Of which 1.6 g sugars and 0.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Calcium (yogurt) · Fiber (oats)
Allergens egg, milk
Greek yogurt bread
Just two main ingredients, easy and high in protein.
Ingredients
- 240 g (8½ oz) gluten-free oat flour
- 245 g (8½ oz) plain low-fat Greek yogurt, unsweetened
- 1 tbsp baking powder (12 g)
- 1 tsp salt (6 g)
- 1 egg (optional, for tenderness) (50 g / 1¾ oz)
- olive oil, as needed — for greasing
Method
- Preheat the oven to 190 °C (375 °F) and grease a baking sheet.
- In a bowl, mix the oat flour, baking powder and salt.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
More like this
Rice and almond sandwich bread
Your sandwich loaf for the week, soft and wheat-free.
Fluffy sweet potato bread
No yeast, ready in under an hour.
Cassava and polvilho bread
A thin, crackly crust and a chewy crumb — it smells cheesy without any cheese.