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Gluten-free vegetable bread!

Are you fed up with traditional bread? Looking for a ‘healthy’ alternative? Try this recipe for a delicious, healthy and gluten-free vegetable bread!

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16 servings

1 cup coconut flour
½ cup pumpkin seeds
½ cup sunflower seeds
2 tablespoons psyllium husk or vital fiber
1 large zucchini
2 tablespoons flaxseed
1 large carrot
1 cup pumpkin or sweet potatoes
4 eggs
¼ cup coconut oil
1 tablespoon paprika
2 teaspoons caraway
2 teaspoons baking powder
2 teaspoons himalayan salt, sea salt or iodised salt
sprinkle: any seeds


I preheated the oven to 170°C. I mixed all dry ingredients in a large bowl. I washed vegetables thoroughly and grated them: the zucchini (with skin), carrot (peeled) and pumpkin (peeled). Then I tipped the eggs into another bowl, added coconut oil, grated vegetables and mixed everything. I poured the wet mixture over the dry ingredients and stirred until well combined. Next, I transferred the dough to a rectangular tin (c. 25 x 10cm), sprinkled with some seeds and placed it in the oven for 60-70 minutes. Finally, I let the bread cool in the oven.

Added by: monikabiesek

Tags: Bread Gluten Free

This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

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Shipton Mill Cookbook – A Handful of Flour

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A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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