Looking for a delicious gluten-free alternative to bread? Look no further because I have exactly what you're looking for! This gluten-free bread is packed with nutritious ingredients and is the ideal solution for both those with gluten sensitivities and those who consciously want to avoid gluten.
Discover this tasty gluten-free bread recipe that offers you almost the satisfying taste and texture of traditional bread without the gluten. Enjoy a healthy option that aligns with your dietary choices and wellness goals.
Curious about the recipe? Get started and surprise yourself with a new level of gluten-free enjoyment!
How did I find this recipe
After discovering that my partner has a gluten intolerance, I began actively searching for alternatives that were both healthy and gluten-free. During my supermarket exploration, I quickly noticed that many ready-made gluten-free products were filled with questionable additives. This motivated me to find a better alternative on my own. After endless experimenting, I stumbled upon a valuable recipe. While it may not have the exact same taste and texture as traditional bread – let's be honest, nothing can fully replicate that – it comes surprisingly close. But what sets it apart, and what is invaluable to me, is that it's free from the unhealthy additives you often find in store-bought versions.
Honestly, this gluten-free bread now holds a special place in my heart (and stomach). It serves as a reminder that even when we need to adjust our diet, we can still savor delicious and conscious choices.
Visit my website for more information on healthy alternatives and less toxic products. Together, we can embark on the journey to well-being and flavorful delight.
How to make the Gluten-Free Pumpkin Buckwheat Bread?
Gluten-Free Pumpkin Buckwheat Bread
15
servings20
minutes1
hour30
minutesDiscover the flavorful world of this gluten-free buckwheat bread, a true delight for your senses and well-being. This bread not only offers a delightful experience but also provides nutritional value that contributes to your health. Explore this delicious alternative now and uncover how buckwheat adds a new dimension to healthy enjoyment.
Ingredients
200g Pumpkin cubes
350g Buckwheat flour
150-300ml Water
2 tbsp Honey
7g Dried Yeast
2 Eggs
10g Salt
100g Pumpkin seeds
Directions
- Let the pumpkin cubes simmer gently in 100 ml of water for about 10 minutes. Drain and place them in a food processor.
- Add all the remaining ingredients (except half of the pumpkin seeds) to the food processor. Add the water last, as cooked pumpkin can affect the amount of water needed. Blend until you achieve a smooth consistency, which should be somewhat similar to cake batter in thickness, and transfer the mixture to a bowl.
- Cover with foil and let the dough rise at room temperature, such as on the countertop, for 1 hour.
- Grease a baking pan, preferably a non-toxic and non-stick coating baking pan. Transfer the dough from the bowl to the baking pan, cover it again, and let it rest and rise for 45 minutes.
- Preheat the oven to 200°C (fan-forced setting).
- After those 45 minutes, sprinkle the remaining pumpkin seeds over the top. Then, place the whole thing in the oven and bake for 40 minutes.
- Remove the bread from the oven and let it cool in the baking pan for 15 minutes before carefully removing it.
- I personally like to let the bread rest on the countertop overnight before slicing it. It becomes slightly firmer and easier to cut that way.
- You can also easily freeze this bread! Just make sure to let the bread cool thoroughly before placing it in the freezer to prevent freezer burn.
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