RECIPE

Easy Almond Flour Bread Recipe (Gluten-free)

Easy Almond Flour Bread Recipe (Gluten-free)
Makes 10 slices
Prep time: 15 mins
Total time: 1 hr 15 mins

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.

Almond Flour Bread Recipe_Elizabeth Rider

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 Recipe (Gluten-free)
 
Prep time:
Cook time:
Total time:
 
Author:
Yield: 10 slices
Ingredients


  • Dry ingredients
  • 2¼ cups blanched almond flour*
  • ¼ cup ground flaxseed
  • ½ teaspoon baking soda
  • ½ 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)
  • 2 teaspoons fresh thyme leaves
  • 2 teaspoons fresh rosemary, finely chopped
Instructions
  1. Preheat the oven to 350°F.
  2. In a food processor, combine the dry ingredients and pulse them until well combined, about 10 pulses.
  3. Add the wet ingredients and mix until well combined, about 20 seconds.
  4. Scrape down the edges and add herbs.
  5. 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.
  6. Pour dough into a greased 9×5 bread pan; there will be enough to fill the pan about halfway up.
  7. Bake for 30-35 minutes, or until a toothpick comes out clean from the center.
  8. Let cool in the pan for 30 minutes before serving.
  9. 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.

 

 

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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53 Comments...
  • Anne Ambuhl

    Nutrition information please?
    Specifically carbs.
    And if diabetic and honey omitted, how much erythritol or similar in its place?

    • Hi Anne, I don’t count calories or macros (carbs, fats, proteins). However, this bread is low-glycemic. It has very little honey, and the honey actually activates the baking soda. I would not use erythritol as a sub here as it would change the texture of the bread and I’m not sure if it would bake correctly.

  • Karen Smith

    What is the carb count in the bread?

    • Hi Karen, I don’t count calories or macros/carbs because, for me, it feels too obsessive and mentally unhealthy. For that reason, I don’t list (or even look up) calorie counts or macro counts on my recipes. Instead, I focus on eating unprocessed, mostly plant-based foods. In general, this would be a considered a low-carb bread because it’s grain-free. Warmly, Elizabeth

  • Steven Becker

    HI Elizabeth, I made a similar version of almond flour bread yesterday and although it came out good, I wanted more rise. And it was a little crumbly. I’m on the Keto plan, so I’m not concerned with Gluten, just Carbs. I keep reading that Gluten and yeast are the missing components. I found a product by Hodgson Mill called Vital Wheat Gluten; the product says to use for higher rise baking for denser flours like rye. Could it work here with almond flour? If I added 2 tbs and plus yeast, what might be the outcome? Could I lessen reliance on the eggs or just add the Gluten and Yeast to help the flour bind. Obviously if one is concerned with Gluten free, this isn’t an option, but otherwise I think it could help, What are your thoughts?

    • Hi Steven! I don’t think the nature of this recipe would rise more with the addition of vital wheat gluten. The almond flour is so dense and heavy by nature, so this bread eats more like a savory banana bread or zucchini bread. I haven’t tried it though, so if you try it let us know how it turns out. Or, you could perhaps try the keto-style bread on Elanaspantry.com.
      P.S. In general, I’m not a big advocate of a keto diet unless monitored by a health care provider to treat a certain condition because that style of eating is alarmingly low in fiber and can overtask the liver and kidneys. Everyone needs to do what’s best for them, but I wanted to add this comment here so people know that I’m not recommending a keto diet to all. Thanks for being here! ~Elizabeth

  • mark sutherland

    Wow! I just made this and it’s really good! I can have avocado toast again! Thanks!

  • Jo palmer

    Can this recipe be used for a bread machine?

  • Martin Nicolaus

    I made this yesterday. Not having any flaxseed on hand (and one of the guests having a medical conflict with flaxseed) I used 1/2 cup of steel-cut oatmeal and processed it in the food processor until it was powdery. I then added a tablespoon of corn starch. The idea being to provide the binding and bulking boost that almond flour needs, in the absence of gluten. Results: sterling. Our friends who need to eat GF absolutely loved the bread. They said most GF bread is not a joy to eat, but this recipe was a winner. They ate up three quarters of the loaf at lunch. We loved it too, especially with organic butter on the slices. I’l make it again, for sure.

  • Janis

    This is BY FAR, HANDS DOWN the best bread recipe I have made and I have tried MANY over the years. Living a lower carb life style can really have you missing things like bread, but this will be my new GO TO recipe. I originally found this recipe on mindbodygreen and that recipe only called for 1/2 TB honey verses this recipe 1.5TB. I will stick with the .5 because it doesn’t need more to me to taste better. Like another poster, it would be awesome if the bread was “taller” slices but when something tastes this good, I will deal with it. I am contemplating though making it in a jelly roll pan and then making larger square cuts from it cooking flat. I will see how that goes. YUM YUM!! Thanks!!

