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
Gluten-free Easter Bread
Gluten-free Easter Bread

Instructions

  1. 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.
  2. 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.
  3. 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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