Ingredients:
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/4 cup pumpkin seeds (plus extra for topping)
- 1 tablespoon active dry yeast
- 1 teaspoon sugar or honey
- 1 cup warm water (about 110°F/45°C)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 large eggs
- Optional: 1 teaspoon dried herbs (such as thyme or rosemary) for extra flavor
Instructions:
- Activate the Yeast:
- In a small bowl, mix the sugar or honey in the warm water. Sprinkle the yeast on top and let it sit for about 5-10 minutes until frothy.
- Combine Dry Ingredients:
- In a large bowl, whisk together the gluten-free flour, pumpkin seeds, salt, and optional dried herbs.
- Mix the Wet Ingredients:
- In a separate bowl or jug, beat the eggs and then add the olive oil and apple cider vinegar.
- Add Yeast and Wet Ingredients to Flour:
- Pour the yeast mixture and egg mixture into the dry ingredients. Stir with a wooden spoon or use an electric mixer with dough hooks to blend until well combined. The dough will be more like a thick batter than traditional wheat bread dough.
- First Rise:
- Cover the bowl with plastic wrap and let it sit in a warm place for about 30 minutes, or until the dough has slightly risen and become puffy.
- Prepare for Baking:
- Preheat the oven to 375°F (190°C). Grease a 9×5-inch (or similar size) bread pan and sprinkle some pumpkin seeds at the bottom.
- Second Rise:
- Transfer the dough into the prepared bread pan, leveling the top with a wet spatula. Sprinkle additional pumpkin seeds on top. Let it rise for another 30 minutes.
- Bake:
- Bake for approximately 40-45 minutes, or until the bread sounds hollow when tapped on the bottom. If the seeds on top start to brown too quickly, tent the bread with foil.
- Cool:
- Remove from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Slice and serve.
For more inspiration, you might want to check out the following resources where you can find gluten-free recipes with varying ingredients and techniques:
- “Quick and Easy Gluten-Free Pumpkin Bread – Iowa Girl Eats”: Recipe Link
- “Easy Gluten-Free Pumpkin Bread – gfJules”: Recipe Link
- “Gluten-Free Pumpkin Bread | Against All Grain – Against All Grain”: Recipe Link
These recipes should give you a good starting point for creating a delightful gluten-free pumpkin seed bread. Enjoy the baking process and the delicious results!
