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, 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 because 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 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 it came out of the oven!
Just like my Almond Flour Biscuits recipe, this easy almond flour bread is healthy, light, low carb and with the right adjustments, Paleo, Keto, 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:
Wet Ingredients:
- Vegetable Oil – I used grapeseed oil, but any mild-flavored oil, such as extra virgin olive oil or avocado oil, will do.
- 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.
PRO TIP: To separate the three eggs properly, crack the eggs, one at a time, into a separate mixing bowl. I know this sounds like a bit of extra work, but when you crack the eggs one at a time into a separate bowl, it helps to prevent having to start over just in case the yolk breaks in between your fingers.
Gently grab the yolk between your fingers and transfer the yolk to an airtight container. Pour the egg white into the bowl of wet ingredients and continue with the two remaining eggs. Save the yolks for another use.
Dry Ingredients:
- Blanched Almond Flour – I highly recommend blanched almond flour 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 seed 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.
- 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 greased 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. Or, slice into thicker pieces, toast and top with your favorite jam!
PRO TIP: 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! Be sure to watch the quick how-to video below to see what it looks like.
Almond Flour Bread Recipe
Ingredients
Wet Ingredients:
- 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)
Dry Ingredients:
- 2 cups (224g) Blanched Almond Flour
- ¼ cup (28g) Ground Flaxseed
- ¾ tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Fine Sea 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 transfer to a cooling rack to cool completely.
Video
Notes
- 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!
Nutrition
Wondering what else you can make with almond flour? Here are a few more recipes:
How many carbs are in almond flour bread
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. 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.
For the full nutritional information (including calories), please be sure to check out the recipe card above.
How to make this quick almond flour bread paleo, keto, and whole30 compliant
Nowadays, there are so many diets out there. It is usually hard to create recipes that check all the boxes. However, 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.
Best way to store
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 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.
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. Any time the craving strikes, simply remove a slice (or two!) from the freezer and pop it in your toaster!
A Word on the loaf pan I used:
I baked my 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.
Darienne McAuley
Just made this bread last week for the first time. Both my husband and I were amazed at how delicious it was. And so easy to make. I do like your recipes. Thanks.
Aysegul Sanford
YAY! Glad to hear that you like my almond flour recipes Darienne. Thank you!
Ida
Is there anything I can do to get a little more height to this bread? It was delicious! But way to short to make a sandwich 😩
Aysegul Sanford
I would bake it in a smaller loaf pan, perhaps 8X4.
Nandini
Hi! I’ve been on a quest for a good almond flour bread recipe ever since I found out that my husband has high LDL cholesterol. Your pictures look super good and I’m very tempted to try it (it came up on my search when googling for almond breads without yolks – my husband can’t eat yolks). I like that you’re using only whites for 3 of the eggs. Is there any good substitute for the other 2 yolks? I am planning to use whites for all 5 eggs in your recipe.
Aysegul Sanford
Hi Nandini,
I am glad you found me. 🙂
It is hard to answer your question without actually trying it. However, I would assume upping the amount of fat by 2 tablespoons and using 5 egg whites (like you said) would be a good place to start.
Please let me know how it turns out when you give it a try.
Best of luck!
Mary
Love this toasted and spread with sugar free almond butter!
Aysegul Sanford
You and me both! 🙂
Thanks for coming by Mary!