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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Can substitute an additional egg for the egg whites? I don’t have any use for the leftover yolks.
Hello Sara,
I get this question a lot and sadly I wouldn’t recommend it. The bread made without egg whites fall flat.
I usually make two batches of this bread, eat some right away and freeze the rest for later.
Then I use the egg yolks to make ice cream (my honey ice cream is superb).
Hope this helps.
Your Almond Flour Bread is my go-to bread! I am gluten sensitive so stay away from all but sourdough except for this yummy bread. I cannot count the number of times I’ve made it and thought it was about time I left a review. It is simple to make and turns out beautifully every time. I especially love making avocado toast with it (eggs on top of avocado and toasted bread). It’s wonderful for sandwiches or to serve with a meal for guests to enjoy. Thank you for this terrific recipe!
This is truly music to my ears Cary. Thank you so much for taking the time to come back and leave a review.
I am so happy to hear that you liked this almond flour bread recipe.
Would there be a way to make this if I can not have egg yolk?
Hello Sharon,
Sadly, I have never tried making this recipe without egg yolks. The recipe relies heavily on eggs so it is hard for me to say yes or not without actually trying it.
I know a few people succeeded in making it with flax eggs (Ground flaxseeds mixed in with water) but they also said that it was a bit crumbly too.
I hope this helps.
I make 2 loaves every other week and freeze one. It lasts well in the freezer and then I bake less often. I have T1 diabetes and this doesn’t spike my blood sugar at all! I added raspberry a few times and it was also yummy.
This makes me SO happy Jessie. I am happy to hear that this low carb bread recipe works for you. Thanks for taking the time to come by and leave a review.
When you say 288 calories is that for the whole loaf or a slice. Figuring out all this dieting thing and trying to stay on track with calories.
Hello Beenda,
I totally understand.
The nutrition values are per slice.
This is my new favorite bread ! I added a mashed banana, but will get sunflower seeds, and also pumpkin seeds. The slices are just big enough to satisfy my “bread” craving, so I am very happy. I love the flavor and will be making it often. Thank you very much for a great recipe. Next are the almond pancakes !
YAY! This makes me so happy to hear Nancy. Thanks so much for coming by and taking the time to leave a review.
Can I leave the flaxseeds out? I don’t have flax or chia. I do have tapioca flour and oats.
Hi Madeleine,
Sadly, I have not tested this recipe using tapioca flour or oats so it is hard for me to say that those substitutions would work.
I do not recommend making it without ground flaxseeds as that ingredient is critical for making this recipe work.
I hope this helps.
Aysegul
Madeleine, I’m in the same boat so I looked up substitutes and it came up with plain yogurt or wheat germ. I’ve not made this bread yet but I’ll try it first with plain yogurt as it’s a favorite and i always have it on hand. Hope this helps n good luck!
How many servings? I assume nutrition facts are per serving but unclear how many servings. Thanks.
This bread makes 8 servings (slices) and yes, the nutritional values listed are per serving.