For those times when you don't feel like cooking, it's ideal to have fresh bread on hand. But if you're tired of buying gluten-free bread, simply prepare an improved version, namely our gluten-free pumpkin bread. And if you happen to want to make it special from time to time, add chopped walnuts to it, which will enhance its taste even more. However, be prepared for the fact that you won't even have time to prepare the spread for it, as the ground will fall quickly after it!
The package contains: 540 g of mixture and 10 g of dry yeast
To this you add: only lukewarm water
Preparation: Mix both bags, add 380 ml of lukewarm water. Use an electric mixer in a bowl to make the dough, which we put into a greased sandwich (or smaller cake) mold sprinkled with gluten-free flour and left to rise in a warm place for 60-75 minutes. Bake at a temperature of 170-180 °C for about 60 minutes.
Ingredients: potato starch, rice flour, pumpkin (pumpkin) seeds 10%, corn flour, corn starch, dried yeast (baker's yeast, emulsifier: sorbitan monostearate), table salt, sugar, thickener: guar gum, vegetable fiber, cumin, coloring: ammonia caramel, citric acid
Nutritional values in 100 g: energy 1584 kJ/375 kcal, fat 5.7 g (of which saturated 1 g), carbohydrates 73 g (of which sugars 2 g), fiber 3.1 g, protein 6.3 g, salt 1.6 g
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