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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