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:
Alchemille says
This bread looks delicious, I’m gonna give it a try…I think it could also be interesting to experiment with different nut flours too.
I have 2 questions though:
1/Why the use of apple cider vinegar or lemon juice (I know a lot of GF baking recipes have these but I always wondered why)?
2/Do you think it’d work with coconut flour as well? I have some at home but don’t really know what to do with it and I’ve been looking for a coconut flour bread recipe that doesn’t use too many eggs.
Thanks ;).
Hannah says
1) honeywell
2) sea salt
3) yes
4) yes, wholesome raw agave
5) yes, braggs
6) That I would need to check on.
Thanks for investigating for me.
elana says
Dear Hannah,
Thanks for writing to me with your baking frustration. To get to the bottom of this type of matter takes a little detective work. Can you let me know the following regarding the bread:
Bread is fussy, substituting or leaving out even one ingredient could ruin your loaf.
Thanks,
Elana
Hannah says
Where did I go wrong? I used the brand of almond flour you suggest and followed your instructions but my bread did not rise a bit. It is the size of biscotti. It tastes good, a bit dry, but I smoothered honey on a piece and it’s good but it is so tiny. HELP……..thanks!!!!!!
elana says
Dear Jenni,
Thanks for your comment. I haven’t used this bread for breadcrumbs and am not sure how it would work. If you do try it out, I hope you’ll stop back by and let us know your results.
Thanks Again,
Elana
Jenni says
Dear Elana,
Do you use this bread for bread crumbs in recipes? I come across recipes that sound good that require bread crumbs (ex. Parmesan Chicken) but I wanted to see if you have already tried this. I apologize if you have already answered my question somewhere else on your site. I just didn’t see anything in my search. Thank you!
Jenni
Jo Ann says
Hi, and thanks for your reply.
I don’t use a wide array of flour… simply 1/2 organic white and 1/2 organic wheat.
I found a gluten free flour today at Whole Foods that seems to be a simply prepared mixture, unlike others which use a “wide array” of gluten free flours and other ingredients.
Thanks for attempting to help.
Jo Ann
elana says
Dear JoAnn,
As you can see, I use almond flour and coconut flour in my recipes; It sounds as though you are using a wide array of flours with which I am not familiar.
Further, I experiment 5 to 10 times to come up with each dish and do not have a simple substitution formula that would answer your question.
Your best bet would be to post your query in the forums –there are many experienced gluten free foodies there who might be able to help you. Sorry I cannot be of more assistance.
Best,
Elana
JoAnn says
Hi:
I am looking for a gluten free way to make a substitute 3/4 white – 1/4 wheat dough that is organic and gluten free.
The dough is used to make fruit squares for my toddler. I have found all the gluten free flours; the ones that sound similar to what I need are not organic. The organic gluten free flours seem too light… I am looking for a firm dough base. Thanks.
elana says
Penny -I’m glad that the recipes are turning out for you; yes, they work well with a finely ground almond flour such as Honeyville.
Lani -Thanks for your report on doubling the size of this recipe!