Gluten-free Pumpkin and Pomegranate Bread

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Gluten-free Pumpkin and Pomegranate Bread
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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.

Ingredients

for
2
Ingredients
2 cups Gluten-free flour (heaped)
1 cup Potato starch (heaped)
½ cup Buckwheat flour
cup Tapioca flour
2 teaspoons dried Milk powder
1 tablespoon gluten-free Baking powder
3 teaspoons xanthan gum
3 tablespoons Pumpkin seed
3 tablespoons Pomegranate seed
2 teaspoons active dry yeast
cup butter (diced)
1 ½ tablespoons runny honey
1 ½ teaspoons salt
1 teaspoon Cider vinegar
cup boiling water
cup cold water
2 eggs (separated)
How healthy are the main ingredients?
Pumpkin seedhoneysaltegg

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.