This almond flour bread recipe is easily one of my best recipes… ever!
This simple, grain-free, dairy-free, gluten-free almond flour bread is super easy to prepare and tastes absolutely incredible. Even if it’s your first time trying it out, you can expect results that look and taste professional.
A big issue with many gluten-free loaves of bread is that they are highly processed and not much better for you than most wheat bread. Even without gluten, these highly processed breads may still trigger inflammation or digestive distress.
After playing around with almond flour bread recipes for a few weeks, I’m really happy with this recipe. It’s similar to the texture of banana bread—thick, dense, and ultra-satisfying. (Minus the banana flavor, of course.)
If you like this almond flour bread recipe, check out my other delicious almond flour recipes here.
Almond Flour Bread Ingredient Notes
Almond Flour
Almond flour is dense. Keep in mind that two tablespoons of almond flour are basically equal to a handful of almonds. The eggs in this bread make it even denser (but not too eggy).
Just a thin slice or two of this low-carb bread can make the perfect-sized snack.
- Does almond flour rise with yeast? No, almond flour doesn’t rise with yeast because of its low carbohydrate count. In this recipe, the almond flour gets its quick bread rise from the baking soda and eggs, but without that eggy taste. My almond flour bread recipe doesn’t use yeast because I don’t want you to waste your money. Yeast doesn’t really work well with low-carb flours like almond flour, so it’s pointless to add. Egg, baking powder, and baking soda make almond flour rise, though.
- Can almond flour be bad for you? Almonds contain phytic acid, which may impair your zinc, iron, and calcium absorption. However, almond flour contains a lot less phytic acid than most flours, including wheat flour. The process of blanching almond flour gets rid of most of the phytic acid. In general, almond flour is good for you!
- Can I use a different flour in this recipe? This recipe is specifically written for almond flour. Almond flour in general is hard to substitute. I don’t recommend using this recipe with another type of flour. For more information on substituting almond flour, read my Ultimate Guide to Flour Substitutions.
I was so thrilled when I recently found well-priced organic almond flour at Costco. Thank goodness healthy ingredients are in demand more than ever before.
Eggs
Yes, this version of almond flour bread needs eggs to rise. I’m working on an egg-free version, so subscribe to my email list or Youtube Channel to get that soon.
This almond flour bread recipe does not taste like eggs! I prefer the eggs in this recipe because they add even more protein to keep me full.
Ground Flax Seeds
I add ground flax to this recipe to increase the nutrition and texture. However, you can replace the ground flax seeds with an equal amount more almond flour if you prefer.
Ask your local store to start carrying these ingredients if you have trouble locating them. You can also find them online.
Honey
The honey is in this recipe to activate the baking soda. Baking, after all, is mostly science. It’s a negligible amount of sugar and it is necessary to help this bread rise. I do not recommend substituting it.
Honey is naturally acidic (not acidic tasting, but it does have an acidic PH), which activates the baking soda (a base on the PH scale). The eggs also assist in this process. Make this almond flour bread recipe directly as-written for best results.
If you want an easy recipe for plain almond flour bread that’s super versatile (like for sandwich bread), just leave the herbs out.
Either way, you can put this bread in a toaster anytime you’re craving a toasty treat
Herby Variation
I’m in love with the combination of fresh thyme and fresh rosemary. They’re hearty herbs that stand up well to baking.
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 mixing bowl.
Add the wet ingredients to the dry ingredients and stir well to combine. Then, follow the recipe below, starting at step 5.
If you love this almond flour bread, I suggest trying it with my Homemade Chia Seed Jam. It’s a family favorite.
Other great spreads to use include:
- Vegan cream cheese or regular cream cheese if you tolerate dairy
- Vegan butter or regular butter if you tolerate dairy
- Real maple syrup
- Honey
- Peanut butter or almond butter can also be nice, but since this bread is made of nuts, only use a nut or peanut spread if you want the extra energy
More Almond Flour Recipes:
- Perfect Almond Flour Scones
- Almond Flour Rosemary Crackers
- Almond Flour Quiche Crust
- Almond Flour Shortbread Cookies
Almond Flour Bread Recipe
- Prep Time: 15 mins
- Cook Time: 30-40 minutes
- Total Time: 45-55 minutes
- Yield: 10 slices
Description
This almond flour bread recipe is a top Google Search and Youtube Search result for a reason! Combining almond flour with a few simple ingredients turns into a wonderful gluten-free almond flour bread. Make this almond flour bread recipe exactly as written for the best results.
Ingredients
Dry ingredients
- 2 1/4 cups almond flour, blanched
- 1/4 cup ground flaxseed
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine texture sea salt (such as Real Salt)
Wet ingredients
- 5 large eggs (or 4 jumbo eggs)
- 1 tablespoon honey
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
Fresh herbs (optional; omit for plain bread—see note below)
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh rosemary, finely chopped
Instructions
- Preheat the oven to 350°F.
- Grease a 9×5 loaf pan. You can use parchment paper if you like.
- In a food processor, combine the dry ingredients.
