Olive Oil Polenta Quickbread with Yogurt & Rosemary
Gluten-free polenta quickbread: tender, olive-oil–rich loaf scented with fresh rosemary and a tang of yogurt.
Best for gluten-free breakfasts and portion-friendly snacks
A rustic, portion-friendly quickbread that celebrates polenta's gritty, golden crumb with yogurt for tenderness and olive oil for a silky mouthfeel. Chickpea flour and a brief rest let the cornmeal hydrate so slices hold together without gluten. Slice thin for breakfast or toast for savory spreads; it keeps well wrapped for 2–3 days.
Ingredients
- 200 g medium-ground polenta , medium grind (not instant); measured leveled
- 80 g Chickpea flour
- 30 g tapioca starch , helps bind and lighten crumb
- 10 g gluten-free baking powder , about 2 tsp
- 2 g baking soda , about 1/2 tsp
- 6 g fine sea salt , about 1 tsp
- 8 g granulated sugar , optional for light browning (about 2 tsp)
- 150 g plain whole-milk yogurt , room temperature
- 2 large eggs , room temperature
- 60 ml olive oil
- 60 ml warm water , about 40–45°C to help hydrate polenta
- 10 g fresh rosemary , about 2 tbsp leaves
- 2 g fresh lemon zest , about 1 tsp, optional for brightness (optional – can be omitted)
- 10 g coarse polenta for sprinkling , optional, for a crunchy top (optional – can be omitted)
- 30 g Sunflower seeds , optional, for texture (optional – can be omitted)
Instructions
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1
Preheat the oven to 180°C. Grease a 23 x 11 cm (9 x 5 in) loaf pan and line the bottom with parchment.
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2
Whisk the dry ingredients in a large bowl: polenta, chickpea flour, tapioca starch, baking powder, baking soda, salt and sugar until evenly distributed.
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3
In a separate bowl, whisk the yogurt with the eggs, olive oil and warm water until smooth. Stir in the chopped rosemary and lemon zest (if using).
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4
Pour the wet mixture into the dry and fold with a spatula until just combined; do not overmix. The batter will be thick—cover and let rest 10 minutes so the polenta hydrates and swells.
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5
Transfer batter to the prepared loaf pan, smooth the top with a wet spatula, and sprinkle the coarse polenta and sunflower seeds if using. Tap the pan once to settle the batter.
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6
Bake at 180°C for 40–50 minutes until the top is golden and a skewer inserted 2 cm from center comes out with only a few moist crumbs (avoid raw batter). If the top browns too quickly, tent loosely with foil after 30 minutes.
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7
Cool the loaf in the pan for 10 minutes, then invert onto a cooling rack and cool at least 30 minutes before slicing so the crumb sets; slice thin for portion-friendly servings.