Gluten-free Pumpkin and Pomegranate Bread
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h.
Ready in
Healthy, because
Even smarter
This delicious morning bread is a good source of protein from the pumpkin seeds and antioxidants from the pomegranates.
Feel free to replace the pumpkin seeds with the nut or seed of your choice, such as almonds.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 cups Gluten-free flour (heaped)
- 1 cup Potato starch (heaped)
- ½ cup Buckwheat flour
- ⅕ cup Tapioca flour
- 2 tsps dried Milk powder
- 1 Tbsp gluten-free Baking powder
- 3 tsps xanthan gum
- 3 Tbsps Pumpkin seed
- 3 Tbsps Pomegranate seed
- 2 tsps active dry yeast
- ⅛ cup butter (diced)
- 1 ½ Tbsps runny honey
- 1 ½ tsps salt
- 1 tsp Cider vinegar
- ⅔ cup boiling water
- ⅞ cup cold water
- 2 eggs (separated)
Preparation steps
1.
Grease 2 x 600ml|1 pint boule moulds or bowls.
2.
Mix together all the flours in a mixing bowl, then stir in the milk powder, baking powder and 2 teaspoons xanthan gum.
3.
Sprinkle in the seeds and yeast. Stir to distribute all the ingredients evenly.
4.
Put the butter, honey, salt and vinegar in a heatproof jug and add the boiling water. Set aside.
5.
Whisk the egg whites until light and frothy. Add the remaining xanthan gum and continue to whisk until white and billowy. Set aside.
6.
Whisk the butter and honey mixture, then whisk in the cold water.
7.
Whisk in the egg yolks until blended.
8.
Make a well in the centre of the dry ingredients. Add the butter/honey mixture and spoon the egg whites on top.
9.
Gradually fold everything together to a sticky batter. Tip the batter into the moulds and smooth the top. Cover loosely with oiled cling film and leave at room temperature to rise overnight.
10.
The loaf should have risen about 1-2cm|3/4" above the rim of the tin and have a domed top. If it hasn’t, leave in a warm place until risen.
11.
Heat the oven to 200°C (180° fan) 400°F gas 6. Remove the cling film from the top of the loaf and bake for 20-30 minutes until golden brown on top. Test by tapping the underside of the loaf- it will sound hollow when it is cooked. Cool on a wire rack.
