John Myers
Ingredients for 1 servings:
- 200 g rice flour or other gluten-free flour
- 200 g potato flour or potato starch
- 200 g tapioca flour
- 1 tsp sugar
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp turmeric
- ½ tsp coriander
- ½ tsp caraway seeds
- ½ tsp fennel
- 1 egg(s)
- 425 g natural yogurt
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
Mix all the dry ingredients in a bowl, then mix the egg and yogurt separately. Combine all the ingredients and stir vigorously until the batter reaches a sponge-like consistency. Pour everything into the prepared pan. Bake without resting in a convection oven at 175°C for about 40 minutes. Tips: Since the batter will almost double in size and will stretch a silicone loaf pan, I recommend using a round or rigid loaf pan. These also make delicious muffins, which are basically rolls. Depending on your taste, you can also add other spices or dried tomatoes, olives, or seeds to taste.
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