My almond flour baking journey started back in 2016 during the peak of the gluten-free phenomenon. At first, it was all about sweets, and within a year I had published over 20 almond flour recipes, ranging from cookies to muffins and cakes.
But as they became so popular, I started getting emails asking for a savory bread recipe made with almond flour.
To my surprise, it was harder to develop than the sweet almond flour baked goods that relied heavily on sweeteners. Not adding any sugar made it hard to mask the eggy taste most people complain about in most savory almond flour bread recipes.
I needed the eggs to give it the body it needed, but I had to figure out a way to dial down the flavor. After a bit of trial and error, I landed on using a combination of whole eggs, egg whites, and ground flaxseeds.
The result is a quick almond flour bread that you can make in about an hour that is just as satisfying as regular bread.
Almond Bread Ingredients Notes
As with most baked goods, this easy almond flour bread comes together from two sets of ingredients: wet and dry. Below are a few helpful notes on the ingredients worth a closer look. The full list and exact measurements are in the recipe card below.
Wet Ingredients
Vegetable Oil: I used avocado oil, but any mild-flavored oil, such as extra virgin olive oil or grapeseed oil, would work.
Large eggs, plus egg Whites: Your eggs should be at room temperature. Otherwise, they will not blend with the oil as smoothly and will cause the batter to separate instead of coming together.
Pro tip: To separate the eggs properly and reduce the risk of broken shells, crack them one at a time into a separate mixing bowl and then mix them with the rest of the wet ingredients.
Apple Cider Vinegar: The acid in vinegar activates the baking soda, which helps the bread rise and balances the flavor. You can substitute an equal amount of lemon juice if needed.
Liquid Sweetener: I use maple syrup, but honey or agave work as well. I used a very small amount to balance the savory flavors, but you can leave it out entirely if you prefer.
Dry Ingredients
Almond Flour: I highly recommend blanched almond flour for this quick bread recipe. My favorite brand is Blue Diamond , which has almost no odor, unlike most other packaged almond flours. If you have the time, you can easily make your own almond flour as well.
While I prefer making this bread recipe with almond flour, in a pinch you can use almond meal. However, the bread will not be as fluffy and will be a bit denser.
Can I use coconut flour instead? While it is gluten-free too, coconut flour behaves differently in baked goods (needing much more liquid in the batter) than almond flour, so I do not recommend using it for this recipe.
Ground Flaxseeds: Flaxseeds add small specks throughout the loaf and help with rise and shape. They go rancid fast, so buy them whole, grind them yourself, and store them in the fridge.
Some readers have used chia seeds instead, but I prefer flaxseeds for the texture and structure it gives the bread.
Baking Soda: Baking soda needs an acid to activate, which is why it is paired with apple cider vinegar here. That reaction is also what gives the crust its golden color as the bread bakes.
Baking Powder: Almond flour has no gluten to trap air, so baking powder gives the loaf the extra lift it needs. Do not worry, you will not taste it in the bread.
How to Make Bread with Almond Flour
Making this quick almond flour bread takes only a few steps:
Step 1 – Preheat the oven: Heat the oven to 350°F (176°C). Grease an 8×4 (20×10 cm) loaf pan with 1 teaspoon vegetable oil.
Line the pan with parchment paper in the center, leaving some hanging over the sides. This makes it easy to lift the loaf out cleanly once it is baked.
What size of loaf pan should I use? I baked this almond bread in an 8×4 loaf pan, but you can use a 9×5 loaf pan; since that has more surface area, the loaf will come out longer, and the slices will be slightly wider than the ones in the picture.
I tested this recipe in both loaf pans. The difference in baking time between the two pans was minimal, so I would not change a thing.
Step 2 – Mix together the dry ingredients: In a larger bowl, add the almond flour, ground flaxseeds, baking soda, baking powder, and salt. Mix until well combined, then create a slight well in the center.
Step 3 – Whisk together the wet ingredients: In a medium bowl, add the oil, eggs, egg whites, apple cider vinegar, and liquid sweetener of your choice. Mix thoroughly until smooth and emulsified.
The mixture should turn pale and slightly thickened, with no oil visible on the surface.
Step 4 – Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Transfer to the prepared loaf pan and smooth the top with a spoon or spatula.
Step 5 – Bake: 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.
Let cool for 10 minutes in the pan, then transfer to a cooling rack to cool completely.
Do not rush the cooling. Almond flour holds more fat and moisture than wheat flour, so the bread keeps setting as it cools. If you cut it too soon, it will be wet and gummy.
