Greek Yogurt Almond Flour Bread Recipe
This is your go-to loaf when you want something that’s gluten-free, protein-rich, and truly satisfying. With just a few clean ingredients, you’ll have a warm loaf on the table in under an hour.
Equipment
- Mixing bowls (1 large, 1 small)
- Whisk
- Silicone spatula
- 8x4-inch loaf pan
- Parchment paper (optional)
- Oven
Ingredients
- 2 cups almond flour not almond meal
- 1 cup plain full-fat Greek yogurt
- 2 large eggs
- 2 tsp baking powder gluten-free if needed
- ½ tsp sea salt
- Optional: 1 tsp apple cider vinegar for a little lift
Instructions
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment or grease well.
- In a large bowl, whisk eggs and yogurt until smooth. Add vinegar if using.
- In another bowl, combine almond flour, baking powder, and salt.
- Fold dry ingredients into the wet with a spatula. Stir just until combined—don’t overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 35–40 minutes or until golden and a toothpick comes out clean.
- Let it cool 15 minutes in the pan, then transfer to a wire rack. Slice when fully cool.
Notes
This bread isn’t fluffy like yeast bread—it’s more like a tender tea loaf.
Store in an airtight container at room temperature for 2–3 days, or refrigerate up to 5 days.
Perfect with avocado, almond butter, or as a base for vegetarian breakfast sandwiches.
For a sweeter twist, add 1 tablespoon maple syrup and a sprinkle of cinnamon.