Juicy zucchini pot bread, gluten-free

Note: Bake gluten-free with the Ruut cassava flour

Recipe from: Johanna from glutenfreerecipeworld.de

Quantity: for 1 round bread with a diameter of approx. 18 cm

You need an ovenproof pot with a diameter of approx. 18 cm, preferably a cast-iron pot.

Ingredients

• 1 zucchini, approx. 250 g
• 250 g Ruut cassava flour
• 200 g teff flour
• 50 grams of buckwheat flour
• 25 g psyllium husk powder
• 100 g sunflower seeds
• 1 1/2 tsp salt (9 g)
• 14 g dry yeast
• 500ml buttermilk (or water if vegan)
• 50ml of water
• 30 ml apple cider vinegar

Preparation

Tip :) Only use a kitchen scale for our recipes or to weigh the flour.

1. Grate the zucchini with the skin on the finest side of your grater and place in a baking bowl.
2. Heat the buttermilk and water to 37 degrees and add to the grated zucchini.
3. Add all the other ingredients and either knead with the kitchen machine for 5 minutes or knead with the dough hook of a hand mixer.
4. The dough should not be too runny and not too firm, so that it has some shape, but would still "run" if you put it on a baking sheet without a pan. If necessary, add some Ruut cassava flour .
5. Line a pot with baking paper and place in the oven for 10 minutes at 200°C. For the tin bread variant, read on below!**
6. Pour the dough into the warm pot, close the lid and let it rise in a warm place for 1 hour. The dough should then have increased in size by about half.
7. Preheat the oven to 250 degrees top and bottom heat.

Baking times when using a normal pot:

• 30 minutes at 250° degrees with lid
• 25 minutes at 200° degrees with lid
• 30 minutes at 200° degrees without lid

Baking times when using a cast iron pot:

• 25 minutes at 250° degrees with lid
• 25 minutes at 200° degrees with lid
• 20 minutes at 200° degrees without Lid

** For the loaf pan variant:

Pour the dough into a large loaf pan, or two small ones, and bake in a preheated oven at 250°C for 10 minutes. Reduce the oven to 200 degrees and bake for another 50-60 minutes, depending on the size of the loaf pan.

1. Take the bread out of the pot/loaf pan and tap the bottom of the bread if it sounds hollow. If so, then the bread is ready, otherwise bake for another 5-10 minutes.
2. Remove the baking paper from the bread and allow to cool completely (at least 2 hours) on a wire rack before slicing.
3. In a bread box, the bread stays moist and fresh for at least 5 days.