Gluten-Free Tahini Bread

Instructions

1. Step 1

   Heat the oven to 180°C. Line a 23 × 13 cm loaf pan with parchment paper, leaving enough overhang to lift out the loaf.

   Cookware: loaf pan, oven, parchment paper

2. Step 2

   Beat the eggs in a mixing bowl with an electric mixer until pale, thick, and foamy, about 4–5 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 3.0 piece Egg

   Cookware: electric mixer, mixing bowl

3. Step 3

   Add the tahini, baking powder, and salt. Mix on low speed until incorporated, then beat on medium speed until smooth, about 2 minutes.

   Timer: 2 min (fixed)

   Ingredients used: 10.0 gr Baking Powder, 4.0 gr Fine Salt, 200.0 ml Tahini

   Cookware: electric mixer, mixing bowl

4. Step 4

   Pour the batter into the prepared loaf pan and level the surface. Scatter the sliced almonds and sesame seeds evenly over the top.

   Ingredients used: 20.0 gr Almond, 8.0 gr Sesame Seed

   Cookware: loaf pan, mixing bowl

5. Step 5

   Bake at 180°C for 30–35 minutes, until the loaf is risen, the center is set, and its internal temperature reaches at least 90°C.

   Timer: 30 min (fixed)

   Cookware: instant-read thermometer, loaf pan, oven, parchment paper

6. Step 6

   Cool the loaf in the pan for 10 minutes, then lift it out with the parchment and cool on a wire rack for at least 20 minutes.

   Timer: 30 min (fixed)

   Cookware: loaf pan, parchment paper, wire rack

7. Step 7

   Remove the parchment, slice the loaf, and serve at room temperature.

   Cookware: wire rack