Recipe for a soft gluten-free loaf bread served with a sweet raspberry coulis, ideal for those with intolerances or following a gluten-free diet.
Step 1 of 6: In a large bowl, dissolve the brewer's yeast in the lukewarm milk with the sugar and let it activate for 10 minutes.
Step 2 of 6: Add the gluten-free flour, eggs, seed oil and salt, then knead until you obtain a smooth, soft dough.
Step 3 of 6: Cover the dough with a kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.
Step 4 of 6: Transfer the dough to a loaf tin lined with parchment paper and bake in a preheated oven at 180°C for 35-40 minutes.
Step 5 of 6: For the coulis, blend the raspberries with the icing sugar and lemon juice until you obtain a smooth sauce.
Step 6 of 6: Serve the loaf bread sliced, accompanied by the raspberry coulis.
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: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Eggs and Milk
| Average values | Per serving155 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,370 kJ327 kcal | 884 kJ211 kcal |
| Fat | 7.72 g | 4.98 g |
| of which saturated fatty acids | 1.38 g | 0.89 g |
| Carbohydrates | 56.82 g | 36.66 g |
| of which sugars | 16.65 g | 10.74 g |
| Fibre | 4.05 g | 2.61 g |
| Protein | 6.39 g | 4.12 g |
| Salt | 0.42 g | 0.27 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.
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