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How to make Almond Flour Bread (It’s also gluten-free)

Almond Flour Bread Recipe_Elizabeth Rider

Whether or not you eat only gluten-free, you’ll love this bread.

One of the issues with most gluten-free breads it that they are so highly processed, and to be honest, not any better for you than most wheat bread.

I’ve been playing with almond flour bread for a few weeks now and I’m really happy with this recipe. It ends up being similar to the texture of banana bread – thick, dense and satisfying. (And minus the banana flavor, of course.)

Almond flour is dense; keep in mind that 2 tablespoons of almond flour is about equal to a handful of almonds. The eggs in this bread make it even more dense, so a small slice or two make the perfect sized snack.

I was so thrilled when I recently found really well-priced organic almond flour (and organic coconut flour!) at Costco. Times really are changing – healthy ingredients are more in demand than ever. Ask your local store to start carrying these ingredients if you have trouble locating them. You can also find them online.

I’m in love with the combination of fresh thyme and fresh rosemary. They’re both hearty herbs that stand up well to baking. You can use any mixture of fresh herbs that you like, or leave them out if you prefer for a plain (but delicious!) loaf of almond flour bread.

I use a food processor to make quick work of mixing the dough, but you can mix it by hand if you prefer. Just mix the dry ingredients in a large bowl, then the wet ingredients in a separate bowl. Add the wet ingredients to the dry ingredients and stir well to combine. From there, follow the recipe below.

Easy Almond Flour Bread With Herbs (Gluten-Free)

Hands on time: 15 minutes
Total time: 1 hour 15 minutes
Makes about 10 slices

Use organic ingredients whenever possible

Dry ingredients

  • 2 1/4 cups blanched almond flour*
  • 1/4 cup ground flaxseed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine texture sea salt (such as Real Salt)

Wet ingredients

  • 5 eggs** (4 if they are jumbo)
  • 1.5 tablespoons honey
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar

Fresh herbs (optional and recommended)

  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons fresh rosemary, finely chopped

Recipe: Preheat the oven to 350°F. In a food processor, combine the dry ingredients and pulse them until well combined, about 10 pulses. Add the wet ingredients and mix until well combined, about 20 seconds. Scrape down the edges and add herbs. Pulse another 5 or 6 times to mix the herbs into the dough without puréeing them. The dough will be like a very thick batter but should be thin enough that it wouldn’t roll into a ball. Pour dough into a greased 9×5 bread pan; there will be enough to fill the pan about halfway up. Bake for 30-35 minutes, or until a toothpick comes out clean from the center. Let cool in the pan for 30 minutes before serving.

Note: I tried to double this recipe to fill the pan all the way up but couldn’t get it to cook through. So, we’re filling the pan halfway on purpose.

*Instead of using 2 1/4 cups blanched almond flour, you can use 2 cups blanched almond flour plus 2 tablespoons coconut flour. I actually prefer this way, but I know that coconut flour can be more difficult to come by so I wanted to give you an option without it.

**A few of you have asked for an egg-free recipe like this. Right now, I don’t know how to make it hold together without the eggs. Yeast and gluten in traditional wheat bread come together to bind and make bread rise, and since we don’t have either of those things in this recipe something has to hold it together. I think eggs are a wonderfully nutritious whole food, provided you aren’t allergic of course.

Happy Baking,


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  • Darcie

    simple and delicious! I definitely recommend the herbs too 🙂

  • diane

    So yummy! I didn’t have ground flax seed so I used whole flax seed (I was a little worried!) and it was great!! An added crunch!

  • Looks delicious! And I love my pasture raised eggs 🙂

  • Sparksie

    I’m always concerned about cooking/heating flaxseeds and almond meal. Doesn’t the heating destroy the good oils in these foods thereby oxidising them and creating nasty free radicals?

  • Richard Mawby

    How would this work with just using the eggs, ground almonds (and possibly flax or sesame seed) and teaspoon of honey… I like to keep things simple and natural following a primal diet and thus baking soda is one thing I would like to omit. Will it still rise the same or do the other ingredients cause it to do so?

  • Dee

    How long does this keep? Any tips on the best way to store it to preserve its freshness?

    • rosiedisposition

      wrap in foil tightly – toast before eating for the best quality. it can be frozen if you’re willing to sacrifice texture!

  • Bonnie Bateman Marzano

    Just made this recipe and it was sooo good. Thanks for sharing! 🙂

  • Camila

    LOVE LOVE LOVE just made it, it’s amazing. I didn’t have flaxseed so used some pecans. Next time I will try with a lil less honey. But it’s AMAZING.

  • Diagnosis my RIGHT!

    It didn’t turn out for me. I used Almond Pulp, Dehydrated and finely ground. I will try store bought flour next time. Thx for sharing.

  • Liz Merry

    I used this bread, toasted, for my Thanksgiving stuffing. Amazing! Thank you!

  • susie

    could you please tell me how many carbohydrates in that loaf of bread in a slice

  • jayeS

    This is so sad, but Costco no longer sells the almond flour. I had to drive to another Costco and they still had some so I bought all that they had left – 5 bags. There’s 3 net carbs in 1/4 cup of almond flour. Because there’s honey in this recipe, I am guessing per slice there’s about 3 net carbs in each slice. I use a similar recipe like the one shown but I omit the honey and add in about 1/2 cup of chopped onion, 1 tsp onion powder and a cup of shredded cheese to make an onion bread.

  • Trisha

    I made this bread several times during the holidays. I left out the herbs and added cranberries and cinnamon. I also made it egg free by using 1 T flax seed meal plus 3 T water for each egg. It was wonderful! Thank- you for sharing such simple nutritious recipe!

  • Theresia Andrews-Maas

    Something else that one could try to make this bread egg-free is using chia seeds or psyllium husk. I have used both successfully in my Stoneage bread and a chia bread. It’s worth experimenting a bit!

  • ashley

    is this meant to be sandwhich bread or breakfast bread?