Easy Yogurt Bread Gluten-Free
A soft, sliceable gluten-free bread made with yogurt for moisture, perfect for toasting or making sandwiches.
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.
Notes
For dairy-free, use coconut or almond yogurt and your favorite plant milk. The loaf can also be made as muffins, baking in the same temperature for 16 to 20 minutes. Storage: Keep on the counter well wrapped for 2 days, then move to the fridge for up to 5 days. Freeze slices with parchment in between for quick toastable pieces.