Gluten-free pumpkin bread with homemade milk kefir glaze
If you are looking for a soft, fragrant and delicious bite, look no further!
Ingredients and preparation steps
Preheat the oven to 175 ° C.
For the bread
150 g of gluten-free oatmeal
50 g of tapioca flour
100 g of teff flour
50 g of cane sugar (you can use the same weight of honey or maple syrup)
1 baking powder
a pinch of salt
a teaspoon of baking soda
2 teaspoons pumpkin pie spice
300 g pumpkin puree (this time I used Hokkaido pumpkin)
100 ml of hazelnut oil
Add the dry ingredients into the bowl and mix, then add to them the wet ingredients.
Mix everything well (the dough need to be thicker).
Pour the mixture into a greased baking tin and bake for about 40 minutes or until the toothpick inserted in the middle of the bread comes out clean.
Allow the baked bread to cool before cutting.
For the glaze
150 g of ground sugar (this time I used white, but you can use ground sugar cane sugar)
2 tablespoons of homemade milk kefir
1 tablespoon lemon juice
Mix all ingredients well into a creamy liquid mixture.
Pour over bread or just over sliced slices.
Serve with homemade kefir, coffee or tea.