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)
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, 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.
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.
Notes
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.
Almond Flour Bread with Chia Seed Jam
If you love this bread, I suggest trying it with my Homemade Chia Seed Jam. It’s a family favorite.
I made another loaf today (I think my 4th now). I’ve been slicing it in generous portions and freezing it so I can just grab a slice for on-the-go. I wondered if it would work by adding raisins or dried cranberries or some other fruit.
Hi Carla, definitely! It’s a little crumbly compared to normal sandwich bread, and the slices are much smaller (almond flour is dense, so only small slices are needed!). That said, I’ve used it to make a small veggie sandwich before with hummus, avocado, tomato, lettuce, cucumber and shredded carrots and it was awesome. ~E
Thank you so much for this recipe, Ireally Loved this!!! I didn’t put the herbs in it this 1st time since I really wanted to check out the over all flavor, it’s delicious! Next time I will be using the Rosemary 😋. Would it bake out fine if I double the recipe to make a bigger loaf?
Hi Yovanki, happy to hear you love it! I don’t think doubling the recipe in one pan would work. You could mix a double batch of batter, then bake them in two separate pans. ~E
FANTASTIC!! I followed your recipe to the T.
I encourage readers to read your entire post as alot of the tips and tricks are at the beginning, which helped , and literally answers most of the questions people have asked in the comment section . Thankyou so much for this , my new weekly staple !
Today was my first try ever to make bread. I haven’t been able to get blanched almond flour but had unblanched flour. It didn’t rise as much as I hoped but I really liked it. Much better than store bought and so easy to make. Not sure how I should have adjusted the recipe to get it to rise more. I have enough flour for at least one more loaf. I wonder if I had enough flour. Any thoughts? Thanks for this recipe. I need some to use when walking the golf course and if I can get this one to rise it will be wonderful.
Hi Sue! Glad you liked it. Since there isn’t any yeast or wheat flour in this bread, it technically doesn’t “rise.” We get the texture from the baking soda and egg here, but it won’t ever rise like a yeast and wheat flour bread. By nature, almond flour bread is denser than wheat flour bread. That said, try not to compact the flour and don’t over mix the ingredients. They should be well incorporated, but over mixing or using compact flour will lead to a heavier loaf. Let us know how the second one turns out! ~E
I made another loaf today (I think my 4th now). I’ve been slicing it in generous portions and freezing it so I can just grab a slice for on-the-go. I wondered if it would work by adding raisins or dried cranberries or some other fruit.
I followed this recipe and the bread taste really great. How do I store this? I left it on the counter, for now. I don’t have a bread box. I appreciate everyone’s help.
Hi Precious! So happy you liked it. It will keep at room temperature for about 3-4 days (if it’s hot or humid probably only 2-3 days) and in the refrigerator up to a week. ~E
I have tried so many wheat free bread recipes. They
were decent but fussy with a lot of “strange ingredients”. Finally settled on Simple Mills artisan bread mix. Very good but expensive. Today I stumbled on this recipe and it looked so easy and I had everthing I needed so had to try it. My search is over. Easy, delicious, inexpensive! Love the herbs. Can’t wait to use it for my sage bread stuffing recipe. Thank You!
Hi Valentina, what size pan are you using? Use the size the recipe indicates, that is very important! Also, your oven might not be getting up to temperature—that is common, even with new ovens. You can get an inexpensive oven thermometer at a kitchen store or online (around 10 dollars) to place in your oven to make sure it gets to the right temp. For instance, I have to set my new oven to 375 for it to get to 350, even though it beeps and tells me it’s at 350. Let us know if that helps! ~E
I’ve seriously made 6-7 different almond flour bread recipes over the last several months – this one is hands down the best. I use ground golden flax seed and Erythritol in the same amount instead of the honey to make this keto friendly. It truly is delicious and definitely reminiscent of banana bread!! Thank you for a great easy to make recipe. This will be a keeper in our household for years to come. Oh and one more thing, lining with parchment paper is a must!
