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:
elana says
judy,
Thanks for stopping by and for letting us know this worked with the chopped almonds.
Elana
judy says
i just made this wonderful bread for the first time. i have been gluten free for 1.5 years and now am cutting out flour as well (all that rice flour & tapioca flour after going gluten free never sat with me well either). i just used whole raw almonds that i chopped finely in my cuisinart and the bread came out great. thank you so much, i really love your site!
elana says
michelle,
Thanks for your comment; your son is lucky to have such a thorough and diligent mother. Given that I bake primarily with nut flour, I’m not sure that I can help you with your biscuit request. Your best bet is probably to go to the forums; there are many helpful people over there who have great ideas for nut free recipes. Alternatively, take a look at the coconut flour recipes on my website.
Elana
michelle says
hello elena,
i just love your site and have a child who is mildly autistic, and of course, gluten, dairy, soy, nut free and lately have also tried him on the corn and phosprous free diet which seems to have really helped but is very restrictive eg no tapioca, rice, arrowroot, tree nuts and soy. The other challenge is that I live in Spain and can only get millet, brown rice, buckwheat,amaranth (he can have tapioca in small quantities only,)is there a biscuit (his favourite is banana) and he likes it hard and bread recipe you can give me, if you could I would love it.
Kind regards
Michelle
elana says
Kitty -Thanks for your helpful comment.
christin -Great comment and fabulous improvement to my recipe. Thanks for sharing!
christin says
I made this for Thanksgiving with about half a cup of raisins and a bunch of cinnanmon. And when it was almost done baking I drizzled it with agave syrup. It was so good!!
Kitty says
Ruth,
I do the same as you with the almond milk remains, waste not want not and it still is a source of fibre which we need.
The only recipe on this site I have had any sucsess using that is this one, https://elanaspantry.com/desserts/dairy-free-gluten-free-chocolate-chip-cookies/
I used 2 cups dehydrated almond milk pulp and half a cup finely ground almonds.
Subbed grape seed oil for coconut oil (was out of grape seed) but otherwise used the same recipe. They where not the same but came out fine.
For others its grinding almonds with a pestle and mortar for me, wish I could get almond flour of the right consistency shipped here :/ The recipes are too good not to make.
elana says
Rachel,
Please see my FAQ regarding this issue.
Thanks,
Elana
Rachel says
Elana,
On the Honeyville page of Amazon.com was this comment about the Honeyville product:
“I purchased this flour a few weeks ago and just baked with it the first time yesterday. I was very satisfied with the taste and texture of it. However, I cannot tolerate gluten or rice and after eating some of what I had baked, I had an allergic reaction. I called the company and they could not tell me anything in regards to their mills nor if there could be any cross-contamination. The lady on the phone seemed to think that the mills are shared equipment and that no precautions are taken to avoid cross-contamination. If you’re buying it for low-carb prep only, it should be a good flour at a great deal. Please beware if you are using it to avoid gluten or other allergenic grains!”
I’d like to know your thoughts about this. Thank you.
Rachel
elana says
christin,
I had an array of symptoms. If there is suspicion of celiac it makes sense to do a celiac panel blood test before going on a GF diet. If that comes back negative, you can do genotyping just to be certain.
Elana