Winter Breakfasts

Easy Gluten-Free Yoghurt Bread

A simple, wholesome loaf that has taken the internet by storm.

If you are looking for a quick homemade bread recipe with minimal ingredients, this easy gluten-free yoghurt bread is the perfect option. Made with self-raising gluten-free flour and Greek yoghurt, this loaf comes together in minutes and bakes into a soft, comforting bread with a beautifully rustic texture.

Unlike many store-bought breads, this recipe is free from unnecessary preservatives and is wonderfully light, making it a popular choice for those who prefer a gentler alternative to traditional bread.

Makes

1 small rectangular loaf or 2 mini loaves

Ingredients

8 tablespoons gluten-free self-raising flour
5–6 tablespoons Greek yoghurt
A pinch of salt
Pepita seeds or sunflower seeds, for topping
Optional: a little milk for brushing

Method

Preheat your oven to 180°C (350°F) or set your air fryer to 180°C.
In a mixing bowl, combine the gluten-free flour, Greek yoghurt, and salt.
Stir with a wooden spoon until a sticky dough forms.
Lightly flour a wooden board or clean surface and knead the dough gently for about 30 seconds until smooth.
Shape the dough into one small loaf or divide into two mini loaves.
Place onto a lined baking tray or air fryer basket. Sprinkle with pepita or sunflower seeds and lightly score the top with a shallow slice down the centre.
For a golden finish, lightly brush the top with a small amount of milk before baking.
Bake:
1. Air Fryer: 180°C for approximately 25 minutes
1. Oven: 180°C for approximately 30 minutes
Check the centre of the loaf after baking. If the bread needs additional crispness or is still soft inside, return it to the oven or air fryer for another 10 minutes at 150°C.

Serving Suggestion

This bread is best enjoyed warm with a little butter. Its soft texture and simple ingredients make it a comforting everyday option for breakfast, snacks, or alongside soups and salads.

Wellness Notes

Gluten-free friendly
Made with minimal ingredients
No unnecessary preservatives
Quick and beginner-friendly
Light and satisfying texture

For a softer crumb and better binding, using 5–6 tablespoons of Greek yoghurt tend to give the best results.

Disclosure: This recipe is not mine own recipe, this is adapted from Laura Nightingale @cakeontherun on Instagram, I found her through my high Tea Blog as she also reviews High Teas in England. I tweak her recipe a little bit to suit my needs.

WINTER OATS

If you prefer a warm breakfast during the winter months, oats are an excellent choice. It’s worth noting that preparing oats takes a bit longer compared to making toast or pouring cereal. This recipe starts with a base of oats and offers various options for toppings, allowing you to customize it to your liking. It’s my go-to breakfast for its health benefits and natural sweetness, ideal for winter mornings. Not only does it provide lasting fullness, but it also boosts energy for the day ahead. Incorporating antioxidants like berries enhances its nutritional value. Oats are renowned for their high fiber content and ability to absorb water, which may help lower cholesterol levels. For the best quality, consider purchasing healthy, rolled oats or organic varieties from your local supermarket—I personally recommend Carman’s organic oats because of their low GI content.

https://carmanskitchen.com.au/our-products/rolled-australian-oats/

INGREDIENTS

This is a list of ingredients that you can use to make your healthy oats, you do not necessarily have to use them all.

Rolled oats or organic oats
Any type of milk or water
A pinch of salt
Coconut Sugar
Fruits specially strawberries, blueberries, blackberries or raspberries that are in season.
Banana, kiwi or apple when in season.
- Sprinkles:
Coconut Flakes, shredded coconut or coconut powder.
Chia seeds
Rice Syrup, honey or Maple syrup
Cinnamon or LSA (Linseed, Sunflower and Almond meal)
Any nut butter. I use Cashew or Almond butter.
Any crushed nuts you like (Pistachio, almond flakes, cashew etc.)
Optional for kids: Sultanas, cranberries or dried fruits.

METHOD

1 cup of oats and 2 cups of water. I use both water and milk. If you are using only water 3 cups of water and let it boil until it is soft and creamy. If you are using both water and milk, add water bring to a boil then add 1 cup of milk (I use soy milk), one tablespoon of coconut sugar and a pinch of salt keep stirring until it is creamy and soft or until the oats have soaked the liquid of your choice. Note that this is cooked on the stove not in the microwave.

Once it is cook, remove from stove, transfer in a breakfast bowl and garnish with your toppings. I usually sprinkle the cinnamon first then arrange the fruits in a beautiful display in the bowl. Sprinkle any type of coconut as above, Chia Seeds, Drizzle your syrup of choice and I put a teaspoon of nut butter on the side et voila.