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 a toast: Toast a slice, spread it with a layer of cream cheese or peanut butter and jam. Or take it up a notch and make my salmon avocado toast.
- Use it as a sandwich bread: Layer it with baked turkey bacon, tomato, and lettuce for a simple BLT.
- As an appetizer: The savory and nutty flavors of this bread pair nicely with dips like my bread dipping oil or my goat cheese dip. Just toast a few slices and serve them on the side.
More Almond Flour Recipes You Might Also Like
If you need more ideas for baking with almond flour, here is where to go next:
- Savory: My almond flour biscuits are another no-yeast bake that you can serve anywhere you serve this bread.
- Sweet: Try my almond flour banana bread if you have a few bananas going ripe on the counter. Or, if you want something for dessert instead, try my chocolate almond flour cake.
Almond Flour Bread Recipe
Ingredients
Wet Ingredients:
- 5 tbsp avocado oil, or any vegetable oil, plus more for greasing the loaf pan
- 2 eggs, room temperature
- 3 egg whites, room temperature
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup, or honey
Dry Ingredients:
- 2 cups blanched almond flour
- ¼ cup ground flaxseeds
- ¾ tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
Instructions
- 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 carefully remove the bread from the loaf pan and transfer it to a wire rack to cool completely.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I make this bread every other week. It is delicious and very easy to make. Thanks, Aysegul!
This is music to my ears. Thanks sugar.
I’ve been wanting to try this recipe and finally did.
It is delicious! It was also easy to make. Delicious and easy–that’s perfect!
I was a little skeptical about how convincing it would be as bread. It isn’t quite the same, of course, but it is a very satisfying substitute. I’m following a low-carb, high fat diet now and have missed the taste and texture of bread. This is going to help me stick to the eating plan. It’s also very filling. I only added half a tablespoon of maple syrup, and that was sweet enough for me.
This makes me so happy to hear Patricia. I truly appreciate you sharing your experience.
I love that it will help you stick to your diet.
Wishing you all the best,
Aysegul
I didn’t have much faith in this bread turning out like the pictures because I’ve never baked my own bread, but I was thoroughly surprised when I opened the oven door after 30 minutes! I was even more surprised when I sliced the bread and the knife slid effortlessly through the loaf! It’s not a dense, heavy bread and it will be perfect for toast and sandwiches. Thank you from this new grain-free eater!!
YAY! So happy to hear that you enjoyed it Vicki. I, too, like that it is so light.
Thanks for coming by. Cheers,
Aysegul
This bread has been a massive hit in our house! I’ve been making it for months, so thank you for this recipe!!!
I was wondering if you’ve ever doubled the recipe?
Hi Katie,
So happy to hear that you liked it.
I have not tried doubling it but other than the time of baking (would be longer I would assume), I think it would work.
If you end up trying please let me know. Thanks.
Hi Ice,
I made your bread and we really enjoyed. I have 2 Qs for you.. I am getting taste of soda in the bread, is there a way to reduce this? And can I add a bit more flax meal to reduce the string nutty almond flavour?
Hi Neha,
Interesting.. I am sorry that you are tasting the baking soda. The reason why we are using apple cider vinegar is to balance it out. And honestly, we tested this recipe several times to make sure the ratio of baking soda to ACV is balanced. You could increase the amount of apple cider vinegar, perhaps 1/4 teaspoon and see if it helps.
I just made a batch the other day and mistakenly put more ACV and it still turned out okay so I know that it wouldn’t hurt.
About the nutty flavor of almonds.. What almond flour brand are you using?
Some almond flour brands that are sold in the market have an unpleasant odor. I wonder if that is the case because it shouldn’t be too overpowering.
If I am not making my own almond flour, I really like the Blue Diamond almond flour.
I am not sure if increasing the amount of flaxseed will help to reduce the nutty flavors.
I hope this helps.
Best,
Aysegul
Thank you very much for this GF bread recipe.
It turned out great and is delicious!
I used boxed egg whites.
Regards from Montreal, QC.
GG
This makes me so happy to hear. Thanks for coming by Guy.
Cheers!
Do you know if hemp seeds would work in place of the flax seeds?
Hi Lisa,
I would not recommend using them interchangeably. I hope this helps.
Hi, I made your almond bread recipe and it turned out flat like focaccia. I followed your instructions carefully, the egg mixture emulsified beautifully. The wet and dry mixture became bubbly and light, but when putting it in the tin, it seemed to deflate. And yes, I was very careful and handled it delicately. What went wrong? It tastes nice, but is very dense and flat. It did not rise in the oven at all. Help, please!
