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:
Crissy says
I am making strawberry short cakes out of them. Instead of a loaf, I scooped out about a tablespoon of batter in a cupcake pan. Strawberries are diced with a smidge of stevia sprinkled on them. Yum!!
Elana says
Thanks Crissy!
Jenny says
Hi Elena,
This looks fantastic, I can’t wait to try it! Can I check what temperature you would recommend for a gas oven?
Thanks,
Jenny
Elana says
Jenny, thanks for your comment! Here’s a link that might be helpful:
https://elanaspantry.com/temperature-conversion-chart/
Enjoy!
Elana
Jordan says
I just used this recipe to make mini doughnuts! I fried them in coconut oil and dipped them in cinnamon and honey. Yum! It yields about 14.
Elana says
Jordan, that sounds amazing!
Doreen says
Can this bread be frozen?
Either way….MANY thanks for this simple & tasty recipe. I thought i was “doomed” when I had to cut out bread. This fills the void :)
Elana says
Doreen, I haven’t tried that so not sure, if you do please let us know how it goes!
Mary McKinney says
Would this work with oat flour?
Elana says
Hi Mary, thanks for your comment. I went grain-free in 2001 and have not cooked with oat flour since then so I’m not sure. Sorry I can’t be of more help!
Debbie Ileana Lawrenson says
Do you think this would work with tiger nut flour too? Any other adjustments needed?
Elana says
Debbie, thanks for your comment! I haven’t tried that so not sure :-)
Linda Klug says
Oh, some of you don’t get the JOY of gluten free baking. 1. Find a recipe that works for you. 2. next time add some spices. 3. Oo ick, hate it, write that down. or Yea! write that down, too. 4. next time back to the original and trade out some flours. 5. repeat 3. 6. different vinegars, or liquids or add raisins. repeat 3. Soon you will have your OWN set of variations on the same base. And your search time is minimized. Have fun! Love you all, Grandma
Elana says
Thanks Linda!
Jamie Lee says
Hello,
I made this bread with distilled white vinegar instead of the apple cider vinegar. The apple cider vinegar I have at home has mothers in it (not sure what that is) but according to the SCD diet, apple cider vinegar with mothers is illegal, so I used distilled white vinegar instead. The bread barely rose and is about 2 inches tall. Was it supposed to rise anymore? Hard to make a sandwich with such small bread. Will distilled white vinegar not work with this recipe? Should I look for apple cider vinegar without the mothers? Or is the bread supposed to be this small? Any help would be appreciated.
Thank you.
Elana says
Jamie, this is what typically happens when the bread is baked in a pan that is bigger than the one called for in the recipe. If you use a larger size pan than I indicate, your batter won’t fill it up and your loaf will be flat. Another example is if you fill a 1/2 cup with 1/2 cup of water, the water comes to the top of the cup, if you transfer that 1/2 cup of water to a 1 cup measuring cup, it will only fill it halfway. That’s what’s happening to the bread when the pan used it too large :-)
Andrea says
Hello,
I had the same problem. I did use a slightly bigger loaf pan and the bread didn’t grow much. The flavor was delicious !! And the texture too…
i was wondering if i use double the ingredientes, that would make a bigger bread??? And should i use the same temperature and time??
Thanks a lot!!!!
Elana says
Andrea, this bread will rise to the perfect height if you use the pan listed in the recipe. If you use a bigger pan, there will not be enough batter to fill it :-)
Jeannie says
Hi, I had the same problem too. (It seems many people are having this problem, even when some said they WERE using the right sized pan). Andrea asked above, if she doubled the ingredients would that fill a [TRADITIONAL] loaf pan? And what about the baking time and temperature? (I have these same two questions, too) and Andrea’s question wasn’t answered.
I think making this bread in a pan smaller than what people need in order to make normal/traditional sized slices of bread isn’t as helpful.
Can you revamp the recipe to fit a 8.5″ by 4.5″ loaf pan? Thanks, this would really be appreciated.
Elana says
Hi Jeannie, thanks for your comment, I really appreciate it! I haven’t seen many, if any comments from readers who specified that the bread was flat when the pan called for in the recipe was used and no substitutions were made. Since I haven’t tried doubling this recipe, I don’t know if that will work. Readers come here because I test every single thing that I recommend. Given that there are close to 1,000 original recipes on this website (and over 70,000 comments), it is not feasible for me to test the various permutations of the recipes that readers request. I am so sorry about that! To provide you with a bit of background, I created smaller loafs in smaller pans for readers who gave me feedback that recipes using regular sized pans were too costly to make given the amount of, and expense of, the ingredients. The best I can do is point you to one of my bread recipes that does use a standard sized loaf pan, and I’m so sorry I cannot be of more help!
https://elanaspantry.com/rochels-cashew-bread/
If you look through all of my bread recipes, you will find some others as well:
https://elanaspantry.com/category/breads/
Have an incredible day!
Elana
Rita says
Wow, Elana! I made this bread yesterday and took my first bite while it was still a little warm. I was in HEAVEN. It’s like bread meets cake….my two favorite things in the whole wide world. My gluten eating family loved it too! Thank you so much for another delicious and nutritious recipe. You’re the best! P.S. Just ordered your gluten free almond flour cookbook and I can’t wait to try all of the recipes! XO, Rita
Elana says
Rita, I’m so happy to hear this bread was HEAVEN! I can’t wait for you to try all of the amazing comfort food recipes in my first book :-)
Alev says
Thank you Elana, my son loves bread and he was craving some. (we started SCD diet, and he was on a liquid diet for 10 days before it) I made this last night and it was indeed HEAVEN! I used 7-1/2″x3-1/2″ glass loaf pan, it was baked in about 37 minutes -so watch out for baking time difference depends on ovens and pans…It is very easy to make, I bet he will make this for himself very often. I am planning to add olives, rosemary, chives etc. for the next batches.
Elana says
Alev, thanks for letting me know that this bread is HEAVEN!
JOANNE BASS says
These breads are so delicious! I heavily greased my pan with coconut oil and it gave me a beautiful and tasty crust. The only problem is trying to wait until it cools before slicing.
Elana says
Thanks Joanne! I’m so happy to hear you are enjoying my bread recipes :-)
Laura says
My neighbor made this this morning to accompany her veggie soup for supper tonight. I was over there for a visit, and as I have always volunteered to be a Guinea pig for her since she’s such a good cook, I volunteered again. So glad I did! For a recipe with such disparate, and specific ingredients, I found this to be a delicious bread. For those with gluten intolerance, I highly recommend this recipe. It took my friend under 15 min. to prepare.
Elana says
Laura, thanks for letting us know this bread was easy to make and delicious :-)