Gluten-free Easter Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g quark, lactose-free (e.. from Minus L)
- 8 tablespoon milk, lactose-free (1.5%)
- 2 large egg (s)
- 1 large egg white
- 100 ml olive oil
- 100 g cane suar (whole raw cane suar)
- 1 teaspoon, heaped with vanilla sugar
- 0.5 teaspoon ½ salt, coarse
- 300 g flour (buckwheat flour)
- 100 g flour (chickpea flour)
- 1 packet tartar baking powder
- 1 large egg yolk
Print Recipe
Pin Recipe Instructions
- Mix the quark, milk, egg, egg white, olive oil, sugar, vanilla sugar and salt together so that a creamy mixture is created and no single ingredient can be distinguished from the others. Mix the two types of flour with the baking powder and knead into the mixture.
- Line a springform pan with baking paper and pour in the dough with wet hands and smooth it out. Maybe moisten your hands properly again in between.
- Mix in the remaining egg yolks, brush the Easter bread with the pastry brush and bake in the preheated oven at 170 ° C for about 45 minutes. Please note the DZG`s food list.
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