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:
Betsy says
Can I use gluten free flour instead of almond flour?
Elana says
Betsy, I haven’t tried that so not sure. I haven’t eaten gluten-free flour since I went grain-free in 2001 :-)
Grace says
Hi, do you have to use Celtic sea salt, can Redmond Real Salt be used instead?
Elana says
Grace, I haven’t tried that so not sure :-)
Brittany says
I absolutely love this recipe. So simple and tasty. Thank you for sharing. Xx
Elana says
Brittany, I’m so happy to hear you absolutely love this recipe!
Maureen says
Hi! Elana: I love your bread recipes. They turn out really well, but my new problem is I need a quick bread recipe ( yeast free ) that does not use eggs or gums. I’ve tried to sub flax eggs for the eggs, but somehow the bread rises when baking, but collapses in the middle while cooling. I’ve tried to bake at a lower temp for about 10 to 15 minutes longer, but the result is the same. Is there an adjustment for the moisture content of the recipes when using flax eggs which do have water to proof the flax?
I use a ratio of 1 tbsp flax to 3 tbsp warm water for each flax egg. I’ve even tried to thicken the egg consistency by adding a tsp of psyllium per flax egg. The flax eggs gel nicely but the binding does not seem to last.
Any suggestions?
Elana says
Maureen, thanks for your comment! I’ve worked on egg-free baked goods recipes for a very long time. I’ve only ever had one turn out and it’s in this book:
https://amzn.to/1XWy2n7
It’s very challenging to bake without gluten, grains, and yeast. The only thing that generally provides the structure at that point is eggs. If you have any success I hope you’ll stop back by and let me know!
Elana
Amoreena Berkley says
I am so glad you have kept this recipe on your site. I tried it years ago, and it was so simple and delicious. It was a total life-saver, when I first went grain free and needed that occasional slice of bread with crushed berries and a cup of hot tea. :)
Elana says
Amoreena, thanks for letting me know this recipe is a total life-saver!
Carol says
Elana, it is delicious! I had some problems though-I followed the directions exactly yet the texture was crumbly/dry, not smooth like a regular bread dough. It did not look at all like the photo and could not really be sliced. Should I have formed a dough ball by hand? Which almond flour do you prefer-I used the Pamela’s brand?
Thanks,
Carol
Elana says
Carol, thanks for your comment! This is exactly what happens when coconut flour is used in this recipe. And the Pamela’s nut flour blend contains coconut, that company does not make a product that is straight up almond flour. For this recipe to work, almond flour is needed, not a blend of different flours or a baking mix. Here’s a link to my favorite brands of almond flour for you!
Enjoy!
Elana
Dylan says
Hi Elana. I hope you’re doing well. After I greased the coconut, or grape seed healthy oil , do I need to dust it with almond flour, or not? Can you answer my 1 question please?
Thanks,
Dylan kaulukou-Chang
Elana says
Hi Dylan, thanks for your comment! No need to do that, just follow the instructions provided in the recipe :-)
Joanne Funk says
I am following a Keto diet and wondered how many Carbs, Sugar and Protein per slice please?
Thanks!
Elana says
Joanne, for more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a wonderful day!
Elana
K says
This really is simple. I doubled the recipe and used a regular sized loaf pan, baked a few minutes longer and used the toothpick test to check for doneness. Turned out really well. Nice texture, similar to banana bread and a good flavor also. I will use this recipe again most definitely. Thank you!
Elana says
K, I’m so happy to hear you enjoyed this bread and will most definitely use this recipe again!
Schennia says
Hi Elana! I made the bread. The taste came out well. My son was pleased but my loaf didn’t rise as much as the loaf pictured. What did I do wrong? And does it matter if it’s baked in a glass loaf pan or regular loaf pan?
Elana says
Schennia, thanks for your comment! 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 :-)
Schennia says
Hmmm…wow! OK. I’ll switch pans. TY :-)
Elana says
Schennia, you’re welcome!