Gluten Free. Isn’t it such a common word to hear now these days? I am gluten free, I am intolerant to gluten, gluten free here, gluten free there. Believe it or not it is one of the worst things our bodies can get. It blows us up, it causes many things to our bodies that are not good. I discovered all of this 1 year ago when I learned that I was intolerant to gluten and lactose. I was really sad because gluten was my life! IT was pasta, bread, crepes, etc. But I found that there are many things you can do without using gluten or lactose. So here is one of my recipes of bread that me and many people that have come to my house loved.
Ingredients:
- 2 cups plain gluten-free flour
- 1 cup gluten-free old fashioned rolled oats (plus extra for topping)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 12oz greek yogurt
- 1 large egg
- 1/4 cup coconut oil
- 1/4 cup honey (plus extra for brushing over the top)
- 3/4 cup rice milk
Instructions:
- Preheat oven to 350
- Spray a loaf pan with non-sticking spray
- In a large mixing bowl whisk together the flour, baking powder, baking soda and salt
- Ina separate bowl, whisk in the egg, then add in the oats, yogurt, oil and honey, and gently stir through the milk
- Make a will in the center of the dry ingredients and then add the wet ingredients, and gently stir together with a wooden spoon until combined, but don’t over mix
- Pour the bread mixture into the pan and bake for aproximently 45 minutes (its ready when you pop a wooden skewer in and it comes out clean)
- Set the bread aside and let it cool on a wire rack
- Brush the top with honey and add the extra rolled oats
- Serve and enjoy
*You can put the bread on a zip-lock bag and freeze it. So when you want a slice you just warm it up and serve.
Victoria Morales 