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 plumcake tin with oil, let the dough rest for another 15 minutes.
Bake in a static oven at 200°C for 25 minutes.
Loaf pan
Static oven
You can replace the almonds with other nuts.
Italy, Emilia Romagna
| Energy (kcal) | 133.86 |
| Carbohydrates (g) | 18.26 |
| of which Sugars (g) | 1.22 |
| Fat (g) | 5.19 |
| of which Saturates (g) | 0.51 |
| Protein (g) | 4.67 |
| Fiber (g) | 6.38 |
| Sale (g) | 0.75 |
