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 have not tried this yet but it looks fascinating!!! I have a question. Do you have an almond flour recipe cook book? That’s one in print I mean? I don’t own a computer and only have my phone. If you do I would love to buy one. I am a retired professional chef and I am constantly looking for new recipes. My husband just found out that he is allergic to cows milk and some other foods. Send me an email please if you have the time. Thanks, Kat Wood
Love this recipe!! I make it regularly now that I am gluten and dairy free. Do you have any great recipes or suggestions for the extra egg yolks that are left behind?
This makes me so happy Lisa. Thanks for coming by and taking the time to leave a review.
To answer your question: I usually make an omelette the next morning during the winter months. During the summer months, I use it to make ice cream.
Hope this answers your question.
Hi, thanks for sharing this recipe. This is my first almond-flour bake so I have some questions.
1) Mine turned out more like a pound cake texture, not the bread I was hoping for. Wonder if this is the norm for breads using almond flour?
2) It also felt a little oily when I touched it and still a little eggy for my preference. I wonder if I can further cut down on the eggs and oil and replace with some mashed bananas/prunes instead ?
Just exploring.
I still feel this is a great recipe for those who wants to cut carbs but craving for bread or cakes 🙂
Hello Paula,
I am glad you enjoyed baking this almond flour bread. To answer your questions:
1. Yes, it is more like a pound cake more so than a cake made with all purpose flour. Since there is no gluten in almond flour, the baked goods tend to be less “airy” and moist compared to bread made with regular flour.
2. Eggs are an important addition to the “body” of the recipe. However, you can experiment with using bananas to see if you can get away with using one less egg. With that being said, what worries me is that it might end up being too moist/wet. However, it is hard to say it will work or not without actually trying. And just so you know, I did try making this bread with flax eggs and it didn’t turn out well.
I hope this answers your questions.
Best,
Aysegul
Thanks Ice! 🙂
I’m so glad I tried this bread! I was so hesitant, but it turned out beautifully. Great texture and fantastic flavor. Next day it was still delicious and retained some moisture. I added pumpkin seeds to the top, which toasted up and add a wonderful crunch. Can’t wait to make it again this week! Also, I read the reviews of it not rising and being thin, so I used an aluminum barrier to make it thicker. Worked perfectly in my standard loaf pan. If you don’t have a smaller pan, this is one way to create a thicker bread for slicing.
Wow! Thanks for sharing your experience A Lee. I never thought about using an aluminum barrier.
Question – I made this recipe as written – except I just noticed the room temperature eggs and whites – and it came out 1.5 inches tall. It tastes great.
Do you think that is the cold eggs or might there be another cause?
Thank you.
Hi Sally,
I don’t know if not having the eggs at room temp would do that. There are a few other things that I can think of:
1. What was the size of your loaf pan? This bread (as well as most almond flour recipes) do not rise as much. If your loaf pan is bigger that 9X5 it won’t be a tall bread.
2. For some reason, the temperature of your oven is very important with almond flour baked goods. If the heat is lower it doesn’t cook properly and as a result it falls flat.
If you are after a taller almond bread, I recommend using a smaller loaf pan (like 8X4). I hope that will do the trick.
Please let me know if I can answer any other questions.
I had used a 9×5 but I will try a 8×4 and stick a thermometer in the oven to check – thank you very much for your reply. I am loving the bread otherwise. Wonderful toast!
Sounds good. Please reach out if I can help in any other way. Cheers.
Guys. I just made this recipe and it was delicious! I sliced and toasted it then topped with raw almond butter and fresh strawberries (looking for a PB&J flavour but I can’t have peanuts or sugar…or gluten or dairy lol). It was amazing! I used 1/2 tsp of liquid stevia instead of maple syrup. Thanks for this recipe!
Hello Sheila,
I am so happy to hear that you liked this almond flour bread. I too enjoy it as it is so delicious for a bread recipe that works for so many dietary restrictions.
Thanks for coming by and taking the time to leave a review. Cheers!
