I’ve been adding small quantities of lactose free dairy back into my diet with mixed results. Unfortunately I react to yogurt if I eat more than 6oz in a week. I had two 6oz containers of plain yogurt in my fridge that I needed to do something with so I added them to grain free bread. I love the moisture it imparted and now need to replicate that in a dairy free version.

I ran out of almond flour when making this so used hazelnut flour as a replacement for half of it. I imagine two cups of almond flour would work just as well though I like the extra layer of flavor the hazelnuts impart.

I used a few tips I learned in Danielle Walker’s Against All Grain cookbook for this recipe. I baked it low and slow at 300*F with a small dish of water in the oven to create steam.

1 cup almond flour
1 cup hazelnut flour
1/2 cup golden flax seed meal
1 1/2 cups plain yogurt
4 eggs, separated
1 Tbs coconut flour
1 Tbs apple cider vinegar
2 tsp baking powder

Preheat oven to 300*F. On the bottom rack place a small baking dish with a cup of water in it. Oil a bread pan and put a piece of parchment paper in the bottom of it. In a large mixing bowl combine almond flour, hazelnut flour, flax seed meal, coconut flour, and baking powder. Stir well. Whip egg whites in a separate bowl until soft peaks occur. In a medium bowl, combine egg yolks, yogurt, and vinegar. Stir well. Add the yogurt mixture into the dry ingredients. Mix until well combined. Fold in the egg whites, being careful not to over mix. Pour the batter into the prepared bread pan and bake for 50-65 minutes or until a toothpick inserted into it comes out clean. Let cool for at least 30 minutes before removing it from the pan and another 30 minutes before cutting it.