Hi Dee,
I am very sorry that my bread recipe didn’t meet your expectations. Here are a couple of questions to troubleshoot:
1. Was your baking powder fresh? When I use older baking powder, I usually don’t get enough of a rise in my baked goods.
2. How big was your loaf pan?
To be honest, this is not a bread that rises a lot. Certainly nothing like bread made with all-purpose flour and yeast. However, using a little bit of baking powder certainly helps. Your almond flour bread turning out like focaccia, which I am assuming 2-3 inches thick, sounds to me like it was either the baking powder or a large loaf pan.
Still, if you could let me know I will be sure to help you investigate further.
Thanks for coming by and taking the time to share your experience.
Cheers!
Ice
Hi there, I used a brand new container of baking powder. And my tin was the same size as yours. My focaccia size loaf was only 1 1/2″ high. Bit of a mystery! It certainly didn’t look anything like yours. I did ask a chef and they think it’s because almond flour alone won’t hold the rise as its too porous and light. Any help would be appreciated.
I am so sorry Dee. I am not sure what the issue might be.
I make this recipe every week and get the same exact results every time. If you are following the exact steps and using the same exact ingredients it should work.
I know this is not helpful, but I made this recipe so many times and have never had my bread 1 1/2 inch high. I wouldn’t call it a puffy bread but it was definitely thicker than that.
Will you please (1) confirm that you are using the same exact ingredients and following the instructions as written and (2) take a picture of it and send it to me?
Can I use whole flax seeds instead of ground? They won’t grind in our blender.
Hi Katie,
Would you happen to have a mortar and pestle? If you could break them a little bit it would be great.
If not, you could try whole flaxseeds. Unfortunately, it is hard to say how it will turn out without trying the recipe.
I’d love to hear your experience if you end up making them with whole flaxseeds.
Thanks.
Actually I read that leaving them whole means your missing out on all the great health benefits so we borrowed a coffee grinder. Our neighbor left their coffee grinder outside their door for us to borrow, safety first ?. And this bread came out amazing! So yummy with my homemade strawberry chia seed jam!!!
This is music to my ears Katie. I am so happy to hear that you liked it.
Thanks for taking the time to write a review.
Cheers!
PS: You are right about the flaxseeds. They go through us if they are not ground 😉
Very good recipe. I hesitated to write a review as I did not follow the recipe to the letter–my mother told me it was genetically impossible for me to follow directions exactly! 🙂 However, the changes I made changed the flavor somewhat, but I think it would be just a good if I had made no additions. The only thing I did was to add 2 teaspoons ground cardamom and a 1/4 cup of chia seeds. Since chia absorbs so much water, I added a 1/4 cup of water so that it wouldn’t be too dry.
The bread was nutty, somewhat dense, but had good crumb texture. It wasn’t too heavy and sliced well. I sliced it thinly and it did not fall apart. I think it would stand up to a toaster. I used a 9X5 pan, so it was wider and more flat than the original which was baked in an 8X4 pan. If I wanted to use it for a sandwich, I think it would be better in an 8X4 pan.
My husband is not a “bread fan” except for banana bread. This sort of looks like banana bread, so he tried it and said he liked it even though it isn’t sweet. Then when I asked him if he wanted a cookie for dessert, he said “No, I’d like another slice of that bread.” That’s about as high of praise as it gets. I’ll definitely make it again–and maybe even follow the recipe exactly…or not! 🙂 Maybe add a touch of nutmeg…..hmmmmm
Ohh this note made me smile so loud. You are so funny. Who follows recipes any more, right? I swear if writing recipes was not my job I would never bother to follow a recipe.. 🙂
I love the addition of cardamom and chia seeds. I’ll try the cardamom next time. I bet it was such a nice addition.
I am thrilled to hear both you and your husband loved the recipe.
Thanks for coming by and leaving a review.
Best,
Ice
Lol Nina!
You made me laugh too! And thanks for the detailed comment which will help when I try Aysegul’s recipe. I never exactly follow recipes either and will omit the syrup, call me weird but I’m not a fan of sweets! Dark chocolate however……
Question regarding the “baking soda” measurement.
I only used 1/4 teaspoon, instead of the 3/4 teaspoon due to fear of a metallic aftertaste. I figured the acids from the maple syrup and vinegar would take care of it….but nonetheless I didnt want to chance it. It still came out fantastic, however, I wanted to see if I can get an even better rise using the 3/4 teaspoon! Is the 3/4 measurement correct?
Yes, it is. The vinegar was added to the recipe for that very reason.
Hope this helps.
THANK YOU for you immediate response♥️ I”ll be marking a loaf today!
