If you are steering away from bread to avoid gluten but miss the feeling of biting into a yummy sandwich this is a recipe for you. I love this bread! (Scroll down for Swedish)
Top it off a slice with some mayo, mustard, turkey, avocado and tomato. OR mayo, mushed avocado and an egg you’ll be in gluten-free heaven.
Ingredients
5 dl rolled oats ground or mixed to a rough flour
2 dl rollen oats (you can also use gluten-free flours of your choice (I use eggplant, corn or rice flour)
2 tsp baking soda
1,5 tsp salt
1,5 dl linseed, sunflower seed or a mix of these two
2 eggs whisked fluffy
3,5 dl buttermilk (filmjölk) or yoghurt
Instructions
1. Set oven to 180 degrees (Celsius)
2. In a mixing bowl mix dry ingredients. Set aside.
3. In a second mixing bowl whisk eggs fluffy and add in the buttermilk.
4. Mix dry and wet ingredients together. This should look like a porridge.
5. Pour into a bread pan. Top with rolled oats. Bake in the oven 1h or until 98 degrees in the center.
Ingredienser
5 dl havregryn (glutenfria om du är petig) malda eller mixade till ett mjöl
2 dl havregryn (eller valfritt glutenfritt mjöl)
2 tsk bikarbonat
1,5 tsk salt
1,5 dl linfrön eller solrosfrö eller en mix av båda
2 ägg vispade lite fluffigt
3,5 dl filmjölk eller yoghurt
Instruktioner
1. Sätt ugnen på 180 grader.
2. Blanda torra ingredienser i en skål. Ställ åt sidan.
3. I ytterligare en skål vispa äggen lite fluffiga och rör ner filmjölken.
4. Blanda torra och blöta ingredienser till en lös gröt.
5. Häll i klädd brödform. Topa Med havregryn. Grädda ca 1h eller tills brödet når 98 grader i mitten.
