Recipe as follows for all you interested GF folks
Makes 2 large loaves
-500ml tub of natural yogurt (keep the tub to measure out the rest of the ingredients)
-500ml/ 1 tub* of buttermilk (if no buttermilk, just acidify same volume of regular milk with 1 tbs or so of lemon juice and leave for a few minutes before using in the recipe)
-500ml of milk
-2tsps baking powder
-2tsps bread soda
-1 tsp salt
-4 tubs of gluten free oats
-1 tub gluten free plain flour (aldi or doves farm etc)
**tub refers to the empty yogurt tub
-Preheat oven to 175c. Line the bottom of 2 bread loaf tins (2lbs I think?) with greaseproof paper
-Whisk up yogurt, eggs, buttermilk, milk, baking powder, bread soda, sugar, and salt
-Add in the oats and flour, mix until combined. It should be quite wet
-Into the tins, and then into the oven for about 40 – 45 mins. Knife should come out clean when its done
-The recipe is really forgiving. I hadn’t enough flour tonight, so I subbed in rice flour for the majority of the flour and it worked out fab! I’ve also been short on oats a few times and I added more flour, works really well
-Wait until mostly cooled before you cut into it, comes apart really easily when its still warm (but its at its best when just out so… :/ )
-I sometimes make ‘scones’ with this recipe, I just put the mix into some greased bun trays. They work out quite well, just adjust the cooking time down to ~ 20 mins. I think it makes about 30 scones
-I’ve used dried fruit, and meat/veg in the scones version. The fruit (about 200g I guess?) worked really well, the savoury version not so much cause its a bit wet.
-Makes really good breadcrumbs when going a bit stale!
-I never bothered making the volume conversions to grams, so hopefully this works out ok!
Best of luck with it 🙂 can troubleshoot with ye if there are any problems
edit: formatting was atrocious
Thanks to the Courtesy of :