Yoghurt bread rolls
Making low FODMAP and gluten-free yoghurt bread rolls had been on ‘to make’ list for quite a while. Healthy fluffy bread rolls that are perfect as a snack. To make the original recipe FODMAP-proof I used fewer raisins, gluten-free flour and lactose-free Greek yoghurt.
The yoghurt bread rolls are light and fluffy and perfect to take with you on the go. They have a crunchy outside and are soft on the inside. The greek yoghurt gives them a nice amount of protein and this makes the yoghurt bread rolls a great snack to fill you up in between meals. To me they really feel like a treat, not like something very healthy at all.
When I made this recipe for the first time, I used spelt flour. Spelt flour is not low FODMAP, but there are quite some people with IBS who tolerate it. I would advice to test how you react to spelt flour after you have finished the elimination phase and the introduction phase. When you use spelt flour in this recipe, the yoghurt bread rolls get a darker color and that makes them look exactly like Dutch Oliebollen. This is a treat that we eat on New Years Eve in the Netherlands, round deep-fried doughnuts. These yoghurt bread rolls make a perfect healthy substitute for the greasy oliebollen! π
Will you let me know if you made my yoghurt bread rolls recipe or if you are going to make it? I would really like to hear if you like them!
This is how the yoghurt bread rolls look when you make them with spelt flour.
Print
Yoghurt bread rolls
- Total Time: 45 mins
- Servings: 12 1x
Description
The yoghurt bread rolls by Personal Body Plan are healthy light bread rolls with quark or greek yoghurt. I made them low FODMAP and lactose-free.
Ingredients
- 250 gr lactose-free greek yoghurt or quark
- 250 gr gluten-free flour or spelt flour (if you tolerate it)
- 2 eggs
- 100 gr raisins
- 1 tbsp olive oil
- 1 tbsp baking powder
- a pinch of salt
Instructions
- Put the raisins in a bowl with warm water for about 15 minutes.
- Pre-heat the oven to 180 degrees Celsius
- Put the yoghurt together with the baking powder, olive oil, the eggs and the salt in a bowl and stir together.
- Add the flour and mix everything together well. Drain the raisins and dry them with some paper towel. Add them to the mixture and stir through.
- Cover a baking tray with baking parchment and put scoops of the mixture on the baking tray using two spoons. You can make about 12 bread rolls.
- Bake the rolls for about 20 minutes in the oven
Notes
- Spelt flour is not low FODMAP and is therefore not advised in the elimination phase. If you have tested spelt and you know you tolerate it, you can use it. Otherwise, it is better to choose gluten-free flour or oat flour.
- Raisins are allowed up to 13 g because you make 12 bread rolls from this recipe, the amount of raisins per portion stays below 13 g. Therefore it is important not to eat more than one bread roll at a time.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Healthy snacks
Together we go for a calm belly!
Subscribe to the Karlijn's Kitchen e-mail newsletter for more tips and recipes and receive the ebook 10 things I wish I had known when I started the FODMAP diet for free!
3 Comments
Hi.
Your yogurt bread rolls look really nice, I’ve been thinking of trying to make my own as I’ve been buying some gfree ones and bread but gfree ready made food is very expensive and often sold out…my question is could I use walnuts instead of raisins? I’ve never tried quark before but didn’t know it was low fodmap I’m quite new to the fodmap diet. I tend to prefer savoury fillings with my bread mostly chicken, ham and salad or a small amount of brie cheese now and then would these rolls be okay for those? Also do they freeze well? Sorry for so many questions.
Thanks for the lovely recipes and any advice…
You could definitely use walnuts. I must say I have never eaten them with savoury fillings. I usually eat them plain and because of the raisins they are slightly sweet. But I think if you replace the raisins for walnuts, they could also be nice with a savoury filling! They freeze well π
Hi!
I’ve done the rolls with oat flour and without raisins. They came out very flat, more like cookies really but quite tasty. Do you have any idea what are their content values per one roll (calories, protein, fat, carb)?