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:
Penny says
Lani,
Thanks for sharing! What size pan did you use for the double recipe? And did you bake it on the middle rack in your oven?
Thanks,
Penny
Lani Halliday says
It’s 10 days since I made this loaf for the first time and now I’ve doubled the recipe. I can safely say that it works beautifully as a ‘double size’ loaf. I’ve just pulled it out of the oven and sliced into the middle (after letting it cool, of course!) and it’s perfectly done. I did leave it in for 80 minutes, so I hope that is helpful for those trying to double this loaf. I’m sensing french toast for breakfast…
Trista says
I would love to know what size pan you used when doubling the recipe?
Penny says
I tried Honeywell almond flour and it was great! It is like a night and day difference between Bob Mills and Honeywell. I had several failed recipes using Bob Mills because it is just too coarse. I made pancakes and pound cake with Honeywell and the pancakes looked and tasted like regular pancakes! The pound cake was a little different than a regular wheat flour one, maybe a little more dense and not quite as absorbent but, it was still very close. I was impressed. Thanks Elana for telling us about it and for recipes and…for everything!
Penny
Natalie says
The differences between Honeyville ***blanched*** almond flour and other almond (really MEAL rather than) “flour” is considerable. Most don’t like the recipes made with the course, gritty texture meal, (i.e. Bob’s Red Mill, for one) but really like how the Honeyville Blanched Almond Flour recipes turn out. Amazon.com sells the Honeyville and I can get it shipped to Alaska. Honeyville Farms sells their products…the Blanched Almond Flour…right up to a 25# bag and will ship to anywhere in the US contiguous states (not Alaska and Hawaii).
elana says
Jenni,
Thanks for your comment, glad you liked the bread.
Elana
Jenni says
I tried this bread last night and I like it a lot! It was yummy straight out of the oven with a little butter and agave. I had a slice today with peanut butter and jam and it was still moist and yummy! I am thinking I want to make french toast with this bread and see how it turns out. Thanks for the recipe!
elana says
Dear Debbie,
Thanks for your comment, so glad that your daughter enjoyed the carrot cake. Let me know how the experiment with the bread turns out (replacing vinegar with lemon juice). I don’t think that substitution will be a problem, though am not sure since I haven’t tried it myself.
Take Care,
Elana
Debbie says
Elana,
My Mom made your carrot cake for my daughter and everyone enjoyed it. My daughter was so excited as she has not had cake in over a year! I would like to make your bread recipe for her, but she cannot have vinegar. I may try it with lemon juice to see how this will work. We have not been able to find any kind of bread she can have as everything we find in the store has something she cannot eat in the ingredients. If this works she will be very happy again.
Thank you for sharing your receipes.
Debbie Wulff
elana says
Hi Amanda,
Since I haven’t eaten the type of gluten free food you mention above in over a decade, I’m probably not the one to answer your question. You could try my forums section where you might get a better answer. Sorry I can’t be of more help.
Elana
Amanda says
Hi!
I’ve been reading all over the place and realized that gluten causes my horribly horrible eczema… so I’m attempting to cut it out of my diet… problem is, I loooove baking.
I went out and bought the whole, tapioca/rice/potato flour and mixed it all up with some guar gum in an attempt to make some muffins. It went.. well.. not horribly wrong, they’re edible… but not “right”
They’re “heavy” and quite chewy. Looking at your picture, the bread looks like it would be pretty light and similar to normal gluten filled breads.
Does using almond and coconut flour eliminate this “heavy” chewyness?
Thanks :)
elana says
Dear Lani,
Thanks for stopping by and for your wonderful feedback. I hope you will let us know how this turns out when you double the recipe.
Thanks,
Elana