This Almond Flour Bread Recipe is easy to make, yeast free, light, moist and crusty. Paleo, low carb, gluten free bread for sandwiches, toast, and dipping!
I love moisture almond flour gives baked goods! This almond flour banana bread, almond flour cornbread and almond flour zucchini bread are in our regular rotation!
Table of Contents
This year I’ve set aside my obsession with sweet almond flour recipes for savory delights like almond flour pizza crust and this delicious almond flour bread recipe!
Gluten free, low carb bread recipe that requires no special tools or ingredients (I’m looking at you psyllium husk!), yet makes a wonderful, sturdy sandwich bread!
Why You’ll Love This Recipe
- Pantry friendly: Requires just 7 pantry ingredients, including salt and oil.
- Nutritious: Including tons of protein, heart healthy fats, fiber, antioxidants, and several vitamins and minerals. It will help keep you satiated for longer.
- Diet friendly: Gluten free, dairy free, vegetarian, grain free, low carb, and easily keto, paleo and whole30 (with tweaks).
- Fuss free: Unlike yeast bread, this almond flour bread recipe requires no resting, kneading, or shaping.
- Cost saving: More budget friendly than buying most gluten-free options at a grocery store.
- Versatile: Mildly sweet and neutral, perfect for sweet and savory uses.
- Freezer friendly: Meal prep for up to a week in the fridge or 3 months in the freezer.
Ingredients for Almond Flour Bread Recipe
To make this bread with almond flour you will just need 7 simple ingredients, including salt.
- Almond flour: Use homemade almond flour or store bought super fine almond flour. Avoid almond meal (ground almonds with the skin on), which would be grittier and drier.
- Eggs: Use 5 large eggs. I don’t recommend attempting the recipe with flax egg or chia seed egg, as they don’t have as much structure.
- Apple cider vinegar: Will react with the baking soda for lift. Other vinegar like white vinegar or white wine vinegar will work but avoid balsamic vinegar.
- Sweetener: I use honey but maple syrup, agave, or other liquid sweeteners would also work and add depth without making the bread overly sweet. Sugar free syrup should also work to reduce carbs further or make a paleo almond bread.
- Oil: I use olive oil although any neutral cooking oil like avocado oil, grapeseed oil or refined coconut oil will work.
- Baking soda: To provide lift and texture to the gluten free bread.
- Salt: Just a pinch to enhance the various flavors.
You’ll also need more oil or cooking spray (I use Misto) to grease the baking tin.
How to Make Almond Flour Bread
Here is a quick overview how to make almond flour bread. Feel free to scroll for full recipe card with measurements below.
- Prep: First, preheat the oven to 350 F and line a 9×5-inch loaf pan with parchment paper with slightly overhanging flaps. Spray with cooking spray and set aside.
- Combine the dry ingredients: In a large bowl, combine the almond flour, baking soda, and salt, then whisk well. Set aside.
- Mix the almond flour batter: In a separate small bowl, combine eggs, honey, olive oil, and vinegar, then whisk thoroughly. Then transfer that to the dry ingredients and mix with a spatula until you have a thick batter. There’s no need to worry about overworking this gluten free batter, so mix it until it’s completely smooth.
- Bake the almond flour bread: Pour the batter into the prepared loaf pan and level with a spatula. Then bake on the middle rack for 30-35 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out dry.
- Cool and slice: Remove the almond bread from the loaf pan and transfer to a wire rack to cool for at least 30 minutes. Finally, slice with a serrated knife and enjoy!
Recipe Tip
This bread will look done before it actually is. If you take it out of the oven too soon it will fall and may taste gummy. The best way to tell if bread is ready is to perform a toothpick test. Another indicator that bread is ready is a hard crust, so if your bread starts to brown before it’s done just cover it loosely with parchment paper or foil. I had to do that!
Tips for Best Results
- Measure the flour correctly: Use the spoon and level method, spooning it into your measuring cup and levelling with the back of a knife rather than scooping the cup directly into your bag of flour.
- Bake immediately after mixing: Once the vinegar and baking soda combine, the reaction happens immediately and should be transferred to the oven as soon as possible for the best texture and lift.
- Baking times vary: All ovens vary and bake differently, it is especially noticeable with almond flour recipes because it browns quickly. Times between my house and studio ovens vary. I recommend checking the bread at 30 minutes, and every few minutes after.
