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:
Chap says
I love this recipe! It really is simple and quick and best of all…it tastes like ‘real’ bread. Often gluten free bread just isn’t quite right.This mix is more of an ‘egg’ bread, but I took the basic recipe and with some variations this makes the perfect fluffy, light bread. Even non-celiacs think it is just great bread for sandwiches and etc.
I’ve used a 50/50 split between ALMOND and TAPIOCA flour/starch. This made the bread light and fluffy nearly like ‘regular’ sandwich bread.
I also used a split between ALMOND (1cup), TAPIOCA (1cup) and WHITE RICE flour (1/2 cup). This also gave me a ‘springy’ bread, less of an ‘egg bread’. This also rose in the oven just a bit (many GF breads I’ve made don’t rise at all even during baking). This one rose just a little, maybe about 1/2 inch.
Batter can be a bit runny.
Bread lasted at least a week on the dounter in a ziplock bag, but after a week it was a bit weathered. Now I put the batter in the fridge and make it as needed. The batter lasts a week easily in the fridge, I’ve always used it up after 5-10 days so I don’t know if it will last longer than that or not.
I was worried about the vinegar since that makes me sick but it didn’t bother my tummy at all.
This bread is very filling when eaten so it is very easy to fill up on bread. It is very moist, not at all crumbly. In fact I ‘tear it’ like you would when feeding the birds or something. It actualy tears whereas many GF breads just do not tear, to say the least.
As a side note…I’ve leard almond and tapico mix also make a great sub when making regular old chocolate chip cookies. I just followed the recipe on the back of the chocolate chip bag but I used a 50/50 alomond/tapioca flour mix instead of regular flour, then I used 1 stick of butter because when I used 2 the batter was very runny, but for people who like cripsy cookies then two sticks would be fine. I like cakey cookies so I only used 1 stick of butter. Otherwise even non-celiacs didn’t really notice a difference. Once I asked they said if they paid attention there was ‘something’ different but only if they were looking for it and even then they couldnt’ tell me what, but it clearly didn’t keep them from eating the entire 3 batches! :)
Mario Paluck says
Hi, tried the recipe, there will be no rise in the bread, well not bread if it does not rise. So it should be called short bread. Also. you can make your own almond flour sing simply a coffee grinder and whole almonds. Qd
Rose Kaye says
Hello,
I just made my first loaf of Almond Bread with your recipe. Thank you so much. How did you get your loaf to come out so white inside and can it be made highger for a full slice of breat. It does taste incredible. Thanks again. Rose
joe says
hi – tried this out and it worked well – for those in Uk/ using 300 as stated in recipe is about 160. thank you – joe
Dee says
This bread is really tasty and both myself and my husband love it! Could you please provide the calorie content ?
Sincerely
Dee
Myra says
Well, I made my first loaf of paleo bread with almond flour. WE LOVE IT! I can’t wait to make more and more of your recipes! It wouldn’t surprise me in the least if I end up buying your cookbooks! : )
Diane Worthen says
Can you use this recipe in the bread machine?
Mariana says
Dear Elana,
I am starting to eat Paleo and find that many recipes ask for “BLANCHED” almond flour as opposed to simply Almon flour.
I may be wrong but as I understand it you should blanch the almonds before making them flour. Is that the only difference? If it is then the only difference would be the color?
I am asking because at least where I live, in Hungary, the price difference between almond flour and blanched almond flour is HUGE, so if the results are basically the same (except for the color) I’d much rather use regular almond flour.
Thank you!
Ursula says
made a batch last night- did not rise very much at all but still baked. Had one fresh slice and have woken up with my grain eating family having eaten ALL BUT 2 SLICES; something must have gone right!
Love your site, so inspirational
Ursula says
p.s, it was sitting right next to freshly (not gf ) baked cake & cornbread !
Abby Lobotomy says
Love this bread!!! Question though! If I wanted to double the recipe to make a larger loaf, how long would I need to bake this?
Thanks for the great recipe!