Description
This Yogurt Almond Flour Bread is a moist, gluten-free loaf made with wholesome ingredients like Greek yogurt and almond flour. Perfect for those seeking a low-carb, nutritious bread option, it combines the tanginess of yogurt with the richness of almond flour and a hint of apple cider vinegar for a subtle lift. Easy to prepare and bake, this bread is ideal for breakfast, snacks, or sandwiches.
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 the oven temperature to 350℉ (175℃) and prepare an 8×4 inch loaf pan by lining it with parchment paper to prevent sticking and ensure easy removal of the bread.
- Mix wet ingredients: In a large 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. Mix well to combine all the wet ingredients thoroughly.
- Add dry ingredients: Incorporate 2 cups of almond flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt into the wet mixture. Stir gently but thoroughly until the batter is fully combined and has a uniform texture.
- Prepare for baking: Transfer the batter into the prepared loaf pan, spreading it evenly to ensure uniform baking and a consistent loaf shape.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 30 to 35 minutes. To check doneness, insert a toothpick into the center of the bread; it should come out clean without any batter.
- Cool the bread: Remove the bread from the oven and transfer it carefully to a wire rack to cool completely before slicing. This helps maintain the bread’s shape and texture.
Notes
- Ensure eggs are at room temperature for best mixing results.
- Use full-fat Greek yogurt to keep the bread moist and rich.
- Almond flour can be slightly different in texture; measure carefully for consistent results.
- Do not overmix the batter to avoid a dense loaf.
- Store bread in an airtight container; it keeps well in the refrigerator for up to 5 days.
- Slice the bread once completely cooled to avoid crumbling.
