Description
A moist and fluffy Yogurt Almond Flour Bread made with wholesome ingredients including Greek yogurt, almond flour, and a touch of apple cider vinegar. This gluten-free bread is perfect for those seeking a nutritious and tasty alternative to traditional wheat bread, easy to prepare and ideal for breakfast or snacks.
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°F (175°C) and prepare an 8×4 inch loaf pan by lining it with parchment paper, ensuring the bread won’t stick and can be easily removed after baking.
- 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, mixing everything thoroughly until well combined.
- Add dry ingredients: Gradually 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 uniform and smooth without lumps.
- Prepare for baking: Pour the batter into the lined loaf pan, spreading it evenly to ensure consistent baking and a uniform shape for the bread.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 30 to 35 minutes. To check if the bread is done, insert a toothpick into the center; it should come out clean and dry when fully cooked.
- Cool the bread: Once baking is complete, remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing to maintain its structure and achieve the best texture.
Notes
- This bread is gluten-free thanks to almond flour, making it suitable for those with gluten sensitivity.
- You can substitute olive oil with melted coconut oil for a different flavor profile.
- To enhance flavor, consider adding herbs or spices like rosemary or cinnamon to the batter.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a crispier crust, bake an additional 5 minutes but watch carefully to prevent burning.
