Gluten-free bread with pumpkin
7 recipes
Pan Pumpkin Cake
ingredients
servings
4
Garlic
1 wedge
Pumpkin
200 grams
Soybean oil
30 mL
Iodized salt
to taste
buckwheat flour
100 grams
Rice flour
400 grams
Dry brewer's yeast
20 grams
Water
320 mL
Bakery products from Italy
Pan Pumpkin Cake
Pan Pumpkin Cake
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A new, good and tasty bread. The pumpkin is fabulous and lends itself to many recipes. WITHOUT GLUTEN, LACTOSE, EGGS
preparation
step 1
Cook the pumpkin, after having cut it into dough, in 300 ml of salt water. Let it boil until cooked, then fry with a clove of garlic and little oil.
step 2
Once cooked put it in a mixer and smooth it well making it cream. Prepare the bread dough in the meantime.
step 3
Dissolve the yeast in 20 ml of lukewarm water, pour into a bowl. Add the pumpkin in cream, flour, oil and salt. Mix.
step 4
If the mixture is too dense or too liquid, add water or flour. Pour the mixture into a paper-coated paper or a dirty silicone form with an oil wire.
step 5
Bake: 180 ° for about 30 minutes and 10 minutes at 150 °
