I discovered a new recipe for gluten-free bread. And I like it. The way of preparation is easy. This is very healthy bread appropriate for Paleo diet.
Way of preparation – easy
Gluten-free bread with pumpkin seeds on my way – Recipe
- 450 grams flour (mixed:90 grams of walnut, 90 grams of flaxseed, 90 grams of sunflower seeds, 90 grams of sesame seeds, 90 grams of pumpkin seed = grind)
- 4 eggs
- 1 tablespoon Psyllium
- Pinch of salt
- 1/2 cup Rice milk or water for kneading
- oil for greasing
Instructions how to make gluten-free bread
Just put all ingredients in a bowl and mix with a spatula. Slightly add water or rice milk. Knead the dough with your hands. Once your flour and water are fully incorporated and there are no dry spots, stop and wait.
The plan was to leave the dough to rise for half an hour. According to the recipe. But I fell asleep in the afternoon (last weekend) but the batter stood an hour and a half and I can only say that it is my afternoon nap only help.
The dough really rises in the meantime.
I poured batter into the oiled mold.
Put it in the preheated oven
Bake for about 25 minutes at 220 C.
Gluten-free bread is, as you can see in the pictures, very thick. It’s so soft, spongy much as gluten-free bread can be. It lasts 5 days, which is great.
Therefore, the color comes from the pumpkin seed flour, this is my new discovery. If you use this flour, do not be scared of color, because it is dark brownish-green powder.
To me, this is great because I constantly trying to combine diet with some new things.
Pumpkin seeds are an excellent source of omega-3 fatty acids.
Psyllium is great. Because it inflates the dough, and dough made from the gluten-free material that is willing to collaborate with the cook.