This is by far the best almond flour recipe I’ve ever made. I used extra virgin olive oil, and folded in 1 tablespoon each sunflower and chia seeds after mixing the main ingredients. So yummy, thank you!
Hi Nelissa,
This is music to my ears. I am so happy to hear that you liked it. I love the addition of sunflower seeds. I bet they gave it a nice crunch!
Thanks for coming by and leaving a review.
Tastes great! And easy to make. In the nutritional part are those carbs per slice?
Thanks Laurie. Yes, the calorie and nutritional values are per slice.
I really liked this bread. It is a bit dry but this is typical for a gluten free bread. Great with some butter, cheese, Jam, or nut butter on top which gives it more moisture. Delicious!
Happy to hear that. This almond bread is a favorite in our house as well. Thanks for coming by and leaving a review.
This bread tastes fantastic and was so easy to make! I was wondering if you’ve tried doubling it? Some recipes just really don’t bake well when doubled, but since I only have a larger loaf pan I’m wondering if I could put double the amount of batter in and bake it for longer at a slightly lower temp? Thanks!
Malissa,
I am happy to hear that you liked this bread. To be honest, I have not tried doubling it. However, if I were to try, I would double the recipe and bake it at the same temperature but perhaps a bit longer. The best way to gauge doneness would be to insert a knife into the bread after the 35th minute mark.
I hope this helps.
Hi,
Will this recipe work in a bread making machine?
Thanks,
Nelle
Sadly, I have never tried making it in a bread-making machine and have no experience with using one. So, I won’t be able to answer this question.
Oh yeah! This recipe is a keeper. I let it bake for 40 minutes and it turned out perfect. Next time I’ll add bananas and walnuts. THANK YOU!!
Hi Pamela,
I am thrilled to hear that you liked it. Thanks for coming by and taking the time to leave a review.
Cheers,
Ice
Hi
I have read some of your receipes and they look easy and delicious to make. For The almond loaf rceipe can I use a sustitue for eggs as I am vegan
Hi Pragna,
Sadly, this recipe will not work without eggs. I did try making it with flax eggs (ground flax seeds mixed with water) but it didn’t hold its shape well.
Hope this answers your question.
Your almond flour bread has allowed me to be not quite so disappointed at having to eat gluten free! I make it regularly, and always add a scoop of poppy seeds, toasted sesame seeds, chia, and raw sunflower seeds to the batter. The result is always great, texture-wise and in terms of flavour.
Hi Karen,
This is music to my ears. Those additions sound delicious.
Thanks so much for sharing your experience. Cheers!
I made this tonight! Followed your directions completely evening weighing my ingredients. I may have taken it out of the oven too soon but at 35 minutes the toothpick was coming out clean. It’s a little spongy feeling right out of the pan. I will bake longer next time but let’s get to the taste. I cut off the end and had some Mykoto’s butter on it and I have to say it was pretty good. I’m just starting on the this grainfree diet and bread has been non existent till now. I’m hoping tomorrow morning this will be good for breakfast with my eggs and it will toast up either in the toaster or air fryer. Thank for for a really easy recipe. I’m sure I will get better at baking this way with more practice. I’ve made yeast bread for years and so you understand this is totally different.
I am happy to hear that you enjoyed this quick bread recipe Debra. Thanks for leaving a detailed review of your experience and taking the time to leave a review as well.
Much appreciated. Ice
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.
YAY! Glad to hear that you like my almond flour recipes Darienne. Thank you!
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 😩
I would bake it in a smaller loaf pan, perhaps 8X4.
After trying several keto bread recipes, I am done after making this one. I followed the recipe exactly written, but used a little swerve instead of the liquid stevia. Tasted great and the flax seeds make the texture very satisfying (I ground the seeds to make flour and it worked perfectly)
You’re the best. Thank you.
Monica
This is music to my ears Monica. Thank you so much for taking the time to leave a review. Cheers!
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.
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!
Love this toasted and spread with sugar free almond butter!
You and me both! 🙂
Thanks for coming by Mary!