- 340 g gluten-free flour
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- 80 ml olive oil
- 200 g Greek yogurt
- 100 ml dark or black gluten-free beer
Gluten Free Bread
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- Preheat oven to 180* C (350* F) Fan.
- Combine the flour, salt and baking soda in a large bowl.
- In a separate small bowl, combine the yogurt and beer.
- Make a small well in the center of the mixture and add the olive oil and yogurt-beer mixture.
- Mix with a wooden spoon until the mixture is combined and comes together.
- Continue mixing with your hands until a dough is created.
- Knead into a loaf.
- Score the top with a knife.
- Place in a baking pan and bake for 40-50 minutes.
- Serve with fresh butter and honey, preserves.
Nutrition information per 100 gr.
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by