Hey there,
I was wondering if you could mix the dry and wet ingredients seperatly and then incorporate one into the other. I have a food processor, but it’s not big enough. I also have a NutriNinja, but none of the blades work right for this.
Hi Aaron, I don’t recommend adding carbonated water to this as almond flour is more dense than wheat flour and adding carbonated water will make the batter too watery. ~E
I have been making this “bread”, (it’s not really bread) for a while now. After trying to cut out bread, potatoes and sugar from my diet, the thing I missed the most was bread. I like a nice sandwich. You will NOT get a nice sandwich out of this kind of recipe. However it is really good toasted and buttered up!
There is a difference between eating healthy and not eating stuff that will eventually KILL you! I miss having a “Mac Daddy” of a stacked sandwich. I miss pizza, and hash browns and potato chips. No I don’t want to eat kale chips! I want a big bowl of chips and salsa. For now I guess I will continue with these so-called alternatives, at least for a few months. If I don’t see and feel results you can bet I will be going back to my old ways. I don’t want to “eat to live”, I just want to live and like the song says “If loving you is wrong, I don’t want to be right”!
Hi Maria, Yes, baking soda and baking powder are different and cannot be substituted for one another. This recipe needs the correct amount of baking soda to rise.
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.
I’ve seriously made 6-7 different almond flour bread recipes over the last several months – this one is hands down the best. I use ground golden flax seed and Erythritol in the same amount instead of the honey to make this keto friendly. It truly is delicious and definitely reminiscent of banana bread!! Thank you for a great easy to make recipe. This will be a keeper in our household for years to come. Oh and one more thing, lining with parchment paper is a must!
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
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
Hey Steven,
That is the nature of this kind of “bread”. It’s not really bread. I would be interested to know if the wheat gluten works too. As far as not having enough fiber in your diet, all you have to do is look in the commode, if it floats, you are getting plenty of fiber. I’m guessing it does because almonds are a wonderful source of fiber. Another thing to keep in mind is the less your food is processed and closer to raw, the more fiber it has. They often use the words “diet” and “exercise” together, there is a reason for that. If you are trying to lose weight the best thing to do is get off yer butt and eat less. If you do not have any diet restrictions I would stick with these words LIVE TO EAT! I do have diet restrictions. I miss that big fat juicy stacked ham sandwich I used to eat…
Hi Jo, unfortunately no, it must be in the oven in the pan specified. Bread machines allow yeast to rise in gluten-containing (wheat) bread and this is a totally different concept.
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.
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
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!
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
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.
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 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
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!
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!
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!
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.
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?
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?
The Health Habit can help anyone create healthier, realistic habits for lasting results. It's the best health + lifestyle book I've read in a long time!
I made another loaf today (I think my 4th now). I’ve been slicing it in generous portions and freezing it so I can just grab a slice for on-the-go. I wondered if it would work by adding raisins or dried cranberries or some other fruit.
★★★★★
Hello I am wondering if this could work for a sandwich
Hi Carla, definitely! It’s a little crumbly compared to normal sandwich bread, and the slices are much smaller (almond flour is dense, so only small slices are needed!). That said, I’ve used it to make a small veggie sandwich before with hummus, avocado, tomato, lettuce, cucumber and shredded carrots and it was awesome. ~E
Thank you 😊
Thank you so much for this recipe, Ireally Loved this!!! I didn’t put the herbs in it this 1st time since I really wanted to check out the over all flavor, it’s delicious! Next time I will be using the Rosemary 😋. Would it bake out fine if I double the recipe to make a bigger loaf?
★★★★★
Hi Yovanki, happy to hear you love it! I don’t think doubling the recipe in one pan would work. You could mix a double batch of batter, then bake them in two separate pans. ~E
FANTASTIC!! I followed your recipe to the T.
I encourage readers to read your entire post as alot of the tips and tricks are at the beginning, which helped , and literally answers most of the questions people have asked in the comment section . Thankyou so much for this , my new weekly staple !
