This delicious bread is made with pumpkin and white rice flour. It tastes sensational alone, makes a great sandwich, toasts well and can be stored in the fridge or freezer. It is low FODMAP, gluten free and can be made lactose free. Enjoy!
Pumpkin and rice bread
Preparation Time: 1 hour 10 minutes (including time for the dough to rise)
Cooking Time: 30 minutes
Serves: 1 rice bread
Ingredients 1/2 pumpkin, cooked and blended (about 2 cups of pumpkin purée)
1/3 cup milk, lukewarm (lactose free or rice milk, if required)
1 cup water, lukewarm
7 g dried yeast
2 tbsp sugar
1 cup brown rice flour
1 1/2 cups white rice flour
1 1/2 tsp xanthum gum
1 tsp salt
3 tbsp olive oil
2 tsp lemon juice
Grease and line a 12 cm x 23 cm loaf tin with baking paper.
Whisk the milk, water and sugar to combine. Add the yeast, cover and set aside for 5-6 minutes until the yeast activates (the mixture will become foamy).
Place the brown and white rice flour, xanthum gum and salt in a mixer with a dough hook and turn on low to combine.
Whisk the pumpkin, olive oil, eggs and lemon juice.
Pour the wet ingredients onto the dry ingredients, and mix on medium until combined. Add the yeast mixture gradually until combined. Alternatively use a wooden spoon to mix.
Combine the wet and dry ingredients
Mix on high for 5-6 minutes until a dough is formed, scraping down the sides of the bowl with a spatula if necessary.
The dough will be light and sticky
Put the dough into the loaf tin. Set aside until it has doubled in size.
Set the dough aside to rise
Preheat the oven to 165 degrees.
Bake for 30 minutes or until a skewer comes out clean.
Turn out the bread on a wire rack to cool.
Slice, serve warm or cold and enjoy!
Roasted pumpkin adds more flavour, however steamed tastes delicious as well.
Sprinkle seeds on top prior to baking for extra flavour.