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:
Jana says
Hi, just made bread and turned out like biscotti hehehe. Just figured out I put bi carb soda as recipe said soda. Will try again with baking powder ????
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Shirley says
very good. I fixed it this morning, & just ate a couple of thin slices with some raw almond butter for a snack. I have a small Anchor Hocking glass bread pan that was just the right size. I did not add any sweetener, as almond flour is sweet enough to me. I did not feel there was enough liquid, but instead of adding another egg, I added 1/4 cup canned coconut milk & increased the ACV to 1 tablespoon. The taste is very mild, no taste of vinegar, coconut, or egg. I think it will be good toasted on my griddle with butter. Next time,I plan to add spices to make it savory & use for sandwiches. The size is just right for half sandwiches. I have been wheat free for 2 years & now the first of the month I am going to try to start the Wheat Belly diet. I have all 3 of Dr. Davis’ books, so we will see if I can do it. Sweets are not a problem, & wheat is not a problem, starches are my down fall. I look forward to trying lots of you recipes.
Anna says
How did the bread recipe work out with extra eggs and water?
Sally North says
I’m on Weight Watchers and am finding it very hard to use your cookbook anymore because it lacks the nutritional data needed to calculate points. Do you have any suggestions?
Red says
I made the simple bread today, I’m not sure if NZ ingredients are different, its turned out pretty dry and crumbly. I added an extra egg and a little bit of water because when I followed the recipe it was just a crumbly mix.
Any suggestions as to what I’ve done wrong please would be gratefully accepted.
Thanks Red
Jennifer says
Wow, I just made this bread and it is delicious. And it was so easy! My nutritionist gave me the link to this page because I am doing LEAP after MRT testing (turns out I am reactive to wheat and rice, amongst other things). I substituted a TB of applesauce for the agave/honey part of the recipe as I have not added sweetener back into my diet yet. It worked beautifully. I am curious about how this bread will taste when I’m able to have honey. Looking forward to finding out. Also, I made this in a slightly smaller pan than Elana recommends– I have a “Daddio” loaf pan that is 6.375″ x 3.75″. Came out perfectly. So easy to slice, too. Yum.
Janis Bryant says
Hello – I am just beginning to use the “Breaking The Vicious Cycle” eating program recommended by my homeopath for Crohns Disease. My problem is that I can’t get enough information to make certain that I buy the right automatic bread machine. I definitely don’t want an aluminum pan, but most of them are teflon coated. The real issue is that none of the descriptions indicate whether or not the machine will bake good bread using almond or other fragile or specialty flours.
Can you suggest a brand or model ? Your help would be much appreciated.
Thank you.
Loreen says
I tried your recipe of Simple bread b/c I heard you on the Dr. Axe podcast and I am trying to go gluten free. He said that all your breads on there were awesome so I tried your recipe and it TOTALLY did not come out. I followed the recipe to the letter except I had regular coconut flour instead of blanched. I could not find anyone who knew what blanched almond or blanched coconut flour was. When I added the wet ingredients to the dry ingredients it was like there were no wet. Totally just a flour mixture.
Can you help me? I really want to try your breads.
Thank you
Jessica says
FYI there’s no coconut flour in this recipe…
also, elana’s got a whole page dedicated to blanched almond flour :-)
https://elanaspantry.com/ingredients/blanched-almond-flour/
Marcia says
Can i make this with chestnut flour instead of almond flour?
Elana says
Hi Marcia, I haven’t tried that so not sure. If you do please let us know how it goes :-)
Bika says
Hi elena greetings from indonesia! I had try ur receipe and its turn aweaome! The texture was perfect just like i want! Btw i grinded the almond flour before bake it, so i dont feel any granule texture, just more like banana bread, thanks for ur great receipe n keep posting!