Tuesday, August 12, 2014

Porridge Bread

So are you missing bread on a gluten free lifestyle? Well this is a quick one to try. If you'd like to have some bread with an egg on breakfast or even as an open sandwich with chicken?


  • 1 500g Tub of Greek Style Yogurt
  • 2 tubs of gluten free porridge oats
  • 2 teaspoons of gluten free baking powder
  • 2 Tablespoons of olive oil

Optional Addins

  • Sprinkle of pumpkin seeds and sunflower seeds
  • Handful of raisins


  1. Place baking powder, oil and yogurt in the mixing bowl.
  2. Using the same yogurt tub measure two tubs of the oats and add to the bowl
  3. Add you favourite seeds at this point too and stir thoroughly.

  4. Place in a lined loaf tin.

  5. Cook at 180degC or a little higher first time and then lower half way through.
  6. Cook for approximately 45 minutes.
  7. 10 minutes before the end of the cooking time, remove the bread from the tin, turn upside down and cook for remaining 10 minutes.
  8. Leave to cook on a wire tray , wrapped in a clean tea towel.

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