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:
Lara Phillips says
Hi Elana, Your website has saved my sanity as a mum with an 8 yr old son with Ulcerative Colitis, here in New Zealand. We follow (as best I can) the SCD diet. Although these nut recipes are amazing for home, his school is nut free and I worry I am not giving him the energy he needs to grow, at school. Do you have any guidance on this? Really value your time and thoughts.
Elana says
Lara, thanks so much for your comment! I’m thrilled to hear that my website has saved your sanity as a mum! Have you looked at my 3rd book, Paleo Cooking? More than two-thirds of the recipes are nut-free and there’s a phenomenal recipe called Nut-Free Bread that’s amazing for sandwiches. Here’s that link for you:
https://amzn.to/1VBWPN4
I hope you’ll keep me posted on how you and your son are doing!
Elana
Lara Phillips says
Thanks Elana, I will have a look. Unfortunately his tummy doesn’t love coconut flour, but I will keep hunting and look in your book. Thanks x
Elana says
Lara, here’s a link to a nut-free bread recipe of mine that also doesn’t contain coconut flour:
https://elanaspantry.com/flax-focaccia-becomes-parsely-bruschetta/
I hope you’ll keep me posted on your son!
Elana
Jen says
Hi! I am just now trying low carb anti inflammatory diet foods for a chronic disease. I made this recipe and it was really great. I was hoping it would not happen but unfortunately I could not properly digest the almond flour.
I did use your recipe and subbed it with ground sunflower seeds. The first round turned out really bad – I had green bread lol! I easily fixed it with a teaspoon of lemon juice and the bread turned out wonderful. Baked at 300 for 40 minutes and used 4 tablespoons of honey to balance out the rich sunflower taste.
Elana says
Jen, thanks for your lovely comment and for letting me know this recipe is really great!
Vanessa says
Hello:
I followed directions exactly, including the size and type of pan, but the bread did not rise at all. Taste was good, but definitely not going to be able to use it as sandwich bread like I planned. It seems like I can’t master gf bread making as an attempt to make pao de queijo also failed. What I am doing wrong??
Elana says
Vanessa, thanks for your comment! You didn’t do anything wrong, this is a small loaf of bread. If you’re looking for a larger size I would recommend this:
https://elanaspantry.com/rochels-cashew-bread/
Enjoy!
Elana
Gordon Bartrem says
This is because of the baking soda. Soda makes it dense, it doesn’t rise much.
Elana says
Gordon, thanks for your comment! This bread will rise very nicely (for a small loaf) if the correct pan size is used :-)
Antonia says
Can I use garbanzo bean flour and gluten free flour
Elana says
Antonia, I haven’t tried that so not sure :-)
Cindy says
I made this bread today using a vintage pyrex small loaf pan, and it turned out beautifully AND tasted delicious! The only snag was that it stuck to the pan on the bottom a bit, but maybe if I try lining with parchment paper that won’t happen next time. Otherwise it was amazing. It was my first grain free baking adventure. I also made your Mustard Lime Chicken for dinner today which was a huge hit! A friend guided me to your site after I was recently diagnosed with MS. I am so thankful that you are here, sharing all of these wonderful things. Thank you.
Elana says
Cindy, it’s nice to meet you here! I’m so sorry to hear about your recent MS diagnosis. Here’s some information that might be of help to you:
https://elanaspantry.com/natural-treatments-for-multiple-sclerosis/
In term of this bread, if the pan is well greased you won’t have any issues with it sticking. Thanks for letting me know this bread turned out beautifully, tasted delicious, and was amazing. I hope you’ll keep me posted on how you’re doing :-)
Elana
Claudine says
This is my favorite bread recipe! It tastes really good. In fact, I’ve made this so many times already. Problem is, I followed everything on the recipe, used the exact size loaf pan ( same brand) but the bread didn’t rise. It is always about only 2 inches high… but, other than the bread being small, this recipe is still my favorite because it’s DELICIOUS!!!
Elana says
Claudine, next time you may want to try making it in a smaller pan. I’m so happy to hear this is your favorite bread recipe :-)
Amy says
I just had the same issue with minimal rise in the appropriate pan . How high shouid it rise.
It’s very tasty with a perfect texture. We just put jam on ours.
Elana says
Amy, thanks for your comment! This is a very small loaf of bread that will rise 2-3 inches. If you are looking for a larger loaf I would recommend this:
https://elanaspantry.com/rochels-cashew-bread/
Enjoy!
Elana
Michelle says
I am allergic to both eggs and vinegar. I think I could add lemon in place of the vinegar, do you have any advice as to the best egg substitute? I’m allergic to so many things I’m having a hard time eating nutritiously. Your thoughts would be much appreciated.
Elana says
Michelle, I haven’t tried making this without eggs so not sure. I remember that when I was not sleeping well I was allergic to so many things. Here’s a post that might interest you:
https://elanaspantry.com/natural-sleep-remedies/
I hope you’ll keep me posted on how you’re doing!
Elana
Dolores says
I just made this bread (eating it as I type). It is better than I anticipated !! I followed the recipe exactly and baked it in a regular glass Pyrex loaf pan. It didn’t rise a lot but I expected that since I was using a larger pan. I love the taste and will definitely make this again and again. I have UC and am trying to follow the SCD diet. This will help so much.
Thank you for posting this recipe.
Elana says
Dolores, you’re very welcome!
Elana says
Boo, thanks for your comment! This bread rises perfectly and comes out of the pan super well when made in the pan called for in the recipe. Unfortunately, when the bread is baked in a pan that is bigger than the one specified 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. I haven’t ever baked this bread in a pyrex dish so not sure if that would work in terms of getting the bread out. I hope you’ll make this according to the instructions so that you can have perfect results!
Maria Marquez says
Could I make your bread recipies in a Zojirushi breadmaker with gluten free settings
Elana says
Maria, I haven’t tried that so not sure :-)
icare says
Hi Elana,
I’ve been surfing the net and your recipe sounds just right. I recently gave up gluten bread (Ezechiel, although I love it) and if I hadn’t also just bought a new toaster — the old one broke down — I probably wouldn’t be here. (I hate to waste the toaster.) However, I don’t want to buy any of the store brands on the market as they all seem to contain additives like zantham gum. So this week I’ll buy the almond flour and roll up my sleeves. :-)
Elana says
Icare, thanks for your comment!