This quick Almond Flour Bread is yeast free, fuss free, and wonderfully light, moist, and crusty! Just mix, bake, slice, and enjoy this paleo, low carb, gluten free bread for sandwiches, toast, and dipping.

I love moisture almond flour gives baked goods! This almond flour cornbread, almond flour banana bread and almond flour pumpkin bread are in my regular rotation!

Sliced almond flour bread on plate with a glass of milk.

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! A low carb, gluten free bread it requires no kneading, resting, or any special tools/ingredients (I’m looking at you psyllium husk!), yet makes a wonderful, sturdy sandwich bread!

Using a super simple quick bread method (like quinoa bread, healthy zucchini bread, and chocolate bread), this almond flour bread recipe is yeast free and mixes/bakes a thick batter into a sturdy loaf. Best of all, since it’s packed with protein, fiber, and hear -healthy fats, this bread is super filling and will help keep you satiated for longer.

Why Make This Almond Flour Bread Recipe?

  • Pantry friendly: Requires just 7 pantry friendly ingredients (including salt and oil).
  • Nutritious: Including tons of protein, heart healthy fats, fiber, antioxidants, and several vitamins and minerals.
  • Diet friendly: Gluten free, dairy free, vegetarian, grain free, low carb, and easily keto/paleo/ 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 free-from 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!
Sliced almond flour bread.

Ingredients for Almond Flour Bread

What type of almond flour is best to use? Use super fine almond flour (blanched and ground almonds) for the best results or fine almond flour in a pinch. Avoid almond meal (ground almonds with the skin on), which would be grittier and drier.

  • Eggs: Use large eggs. As we need 5, 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.
  • Baking soda: To provide lift and texture to the gluten free almond flour bread.  
  • Oil: I use olive oil, though any neutral cooking oil (avocado oil, grapeseed oil, refined coconut oil, etc.) will work.  
  • Salt: Just a pinch to enhance the various flavors in the almond bread.
  • 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 (like skinny ‘maple syrup’) should also work to reduce carbs further/make a paleo almond bread.

You’ll also need more oil or cooking spray (I use Misto) to grease the baking tin.

Keep reading below (after the recipe how-to) for more information on any add-ins and recipe variations!

almond flour, eggs, apple cider vinegar, olive oil, and honey.

Is Almond Flour Healthy?

As almond flour is simply blanched ground almonds, it depends on how healthy you consider almonds. Personally, I love using this nutrient dense flour to avoid empty calories and pack my bakes with heart healthy fats, protein, antioxidants (like vitamin E), and several other vitamins/minerals like manganese, copper, and calcium.

However, it is still nuts, so fairly calorie dense, meaning I recommend enjoying this low carb bread with almond flour in moderation.

How to Make Bread with Almond Flour

  • The pre-prep: First, preheat the oven to 350F/180C and line a 9×5-inch loaf pan with parchment paper (plus slight overhanging flaps). Spray with cooking spray (or grease with a little oil/butter) 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 all the wet ingredients (eggs, honey, olive oil, and vinegar) and 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 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.

If the bread is browning too quickly, tent foil over the top for the rest of the baking time.  

  • Cool and slice: Remove the almond bread from the loaf pan and transfer to a wire cooling rack to cool for at least 30 minutes. Finally, slice with a serrated knife and enjoy!

Optional Add-In’s and Variations

I tend to leave the almond loaf plain to use it as an all-purpose wheat bread replacement. However, there are several ways you could add more flavor.

  • Dry herbs: Add 1-2 teaspoons of dried herbs such as Italian seasoning, oregano, basil, thyme, rosemary, or garlic and herb seasoning. Red pepper flakes could also work.
  • Cheese: For a subtle cheesy flavor, add just 1/4-1/3 cup of shredded mature cheddar or similar ‘strong’ cheese.
  • Jalapeño cheddar: Along with the above, fold in some finely diced 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 and/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).
  • Flax meal: Instead of whole seeds, you can add a few spoonfuls of flaxseed meal (golden or regular) for slight chew/texture along with the added nutrients.
  • Paleo/keto: Make sure to either use a sugar free sweetener or omit it entirely for keto/ paleo bread.

Tips for Best Results

  • Baking times vary: Even the times between my house and studio ovens vary significantly. I recommend checking the almond bread at 30 minutes, and every few minutes after.
  • To make almond flour: Grind blanched almonds in a food processor/coffee grinder into a fine powder. Use a sieve to sift out any larger pieces (which can be used for other recipes but is best to avoid in this gluten-free almond flour bread recipe). Don’t over blend, or you’ll start making almond butter.
  • 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.
  • 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.
  • Use fresh baking soda: If it’s close to the expiration date, test it with a bit of vinegar. If the concoction fizzes up instantly, you’re good to go!
  • 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.
  • 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).

Measuring almond flour in measuring cup.



Can I make almond flour bread in a bread machine?

I haven’t tried it, though it may work to use a bread machine instead of the oven for the baking portion of this recipe (the kneading/rising functions aren’t necessary for this recipe). Let me know in the comments if you try it.

Can I use coconut flour?

I don’t recommend using coconut flour, as it reacts completely differently to almond flour. Whereas the latter is very moist, coconut flour is very absorbent and requires additional moisture/fats (like this coconut flour banana bread).

Why is my almond flour bread so moist in the middle?

This usually means the bread is underbaked or you haven’t allowed it to thoroughly cool before slicing.

Why is my batter so thick and dense?

Almond flour batter is naturally thicker than regular wheat flour, so this is normal.

Can I make vegan almond flour bread?

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. If you do try, though, let me know the results in the comments.

Why doesn’t this almond flour bread have psyllium husk powder?

