Gluten-free bread with turmeric, zucchini flowers, and almonds. A tasty recipe suitable for those following a gluten-free diet.
Step 1 of 4: Add all the ingredients and knead the dough.
Step 2 of 4: Cover and let it rest for about 2 and a half hours.
Step 3 of 4: Brush a loaf pan or pound cake pan with oil, then let the dough rest for another 15 minutes.
Step 4 of 4: Bake in a conventional oven at 200°C for 25 minutes.
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Tree nuts
| Average values | Per serving459 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 2,015 kJ482 kcal | 439 kJ105 kcal |
| Fat | 19.19 g | 4.18 g |
| of which saturated fatty acids | 2.16 g | 0.47 g |
| Carbohydrates | 61.57 g | 13.41 g |
| of which sugars | 5.1 g | 1.11 g |
| Fibre | 23.69 g | 5.16 g |
| Protein | 19.7 g | 4.29 g |
| Salt | 0.73 g | 0.16 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
