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:
Shelee Saal says
Elana, can the almond flour be substituted?
S. Saal
Sophie says
Hi Elana
I have great success with your recipes. Especially the muffins and cakes.
Do you have any bread machine recipes or no of any decent ones.
I am desperate for some.
Many thanks
Shirley Metts says
I have just gone on a grain-free diet and can’t wait to try this bread recipe ( I could live off of bread) wish me luck!!
renee says
In this recipe, can a person use sunflower seed flour instead Almond flour?
Elana Wilkins says
Hi I just made this bread adding 2 TBSP almond milk and baking for 55 minutes. I also used a ceramic small loaf longaberger bread pan. It came out perfect. I’m the only one in my family who is gluten/grain free yet everyone LOVED the taste of this bread. I live in Minn if thats any help as far as baking time and altitude. Thanks for the recipe.
catherine blanchard says
I’ve tried your paleo bread recipe 3 times and though I love the flavor, my bread dough is always very dry and once baked and cooled, when I slice it it just crumbles apart. can you suggest a solution to this problem?
Denise says
I just made this bread. It baked in 16 minutes @ 150 degrees Celsius in a fan oven. My oven cooks super quick and I was a bit hesitant from reading all the comments. We ate it with almond butter and banana on top. This will be a staple breakfast from now on since we are tired of poached eggs! ;-)
Roberta Fox says
Thank you very much for your recipe, I have been keen to find a replacement for normal bread since i cannot eat any yeast or grains. I tried a flaxseed flour recipe and am not crazy about the taste, so the almond appealed. However, my version came out very dry, tasty enough to eat, but not much risen and dry. I have to say that i used baking powder and xylitol, and it did occur to me that i might need something to make it moister but did not dare add anything. If you have any suggestions i would be grateful. I do not eat sugar in any form which is why i could not use the agave syrup. Many thanks. Roberta
Betty Wise says
I tried the bread recipe, March 2014, and was very saddened that it did not come out as bread..it was crumbly and did not stick together. Rechecked recipe to see if I left out anything..did not..our daughter gave me some coconut and almond flour and I wanted to find a bread that I really like..so far have not. Thank you that you are trying to find more healthy ways to eat..blw
kristina says
odd I wonder why – this is my go to recipe and use all the time and for me works out great – of course without gluten its not going to have the texture f regular bread, but is still delicious – thanks for this recipe!
Diana says
What is a substitute for almond flour?
Maria says
I haves subbed chestnut flour for almond flour in recipes, and it’s worked out great! Chestnut flour also adds a natural sweetness.
Joan says
Maria,
I just made the bread and the dough was really dry. It turned out but not a batter. It seems as though 3 eggs, 1 tbsp of honey and 1/2 tsp of apple cider vinegar was not enough liquid for my 2 1/2 C of chestnut flour. Did you do anything else? thanks Joan