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:
S says
just made this today, swapping agave with maple syrup. i’ve never made bread before, only tons of cakes n cookies n everything unhealthy, so i wasnt sure what the consistency of the batter should be – mine was on the thick side, not runny at all. had to be spooned into the tin. as for my verdict – while the taste is fine, nutty as others have commented, the texture is far too thick and dry for me. so dry in fact that i worry it will crumble into my hand at any time (it has behaved itself so far)…i smeared some salted butter on a slice, and the taste was acceptable, but the texture needs to be much lighter and softer. i wont be making this recipe again, in fact i am wondering how on earth im going to get through the entire loaf by myself before it goes bad (family are die-hard wheaties). just looking at how heavy it is fills me up. oh well, the search for great almond bread continues.
Joan Fuggi says
Hi,
I am having a problem finding 6.5 x 4 pans. Do you have any suggestions?
Lorna A. Murphy says
Hi Elana,
I loved your almond flour recipes, and have your book, but unfortunately I have become allergic to tree nuts!! I am stuck – gluten is out – and so I have been baking a little with coconut flour. I recently bought Omega Nutrition’s pumpkin seed protein powder. I would love it if you could offer some healthy breads/muffins with this ingredient.
Thanks,
Lorna Murphy
Bellingham, WA
Julie says
I tried this recipe using Bob’s Red Mill (I’m new to the GF baking thing, so I wanted to try that before investing in a large quantity). I made rolls rather than bread and they were delicious. I just had to bake them for 24 minutes on 300 F rather than the time in the directions.
Thank you Elana! I love your blog!
Sour dough Bread Recipe says
I love to visit your site because all recipes I have tried and enjoyed eating these all. Thanks for sharing this one.
Marge Brannan says
I have to be low carb AND gluten free. can you list the carbs in, for instance, the almond meal bread – per slice of 12.? thanks
Scarlett says
This is my favorite bread! I actually use only 2 cups almond flour, then put 1/2 cup finely shredded organic coconut and it makes it even mote tasty!
SteRhymeswithtree says
Very delicious, very forgiving recipe, excellent crumb. I doubled it and didn’t have some things on hand, so this is what I ended up using:
4 cups Bob’s Red Mill blanched almond flour (wrong brand! I know!)
1 cup dehydrated almond pulp (from almond milk)
1 teaspoon sea salt
1 teaspoon baking soda
6 pasture raised eggs
1 tablespoon agave nectar (didn’t double it)
1½ teaspoon apple cider vinegar (tripled it)
baked to perfection at 65 minutes.
We’ve been eating this all week for sandwiches, toast, sopping up some good olive oil, and with soup. The texture was a lot like corn bread using the mix of pulp & bob’s red mill. Will need to try the brand of almond flour you recommend next time…and maybe find a smaller loaf pan. 6 eggs is a lot of eggs!!
Sara Lipsey says
Elana- thank you so much! I am obsessed with your website.
I just made this bread tonight but changed it a bit…and it is delicious!
Instead of the agave I used silan (date honey), instead of the apple cider vinegar I used red wine vinegar and when I was mixing at the end I added fresh dill.
As a student I do not have the luxury of a full oven, so I baked it in a toaster oven at 150 F for 40 minutes. It came out perfectly!
sweetbiella says
Just so some of you know…mine cooked after 20 minutes. Make sure you check your bread after 20 minutes with a knife to see if it has cooked…if you go 40+ min it might end up dark brown instead of golden color