Bread has become such a staple part of the modern day western diet that the thought of living without it fills most people with fear and a sense of impending doom as they try and imagine their lives without it. It’s one of the biggest challenges I face with clients who need to remove gluten from their diets.
Gluten agitates and irritates the lining of the intentional tract, it’s one of the main triggers of intestinal permeability “leaky gut”. Removing Gluten from your diet has a wealth of positive effects.
My family has been harbouring this recipe for a little while, just recently the whole family went both gluten and dairy free, which prompted us into hunting down and perfecting the oat bread recipe, several loaves later and a fair bit of tweaking we have created something that could pass off as heavy rye perfect for open sandwiches or dunking in hummus.
Ingredients
- 475gm gluten free rolled oats
- 500gm tub plain coconut yogurt
- 1 egg
- 1 level teaspoon baking powder
- Twist of salt
- A handful of nuts and seeds to suit
- 1 tbsp Caraway seeds
- Coconut oil for greasing the tin loafs
Method
- Preheat the oven to 180ºC
- Mix all dry ingredients together and pour half the yogurt in, beat the egg into the remaining yogurt and then add to dry ingredients. Mix this together, it takes a bit of work but eventually forms a sticky paste.
- Grease a loaf tin quite liberally – coconut oil
- Bake in the oven for 50 mins until the top turns golden, remove from the tin and put back in the oven for a further 10 mins.
Freezes well!