★★★★★
Today was my first try ever to make bread. I haven’t been able to get blanched almond flour but had unblanched flour. It didn’t rise as much as I hoped but I really liked it. Much better than store bought and so easy to make. Not sure how I should have adjusted the recipe to get it to rise more. I have enough flour for at least one more loaf. I wonder if I had enough flour. Any thoughts? Thanks for this recipe. I need some to use when walking the golf course and if I can get this one to rise it will be wonderful.
Hi Sue! Glad you liked it. Since there isn’t any yeast or wheat flour in this bread, it technically doesn’t “rise.” We get the texture from the baking soda and egg here, but it won’t ever rise like a yeast and wheat flour bread. By nature, almond flour bread is denser than wheat flour bread. That said, try not to compact the flour and don’t over mix the ingredients. They should be well incorporated, but over mixing or using compact flour will lead to a heavier loaf. Let us know how the second one turns out! ~E
I made another loaf today (I think my 4th now). I’ve been slicing it in generous portions and freezing it so I can just grab a slice for on-the-go. I wondered if it would work by adding raisins or dried cranberries or some other fruit.
★★★★★
I followed this recipe and the bread taste really great. How do I store this? I left it on the counter, for now. I don’t have a bread box. I appreciate everyone’s help.
★★★★★
Hi Precious! So happy you liked it. It will keep at room temperature for about 3-4 days (if it’s hot or humid probably only 2-3 days) and in the refrigerator up to a week. ~E
Do I have to use flex seed? I dont have it on hand and I really want bread. I also dont have the gum stuff and psyllium powder:(
I have tried so many wheat free bread recipes. They
were decent but fussy with a lot of “strange ingredients”. Finally settled on Simple Mills artisan bread mix. Very good but expensive. Today I stumbled on this recipe and it looked so easy and I had everthing I needed so had to try it. My search is over. Easy, delicious, inexpensive! Love the herbs. Can’t wait to use it for my sage bread stuffing recipe. Thank You!
I make this bread every week – I substitute one of the eggs with 1/4 cup canned pumpkin = delicious!
Awesome recipes. Fast and Easy to try to make delicious meals.
Great and awesome recipes, looks so delicious.
Hi! Do I need to use the food
Processor? Can I hand mix it?
Hi Janice, you can absolutely hand mix this. The food processor just makes the process quicker, but if you prefer to hand mix it that works. ~E
Hi, Elizabeth. I am trying to make this recipe but the middle is always moist and runny. What am I doing wrong?
Hi Valentina, what size pan are you using? Use the size the recipe indicates, that is very important! Also, your oven might not be getting up to temperature—that is common, even with new ovens. You can get an inexpensive oven thermometer at a kitchen store or online (around 10 dollars) to place in your oven to make sure it gets to the right temp. For instance, I have to set my new oven to 375 for it to get to 350, even though it beeps and tells me it’s at 350. Let us know if that helps! ~E
I’ve seriously made 6-7 different almond flour bread recipes over the last several months – this one is hands down the best. I use ground golden flax seed and Erythritol in the same amount instead of the honey to make this keto friendly. It truly is delicious and definitely reminiscent of banana bread!! Thank you for a great easy to make recipe. This will be a keeper in our household for years to come. Oh and one more thing, lining with parchment paper is a must!
Hey there,
I was wondering if you could mix the dry and wet ingredients seperatly and then incorporate one into the other. I have a food processor, but it’s not big enough. I also have a NutriNinja, but none of the blades work right for this.
Barry, I mixed the wet and dry separately, then added the wet to the dry. It works just the same.
This is extremely helpful, thank you!
I would like to try to add some cashew butter into the recipe, could you advise me on how to adjust the quantities? Thanks!
Also, I was wondering if adding some carbonated water into the batter mix would help with the ‘rising’? Thanks again!