Sounds good. Cheers!
Just made it the third time and I have to say this is the best almond flour bread recipe I have tried. The recipes I tried before this tasted more like eggs than almond flour. I can’t really taste the eggs in this recipe. It is very nutty and light. I am very pleased.
I will try your other almond flour recipes for sure. Thanks.
Hi Carol,
I am thrilled to hear that you liked this recipe. I totally hear you about the eggy taste. I think the addition of flaxseeds help with eliminating some of it.
Thanks for coming by and taking the time to leave a review.
Cheers!
Hi!
Your bread recipe is EXCELLENT!
I’m a GF Baker who has tried tons of online bread recipes which were nothing to brag about, much less leave a comment! What’s disturbing is some sites are fakes and one waste money on failure recipes! NOTE: If you don’t see comments don’t try..fyi!
Your comments were pretty favorable and seemed authentic so I gave it a try!
My adult daughter and I are picky foodies! Again, great job!
Hello,
This is music to my ears. I am so happy to hear that you and your daughter enjoyed it.
I hope you try some of the other almond flour recipes I have on the blog.
Thanks so much for coming by and taking the time to leave a review. It is much appreciated.
Cheers!
Well, I felt authorized by you to eat 4 slices (toasted, with butter). This is lovely, light bread. And easy! Thank you.
Ha ha.. I am glad you felt empowered Nick 🙂
It’s addictive, isn’t it?
Thanks for coming by.
Cheers!
Can I use chia seeds instead of flaxseed? Can I replace the apple cider vinegar with white vinegar?
I use almond flour most of the time for baking, it is so special.
I would love to make this bread it sounds wonderful.
Waiting for your reply.
Stay well.
Hi Joan,
You can replace the apple cider vinegar with white vinegar. However, I don’t know if chia seeds would work, to be honest.
I am sorry, I wasn’t much of a help but it’s hard to say without actually trying it.
Thanks for coming by.
This tastes so good, do you know if you can double it and cook it all in a 9×5 pan to have something similar in size to sandwich bread?
Hi Amanda,
I am so glad to hear that you enjoyed this recipe.
To be honest, I have never tried doubling it. If you decide to try it I would recommend extending the baking time for 10-20 minutes, keeping a close eye on it to make sure it doesn’t burn.
I hope this helps.
Thanks again.
I love this option- almond flour is delicious, and this bread turned out better than I had even hoped!
YAY! So happy to hear that you liked it Katie. Thanks for coming by.
I’ve made 2 loaves: 1 with avocado oil and 1 with olive oil. I liked both, but will continue to make with olive oil. We had it with hummas and red onion, and also avocado toast (and by itself)…Very good! This afternoon I was wanting something with my tea, so spread peanut butter and honey on a slice and it hit the spot. It’s versatile. Thank you for this recipe!
Hi JS,
I am thrilled to hear that you liked it. I made it with olive oil a few times myself and it was very good.
I also made croutons from the almond flour to top off tonight’s tomato soup. It was so good.
Thanks for coming by and taking the time to leave a review.
Much appreciated. Cheers!
I’m wondering if I could add a 1/4 cup more almond flour and omit the flax seed. I’m out but need bread for some yummy chicken salad my SIL made.
Hi Jeni,
I have had some people make this recipe without the flaxseeds and I was told that it works. However, I love that flaxseeds help give the almond bread a nice full bodied texture (for the lack of a better word).
I hope this helps.
Hi, Do you have any suggestions/recipes for the leftover egg yolks? Thanks
Hi,
During the summertime, I make ice cream. During the wintertime, I made egg casseroles for breakfast ( like this one https://foolproofliving.com/mexican-breakfast-casserole/).
I hope this helps.
Cheers!
This bread is perfect! I was looking for a goo d gluten free bread and I found it! I have done it with just coconut flour before and it was too dense. The almond mmh d flour was much better.
Oh that is music to my ears. Thanks Laura.
I was so excited to make this and I am so happy to say this did not disappoint! Love the texture!
YAY! SO happy to hear that you liked it Lauren. It is a favorite in our house too.
Thanks for coming by.
Do you have a version that is egg free ?
Hi Narelle,
Not yet, but I am working on it.
Any news for egg replacement? Thanks
Hi Jackie,
Unfortunately, this recipe will not work without eggs.
I am working on a vegan almond flour bread recipe but getting a similar consistency and texture has been a challenge.
I will post the recipe when I feel confident.
I am sorry that this was probably not the answer you were looking for but I would hate to provide you with information that would deliver unsatisfactory results.