Pan Pumpkin Cake
80 recipes
Gluten-free bread with pumpkin
ingredients
servings
4
Pumpkin
100 oz
buckwheat flour
150 oz
Iodized salt
1 teaspoon
Carob seed flour
1 teaspoon
Water
3 spoons
Bakery products from Italy
Gluten-free bread with pumpkin
Gluten-free bread with pumpkin
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
These cute paninetti, made from buckwheat flour or rice flour are unottima alternative to glutenfree bread that is sold, often full of industrial ingredients. The characteristic pumpkin flavor makes them delicious and tasty also eaten alone as a snack, but also for a drink or finger food appetizer. However, nothing prohibits to eat as the traditional bread to accompany your main course.
preparation
step 1
Cut the pumpkin into wedges, wrap each slice in aluminum foil and bake for 30-60 minutes at 200 degrees oven. Let cool pumpkin, prelevatene pulp and frullatela getting a fairly thick cream.
step 2
United in a bowl the flour, the salt and the locust bean gum. Add a tablespoon of water and a pumpkin flesh and begin to knead.
step 3
Proceed now with the second tablespoon of water and the pumpkin flesh and continue to knead: the mixture is moist, crumbled and somewhat sticky, but that being together in small balls.
step 4
If necessary, add more pumpkin and / or water.
step 5
Let the dough rest for about ten minutes at least and proceed to form small paninetti, lightly crushed, you'll place on a baking sheet lined with parchment paper
step 6
Let the dough rest for about ten minutes at least and proceed to form small paninetti, lightly crushed, you'll place on a baking sheet lined with parchment paper
