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.

Almond flour Baking soda Salt Eggs Honey Olive oil Apple cider vinegar

Ingredients You Need

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.


Bread is done when 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 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.


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