If you have been following me for a while you know that I love baking with almond flour. As a matter of fact, I have a collection of almond flour recipes that are some of the most liked, shared, and baked recipes on this blog.
Today’s recipe, Almond Flour Bread, a savory quick bread recipe, is yet another addition to my collection. Though I have to admit, it is one that took quite a bit of trial and error to be good enough to be published.
I believe the reason why it took so long is that I was after a savory almond loaf bread recipe that tasted more like bread than an almond cake and none of the recipes I tried gave me one that I would use to make a sandwich. Until now.
The trick is all about the eggs. Rather than using whole eggs, I replaced a few of them with egg whites (removed egg yolks) and it made all the difference in texture. The exceptional flavor was just the added bonus. Believe it or not, I had four slices as soon as the bread came out of the oven!
Just like my Almond Flour Waffle and Almond Flour Biscuits recipe, this easy almond flour bread is healthy, light, low carb and with the right adjustments, Paleo, Keto Diet friendly, and Whole30, too. So I guess those four slices were totally worth it – no guilt included!
If you are thinking like, how the heck do you make homemade bread using almond flour, read on. I promise it is easier (and more delicious) than you think.
Almond Bread Ingredients
Like it is in many baked goods, this gluten-free almond flour bread recipe has 2 sets of ingredients; wet and dry ingredients:
- Vegetable Oil – I used grapeseed oil, but any mild-flavored oil, such as extra virgin olive oil, coconut oil, or avocado oil, will do.
- Large Eggs, plus Egg Whites – The combination of whole eggs and egg whites create a light-textured bread.
- Apple Cider Vinegar – Subtly sweet, the acid in ACV activates the baking soda and brings balance to the flavor.
- Liquid Sweetener – Although completely optional, any of your favorite liquid sweeteners will do. I prefer maple syrup, but you can use honey or agave if that’s all you have on hand.
- Blanched Almond Flour – I highly recommend blanched almond flour (made from ground almonds) over almond meal (which is almond flour with the skins still on) more so for its light golden color, but you can use them both interchangeably. If you have the time you can easily make your own almond flour (made with grinding almonds in a high-powered blender (like Vitamix) or a food processor).
If you want to make this recipe using almond flour, my favorite brand is Blue Diamond (affiliate link). I love that it tastes great and has almost no odor, which is usually an issue with most packaged almond flours sold in stores.
If you want to use almond meal (affiliate link), my favorite brand is Barney.
- Ground Flaxseeds – There are two options – regular Flaxseed or Golden Flaxseed. Either one can be used, however, regular flax seeds will give you specks throughout your gluten-free loaf, whereas golden flaxseed creates a more neutral-colored bread.
- Baking Soda – The leavening agent reacts with the apple cider vinegar, giving you both lift and that beautiful golden hue.
- Baking Powder – A bit more lift never hurt any low carb gluten-free bread recipe. To make this a paleo bread, you can use 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar as a substitute for 1 teaspoon of baking powder.
- Fine Sea Salt – I specify fine sea salt since it dissolves easily into the batter. If you do not have fine sea salt on hand, you can also use the same amount of kosher salt.
How to make bread with almond flour
To make this Gluten-Free Almond Flour Bread, simply:
- Whisk together the wet ingredients. Add the oil, eggs, egg whites, apple cider vinegar and liquid sweetener to a medium bowl. Thoroughly mix all the ingredients together until smooth and emulsified (see PRO TIP below).
- Mix together the dry ingredients. In a larger bowl, add the almond flour, flaxseed, baking soda, baking powder, and salt. Mix together until well combined and create a slight well in the center.
- Pour the wet ingredients into the dry ingredients. Fold together gently until just combined. Transfer to the prepared loaf pan (more on that below) and smooth the top.
- Bake. For 35 minutes, or until the loaf is golden brown, springs back to the touch and a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the pan, then transfer to a cooling rack to cool completely.
- Serve. Slice and serve. A few of my favorite options include slicing the loaf like sandwich bread and placing a few slices of roasted turkey, lettuce, and mashed avocado between two slices.
How To Serve:
Go ahead, slice your almond flour loaf and enjoy it right away. Here are a few ideas to get you started:
- Make avocado toast: Spread it with a thick layer of my avocado dressing and sprinkle it with bagel seasoning for a low carb breakfast.