    • Hi Janis! So glad to hear it! I’ve tried to make it “taller” but it doesn’t cook through. That’s why I’m so specific about the pan and the amount of batter. Again, glad to hear you like it and thanks for stopping by to comment. ~E

  • Jeanette McQueeney

    My kids LOVE this bread! we made it for the first time last night. IT is so good my daughter asked for it specifically for her lunch the next day. It has a great texture and is great untoasted! That is the true measure of a gluten free bread! I used primarily almond flour with about 1/8 cu of coconut flour and mixed it up in my vitamix. Its fabulous!

  • Barbara T Memmott

    Thank you for the recipe for almond flour bread. I miss bread and while I will probably only have a slice or two a day, it will ease that craving.
    Pasta and bread are my comfort foods but I know they are so bad for me. I have been without them and sugar since the middle of January. I
    have lost weight and feel so much better. There were days that I almost couldn’t walk because of arthritis in my feet. They are still a pain, but
    I can walk again. I find it hard to lose weight without getting my exercise in. I can enjoy it again. I hadn’t heard of you before but it looks like
    I need to! Thanks again! Barbara Memmott

  • Alexandria Perel

    I would like to use this in my breadmaker. Are there any directions how? I have a gluten free setting and my maker kneeds dough. I really need a set it and forget it easy bread. Thanks.

  • rasheeda

    Yummy! I just tried this recipe, been eyeing for about a week. It’s delicious…not sure if I did it correctly but it has a “biscuity” consistency so THANK YOU! *happy dance* My mom is also a fan. I just sliced it up and served her Avocado Toast! So excited about being able to have a bread options now that I’m weening myself off of wheat products. My one concern though is that it didn’t have my height to it. The loaf itself didn’t rise much. Would love to have taller slices if possible.

    What adjustments would you recommend I make? Add more baking powder or do I mix longer — something else? I followed the recipe to the T. Thanks so much! It already tastes GREAT so I guess this would be the icing on the cake, or should I say, bread. 😜#BadBreadPun

  • Hi, trying this tonight. Thank you. Have you considered using Xanthum Gum instead of the eggs? I’ve read that works.

  • Kim scharff

    Would you please give a single serving explanation of nutritional info- fat, carb – for those of us who have diabetes. Many thanks, kim

    • Hi Kim, thanks for your comment. I don’t count calories and it’s not the way I teach. I realize that doesn’t work for everyone though. You can use a tool like My Fitness Pal when you make one of my recipes if you’d like to count these things. I don’t provide it on my website as it’s not in line with the way I teach. Another reason I don’t provide it here is that depending on what brands people use and how they cook, the nutritional info can actually vary and it’s not always 100% accurate. Glad to have you here in our online community! Warmly, Elizabeth

  • Deb Kearney

    Anyone know how would you convert this to a yeasted bread?

  • Claire

    This is very good, compared to store bought gluten free breads. Very simple to make. I’m eating this right now with my soup. Yummy!!!

  • Susan Sandes Chase

    Do you have a recipe for a gluten free oatmeal bread with almond flour?

  • Susan Sandes Chase

    Do you have a recipe for a gluten free oatmeal bread made with almond flour?

  • TRISH VANLITH

    Looks yummy! To make it without eggs, substitute it with ‘flax eggs’. Mix one tablespoon flax meal + 3 tablespoons water per eff and let sit for about 10-15 minutes — I use these all the time and it tastes great too!

    • Hi Trish! Thanks for stopping by and for your comment. I think “flax eggs” are great! I haven’t tried it myself so glad to know it works. Glad to have you in our online community!

  • Mary T Horgan-Scheible

    Has anyone tried separating the eggs and beating the egg whites and folding them into the batter?

  • Carol Rozell

    Can this be made in a bread machine? Would the recipe be the same? Thank you!

  • Fran

    Can’t eat seeds. Any one know what can I sub for the flax seeds in almond flour bread?

  • Mallory Bean

    This bread is amazing! I did not have the herbs but just plain is still so good! It is always a big hit in my house when I make it!

  • Donna G.

    You can always use guar gum or xanthan gum to keep it together.

  • Hello! What a great gluten free almond flour bread cookies recipe shared with us. I just spend my weekend to making cookies. Great making experience I have taken. Thank you for sharing such simple nutritious recipe!

  • ashley

    is this meant to be sandwhich bread or breakfast bread?

  • 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!

  • 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!

  • 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.

  • susie

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

  • Liz Merry

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

  • 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.

  • 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.

  • Bonnie Bateman Marzano

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

  • 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!

  • 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?

  • 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?

  • Looks delicious! And I love my pasture raised eggs :-)

  • 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!
    Thanks!

  • Darcie

    simple and delicious! I definitely recommend the herbs too :)

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