Name: Almond Flour Bread Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups almond flour (super-fine); ¼ cup ground flaxseed meal; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 4 large eggs; ¼ cup unsweetened almond milk (or any milk); 2 tablespoons olive oil or melted coconut oil; 1 teaspoon apple cider vinegar

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

Scale

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

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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.