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:
christin says
You wrote
“In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet.”
Would it be too personal to ask what kind of symptoms you guys had..I had health issues when I was little I think due to allergies and now my 2 year doesn’t seem to be as healthy as I would want for how well we eat. Now we are on a DF and GF diet. I just can’t figure out if it’s these two things that bother us..Thanks Christin
elana says
Ruth,
Yes, blanched almonds are good; however, almond flour is made from a whole almond, whereas you are basically defatting and deflavoring the almond (in making the almond milk) and using the almond fiber.
Using almond fiber to replace almond flour is analogous to having a recipe that calls for a whole peeled orange, and instead of using the entire orange, juicing it and using the pulp for the recipe minus the juice. You get the idea :-)
Anyway, I still think it’s great to use the almond fiber after making the milk, I just think if you’re using it, you will need to significantly alter my recipes since you are using a very a different main ingredient than the recipe actually calls for.
Good Luck,
Elana
Ruth says
I’ve ordered 10 pounds of your favorite brand of blanched almond flour, and I’ll make a batch with that for comparison. My homemade almond-milk-leaving flour *is* blanched almond flour. Once the Honeywell blanched almond flour arrives, I’ll be able to compare. The taste of the bread with my home-made flour was delicious, so I’m looking forward to it!!
Thanks
Ruth
elana says
Hi Ruth,
I think your best bet is to reformulate the entire recipe if you are going to change the main ingredient. I don’t think this recipe would work with almond-milk leavings and is probably why it came out in chunks.
Hope this helps and you may want to post a topic in the forums on cooking with almond milk leavings –some people may have recipes or good ideas for using this ingredient.
Elana
Ruth says
I just tried this recipe using my own almond flour that I made from almond-milk leavings. (I dry it out in a dehydrator, then run through a food processor, then sift and toss what doesn’t go through the sifter after to iterations of this process.) The other ingredients were exactly as in the recipe. The bread came out in chunks.
questions:
1) Am I supposed to knead the bread into one chunk? The bread came out in about 3 chunks.
2) Has anyone else had this problem?
3) Do you think an extra egg might help? I’m guessing my almond flour is particularly dry as I’ve squeezed out a lot of the goodness into the almond-milk (your recipe).
Any thoughts??
Thanks
Ruth
elana says
Mari,
Thanks for your comment; yes, isn’t it easier when the entire family can all partake in one dish, instead of making separate things for the different dietary needs?
I haven’t made chocolate chip cookies with coconut flour. I’ll probably attempt to do so at some point. If you do try, let us know how they turn out.
Thanks,
Elana
mari says
Hi Elana,
I love your recipes! I just made cupcakes using your coconut flour chocolate cake recipe w/ vegan chocolate frosting and they turned out beautifully! My kids loved them too and this thrills me because I am the only one in my family who is wheat/gluten intolerant and I am tired of making separate desserts for me. ;o)
Have you ever made chocolate chip cookies with coconut flour? I made them with your almond flour recipe and loved them but I am curious about coconut flour too.
Thanks
Mari
elana says
judy d -Thanks for all of your great ideas.
judy d says
I have made some interesting breads using other flours. I have gotten the recipes on the celiac.com site. One of the breads, flaxmeal skillet bread uses brown rice flour, potato starch xanthum gum, sea salt. The other recipe that I have made is a recipe for a bread machine, which I just got. It also uses brown rice flour, tapioca flour, corn flour(I use corn meal) and flaxseed flour (I use ground flaxseed). I like this bread because it has the texture that I used to find in multigrain breads. Though it calls for 1/2 cup of powdered skim milk powder, I am lactose intolerant and I omitted it and it still tasted good.
If you are unable to find this site, let me know and I can pull up the recipe and forward it to you.
elana says
Alchemille,
Here are the answers to your questions:
1) The acid (of vinegar or lemon juice) activates the properties in the baking soda; this is what makes the bread rise.
2) Almond flour and coconut flour are NOT interchangeable –at least according to my experiments; if you find they are let us know :-)
Elana