Psyllium husk is fairly impressive for giving gluten free dough a texture that mimics gluten somewhat, making it easier to work with. However, this bread recipe with almond flour uses a quick bread style batter rather than a dough. So, it ultimately just isn’t necessary for a delicious, light, fluffy almond flour bread.

Does almond flour taste like wheat bread?

I won’t lie and say it does because it simply won’t have the same yeasty aroma/flavor without wheat, yeast, and gluten. Instead, this bread is mildly nutty, savory, and slightly sweet but still makes for a great low carb, gluten free bread alternative.

Almond flour bread with butter on a plate.

How to Serve Almond Bread?

Enjoy this bread like you would any other, including:

  • Toast: Spread with all your favorite toppings like butter, jam, nut butter (almond butter, peanut butter, etc.), 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 ideas.
  • For dipping: Perfect for mopping up soups and stews.

I have even used leftovers in berry trifle! Let me know in the comments what your favorite ways to enjoy this almond flour bread are!

How to Store Low Carb Gluten Free Bread?

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!

Storing: You can store any leftover almond bread either in a bag or airtight container at room temperature for 3 days or in the refrigerator for 6-7 days.   

Freeze: It’s best to leave the loaf whole to retain moisture (though 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.

More Almond Flour Recipes to Try

Almond flour bread unwrapped from parchment paper.
almond flour bread recipe sliced and ready to eat

Almond Flour Bread

This quick Almond Flour Bread is yeast free, fuss free, and wonderfully light, moist, and crusty! Just mix, bake, slice, and enjoy this paleo, low carb, gluten free bread for sandwiches, toast, and dipping!
4.92 from 23 votes
Servings 12 slices
Calories 177
Prep Time 5 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes



  • 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.


  • Store: Store bread in an airtight container or bag in a cool dry place for up to 3 days. After refrigerate for another 3 days or proceed to freezing.
  • 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.
  • Liquid sweetener: I believe you can use maple syrup in place of honey.
  • Vinegar: Any vinegar (except balsamic) should work instead of apple cider vinegar.
  • 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.
  • To make almond flour: Grind blanched almonds in a food processor/coffee grinder into a fine powder. Use a sieve to sift out any larger pieces (which can be used for other recipes but is best to avoid in this gluten-free almond flour bread recipe). Don’t over blend, or you’ll start making almond butter.
  • 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.
  • 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.
See recipe post for more tips and FAQs. 


Serving: 1slice | Calories: 177kcal | Carbohydrates: 7g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 169mg | Fiber: 2g | Sugar: 3g
Course: Muffins and Quick Bread
Cuisine: American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. I love the taste but I cannot seem to get the center to cook… any tips? I am using flax seed eggs (my son has a wheat, yeast, and egg allergy). Would that make a difference?

    1. Yes unfortunately since this has 5 eggs substituting with a flax egg doesn’t work as it does not provide as much structure for binding. You might like this quinoa bread that has no yeast, wheat or eggs.

      1. For that recipe is there a substitute for oats? Sorry that is one of his allergies as well. Or is there a substitute for egg in this recipe!?

        1. Oh goodness, yes that Quinoa bread won’t work then for your son’s allergies. How about bananas? This almond flour banana bread works great with a chia egg! Other than that, you may need to do some trial and error with other egg substitutes or have you tried making them as muffins or mini loaves? Perhaps with a smaller size it might work. Keep us updated!

  2. Someone asked my question: if you can use this recipe for muffins! You said yes, she tried it and it worked. My question is: if I do this in my toaster oven, I will have to do it in batches. Is it ok for the batter to sit while the first batch is baking? Thanks!

    1. Sorry that has not been tested, I assume it would be okay although you may want to try small muffins so they bake quickly, definitely let us know how it goes.

  3. 5 stars
    I love this recipe! The texture is awesome as is the flavor. I was hoping it would rise a bit more…it is like 1/2 the height of what I see pictured even though I know it will not rise like regular yeast breads. Is there something I am missing or something you might suggest to try next time?

    1. So glad you enjoy it! Bake immediately after mixing and test your baking soda, hopefully that helps!

      1. Baking powder or baking soda? Recipe calls for baking soda but in the “Tips for best results” it says to test the baking powder. In the reply you say to test your baking powder.

  4. 5 stars
    I have baked your recipe for almond bread but I would like to ask if I could use baking powder instead of baking soda. How much of baking powder is needed to replace baking soda?

  5. Hi – Quick question and I won’t hold you to it – I was thinking of making this in a muffin tin for individual/ easier serving at a family dinner next weekend (Easter/Passover combo meal). Have you tried that/any thoughts?

    1. Great idea! It should work just fine as muffins, I would start checking at 15 minutes. Looking forward to hearing how it goes!

      1. 5 stars
        Worked out great – you were spot on at 15 minutes. The texture is amazing, it’s a lot firmer/less crumbly than I was expecting. Also, I was surprised at how buttery they taste. Will definately make again and looking forward to trying it as a loaf too. This is a fantastic, simple recipe.

        Thanks again for your recipes and your help!

  6. I just love, love, love your recipes. I have a question. Do you think, for structure, you can use cream of tartar? I used to use it but have not in a long time. I have used 1/4 tsp of ginger powder in GF baked goods. This is what East Indian cooks use. I’ve seen their recipes. I appreciate all the hard work you do. Any suggestions will be appreciated, take care…

    1. I think you could add cream of tartar, but recipe has not been tested as such! Maybe start with a smaller amount and whisk separated egg whites only with the cream of tartar to achieve some ‘peaks’ before folding it in with the rest of the ingredients. Let us know how it goes!

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