Gluten Free Protein Bread
This bread pairs perfectly with sandwiches or complements soups and salads beautifully. It's worth mentioning that breads using almond flour usually have a denser texture and a distinct nutty taste. Bon appétit!
Ingredients
- 2 cups Almond Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Plain Fat Free Greek Yogurt
- 4 each Large Eggs
Instructions
- Preheat the oven to 350°F (180°C). Grease a bread loaf pan or line it with parchment paper.
- In medium bowl, mix together dry ingredients.2 cups Almond Flour, 1/2 tsp Baking Soda, 1/4 tsp Salt
- In small bowl, whisk together the wet ingredients until well combined.4 each Large Eggs, 1/2 cup Plain Fat Free Greek Yogurt
- Gradually add the dry ingredients into the wet ingredients, mixing well to combine.
- Pour the batter into the prepared loaf pan and smooth with a spatula.
- Bake for about 30-35 minutes, or until the top is golden brown.
- Cool in the pan for 10 minutes. Then, remove the bread from the pan and allow it to cool completely on a wire rack.
Notes
Store in a sealed container at room temperature for a maximum of 3 days or refrigerate for up to a week.
Protein 10g Carbs 6g Fat 11g