This has to be the easiest gluten free bread I have found so far. This very simple to make sourdough style bread recipe was given to me by a lovely lady called Lorna recently. It is tasty, low GI, does not crumble, AND it is ridiculously easy!
1 500g carton natural yoghurt
1 tsp salt
3 tsp bicarbonate of soda
2 measured cartons of oats (see below)
All you have to do is to mix the carton of yoghurt with the egg, salt and bicarbonate. Then, using the empty yoghurt pot, measure out two cartonfuls of oats and mix them well into the rest of the ingredients. (I used Yeo Valley natural yoghurt and Nairns oats).
Drop this all into a 2lb loaf tin, smoothing out the top, and bake at 160c for 45-50 minutes.
Remove from the tin to cool so it doesn’t implode.
Because of the ingredients, this bread doesn’t last long, so wrap it well, keep it in the fridge and eat within a couple of days. It is delicious toasted and Lorna told me that she often adds seeds to the mixture.