1/2 cup whole fat, plain yogurt (coconut yogurt for dairy free/paleo)
2 tsp apple cider vinegar or lemon juice
1/2 cup coconut flour, sifted
1/4 cup psyllium husk powder
1 1/2 tsp baking soda
1/4 tsp salt
Preheat oven to 350 degrees F. Line the bottom of a loaf pan (8.5×4.5 size) with parchment paper cut to fit.
Separate the eggs into two bowls dropping the whites in one and the yolks in another. Use a hand blender to whip the egg whites until soft, foamy peaks begin to form.
Add the yogurt and butter to yolks and blend till smooth.
Sift in the dry ingredients to the yolk mixture and blend again, scraping down the sides of the bowl so that all ingredients are incorporated. This will be dense. Pour in apple cider vinegar and blend one last time. (Make sure to use a spatula to get any sticky flour off the sides and bottom of bowl as you don’t want clumps in your bread).
Fold in the egg whites until bread batter is smooth. The egg whites will fall as you mix, but this is fine.
Pour into loaf pan and use a spatula to gently smooth out the top.
Bake for 48-52 minutes. Cool in the pan for 10 minutes before removing.