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:
Wet 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.
Dry Ingredients:
- 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.
Expert Tips:
- Mix it well: 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.
- Use room temperature ingredients: As it is with most baked goods, it is important to have your ingredients at room temperature for the best results.
FAQs
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.
Wondering what else you can make with almond flour? Here are a few more recipes:
For the full nutritional information (including calories), please be sure to check out the recipe card above.
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!
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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……