Ingredients
Rice flour — 1½ cups
Corn flour — ½ cup
Yeast — 2½ teaspoons
Salt — ¾ teaspoon
Baking powder — 1 teaspoon
Turmeric — 1 teaspoon
Onion powder — 1 teaspoon
Garlic powder — 1 teaspoon
Warm water — 1 cup
Grape molasses or sugar — 2 tablespoons
Olive oil — 3 tablespoons
Yogurt — 1 cup
Fresh parsley — 2 handfuls (or basil or spinach)
Did you know that gluten-free bread causes much less weight gain and is far easier to digest than regular bread?
Instructions:
1. Pour one cup of warm water into a large bowl and dissolve 2 tablespoons of grape molasses (or sugar) in it. The water should be warm — not too hot and not lukewarm.
2. Add the yeast and set aside until it activates (you’ll know it’s ready when about 1–1.5 cm of foam forms on top).
3. In another large bowl, mix all dry ingredients together.
4. Add the yogurt, olive oil, and the activated yeast mixture. Stir well until you get a smooth batter.
5. Chop the parsley and mix it into the dough.
6. Cover the bowl with a clean towel and let it rest for 30–45 minutes so the dough can rise a bit.
(Remember: gluten-free dough is sticky and soft — it won’t be like regular elastic bread dough!)
7. Heat a non-stick pan and lightly grease it with olive oil.
Pour 2–3 ladles of the batter into the pan, cover it with a lid, and cook on low to medium heat for 5–10 minutes, depending on your stove.
8. Flip the bread and cook the other side until golden.
9. Once baked, wrap it in a clean cloth to cool, then move on to the next one.
10. Store the cooled breads in the freezer, and when ready to eat, toast or reheat them in the oven for a fresh, crispy texture.
