread will rise in the oven, but please do not expect it to rise like a gluten-containing wheat bread made with yeast. Allow the bread to cool completely, slice and enjoy. The bread can be frozen well for up to 3 months!
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