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:
Tara says
I tried to make this bread tonight and followed the recipe precisely. The eggs, apple cider vinegar and agave seemed like it was too little wet ingredients? Anyhow, I ended up with glorified breadcrumbs. If someone could help me out, that would be great.
Again, yes, I followed the recipe precisely.
Thanks, Tara.
Mario Paluck says
I think the recipe is wrong
You must use yeast for the bread to rise properly
Bronwen says
I made these with maple syrup and put them in greased muffin tins as I don’t have a mini loaf pan. Cooked for 15 mins and were delicious.
Dana says
I tried this bread last night and despite the warnings against using other flours, I used spelt flour instead of the almond flour. I assumed that 2 dry flours couldn’t be THAT much different but the spelt must be more absorbent than the almond flour because my first red flag was that the “batter” was very dry. I formed it into a loaf shape and stuck it in the oven anyway and in the end it did turn out into a form of bread but it was much more dense than I would like and had a corn-meal texture. It may have turned out better with something wet added to it like a few mashed bananas or some pumpkin. The recipe was simple so thank you for that and I learned my lesson to do my research about flour substitutions in the future haha.
Ruthie says
I’ve just finished a slice of this bread, with one modification–a half-cup buckwheat flour subbed for an equal equal amo of honey bhave stevia…anyway, it is perfect and deliciousmuchlighter and tastier than the teff bread (my previous favorite) I was buying from a local GF bakery. A versatile recipe to work with and easy to slice.
Rachel says
My son has EE and has a myriad of allergies. I am wondering if anyone has successfully substituted the eggs in this recipe with either applesauce or something else? I would love to make him my own bread since the ones they sell at the store leave a lot to be desired.
Teresa says
I bought your book and am very excited about trying some of the recipes, especially the bread and the cracker. I don’t have the size pan you suggested in the book for the bread but have the mini loaf pans and I am going to try those.
gocarygo says
I love this bread!! I’m not strictly gluten-free but have been making small changes since reading the book called Wheat Belly. This bread is a bit dense and reminds me of the bread my grandmother used to make called “English Muffin Bread”. I can see it being great toasted but I just ate it straight from the oven, after spreading on some ghee (but butter would be good too!) and it just melted in my mouth. The edges of the bread can be a little dry but I actually like that consistency. Just don’t choke on it!! Thanks Elena!
Erin says
Hey just curious, I’m new to being gluten free by choice. Wondering what acv is?
Excited to get baking. Thanks
Erin
sheila h says
acv is apple cider vinegar. you want the one with “mother”, best is organic, not pasteurized or distilled (like white vinegar)
Lori Carroll says
Your Simple Bread recipe seems to be missing an ingredient. I mixed the flour,eggs, baking soda, acv, salt and agave nectar, but the batter is the consistency of pastry dough. Please help. Thanks.
Tara says
I had the same problem! Ended up like breadcrumbs…
Trista says
This is my favorite all purpose bread! I had my first sandwich since going grain free and it was heavenly! I did double the recipe to use a larger pan. I had to bake it for 65 minutes. Instead of agave, I used 1/2 tbsp honey and stevia. So happy to have bread in the house. Thanks Elana, for your delicious and healthy recipes!