One of my first glutenfree bread-creations at the very beginning of my gf “career” was an oat and yogurt bread made in scone fashion.
I used to just mix yoghurt and oats together, spoon the dough out on an oven tray, shape it into bread rolls (OK, punctured rolls…) and bake them until golden brown.
Yoghurt was a staple back then, now it is not, but my recent trip to Greece resonated with my yoghurt-loving past.
So I made my yoghurt-bread again, using organic yoghurt made of sheep’s milk. I added carrot, rosemary and olive oil, just to infuse the bread with that little extra splash of Mediterranean taste.
Being so simple and easy to make, you just have to give this bread a try! For a dairy free variation, use vegan yogurt instead and you’re all set. Yogurt can vary quite a lot in consistency from thick to quite liquid, so you will have to adjust the amount of oats used. Full-fat, or even strained yogurt is to be preferred.
- 150 ml yoghurt
- 120-140 g glutenfree oats (approx. 3.5 dl)
- 1 medium sized carrot, grated
- 2 tbsp olive oil
- 2 tsp rosemary
- 1 tbsp flaxseed
- 1 tsp baking powder
- Preheat the oven at 200 C (392 F)
- Mix the yoghurt, grated carrot, flaxseed, oil and spices in a bowl
- Add the 120 g oats
- Mix together
- If the mixture is too loose, add another 20 g of oats, or until the mix is smooth and firm
- Mix well, until all the ingredients have come together and the dough looks a bit sticky
- Spoon out the dough on a oven tray lined with parchment paper and form 4 bread rolls or fill up silicon molds to make muffin like breads
- Bake the rolls on the second rack from the bottom for about 25 min, or until golden brown
- Yogurt can vary quite a lot in consistency, from thick to more liquid, so you will have to adjust the amount of oats used.
- For a dairy free version, use vegan yogurt
- Keep the bread rolls in the fridge, or freeze them