- Pulse them until well combined—about 10 pulses.
- Add the wet ingredients and mix until well combined—about 20 seconds. Remember to scrape down the edges.
- Add the optional fresh 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 your prepared loaf pan. There should be enough to fill the pan about halfway up.
- Bake for 30-35 minutes or until a toothpick comes out clean from the center. It should look golden brown on top, like regular bread.
- Remove from oven. Let it cool in the pan for 30 minutes to room temperature before serving.
Nutrition
- Calories: 110
Recipe Notes
Delicious Herby-Bread Variation
Add 2 teaspoons fresh thyme leaves + 2 teaspoons fresh rosemary, finely chopped, to the food processor right after mixing and pulse 5-6 times to incorporate the herbs but not puree them into the dough. Bake as usual.
Doubling This Recipe
I tried to double this recipe. I filled the pan all the way up, but I couldn’t get it to properly cook all the way through. I say fill the pan halfway for a good 10 slices, and repeat the whole (quick) process if you need more.
Don’t Use Almond Meal
A common mistake when baking with almond flour is using almond meal instead of almond flour. Almond meal is typically a thicker grind than its “flour” counterpart.
Almond meal is made of ground almonds with the skins left on, while almond flour is finely ground almonds that have been balanced to remove the skins. The texture will be much better with almond flour.
Can I skip the ground flaxseed?
Yes, if you don’t want to use the ground flaxseed or don’t have any, you can replace it with an equal amount more of almond flour.
Olive Oil Alternatives
Instead of the extra virgin olive oil, you could use grapeseed oil or avocado oil.
Can I replace the almond flour with another type of flour?
No. This recipe is specifically written for almond flour. Almond flour in general is hard to substitute. I don’t recommend using this recipe with another type of flour. For more information on substituting almond flour, read my Ultimate Guide to Flour Substitutions.
Other Recipes You’ll Love:
- Almond Flour Scones
- Gluten-Free Apple Crisp
- Healthy Banana Bread with Almond Flour (Gluten-Free)
- Almond Butter Cookies (Just 5 Ingredients!)
- How to Make a Flax Egg (Vegan Egg Substitute)
Wasted a lot of expensive ingredients on this one. I’ve been gf my whole life but even I knew it tasted weird. No one in my family liked this one. Gritty and dry.
Hi, I tried to make this recipe using the metric measurements but the mixture was very thick, like I didn’t pour it in I had to scoop it in the tin. Any suggestion on how to make it less thick? Could I add an extra egg? Thanks!
This is a nice Keto bread and tastes great. The flax seeds really make it tastier (I tried with and without).
However, I don’t think that both honey and vinegar are needed, since either one is acidic enough to activate the baking soda. I’ll experiment with other acidic ingredients instead of honey or vinegar (e.g., sour cream or buttermilk.) but otherwise, this is great. Thank you!
Dark on outside nit cooked cooked through middle after the suggested time. Electric celcius fan forced oven.
Any suggestions?
This almond flour bread is absolutely incredible; a GF bread, without that funky, GF taste!! I love a denser bread, and this is perfect!! I do wish it was standard sandwich bread size, but I’ll make do, until you figure that one out for us!! Thanks, Elizabeth… soooo good!!
Hi Sharon, So happy to hear you like this almond flour bread, I love it too. And I agree! There’s no weird taste that some GF breads have. I’ve been playing with this recipe for years (I’d love a “taller” one, too!) But this is still the best almond flour bread recipe. If I ever have an update I’ll share it 🙂 Thanks for stopping by to comment. Cheers! ~Elizabeth
Hey, Elizabeth! Do you think a lower temp, longer cook time, using a Pullman pan (lid on til last 10 mins), might produce a fully cooked, taller loaf? Just curious. TIA 😃
Hi Sharon! I’ve never tried that so I’m not sure 🙂 Almond flour is a little heavy by nature, so I’m not sure how much more height you can get out of it. I don’t have a Pullman pan, but if you try it let us know! ~E
Absolutely love this almond flour bread! It’s soft, flavorful, and so much better than store-bought gluten-free bread.
The best recipe ever , making almond flour bread for past 3 months and it’s a staple now ! Thanks a lot . QQ : anyone tried the same recipe with bread maker ?? Results are same ?
Thanks so much! I love this almond flour bread recipe, too. I have not tried it in a breadmaker, but let us know if you ever do!
Why do you talk about using baking powder to make almond flour rise & then not use it in the recipe? Was that a mistake?
Why do you talk about baking powder assisting the bread rising but then it’s not an ingredient?
Question regarding this recipe: how long will the almond bread last if I store it in a sealed box in my refrigerator?
This came out great! I baked it just in time for lunch — excellent crumb. Just added a dollop of butter and enjoyed. I didn’t have flaxseed, so I used more almond flour, which I weighed using the metric measurements. I followed the instructions exactly (did not add any herbs) and baked at 350 for 33 minutes in a parchment lined loaf pan. In my effort to avoid commercially produced wheat bread, I will probably make this a couple times a week for my household.