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:
Kiran k says
Great recipe!
The steps are easy to follow, and the bread turned out soft and delicious. Perfect for beginners like me.
Thanks for sharing!
Elana says
You’re welcome!
Chanda says
I’ve made this bread many times over the years but am on a candida cleanse currently so can’t have honey or other sweeteners outside of stevia. Would it be ok if I just left it out, or do I need to substitute something?
Elana says
Chanda, I haven’t tried that so not sure.
Stephanie says
I’ve made it without any sweetener and it’s great!
Elana says
Thanks Stephanie!