Description
This Yogurt Almond Flour Bread is a moist, gluten-free loaf perfect for a healthy breakfast or snack. Made with simple ingredients like almond flour, Greek yogurt, and eggs, it offers a protein-rich, low-carb alternative to traditional bread. The addition of apple cider vinegar helps the bread rise for a light, tender crumb. Easy to make and packed with wholesome goodness, this bread is ideal for those seeking a grain-free option without compromising on flavor and texture.
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 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 Greek yogurt, and 1 tablespoon apple cider vinegar to the eggs, mixing well to combine all wet ingredients thoroughly.
- Add dry ingredients: Incorporate 2 cups of almond flour, 1 tablespoon baking powder, and 1/2 teaspoon salt into the wet mixture. Stir gently but thoroughly until the batter is fully combined and uniform in texture.
- Prepare for baking: Transfer the batter into the lined 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. Check doneness by inserting a toothpick into the center; it should come out clean without batter.
- Cool the bread: Once baked, remove the bread from the oven and transfer it carefully to a wire rack to cool completely before slicing to maintain its shape and texture.
Notes
- Ensure the eggs are at room temperature for better mixing and texture.
- Make sure to line the loaf pan with parchment paper to avoid sticking and make removal easy.
- Check the bread around 30 minutes to prevent overbaking, as oven temperatures may vary.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; slice before freezing for easy thawing and use.
