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:
Sara says
I just made these, but instead of making a loaf of bread I did drop biscuits. I added probably 1/4-1/3c of coconut milk, cooked at 300F on the bottom shelf as instructed for 25 minutes. I can’t even tell that they’re paleo! Thanks so much for the recipe, Elana!
Trista says
This is a great idea! Thanks for sharing.
Michelle says
This was delicious. I needed a simple bread that I can make often. A little small but I guess I can add my other ingredients to make it a larger loaf. Thank you
Heather says
I made this bread last night. It was really good, but has the consistency of something like banana bread. Is yours like that? It looks a lot more fluffy in the picture then mine does. Thanks!
demi says
like some others wonder..me too i wonder..isnt there any liquid in receipe?like milk or water??will it work with just vinegar and eggs??also could i sub the soda with baking powder??how much?thank you
regina says
I used the almond flour I ground from the almond meal by product of my almond milk. That is: soak almonds, rinse and blend with water, strain through grain bag, reserve milk and almond meal. Heat almond meal in oven on low heat to dry thoroughly. Then process into flour in a coffee grinder. I followed the recipe here with the addition of a few sliced kalamata olives and finely snipped fresh rosemary. However the “batter” was not batter like. It all stuck together into a small loaf and is in the oven now. Im wondering if the flour I used is too dense causing my batter to be on the dry side. Let you know how it turns out.
Verona says
Thank you for the recipe, I am definitely going to try it but I want to know if I can use almond meal instead of blanched almond flour. Would they turn out to be the same product?
Yael Eylat-Tanaka says
Elena, what a “find” to come across your blog — and gluten-free recipes! I have just purchased my very first bag of fava bean and garbanzo flour, and am eager to test it to make bread in my bread machine, with yeast. Who knows? It might work. Experimentation is the mother of … something, I guess. I’m not necessarily aspiring to a gluten-free lifestyle, but rather to a healthy lifestyle, as written about in my own blog. And, since I am a lover of Indian breads, I am also eager to try any and all of those. Thanks for your recipes! Yael
Erin says
Thanks for sharing this recipe! It’s yummy as is and stands up well to modifications. It’s the best grain-free recipe I’ve tried. And like the above commenters, mine takes nowhere near 45 – 55 minutes. Start checking it at 20 or even 15 minutes!
Ozlem says
This is a great recipe that I began to make bread every week. My husband and I love it. Thank you!
Diana says
Very yummy! Has a corn-bread (without the grittiness) or pound cake (without the sweetness) sorta consistency. I ate it with chili in lieu of corn bread. When my husband took his first bite, he said, “Mmmmmm.” Followed the recipe exactly, using Honeyville brand flour. I also used the Magic Line 7.5 x 3.5 size loaf pan, and baked for 55 minutes. Thank you so much for sharing! We are happy to eat bread while on a low-carb, gluten-free diet.