Gluten-free bread with turmeric, zucchini flowers, and almonds. A tasty recipe suitable for those following a gluten-free diet.
Add all the ingredients and knead the dough.
Cover and let it rest for about 2 and a half hours.
Brush a loaf pan or pound cake pan with oil, then let the dough rest for another 15 minutes.
Bake in a conventional oven at 200°C for 25 minutes.
Loaf pan
Conventional oven
You can replace the almonds with other dried fruit.
Italia, Emilia Romagna
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| Energy (kcal) | 103.47 |
| Carbohydrates (g) | 15.7 |
| of which Sugars (g) | 2.59 |
| Fat (g) | 3.26 |
| of which Saturates (g) | 0.26 |
| Protein (g) | 3.89 |
| Fiber (g) | 5.21 |
| Sale (g) | 0.15 |
