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:
nicole says
Just wondering if you can use rice flower instead of almond flower or will it not turn out the same?
Judy says
The short answer, Nope, because rice flour is a grain. The ratio between wet ingredients and dry is different between nut flours and grain flours. There are several excellent web sites out there for baking without wheat and using other grains.
Rhonda Graves says
I’d like to mention that many people keep baking powder for too long, which may be why a quick bread fails to rise. A way to test it is to put 1 teaspoon baking soda in a glass, than add 2 teaspoons vinegar (for the test, it doesn’t matter whether it’s plain or cider vinegar). If it foams well, the baking powder is good. If it doesn’t, it needs to be replaced. This works for baking soda also. I have seen recommendations to replace baking powder every six months, but I just test it.
sarah says
Any substitutes for the acv? I’m allergic to apples and some suggest I might react to that too.
Dana says
What have you used in the past as a substitute for your acv sensitivity?
Lavinia J. says
Hello,
I just wanted to thank you for the lovely recipes. They’ve helped me enormously and gave my son some great healthy ideas for his future cooking.:)
All the best, and thanks again for the very helpful site.
Lavinia
Callie says
My daughter has just been diagnosed with celiac disease and am looking for new ways to make her favorites. I am so excited about you blog and all your yummy recipes!
I was wondering if you can make your breads in a bread maker?
Thanks, Callie
Lizzie says
This bread is delicious!
Jaquie says
Hi everyone, I tried this using Bob’s Red Mill almond flour and it worked fine. Just thought I’d let you know since a lot of people tend to have that brand.
chelscnicole says
I wanted to make this but only have about 1 cup left of almond flour. Would coconut flour be a good substitute?
emmanuel says
I suffer from CFS [ chronic fatigue syndrome] so you can imagine baking is an effort. I need to know if I can use this recipe for bread making machine please?
Barb says
Can you use Almond Meal? ?
Marianna says
I have made the recipe 2 times and each time it came out dry. I think that following Elana’s recipe exactly is the trick to success.
Marianna
P.S. I will try again tomorrow.