Gluten-Free Bread with Yogurt
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, fluffy yeast bread made with gluten-free flour, psyllium husk, and yogurt for tang and moisture. It requires three hours of mostly hands-off rising time and yields a loaf with sourdough-like flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 18 g psyllium husk
- 20 g maple syrup or cane sugar
- 320 g hot water
- 200 g unsweetened yogurt (I used dairy-free cashew yogurt, don't use a super thick yogurt here - a thinner one works great)
- 5 g (1 teaspoon) apple cider vinegar
- 460 g gluten-free bread flour blend
- 12 g sea salt
- 7 g instant yeast
At a glance
PER SERVING · TIME 155M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 20m
- Sodium
- 320mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 508mg
- Calcium
- 414mg
- Iron
- 14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 320MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.