Whether or not you eat only gluten-free, you’ll love this easy, delicous almond flour bread.
One of the issues with most gluten-free breads is 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 Bread Ingredient Notes:
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 denser, 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.
For a plain almond flour bread that’s super versatile, just leave the herbs out.
Herby variation: 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.
1/2 teaspoon fine texture sea salt (such as Real Salt)
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, omit for plain bread – see note below)
2 teaspoons fresh thyme leaves
2 teaspoons fresh rosemary, finely chopped
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.
Delicous Herby-Bread Variation:
Add 2 teaspoons fresh thyme leaves + 2 teaspoons fresh rosemary, finely chopped, to the 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.