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:
Macy Smith says
Thank you so much for this bread recipe!!! I absolutely LOVE it!! I am obsessed with your website. My family laughs at me because i try a new one of your recipes pretty much every week :) THANK YOU ELANA!
Monica says
I’ve seen a few comments about where to get almond flour. My family has been on SCD fro two years, and get all out flour from lucy’s kitchen shop http://www.lucyskitchenshp.com
You can get it in bulk 25 lbs at a great rate. Not to mending it is finely ground producing the best breads and muffins. Check it out..
Monica says
http://www.lucyskitchenshop.com
Kaye says
Hi Elana,
Can you substitute another type of flour for the almond flour? I ask because I am allergic to almonds.
Love your site!
Helyn says
I have been doubling this recipe and using a larger loaf pan. Perfect! It lasts a long time in the fridge, too. Thanks, Elana!!!
sree says
Thank you Elana for a wonderful recipe. I tried this with few changes since I’m a vegetarian, I added two bananas and 1 stick of butter instead of 3 eggs. It came out good but little darker though. Thanks once again.
dee says
I made this bread and I just LOVE IT! I know this is a low carb bread but does anyone know the exact carb count?
elana says
Thanks Dee :-)
Please see this FAQ regarding nutritional info: https://elanaspantry.com/frequently-asked-questions/#4otheringredients
Erin says
Elana
My son (15) has been making this recipe for his lunch, he is rather disappointed though as it is not rising. Now the problem could be that we are using a normal loaf tin as I have not yet been able to source your little tin (we are in Australia). Have you any suggestions as to why else it may not be rising?
I’ve just ordered your book and are eagerly looking forward to its arrival.
elana says
This bread does not have yeast and so it tends not to “rise.” To get the proper size loaf it is thus key to use the pan recommended above; sorry I don’t have a better solution than this. If you come up with one, please let us know :-)
Nat says
I made this with Almond flour that I made in my coffe grinder. It was good except mine is much darker.
Franleigh says
The recipe uses “blanched” (skinless) almonds, so whole almonds would make a darker bread. I’ve also found that agave makes the crust a lot darker, even almost burnt sometimes.
You can find blanched almond flour online, at health food stores and at some grocery stores that have a natural food section.
Nat says
Can I substitute honey for Agave? Where do you buy the almond flour? I just grounded some walmart almonds.
Julie says
Hi, My Husband made the mistake and ordered the regular almond meal flour from Honeyville instead of the blanched flour. Also, instead of agave syrup, I used a cup of Organic zero sugar and my bread turned out great, a tad short but great otherwise. The loaf went from 0 – 60 (meaning it only lasted an hour between the two of us)!