Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Yogurt Almond Flour Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 63 reviews

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 10 servings 1x
  • Diet: Gluten Free

Description

This Yogurt Almond Flour Bread recipe is a delicious and healthy gluten-free option perfect for breakfast or snacks. Moist and tender, it combines almond flour with Greek yogurt and eggs, creating a soft yet sturdy loaf with a subtle tang from the yogurt and apple cider vinegar. Easy to prepare and bake, this bread is ideal for those looking to enjoy homemade bread without traditional wheat flour.

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

  1. 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.
  2. 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.
  3. 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.
  4. Prepare for baking: Transfer the batter into the lined loaf pan, spreading it evenly to ensure uniform baking and a consistent loaf shape.
  5. 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.
  6. 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

  • Make sure the eggs are at room temperature for better incorporation with the other wet ingredients.
  • Line the loaf pan with parchment paper to avoid sticking and for easy removal of the bread.
  • Allow the bread to cool completely before slicing to avoid crumbling.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread is gluten-free and suitable for those avoiding wheat products.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://safetydangerdefender.com/yogurt-almond-flour-bread-recipe/