- If the bread is browning too quickly: Almond flour is known to brown quickly. If you find it’s the case, tent it loosely with foil for the rest of the baking time.
- Allow bread to cool: Almond flour bread will be very tender and crumbly directly out of the oven. Allowing it to cool is critical to get it to the perfect slicing consistency.
- Use the toothpick test: Almond flour browns quicker than regular flour, while the middle may still be underdone. So test with a toothpick and use foil over the bread if it’s browning too quickly.
Variations
I tend to leave this almond bread recipe plain to use it as an all-purpose wheat bread replacement. However, there are several ways you could add more flavor.
- Dried herbs: Add 1-2 teaspoons of dried herbs such as Italian seasoning, oregano, basil, thyme, rosemary, or garlic powder. Red pepper flakes could also work but less of amount.
- Cheese: For a subtle cheesy flavor, add just 1/4 cup of shredded mature cheddar or similar strong flavored cheese.
- Jalapeño cheddar: Along with the above, fold in some finely diced fresh jalapenos or pickled jalapeños to taste.
- Mediterranean: Use dried herbs with finely chopped sun-dried tomatoes and black olives, a few spoonfuls of each.
- Sweet: For a sweet almond flour bread recipe, add some vanilla extract or cinnamon to the bread and increase the sweetener slightly.
- Seeds: For added crunch and nutrients, add a few spoonfuls of a seed blend to the batter or sprinkle them over the top (soaked in water first for the latter, so they don’t burn in the oven).
- Paleo or keto bread: Make sure to either use a sugar free sweetener or omit it entirely.
How to Serve Almond Flour Bread
Enjoy this almond bread like you would any other, including:
- Toast: Spread with all your favorite toppings like butter, jam, almond butter or peanut butter, cream cheese, homemade Nutella etc. It works well with avocado toast too!
- To make sandwiches: Sweet or savory. Let me know in the comments what your favorite flavor combinations are! Healthy chicken salad or healthy tuna salad on top of this bread would make a great healthy lunch.
- For dipping: Perfect for mopping up soups and stews.
Let me know in the comments what your favorite ways to enjoy this almond flour bread are!
How to Store
Make ahead: Prepare the batter (minus the baking soda and vinegar) 1-2 days in advance and store it covered in the refrigerator. Remove it from the fridge 30 minutes before baking, then fold in the baking soda and vinegar and bake immediately!
Store: You can store any leftover almond bread wrapped in parchment paper at room temperature for 3 days or in the refrigerator for 6-7 days. Don’t wrap it in plastic wrap, or place in plastic bag or airtight container because bread will become soggy.
Freeze: It’s best to leave the loaf whole to retain moisture although you can slice it if preferred, with parchment paper between each slice. Place it in a gallon sized Ziplock, squeezing out all excess air. Freeze for up to 3 months.
To thaw, allow it to sit on the counter for several hours, or leave it in the refrigerator overnight.
FAQs
I haven’t tried it but I know a few readers have tried. It may work to use a bread machine instead of the oven for the baking portion of this recipe. Transfer batter into the bread machine instead of a loaf pan and bake on “Quick Bread” or “Gluten Free” setting.
I don’t recommend using any other flour including coconut flour, wheat flour, gluten-free flour etc. except almond flour, as each flour reacts completely differently to almond flour. Whereas the latter is very moist, many other flours are very absorbent and require additional moisture and fats.
If you have followed the recipe precisely and have not swapped any ingredients, reason your almond flour bread didn’t rise could be that your oven bakes on lower temperature. Next time, try to bake bread at 375 F for same amount of time and keep an eye on it. Also be sure not to use convection oven method, it cooks faster not allowing this bread to rise properly.
This observation comes from the experience of owning 2 different ovens in 2 kitchens in my house and studio.
While it’s possible, I haven’t experimented with doing so. I usually only use flax egg in recipes that require 3 or fewer eggs. So I don’t recommend that.
Psyllium husk is fairly impressive for giving gluten free dough a texture that mimics gluten somewhat, making it easier to work with. However, this almond flour bread recipe uses a quick bread style batter rather than a dough. So, ultimately it isn’t just necessary for light and fluffy almond bread.
I won’t lie and say this bread tastes like wheat bread because it simply won’t have the same yeasty aroma and flavor without wheat, yeast, and gluten. Instead, it is mildly nutty, savory, and slightly sweet but still makes for a great low carb, gluten free bread alternative.
