1tablespoonapple cider vinegar(ensure gluten-free if necessary)
To decorate (optional):
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the pumpkin seeds in a food processor and pulse briefly until you get a fine powder (be careful not to blend too much, otherwise you’ll end up making pumpkin seed butter!)
Transfer the ground pumpkin seeds into a large bowl
Add the gluten-free flour, baking powder, bicarbonate of soda and salt and mix well
Add the milk and vinegar and mix again
Transfer the mixture to a loaf tin (I used a one-pound loaf tin) lined with greased baking paper
Scatter over more pumpkin seeds to decorate, if desired
Bake in the oven for around 55 minutes, until risen and an inserted skewer comes out clean
Leave to cool on a wire rack before putting away to store
Keeps well in the fridge for up to a few days
If you’ve kept your bread in the oven for the right amount of time and it’s still not done in the centre and the outside is becoming hard/burnt, then I would recommend covering it with a piece of baking paper to prevent the outside from becoming burnt, and and continuing to bake it until an inserted skewer comes out clean.
Make sure to leave the bread to cool down completely on a cooling rack before packing it away to store because otherwise the steam from the warm bread will get trapped and you’ll end up with soggy bread, which nobody wants!
How long does this bread keep for?
It keeps well covered in the fridge for a good few days. If not eaten on the day it’s made, it’s best toasted before eating.
If you’re freezing it, you can just slice it up and put the whole thing in the freezer. Then when you want to eat it you can just pop the slices of bread in the toaster straight from frozen.