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:
Lynne says
would be helpful to have calorie count for recipes… thanks!
A.G.K. says
Is the agave nectar necessary in this recipe? Can I make this a sugar free bread?
Beth says
My registered dietician (RD) suggested this bread as one that I can eat (with some tweaks) as I go through the MRT/LEAP testing program.
I made it with Bob’s Red Mill almond flour, added one, changed the vinegar (since I haven’t gotten apples back yet), changed the sweetener and tossed in about 1 teaspoon of organic pear juice (no additives) since I noticed it was left in the can of pears. : ) I didn’t have a mini loaf pan, but used a glass Pyrex one that isn’t huge.
The verdict? It’s delicious, and solved a huge problem of not having something bready to eat, since I’m moderately reactive to wheat and rice, and I can’t eat too much garbanzo flour (to make socca) – good ol’ beans. : )
The taste reminds me of popovers from a local restaurant famous for them. They’re a little eggy too, and adding the fourth egg (at my RD’s suggestion) probably is why. Even my husband likes it.
I had already ordered one of the flours Elana recommends, but Bob’s worked great, so it will be interesting to compare. I thought I’d hate it because the smell when it was baking bothered me, so it was such a nice surprise.
Thank you Elana!
Rebecca says
I just finished making this bread smells great and tastes good, however, its the sadiest little loft of bread. It didn’t rise. Now we do not use eggs so I subsituted with applesauce and baking soda I found this on a different website. I also did not have apple cider vinigar and so I used white instead…could this have been my issue? Is there something I can use instead of eggs? Thanks Rebecca
Heather from Australia says
Thanks so much for this wonderful recipe. Even our fussy 4 year old loves your bread, which is testament to how delicious it is!
Elaine says
I love your recipes! Whenever I bake a loaf of any of your bread recipes, I always have a “crown” on the top! I use the magic line loaf pan and follow all directions, but this happens every time. Any idea why?
Bailee says
Thank you so much for this recipe. I love the simplicity of it. It takes me 5 minutes to put together and get in the oven. I don’t think I would make bread as often if not for this amazing recipe. My family thanks you too :)
Elke says
Are you sure this is healthy? It’s way too delicsious..surely it can’t be! I made it last night, super easy, not many ingredients so its affordable to make. So yummy with avocado, banana, or argave on top. Does this bread contain gluten or anything els that I should e staying away from on an alkaline diet? I used almond meal not pulp not sure what the difference is
Serina-Linn says
I followed this recipe and my bread did not fluff at all! I used almond meal from my left overs of making almond milk (dehydrated it and ground it first obviously). It came out the same way that I put it in…about an inch thick! What went wrong?! Please help! !
Chap says
Also, I used Bob’s red mill for the tapioca flour/starch and usually I used bob’s for the almond but I made the rice myself (blender) and made the almond twice when I ran out of flour. I didn’t blanch them, I just took regular unsalted almonds tossed them in the blender and let it go. I over blended and the flour was a bit of a ‘meal’ which did make for a runnier batter but it was still better than any other GF recipe I’ve tried.
I also use millet flour sometimes and that works well for me.
Buckwheat works well but has a very distinct flavor that I did not like at all.
Sorghum works fine, but also has a flavor that I didn’t like.
Oat also works well, adds a but of a ‘whole wheat’ flavor or a ‘whole grain’ flavor. It is cheap and I just toss regular oatmeal in the blender so it is easy to have it on hand.
Almond, millet and tapioca are my go to flours.
I avoid gums and use flax, an extra egg or chia seeds mixed with boiling water then add the ‘slurry’.
For brownies I just use melted chocolate and melted butter with some corn starch. I found various recipies on line for that method. It makes a rich brownie but very good and fudgy. I used one from David Lebovitz’s website but Ghiradelli has one too.