Easy Yogurt Bread Gluten‑Free can feel like a unicorn recipe when you just want a soft slice that toasts well and does not crumble the second you look at it. If that sounds familiar, you are in the right kitchen. Today I am sharing the loaf I make on repeat because it is simple, budget friendly, and actually tasty. It uses yogurt for moisture and tenderness, and you do not need a stand mixer or any special chef skills. If you can stir a batter and preheat an oven, you can make this. Let’s bake you a loaf you will be proud of.
Why you’ll love this easy gluten-free bread
I have tried more gluten free loaves than I can count, and so many turn out dry or bland. This one is different. The yogurt keeps the crumb moist, the crust bakes up lightly golden, and the slices hold together for sandwiches and toast. It is dependable and forgiving, so if you are new to gluten free baking, this is a gentle place to start.
Here is what makes it a keeper:
- Fast to mix no yeast proofing or intimidating steps.
- Soft, tender crumb that does not go gummy.
- Simple pantry ingredients plus a good all purpose gluten free blend.
- Flexible swap in dairy free yogurt, add seeds, or bake as muffins.
- Great for toppings I love a warm slice with butter and a spoon of this quick Instant Pot strawberry jam.
By the way, if you are exploring low carb or different textures, you might also like my take on this easy keto cornbread for a savory side at chili night.
What’s the best gluten-free bread flour to use?
Let’s talk flour blends, because this is where the magic really happens. You want an all purpose gluten free flour blend with xanthan gum already included. Xanthan helps give structure and elasticity so your Easy Yogurt Bread Gluten‑Free bakes up with a steady crumb and slices without falling apart. If your blend does not have xanthan, add 1 teaspoon per cup of flour.
A few friendly tips I have learned from lots of test loaves:
Use a blend, not a single flour. Straight rice flour or almond flour alone will not give you the balanced texture you want. A blend that mixes rice, sorghum, or oat with starches like tapioca or potato is ideal.
Measure by weight if you can. Gluten free flours can pack differently. Weighing the flour keeps the batter consistent and prevents dry loaves.
Mind the moisture. Yogurt adds moisture, but your flour’s absorbency matters too. If the batter seems too thick, add a tablespoon or two of milk to loosen it.
Curious about another yogurt based approach for a super light slice? Explore this zero carb yogurt bread for a fun weekend project and a totally different texture.
Can I make this loaf into muffins?
Yes, and they are adorable. The batter behaves well in muffin tins, and the yogurt keeps the centers nice and soft. Spoon the batter into greased or lined cups, fill about two thirds full, and bake at the same temperature for a shorter time. Most ovens will have them ready in 16 to 20 minutes. Check with a toothpick in the center and pull when it comes out clean or with a few moist crumbs.
If you want to add mix ins like blueberries or mini chocolate chips, fold them in gently at the end. I like to sprinkle a tiny bit of sugar on top before baking for a light crunch. They freeze well too, so you can keep a stash for breakfast or snacks.
“I turned this batter into muffin minis for my kid’s lunchbox and they disappeared. Soft, not crumbly, and they reheat well in the toaster oven. This is a new staple in our house.”
How to get that nice, tender crumb in your bread
A good gluten free loaf is all about the crumb. You want it soft, not dense or gummy. Here is how I nail it every time.
Do not overmix. Stir the batter until you do not see dry flour, then stop. Extra stirring can make the loaf tough.
Rest the batter. Give it 10 minutes in the bowl before putting it into the pan. That little rest lets the flour hydrate and helps the bread hold together.
Use room temp ingredients. Cold eggs and yogurt can make the batter stiff. Let them sit out for 10 to 15 minutes before mixing.
Check your pan size. A standard 8.5 by 4.5 inch loaf pan gives a nice tall loaf. A larger pan will give a shorter slice, which still tastes great but looks different.
Bake until the center is set. Look for a golden top and an internal temperature around 200 to 205 F. If the top is browning too quickly, tent loosely with foil near the end.
Cool completely. This is the hardest part. Let the loaf cool in the pan for 10 minutes, then move to a rack and cool fully before slicing. Cutting too soon can compress the crumb.
Making gluten-free bread with yogurt
Here is the full method I use to make Easy Yogurt Bread Gluten‑Free on a weeknight. It is a quick batter bread, not a yeast loaf, which makes it perfect when you want fresh bread without a long rise. I keep the ingredients simple and the technique straight forward, and it works beautifully with dairy or non dairy yogurt.
