Gluten Free Breads can be a little frustrating especially when not using yeast to get it to rise. I have trialed many breads some just didnt cook properly in the middle even after 1.5 hours of baking, some didnt rise much at all and were quite heavy. I have some bread recipes on my blog already but this one is a little different as I love Chobani Greek Yoghurt I thought I’d use it in bread making. I really do love nuts and seeds in my bread too so always love to add pumpkin seeds and things like almonds. I love the crunch and flavours. But I guess its personal choice. I made this bread last night, trying to remember to jot down the ingredients as I added them just incase it was a succesful recipe! I tried a bit last night and wow, loved it. So I decided to have some for breakfast in the form of french toast. Even better! I really love using a mix of flours, some people might not like the taste of buckwheat but I dont mind it at all especially when used with other flours. Anyway heres my new bread recipe, let me know if you make it and how it turns out for you. Dont be put off by the amount of ingredients. You dont have to use this many variety of flours if you dont have them but its always good to use 2-3 if you can. Its really simple to make, it might look daunting but really it isnt!! I promise.
Gluten Free Yoghurt Bread
1 1/4 Cup Amaranth Flour
1/2 cup Millet Flour
1/4 cup Flaxmeal
1/2 cup buckwheat
1/2 cup Almond Meal (or use gluten free oat flour)
2/3 cup Plain Chobani Greek Yoghurt
1/2 cup water
3 Tbsp Rice Malt Syrup (or honey)
1 Tbsp coconut oil
1 tsp apple cider vinegar
2 tsp baking powder
1/4 tsp bi carb soda
1.5 tsp xanthan gum
2 Tbsp Chia seeds
2 tsp cinnamon
1 tsp himalayan sea salt
1/2 cup mix of pumpkin, sesame, sunflower seeds
1/4 cup gluten free oats or quinoa flakes
Couple of tablespoons of chopped almonds (optional)
Preheat oven to 180 degrees C, fan forced. Line a bread pan with grease proof paper. In a bowl combine all the dry ingredients (including seeds/nuts) and mix well to combine all flours well. In another bowl mix all wet ingredients. Then mix the wet and dry together to form a dough. Place in the prepared bread tin and i like to slice the top with a knife not too deep to help make the top a little crunchy. Place in the oven for about 40-45 minutes, use a knife to insert in the bread and if it comes out clean its done.
Here’s what I did with the bread for breakfast…..french toast. So simple again. 1 egg beaten with 1/2 tsp cinnamon and a dash of almond milk (or milk of choice). Soak bread both sides and cook in frypan both sides using coconut oil. Serve with plain chobani greek yoghurt with a little cinnamon, vanilla essence and rice malt syrup. Or instead of rice malt syrup use vanilla or berry protein powder. Great pre or post workout meal. YUMMMMMMMMY!