Onion bread from the Ruut baking mix, gluten-free & Paleo | Ruut

Zwiebelbrot aus der Ruut Backmischung, glutenfrei & Paleo | Ruut

gluten free | grain free | paleo


Recipe from : Lena from https://lenas-glutenfrei.de/

Ingredients : for a loaf (approx. 1040g)

  • 1 white onion
  • 1 tbsp olive oil or butter
  • 540g Ruut bread and roll baking mix
  • 1 tsp bread seasoning (optional)
  • 2 eggs
  • 490g lukewarm water
Ruut onion bread


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

  1. Peel the onion and cut into small cubes. Fry in olive oil or butter until the onion is translucent. Then let cool for about 10 minutes.
  2. Put 540g of the baking mix in a mixing bowl and add some bread spice if desired. Heat water to 50 degrees. Whisk together the egg and yolk.
  3. Add the warm water, eggs, and cooled, roasted onions to the batter and immediately mix into a batter using a wooden spoon or electric mixer.
  4. Place the dough in a well-floured proofing basket or bowl, cover and let rise in a warm place for at least 60 minutes.
  5. Preheat the oven to 200°C hot air and place an uncovered pan the size of the bread (preferably a cast-iron pan) in the oven. Put the hot pan over the risen bread and bake for 25 minutes. Remove the pan and bake for a further 25 minutes, until the bread is golden brown and sounds hollow inside. To do this, tap the bottom of the bread.
  6. Leave to cool on a wire rack (at least 2-3 hours) and enjoy. The bread will keep for a few days. To keep the bread longer, you can slice the onion bread, freeze it and toast it fresh again if necessary.

Ruut onion bread gluten free

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