If you’ve been searching for a wholesome, delicious, and truly satisfying gluten-free option, this Almond Flour Bread Recipe is about to become your new favorite. It’s wonderfully moist, lightly nutty, and packed with flavor, making it a perfect stand-in for traditional bread without compromising on taste or texture. Whether you’re following a keto, paleo, or low-carb lifestyle, or simply want to enjoy a homemade loaf free from grains, this recipe delivers on all fronts with simplicity and flair.
Ingredients You’ll Need
Gathering the right ingredients for this Almond Flour Bread Recipe is incredibly straightforward, yet each one plays a crucial role in creating that perfect balance of flavor and texture. From the earthy almond flour to the lift provided by baking powder and baking soda, every component enhances the final loaf beautifully.
- 2 cups almond flour (super-fine): The heart of the bread, giving it a tender crumb and subtle nutty flavor.
- ¼ cup ground flaxseed meal: Adds moisture and fiber while helping bind the bread together.
- 1 teaspoon baking powder: Gives the bread a gentle rise and lightness.
- ½ teaspoon baking soda: Works alongside baking powder to lift and lighten the texture.
- ¼ teaspoon salt: Enhances flavors and balances the natural sweetness of almond flour.
- 4 large eggs: Provide structure, richness, and moisture.
- ¼ cup unsweetened almond milk (or any milk): Keeps the bread moist without overwhelming the flavor.
- 2 tablespoons olive oil or melted coconut oil: Adds healthy fats for a tender crumb and slight richness.
- 1 teaspoon apple cider vinegar: Reacts with the baking soda to help the bread rise and adds a subtle tang.
How to Make Almond Flour Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it well—this simple step prevents sticking and helps the bread release easily once baked.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the almond flour, flaxseed meal, baking powder, baking soda, and salt. Combining these thoroughly ensures every slice has an even rise and that the bread is perfectly seasoned.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs well, then mix in the unsweetened almond milk, olive oil (or melted coconut oil), and apple cider vinegar. This mixture adds moisture and richness, critical to achieving that tender, moist crumb.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into your dry mixture and stir gently until just combined. Letting the batter sit for 2 to 3 minutes here is a secret trick—it allows the batter to thicken slightly, giving the bread a better texture when baked.
Step 5: Bake to Perfection
Transfer the thickened batter into your prepared loaf pan and smooth the surface evenly. Bake for 35 to 40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Resist the urge to open the oven too soon to keep your bread from collapsing.
Step 6: Cool Before Enjoying
Allow the bread to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. Slicing before cooling may cause it to crumble, so patience here rewards you with beautiful, intact slices.
How to Serve Almond Flour Bread Recipe
Garnishes
This bread’s subtle flavor invites a variety of toppings—consider fresh herbs right on top, a spread of creamy avocado, or a smear of butter melting into a warm slice. Sprinkling some sesame or poppy seeds before baking also adds an inviting crunch and visual appeal.
Side Dishes
Almond Flour Bread Recipe pairs beautifully with soups and salads, lending a hearty base to soak up savory broths or complement fresh greens. It’s also fantastic alongside eggs for a protein-packed breakfast or slathered with nut butter and fresh fruit for a sweet treat.
Creative Ways to Present
Slice and lightly toast the bread to create sturdy, flavorful sandwich bases. For a cozy brunch idea, use the slices as a base for open-faced sandwiches topped with smoked salmon, cream cheese, and dill. You could also cube and toast leftover bread to add crunch to any salad or soup bowl.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, wrap your almond flour bread tightly in plastic wrap or store it in an airtight container. Refrigerate for up to five days, which helps maintain freshness and prevents the nutty oils from turning rancid.
Freezing
This Almond Flour Bread Recipe freezes wonderfully. Slice the loaf before freezing so you can thaw just what you need. Wrap slices individually or in small stacks with parchment and foil to protect from freezer burn. Frozen bread keeps well for up to three months.
Reheating
The best way to reheat is by toasting slices or warming them briefly in a preheated oven at 300°F (150°C) for 5 to 10 minutes. This restores the crunch and freshness while preserving the moist crumb inside, just like fresh-baked.
FAQs
Is this Almond Flour Bread Recipe gluten-free?
Yes! It’s naturally gluten-free because it uses almond flour instead of wheat flour, making it perfect for those avoiding gluten or on a paleo diet.
Can I substitute eggs in this recipe?
Eggs provide crucial structure and moisture, so substitutes may change the texture. If you need an alternative, try using flaxseed or chia eggs, but expect a slightly different crumb.
What if I don’t have apple cider vinegar?
You can replace apple cider vinegar with lemon juice or white vinegar. The acidity reacts with the baking soda to help the bread rise, so maintaining an acidic component is important.
Can I add herbs or spices?
Absolutely! Adding dried herbs like rosemary, thyme, or garlic powder enhances the flavor, turning this bread into a savory delight perfect for sandwiches or alongside soups.
Will this bread work for sandwiches?
Yes, it holds together nicely when sliced and toasted, making it an excellent low-carb sandwich bread that won’t crumble easily.
Final Thoughts
Baking this Almond Flour Bread Recipe feels like a warm hug from the kitchen—simple, nourishing, and satisfying in every bite. I truly encourage you to make it your own by experimenting with flavors or toppings, and I promise it will quickly become a beloved staple in your home. Happy baking, and enjoy every crumb!
Print
Almond Flour Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 1 loaf (10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Almond Flour Bread recipe offers a delicious, gluten-free alternative to traditional bread, ideal for keto, paleo, and low-carb diets. Made with super-fine almond flour, ground flaxseed meal, and wholesome ingredients, it produces a moist, tender loaf perfect for toasting or sandwiches.
Ingredients
Dry Ingredients
- 2 cups almond flour (super-fine)
- ¼ cup ground flaxseed meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 4 large eggs
- ¼ cup unsweetened almond milk (or any milk)
- 2 tablespoons olive oil or melted coconut oil
- 1 teaspoon apple cider vinegar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, ground flaxseed meal, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs well. Then add the almond milk, olive oil (or melted coconut oil), and apple cider vinegar, mixing to create a uniform wet mixture.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined. Allow the batter to rest for 2 to 3 minutes to thicken slightly.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan, spreading it evenly and smoothing the top with a spatula.
- Bake Bread: Place the pan in the oven and bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Slice: Let the bread cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely. Slice as desired once fully cooled.
Notes
- This bread is excellent for toasting and holds up well for sandwiches.
- Store in the refrigerator for up to 5 days to maintain freshness.
- Freeze sliced portions for longer-term storage.
- For a savory variation, try adding herbs or garlic powder to the batter.
