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Moist and Tender Gluten-Free Yogurt Bread with Zero Carb Option

Moist and Tender Gluten-Free Yogurt Bread with Zero Carb Option
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups plain Greek yogurt full-fat for best results
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon garlic powder optional for flavor
  • 1 tablespoon olive oil
  • Herbs of choice for seasoning optional

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Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 Loaf pan
  • 1 Parchment paper
  • 1 Oven
  • 1 Spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. In a mixing bowl, combine the plain Greek yogurt, almond flour, coconut flour, eggs, baking powder, baking soda, salt, and garlic powder if using. Mix thoroughly with a whisk until a smooth batter forms.
  3. Add the olive oil and any herbs you are using, mixing well to incorporate into the batter.
  4. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  5. Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Storage & Reheating:
Store any leftovers tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, slice the bread and freeze. To reheat, simply toast slices directly from the freezer or warm in the oven at 350°F until heated through.
Variations:
- Add 1/2 cup shredded cheese for a cheesy version.
- Incorporate 1/2 cup chopped nuts or seeds for added texture.
- Substitute the Greek yogurt with a dairy-free alternative for a vegan option.