Pumpkin Bread (Gluten-Free)

Ingredients

  • Topping

Directions

Gluten-free baking is easier than ever with the KOMEKO rice flour blends. Together with the bread maker Croustina you can always enjoy fresh, gluten-free baked goods!

Share

Ingredients

1 ¼ tsp dry yeast
110g buckwheat flour or teff
100g potato starch
250g KOMEKO rice flour "BROTGENUSS"
15g salt
50g pumpkin seeds
200g pumpkin Hokkaido with peel, peel other pumpkin varieties
100g water
ginger / nutmeg to taste
Topping
pumpkin seeds

Steps

1

Steam the pumpkin with 100g water and then purée or crush with a fork. Add enough water until a total amount of about 375g is reached.

2

Take the bread pan with the kneading blade out of the breadmaker and add all dry ingredients in the order listed. Finally add the pumpkin purée.

3

Place the bread pan back into the breadmaker, close the lid, select menu 14 and press start.

4

Moisten the bread with water about 50 minutes before the end of the baking time. Then sprinkle it with the chopped pumpkin seeds, press them slightly with the back of the hand.

5

When your bread is done, press the stop button and unplug.

6

Remove the bread immediately by using dry oven gloves and place it on a wire rack to let it cool down.

Enjoy

Ingredients

1 ¼ tsp dry yeast
110g buckwheat flour or teff
100g potato starch
250g KOMEKO rice flour "BROTGENUSS"
15g salt
50g pumpkin seeds
200g pumpkin Hokkaido with peel, peel other pumpkin varieties
100g water
ginger / nutmeg to taste
Topping
pumpkin seeds
Back to top