Gluten-free sunflower bread – for a loaf pan

Ingredients for 1 servings:

• 1 banana(s), ripe
• 1 apple
• 2 tbsp vinegar
• 50 g corn semolina or oat flakes, fine
• 350 g flour, gluten-free
• 150 g buckwheat flour or dark flour mix
• 100 g sunflower seeds or pumpkin seeds
• 75 g flaxseed or sesame
• 25 g chia seeds, or nuts, as desired
• 2 tsp salt
• 1 cube of yeast
• 450 ml water, lukewarm
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 35 minutes

does not crumble, juicy and with a nice crust

For ingredients marked with “or,” you can use one or mix them proportionally. The important thing is that the total is right. Peel the banana and apple, puree them (for those who are lazy, use 150 g apple and banana puree), and mix in the vinegar, cornmeal, and gluten-free oats. Mix the flours, salt, and seeds, and dissolve the yeast well in 450 ml of lukewarm water. Grease a loaf pan or line it with baking paper. Only now turn on the oven to 180 degrees Celsius (350 degrees Fahrenheit) with top and bottom heat and work quickly through the remaining steps. Do not let the dough rise. Depending on how quickly the dough is in the oven, the dough will be lighter or fluffier. Stir the puree into the flour mixture, add the yeast water, and mix quickly. Spread it into the pan, score the top, and return to the oven for 50 minutes. Then turn off the oven and leave it in the oven for another 20 minutes. If you like it extra crispy, you can remove it from the pan and bake it without the pan for the last 10 minutes. Otherwise, remove it, let it cool, and then remove it from the pan. Note: I always make a double batch, slice it, and freeze it. Defrost it in a toaster as needed.