I have to say I don’t miss eating bread as much as I thought I would living gluten and yeast free, but I do miss the convenience of bread for a meal in a hurry.
I was watching a food programme the other day that was documenting the history of food in the UK. One of the dishes mentioned was yorkshire pudding, was orginally made in a pan, over the fire. It got me thinking that I could make some bread that way and so I gave it a try.
I used pesto and rosemary to flavour my bread, but look forward to trying other ingredients.
It was a little spongy but it tasted great, was ready literally in minutes.
It kept well for the two days that it lasted too!
I ate mine with hummus but any filling of choice will do.
Gluten free ‘Bread-in-a-pan’
- 150g buckwheat flour
- 100g quinoa flour
- 1 egg
- 2 tbs probiotic natural yoghurt (or 200mls almond milk and 1 tsp lemon juice for a dairy free option)
- 1 tbs pesto
- 1 tsp chopped rosmary
- pinch salt
- freshly ground black pepper
- 0.5 tsp baking powder
- Mix together all the ingredients in a bowl or jug and season to taste
- Heat a frying pan or skillet over a medium heat and brush with oil
- When the pan is hot, stir the baking powder in to the batter and pour into the pan
- Cook until brown on the underside (at least 5 mins) and carefully flip over and cook on the other side
- Cool on a wire rack and slice to serve