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:
Sue says
Hi, can you make this bread in a bread machine. What would be the settings if you can.
Lisa says
so i just made this bread tonight and it turned out wonderfully!!! thank you so much. i love to cook and bake but am a total novice when it comes to organic cooking and shopping for ingrediants. this recipe was great. the 2 pickiest eaters (my husband and my 3 yr old) loved it.
if you or anyone out there have any tips for me on how to make organic cooking easier and cheaper feel free to comment! thanks again and i can’t wait to try more recipes!!
Veronica says
Hi Elana. I wanted to try this recipe right away, so I purchased the Bob’s Red Mill Almond Flour/Meal at Whole Foods. I used Himalayan salt and maple syrup as substitutes. The bread was absolutely delicious. Thanks for this wonderful recipe.
Monica says
I don’t have the small bread pan. Can I make this bread in a 7 X 4 pan? My little 7 year old can’t have gluten and he desperately misses bread. My heart breaks for him when he sees his sisters eat good old fashioned PB&J…would this bread work as sandwich bread? He has sensory issues and I am afraid the flax in your sandwich bread would bother him….help :-)
Beth L. says
Wondering if this bread will work with a bigger loaf pan than the suggested size in the cookbook? My son’s only complaint is that the bread is so small. He’s a growing boy so I’m having to make him two sandwiches right now with the bread being the size it is after slicing. I could double the recipe if I knew it would work in another pan…suggestions???
Beth L. says
This Bread is fantastic! This is the 3rd of your bread recipes I’ve tried. The other two (the one from the cookbook & the GF Bread 2.0) both had very distinct flavors and while I enjoyed them and my son didn’t mind them, my hubby wasn’t a fan. This one was most favorable to us all & easy to boot! Thank you, thank you, thank you for all you do Elana! You’ve made my life simpler!!!
Jen says
I tried this recipe this afternoon, but instead of using blanched almond flour, I used the remnants from the several batches of almond milk I’ve made in the last 10 days! After straining the milk, I take the solids, break them up onto a baking sheet, bake at very low heat until dry, then blend into powder. When I had enough for the 2.5 cups of flour you call for, I finally tried the recipe.
My results were not too bad! Like another reader above, my loaf was dark on the inside and the outside, not light like in your picture. Also, I didn’t have the special pan you use, so I just shaped it into an oval loaf and baked in a larger pyrex pan. The dough was fairly dry, in that I couldn’t just mix with a spoon … I had to roll up my sleeves and mix and knead with my hands, like regular glutinous bread.
Thanks for all the great recipes Elana!
Fran says
Hi Jen,
Two really important keys in this recipe is using a small loaf pan (I use glass) and cooking on the bottom rack. I use VCO (virgin coconut oil) to grease the pan.
And also the 300 degrees. I forgot to decrease the temp once (automatically starts at 350) and the bread did get really dark. Another time, forgot to put on the bottom rack. Dark that time too.
The batter should stir fairly easily with a wooden spoon. You might need to add less flour or more moisture. This time I was slowly measuring the vinegar over the bowl and a little extra went in… I think it helped the bread to rise a bit higher.
Right out of the oven, I take the loaf out and wrap in paper towel while cooling… After it’s cooled, leave the paper towel on, put into a plastic bag and store in the frig.
Hope these tips help.
Fran
Chris says
Hi Elana,
I follow, not only a gluten free diet, but a completely starch free one. Your site and recipes have been a very welcome break from the half-dozen coconut flour recipes I’ve been using to get my breadlike fix. Awesome collection.
I just made the Simple Bread and it turned out tasty but in poor form. I followed your instructions but my loaf came out about an inch high and super dense. Any idea what I might have done wrong?
Thanks,
Chris
jessica says
what size loaf pan did you use?
Barb says
Hello! This is the first time I am writing, though I have enjoyed your emails and recipes for awhile. My husband is “wheat sensitive”. If he has too much wheat it affects his respiratory. Anyway, when I saw this simple bread recipe, I decided to try it with some almond four and some spelt. (Hubby can use spelt w/o problem) It was so delicious, I will try it again. Thanks so much for all the recipes.
Fran says
Has anyone used liquid stevia in place of agave nectar in Elana’s GF Simple Bread? If yes, how many drops? I use NOW Brand liquid stevia and there is no bitter aftertaste.