Almond Flour Bread Recipe
This Almond Flour Bread Recipe is yeast free, fuss free, light, moist and crusty. Paleo, low carb, gluten free bread for sandwiches, toast, and dipping!
Servings: 12 slices
Calories: 177kcal
Ingredients
- 2 1/2 cups almond flour
- 1 teaspoon baking powder
- 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 powder, 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.
Nutrition
Serving: 1slice | Calories: 177kcal | Carbohydrates: 7g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 169mg | Fiber: 2g | Sugar: 3g