Description
This Yogurt Almond Flour Bread recipe is a moist, gluten-free loaf that combines protein-rich Greek yogurt with nutrient-dense almond flour for a delicious and healthy alternative to traditional bread. Perfect for those seeking a low-carb, grain-free option, this bread is easy to make, using simple pantry ingredients and baking to a golden crust with a tender crumb.
Ingredients
Scale
Wet Ingredients
- 4 large eggs
- 2 tablespoons olive oil
- 1 cup Greek yogurt
- 1 tablespoon apple cider vinegar
Dry Ingredients
- 2 cups almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven: Set your oven to 350℉ (175℃) and prepare an 8×4 inch loaf pan by lining it with parchment paper. This step helps prevent the bread from sticking and ensures easy removal after baking.
- Mix wet ingredients: In a large mixing bowl, lightly beat the 4 large eggs until smooth. Add 2 tablespoons of olive oil, 1 cup of Greek yogurt, and 1 tablespoon of apple cider vinegar to the eggs. Stir thoroughly to combine all wet ingredients evenly.
- Add dry ingredients: Gradually add 2 cups of almond flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt into the wet mixture. Gently fold and stir the ingredients until the batter is fully combined and smooth without lumps.
- Prepare for baking: Pour the batter into the prepared loaf pan, spreading it out evenly to ensure a uniform shape and consistent texture throughout the bread.
- Bake the bread: Place the loaf pan into the preheated oven and bake for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean, indicating the bread is fully cooked.
- Cool the bread: Remove the bread from the oven and carefully transfer the loaf pan to a wire rack. Allow the bread to cool completely before slicing to retain its structure and texture.
Notes
- Make sure to use fresh baking powder to ensure the bread rises properly.
- Line the loaf pan with parchment paper to avoid sticking and for easy removal.
- You can substitute olive oil with melted coconut oil or avocado oil if preferred.
- Allow the bread to cool fully before slicing to prevent crumbling.
- Store any leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for longer freshness.
