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Gluten-Free Pumpkin Bread

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Gluten-Free Pumpkin Bread
Image: Yordanka Kovacheva
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Preparation
15 min.
Cooking
45 min.
Тotal
60 min.
Servings
4
"Delicious pumpkin bread for those of you who are gluten intolerant or just love to snack on delicious bread"

Ingredients

  • rice flour - 9 oz (250 g)
  • corn flour - for kneading (fine)
  • yeast - 0.35 oz (10 g) gluten - free
  • baking powder - 1 pinch (gluten - free)
  • pumpkin - 5.3 oz (150 g) peeled
  • sugar - 1 pinch
  • salt - 1/2 tsp.
  • oil - 1 tbsp.
measures

How to make

Cut the pumpkin into pieces and boil it, until it softens. Take out the pieces and mash them with a fork.

Set aside 1/3 cup (80 ml) from the broth and wait for it to reach a body temperature of 100°F (37°C). Dissolve the pinch of sugar and yeast in it and leave it to bubble for 5-8 minutes.

Pour the rice flour, activated yeast, mashed pumpkin and salt into the bowl of a mixer fitted with a dough attachment.

Turn it on at medium speed for about 2 minutes to knead well, then start to pour the corn flour with the baking powder and knead, until a smooth dough (not hard, but rather soft) is obtained.

With greased with oil palms, form a loaf and leave it to rise in a warm place for 30 minutes to 1 hour. Note that due to the absence of gluten, we cannot expect results like regular wheat flour and it will not rise much.

Preheat the oven to 390°F (200°C) and bake for 20-25 minutes, or until a golden brown color is obtained.

Use the gluten-free pumpkin bread for healthy sandwiches, in the company of a favorite spread or dip.

Enjoy!

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Comments

Maria Kostoff
Maria Kostoff
Looks wonderfull, I will try it soon
19.09.2022 13:57

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