“The art of bread making can become a consuming hobby, and no matter how often and how many kinds of bread one has made, there always seems to be something new to learn.”
Julia Child
… but flour gets a whole different meaning when you have celiac disease. All-purpose flour, cake flour or pastry flour are no longer important descriptions and the only thing that matter about flour is – gluten free.
Integral rice flour is that kind of flour that with homemade kefir makes delicious bread with crispy crust on the outside and soft on the inside!
Ingredients and preparation steps
Preheat oven to 175 ° C
Dry ingredients:
- 375 g of integral rice flour
- 90 g of tapioca flour
- 1 bag of baking powder
- 1/4 teaspoon of baking soda
- teaspoon of Himalayan sea salt
- 2 handfuls of roasted pumpkin seeds
Wet ingredients:
- 450 ml of homemade milk kefir
- 3 eggs
For topping:
- handful of roasted pumpkin seeds
First mix the dry ingredients then add them the wet ones.
With a wooden spoon mix all the ingredients into a uniform mixture and pour into an oiled loaf pan and cover with roasted pumpkin seeds.
Bake for about an hour, depending on the strength of your oven.
Remove the baked bread from the oven and cool completely on wire rack before slicing
Enjoy!