Ingredients
- 2 cups all purpose gluten free flour blend with xanthan gum
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1 cup plain yogurt, dairy or non dairy, room temperature
- 1/3 cup milk or non dairy milk, plus 1 to 2 tablespoons if needed
- 1/4 cup neutral oil or melted butter
- 2 tablespoons honey or sugar, optional for a hint of sweetness
- Optional add ins 2 tablespoons chia or sesame seeds, or 1/3 cup shredded cheese for savory
Directions
- Preheat oven to 350 F. Grease an 8.5 by 4.5 inch loaf pan and line with a sling of parchment for easy removal.
- Whisk dry ingredients in a large bowl flour blend, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, yogurt, milk, oil, and honey until smooth.
- Pour wet into dry and stir until just combined. If the batter seems very thick, add a tablespoon of milk to loosen. Fold in any add ins.
- Let the batter rest for 10 minutes. Spoon into the pan and smooth the top.
- Bake 45 to 55 minutes, until golden on top and a tester in the center comes out clean.
- Cool 10 minutes in the pan. Lift out and cool fully on a rack before slicing.
Tips, swaps, and serving ideas
For dairy free use coconut or almond yogurt and your favorite plant milk. I like a yogurt with some fat for the best crumb.
For savory add dried herbs and shredded cheddar. For breakfast, toast slices and top with jam, peanut butter, or a drizzle of honey.
For dinner warm slices go great next to soup. This cozy bowl of Instant Pot chicken noodle soup makes a perfect partner on busy nights.
Storage keep on the counter well wrapped for 2 days, then move to the fridge for up to 5 days. Freeze slices with parchment between them for quick toastable pieces.
If you enjoy experimenting, bake this recipe as written, then the next time, test a new flour blend and note the differences. That is how I dialed in my favorite textures and made Easy Yogurt Bread Gluten‑Free my default loaf at home.
One more bread you might like
If you are building a recipe roster, you might also enjoy browsing this simple slow cooker whole chicken for meal prep and making amazing sandwiches with your fresh bread the next day.
Common Questions
Can I make this bread egg free? Yes. Replace the eggs with two flax eggs 2 tablespoons ground flax plus 5 tablespoons warm water. The loaf will be slightly denser but still delicious.
What kind of yogurt works best? Plain Greek yogurt or regular works. Greek gives a slightly richer crumb. For dairy free, use a plain coconut or almond yogurt with some fat for tenderness.
How do I prevent a gummy center? Bake until fully set, rest the batter before baking, and let the loaf cool completely before slicing. If your oven runs cool, extend baking by 5 to 10 minutes.
Can I add seeds or nuts on top? Absolutely. Sprinkle sesame, sunflower, or pepitas over the batter before baking. Press gently so they stick.
Does this recipe freeze well? Yes. Slice the loaf, separate slices with parchment, and freeze in a zip bag. Toast straight from frozen for quick breakfasts.
Ready to bake it?
You have got everything you need to make Easy Yogurt Bread Gluten‑Free that is soft, sliceable, and simple. Mix it up, rest the batter, bake until golden, and let the yogurt do the heavy lifting. If you want to read more perspectives on yogurt in gluten free bread, I like this guide to Gluten-Free Bread with Yogurt • Bakerita, and for a fun sweet twist, this Gluten Free Chocolate Chip Yogurt Bread is a great weekend bake. You can also pair slices with soup or chili, or explore different bread nights with this classic slow cooker cheesesteak for hearty sandwiches.
Now it is your turn. Preheat the oven, grab a bowl, and bake a loaf you will actually want to share. If you try it, drop a comment and tell me how it went. Fresh, warm, and satisfying. That is what homemade bread should be.
Easy Yogurt Bread Gluten-Free
Ingredients
Main Ingredients
- 2 cups all purpose gluten free flour blend with xanthan gum
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1 cup plain yogurt, dairy or non-dairy, room temperature
- 1/3 cup milk or non-dairy milk, plus 1 to 2 tablespoons if needed
- 1/4 cup neutral oil or melted butter
- 2 tablespoons honey or sugar, optional for a hint of sweetness
Optional Add-Ins
- 2 tablespoons chia or sesame seeds
- 1/3 cup shredded cheese for savory
Instructions
Preparation
- Preheat oven to 350°F. Grease an 8.5 by 4.5 inch loaf pan and line with a sling of parchment for easy removal.
- Whisk dry ingredients in a large bowl: flour blend, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, yogurt, milk, oil, and honey until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined. If the batter seems very thick, add a tablespoon of milk to loosen. Fold in any optional add-ins.
- Let the batter rest for 10 minutes.
Baking
- Spoon the batter into the prepared pan and smooth the top.
- Bake for 45 to 55 minutes, until golden on top and a tester in the center comes out clean.
- Cool for 10 minutes in the pan, then lift out and cool fully on a rack before slicing.
