This almond flour bread recipe is 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, expect a professional look and taste.
One of the issues with most gluten-free breads is that they are highly processed and not much better for you than most wheat bread. Even taking out the gluten, these highly processed breads may still trigger inflammation or digestive distress.
I’ve been playing around with almond flour bread for a few weeks, and I’m really happy with this recipe. It’s similar to the texture of banana bread—thick, dense, and satisfying. (Minus the banana flavor, of course.)
Almond Flour Bread Ingredient Notes
Almond flour is dense. Keep in mind that two tablespoons of almond flour is about 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.
The 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. Egg, baking powder, and baking soda make almond flour rise, though.
I’ve heard some people talk about almond flour being bad for you. Why could 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.
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. Ask your local store to start carrying these ingredients if you have trouble locating them. You can also find them online.
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.
Almond Flour Bread With Chia Seed Jam
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
- 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
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.
Is The Honey Necessary?
Yes! 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 this process. Make this almond flour bread recipe directly as-written for best results.
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.Print
- 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)
- 5 large eggs (or 4 jumbo eggs)
- 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 oven to 350°F.
- Grease a 9×5 loaf pan (AKA bread 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.
- Calories: 110
Other Recipes You’ll Love:
- Healthy Banana Bread with Almond Flour (Gluten-Free)
- Almond Butter Cookies (Just 5 Ingredients!)
- How to Make a Flax Egg (Vegan Egg Substitute)