Simple Bread
Ingredients
- 2½ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 3 large eggs
- 1 tablespoon honey
- ½ teaspoon apple cider vinegar
Instructions
- In a large bowl, combine almond flour, salt, and baking soda
- In a medium bowl, whisk the eggs, then add honey, and vinegar
- Stir wet ingredients into dry
- Transfer dough into a well greased mini loaf pan
- Bake at 300°F for 45-55 minutes on bottom rack of oven; until a knife comes out clean
- Cool and serve
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Equipment
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
To store this bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
This low-carb, high-protein, gluten-free bread is a cinch to make. It is especially tasty toasted, then topped with almond-butter, raspberry jam, and a sprinkle of salt. Add a second slice of bread to it and you’ve got a paleo PBJ!
Here are some of my other low-carb gluten-free bread recipes:
Helyn says
Well, I’m getting used to baking with almond flour and coconut flour and have had success with some of your yummy recipes. But I tried this bread today and while it tasted good it was really flat and barely rose… I know my pan was larger and I’m sure that was part of it, but I am also at about 8,000 feet elevation. I’m wondering how I could alter the recipe to help the bread rise a bit more. Additional eggs maybe? More baking soda? But usually I DECREASE the leavening ingredients up here! Hmmm… Any suggestions would be most welcome!
elana says
Hi Helyn,
Thanks for your comment. I’ve baked this bread up in the mountains at around 8,000 feet and it is not affected by altitude. It is not a bread that will rise a lot (given that there is no yeast in it), it’s a quick bread. If you use a larger pan you’ll get a flatter loaf. If you use a smaller pan, you’ll get a taller loaf. Either way, if you use the recommended pan above, it will seem that the bread “rises.”
Let me know how it goes if you try it again.
Thanks,
Elana
Helyn says
Thanks for the reply, Elana! I am going to try it again but doubling the recipe since I don’t have a smaller loaf pan. I’ll let you know how it turns out… after I do the “rye” bread! That’s been on my list to try for a few weeks now and I finally bought some caraway seeds. I must say I am absolutely LOVING baking with these ingredients, especially the almond and coconut flours. I’ve used agave for a long time so that was an easy ingredient to incorporate into the new routine. And also just recently bought a lot of grapeseed oil. It’s so versatile! Great for stir-frying, too. Thanks again for all you do! I am a happy baker and my tummy is even happier. What a WIN to know I can enjoy all these goodies without the dreaded WHEAT!
Best,
Helyn
Vanessa says
my 17 month old son has just been diagnosed with lots of allergys/intolerances.
Not only casein free, sugar free, and wheat/gluten free, but many of the substitutions are out of the question now.
He cannot have any sugar and has an intolerance to agave nectar, honey, and stevia, etc. Is there ANY sweetener out their that I can use in baking so I can make him food that he can enjoy with the rest of the family
Fran says
You might try Xylitol (a sugar alcohol). Check to make sure it’s high quality (usually higher priced varieties) as the lower grades can cause intestinal disturbances.
Julie says
This is my first time posting although I have enjoyed your blog for a while now and have your cook book!! I’ve made this bread recipe and love it but with 6 of us we need a bigger loaf. What would happen if I doubled this recipe and used a larger loaf pan?? Would it work??
Thank you
Julie
Yvette says
I’ve just tried Elana’s simple bread recipe and it’s been such a boon to realise that there are ways of eating wheat and gluten free that taste so good! So much better than buying processed gluten-free breads, I am now an almond flour (as we say in the UK) convert!
As I didn’t have flax, I substituted it with a little rice flour and it seemed to work fine.
Thank you, Elana for providing people with recipes that acutally work!
Brenda Baird says
How do you double the recipe? I would like a taller loaf. I like this bread better than your more recent one. Also, I cooked mine for only 25 minutes and it came out perfect this time.
Kirsten says
Wow, this looks really yummy. I really want to make this but I don’t have a loaf pan yet. My parents say that they are going to buy me one. Thank you for posting this Elana.
Glenn says
Dear Elana,
I just wanted to know if any of your recipes work with a bread machine?
meredith ellman says
Elana, this bread and your blog is a godsend for gluten-free fiends! I am currently off yeast too, and its IMPOSSIBLE to find bread in the stores without it. Thank you!
julie says
I am very excited about your Simple Bread and am going to make it this weekend. I was wondering if Stevia could be substitued for the Agave Nectar? Also, would the liquid or powder Stevia be best?
thanks!! julie
Rose Flores says
Hi! I LOVE bread and would like to make this recipe however I’m having trouble finding a 6.5 x 4 inch loaf pan. Is there another size loaf pan you recommend using?