- Use it to make a sandwich: Layer it with baked turkey bacon, tomato, and lettuce for a keto BLT.
- Serve in place of toast with a layer of cream cheese (or peanut butter) and your favorite jam.
As you might already know, almond flour has lower carbs compared to traditional flours (i.e. all-purpose flour, whole wheat flour, etc.) that are used to make bread. One serving of this homemade low carb bread recipe is only 9.1 grams of carbs compared to 13 grams in a slice of traditional bread. Since almond flour is packed with protein, fiber, and nutrients, it’s the best way to get your bread fix while still being mindful of your diet.
This almond meal bread is really easy to adjust to your diet by making just a few small changes to the ingredients. To make it Paleo, Keto, and Whole30 compliant, simply omit liquid sweetener and use a grain-free baking powder. The taste difference will be very minimal and you will still end up with a healthy, low-carb, and sugar-free bread you can serve for any meal.
This homemade almond flour loaf keeps best in an airtight container or wrapped in parchment paper and stored on the kitchen counter for up to 3 days. However, if you keep it in the fridge it will store for up to a week. I would avoid wrapping it in plastic wrap, however, as it will trap moisture and completely ruin the texture of the bread.
For longer storage, slice it, place in a plastic freezer storage bag, seal tight, label, date and freeze for up to 3 months. Any time the craving strikes, simply remove a slice (or two!) from the freezer and pop it in your toaster!
I baked this basic almond flour bread in an 8X4 loaf pan (affiliate link) and the bread you see in these photographs was baked in that pan. However, you can use a 9X5 loaf pan (affiliate link) as well. I tried it both ways and the difference in baking time was just so minimal that I wouldn’t change a thing. However, please know the version baked in a 9X5 loaf pan is a little shorter in height and longer in length.
While some readers made this recipe using chia seeds instead of flax seeds, I prefer the version made with flaxseeds. Ground flax seeds help with rising and provide a better form and shape to the overall bread.
This almond flour bread recipe will not work with coconut flour. While both of these flours are gluten-free, they behave differently in baked goods. Therefore, I do not recommend substituting one for another.
For the full nutritional information (including calories), please be sure to check out the recipe card above.
Almond Flour Bread Recipe
- 5 Tablespoons (70g) Vegetable Oil, plus more for greasing – I used grapeseed oil but olive oil would also work
- 2 large Eggs room temperature
- 3 large Egg Whites room temperature
- 1 Tablespoon (15g) Apple Cider Vinegar
- 1 Tablespoon (21g) Maple Syrup (or honey)
- 2 cups (224g) Blanched Almond Flour
- ¼ cup (28g) Ground Flaxseed
- ¾ tsp Baking Soda
- 1 tsp Baking Powder*
- ½ tsp Fine Sea Salt
- Preheat the oven to 350 degrees F. Grease an 8X4 (or 9 x 5-inch) loaf pan with 1 teaspoon vegetable oil.
- In a medium bowl, whisk together the oil, eggs, egg whites, apple cider vinegar and maple syrup until emulsified*
- In a large bowl, whisk together the almond flour, ground flaxseed, baking soda, baking powder and salt. Make a slight well in the dry ingredients and mix in the egg mixture until just combined.
- Transfer to the prepared loaf pan and smooth the top. Bake 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
- Thoroughly mixing the wet ingredients until emulsified is important as it helps the bread bake to the right texture. When the wet ingredients become one smooth mixture and slightly thickened, you know it’s ready!
- Substitute for baking powder: To make this a paleo-diet-friendly bread, you can use 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar as a substitute for 1 teaspoon of baking powder.
- Can I use chia seeds instead of flax seeds? While some readers made this recipe using chia seeds instead of flax seeds, I prefer the version made with flaxseeds. Ground flax seeds help with rising and provide a better form/shape to the overall bread.
- Storage: This homemade almond flour loaf keeps best in an airtight container or wrapped in parchment paper and stored on the kitchen counter for up to 3 days. However, if you keep it in the fridge it will store for up to a week.
- Freezing Instructions: For longer storage, slice it, place in a plastic freezer storage bag, seal tight, label, date and freeze for up to 3 months. When you are ready to serve, pop it in your toaster to warm it up. There is no need to thaw.