Also it is good to note that bread might smell like an omelette at first because it contains 5 eggs, but it should be gone as it cools.
More Almond Flour Recipes to Try
- Almond flour cinnamon bread
- Almond flour pumpkin bread
- Almond flour banana muffins
- Healthy lemon poppy seed bread
- Healthy lemon zucchini bread
- Almond flour Greek yogurt bagels
You may also love this collection of recipes with almond flour!
Almond Flour Bread Recipe
Equipment
Ingredients
- 2 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 large eggs
- 1 1/2 tablespoons honey
- 1 tablespoon olive oil extra virgin
- 1 tablespoon apple cider vinegar
- Cooking spray I use Misto
Instructions
- Preheat oven to 350 degrees F, line 9 x 5 loaf pan with parchment paper and spray with cooking spray. Set aside.
- In a large mixing bowl, add almond flour, baking soda and salt. Whisk well and set aside.
- In another small bowl, add eggs, honey, olive oil and vinegar. Whisk well, transfer to a bowl with flour and mix with spatula until thick batter forms.
- Transfer batter into previously prepared loaf pan, level with spatula and bake on a middle rack for 30-35 minutes or until top is golden brown and a toothpick inserted in the middle comes out dry. If your bread starts to brown before it's ready, cover the top with foil.
- Remove from the oven, holding onto parchment paper remove loaf from the pan and let cool for 30 minutes. Slice with serrated knife and enjoy like a sandwich bread.
Notes
- Store: You can store any leftover almond bread wrapped in parchment paper at room temperature for 3 days or in the refrigerator for 6-7 days. Don’t wrap it in plastic, or place in plastic bag or airtight container because bread will become soggy.
- Freeze: Bake and cool completely. I recommend to freeze bread unsliced to retain moisture. Place in a gallon size Ziploc container, let out as much air as possible and seal. Freeze for up to 3 months. Thaw on a counter for a few hours.
- Ovens vary greatly: I have 2 ovens – one in the house and another one in the studio, and both bake so differently. Watch your bread after 30 minutes as almond flour burns quickly. I prefer to bake on a middle rack in my studio oven as it runs quite hot. If you see your almond flour goodies come out pale and take longer to cook, you could bake on lower rack and for longer time or increase oven temperature to 375 F next time.
- Allow it to cool: The almond flour bread will be very tender and crumbly directly out of the oven. Allowing it to cool is critical to get it to the perfect slicing consistency.
Can you use baking powder and baking soda.
Sure, try to add 1 teaspoon baking powder.
Although it did not rise as you picture looks, it was still tasty and I would definitely make again and perhaps add something else in it like maybe seeds of some sort. I did not have Large eggs, thinking they were more medium (from Costco) , so I added an extra egg.
Thanks for the recipe.
Hmmm I wonder why…maybe the altitude. Glad you loved it anyways!
Just baked your bread but did not rise, only rose a little over an inch. I followed the recipe exactly, 9×5 loaf pan and baked at 375. I love the flavor, best almond flour recipe so far.
Any thoughts what happened?
Hmmm. If it didn’t rise much at all, it means that there was no reaction between the vinegar and baking soda. Maybe one of them was not potent anymore. that’s the only reason I can think of did you add the vinegar and which vinegar did you use? Does baking soda expire? I would be interested to test this recipe with 1 teaspoon of baking powder as well, just doing that second rise…
This tastes wonderful! Mine didn’t rise as high as yours in the picture though. Any tips as to why?
I baked this bread quite a few times in my studio oven and that’s what pictured, but my husband baked it in our house kitchen oven and his didn’t rise as much as well. Our house oven runs not as hot as my studio one otherwise same altitude etc. So, I recommend to bake it at higher temperature, like 375 F, and make sure you are not baking on convection mode.
Great recipe. I substituted sugar substitute instead of honey and made it keto.
Fantastic! Glad the substitution worked!
Can you substitute the honey for something sugar free ? Monk fruit? Stevia ?
Yes, sure. Anything.
Hi is the whole loaf 177 calories or each slice?
Each slice.
The rest of the liquid for the recipe like the milk?
I am sorry, there is no milk in this recipe, can you explain further?
Hello, would you happen to know if this would work in a bread maker?
I honestly don’t know. Sorry!
Delish! I used a lemon and fennel oil and it was great.
Sounds delish on that oil! So glad you enjoyed it!
Thank you!!!
You’re welcome!