Hi Aaron, I don’t recommend adding carbonated water to this as almond flour is more dense than wheat flour and adding carbonated water will make the batter too watery. ~E
Hi Aaron, I’ve never tried this recipe with cashew butter. For this type of recipe it’s best to stick to it as written. Thanks for stopping by! ~E
I have been making this “bread”, (it’s not really bread) for a while now. After trying to cut out bread, potatoes and sugar from my diet, the thing I missed the most was bread. I like a nice sandwich. You will NOT get a nice sandwich out of this kind of recipe. However it is really good toasted and buttered up!
There is a difference between eating healthy and not eating stuff that will eventually KILL you! I miss having a “Mac Daddy” of a stacked sandwich. I miss pizza, and hash browns and potato chips. No I don’t want to eat kale chips! I want a big bowl of chips and salsa. For now I guess I will continue with these so-called alternatives, at least for a few months. If I don’t see and feel results you can bet I will be going back to my old ways. I don’t want to “eat to live”, I just want to live and like the song says “If loving you is wrong, I don’t want to be right”!
I tried this recipe but instead of baking soda I used baking powder. The bread did not rise at aaaall.. is it because I did not use baking soda??
Hi Maria, Yes, baking soda and baking powder are different and cannot be substituted for one another. This recipe needs the correct amount of baking soda to rise.
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.
I’ve seriously made 6-7 different almond flour bread recipes over the last several months – this one is hands down the best. I use ground golden flax seed and Erythritol in the same amount instead of the honey to make this keto friendly. It truly is delicious and definitely reminiscent of banana bread!! Thank you for a great easy to make recipe. This will be a keeper in our household for years to come. Oh and one more thing, lining with parchment paper is a must!
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
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
Hey Steven,
That is the nature of this kind of “bread”. It’s not really bread. I would be interested to know if the wheat gluten works too. As far as not having enough fiber in your diet, all you have to do is look in the commode, if it floats, you are getting plenty of fiber. I’m guessing it does because almonds are a wonderful source of fiber. Another thing to keep in mind is the less your food is processed and closer to raw, the more fiber it has. They often use the words “diet” and “exercise” together, there is a reason for that. If you are trying to lose weight the best thing to do is get off yer butt and eat less. If you do not have any diet restrictions I would stick with these words LIVE TO EAT! I do have diet restrictions. I miss that big fat juicy stacked ham sandwich I used to eat…
Wow! I just made this and it’s really good! I can have avocado toast again! Thanks!
Glad to hear it! 🙂 ~E
Can this recipe be used for a bread machine?
Hi Jo, unfortunately no, it must be in the oven in the pan specified. Bread machines allow yeast to rise in gluten-containing (wheat) bread and this is a totally different concept.
If you use the cake setting, it works. I just did it and it turned out wonderful!
Amanda, thanks! Good to know 🙂 ~E
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.
How wonderful! Thanks for sharing and stopping by to comment 🙂 ~E
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
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!
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
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.
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.
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
Anyone know how would you convert this to a yeasted bread?
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!!!
Do you have a recipe for a gluten free oatmeal bread with almond flour?
Hi Susan, not at the moment, but if I made a bread like this in the future I’ll post it on the blog! ~E
Do you have a recipe for a gluten free oatmeal bread made with almond flour?
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!
Has anyone tried separating the eggs and beating the egg whites and folding them into the batter?
Can this be made in a bread machine? Would the recipe be the same? Thank you!
Can’t eat seeds. Any one know what can I sub for the flax seeds in almond flour bread?
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!
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!
is this meant to be sandwhich bread or breakfast bread?
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!
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.
could you please tell me how many carbohydrates in that loaf of bread in a slice
I used this bread, toasted, for my Thanksgiving stuffing. Amazing! Thank you!
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.
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.
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?
wrap in foil tightly – toast before eating for the best quality. it can be frozen if you’re willing to sacrifice texture!
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?
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 🙂
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!
simple and delicious! I definitely recommend the herbs too 🙂
So glad to hear it worked well. Thanks for stopping by!