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:
Irinka says
Elana,
i was so excited to find your recipe. I actually liked the ingredients you used and decided to try. Unfortunately, i had just less than 1/2 teaspoon of baking soda, and added some baking powder. The color looks great, but i have this taste of the soda. I was wondering what taste should be.
sincerely,
Irina G.
Arlene says
Elana, I love your site. Thank you for sharing!
I love this bread recipe but I add raisins and cinnamon to jazz it up.
Keep up the good work!
Ivana says
my flour isnt blanched and it has most of the fat in almonds removed.. should it make a significant difference in the proportions of the recipe? i already tried cooking muffins with it and it worked perfectly
Ivana says
my flour isnt blanched and it has most of the fat in almonds removed.. should i make a significant difference in the recipe? i already tried sweets and it worked perfectly
Brenda says
This is my first attempt at a gluten-free recipe. I’m a bit leary though because I was not able to “scoop” batter into my pan. Instead, I used my hands to shape it into a roll and press it into the baby loaf pan. I read that another person had the same situation, but added more eggs. Did I do something wrong? I have to wait 45 minutes before seeing what comes out. Thanks. ~Brenda
kimberly says
can you send a link to the size pan you use? i can’t seem to find one with the dimensions you mention, 6.5 x 4. thanks!
Melissa says
The comment above was actually supposed to be for the bread 2.0 but i suppose it can go either way =)
Melissa says
So Im new to gluten free cooking/baking and this bread seemed easy enough that I wouldn’t mess it up. Boy was I wrong. My first mistake was using an all purpose gf flour because I didnt have almond flour. Second mistake was pouring the wet mix into the dry. I was left with a hunk of semi wet mostly dry chunky unappetizing dough mixture. I had to laugh at my self a little. In order to save my hunk of dough and not start over I poured in about 1/4 cup organic soy milk and my mixture came back to life! And the bread was delicious. Thanks for the recipe and I hope my tip will help anyone who decides to subsitute out the almond flour =)
ria moran says
I have tried many recipes for a simple bread, and I find this one to be perfect. It’s a great, neutral platform that can be used in many ways. I put it in the toaster oven with a little ghee, honey and cinnamon to make cinnamon toast; I spread a little ghee, salt, garlic powder and then sprinkle herbes de provence to make savory toast, and for a good lunch, I also add some tomato slices, Tonnino yellowfin tuna and raw manchego cheese for an open melt. This Thanksgiving, I’m going to add poultry herbs to the dough for two loaves, then make bread crumbs out of them for my stuffing.
Kate says
I made a version of this (added vanilla extract and dried blueberries, and traded half the almond flour for garbanzo/fava bean flour) and it was delicious! A lot like the (Irish) soda bread I grew up with.
I LOVE your website, even though I’m not gluten free. I’ve been making a lot of stuff at home lately – using and tweaking many of your recipes – and I’m trying to find/adapt a recipe for sourdough bread. I’m working with whole wheat flour – but I wondered if you’d tried this at all?
It’s my first foray into using yeast and starters, and it’s been messy but fun. I’d love love LOVE to see (like your “rye” bread) and try what you can do to capture that delicious sourdough flavor!