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Recipes

Easy Almond Flour Bread Recipe (Gluten-free)

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:

15 mins

Cook time:

1 hour

Total time:

1 hour 15 mins

Author: Elizabeth Rider

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

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.

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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Darcie
April 19th, 2014 at 5:52 pm

simple and delicious! I definitely recommend the herbs too 🙂
Elizabeth Rider
April 19th, 2014 at 6:18 pm

So glad to hear it worked well. Thanks for stopping by!
diane
April 24th, 2014 at 11:54 am

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!
Julie Boyer
July 11th, 2014 at 12:07 pm

Looks delicious! And I love my pasture raised eggs 🙂
Sparksie
July 11th, 2014 at 4:01 pm

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?
Richard Mawby
September 1st, 2014 at 2:18 pm

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?
Dee
September 11th, 2014 at 10:39 am

How long does this keep? Any tips on the best way to store it to preserve its freshness?
rosiedisposition
October 25th, 2014 at 5:30 pm

wrap in foil tightly – toast before eating for the best quality. it can be frozen if you’re willing to sacrifice texture!
Bonnie Bateman Marzano
October 4th, 2014 at 6:01 pm

Just made this recipe and it was sooo good. Thanks for sharing! 🙂
Camila
November 25th, 2014 at 3:52 pm

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.
Diagnosis my RIGHT!
December 29th, 2014 at 12:40 am

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.
Liz Merry
January 10th, 2015 at 3:18 pm

I used this bread, toasted, for my Thanksgiving stuffing. Amazing! Thank you!
susie
January 14th, 2015 at 1:25 pm

could you please tell me how many carbohydrates in that loaf of bread in a slice
jayeS
February 12th, 2015 at 6:20 pm

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.
Trisha
February 15th, 2015 at 3:27 pm

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!
Theresia Andrews-Maas
February 12th, 2016 at 9:51 pm

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!
ashley
April 24th, 2016 at 2:59 pm

is this meant to be sandwhich bread or breakfast bread?
Benjamin Weingarten
August 1st, 2016 at 5:22 am

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!
Donna G.
February 24th, 2017 at 11:25 pm

You can always use guar gum or xanthan gum to keep it together.
Mallory Bean
March 5th, 2017 at 1:16 am

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!
Fran
March 27th, 2017 at 11:44 am

Can’t eat seeds. Any one know what can I sub for the flax seeds in almond flour bread?
Carol Rozell
April 8th, 2017 at 5:16 pm

Can this be made in a bread machine? Would the recipe be the same? Thank you!
Mary T Horgan-Scheible
April 21st, 2017 at 3:58 pm

Has anyone tried separating the eggs and beating the egg whites and folding them into the batter?
TRISH VANLITH
December 8th, 2017 at 5:35 pm

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!
Elizabeth Rider
December 8th, 2017 at 6:52 pm

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!
Susan Sandes Chase
January 7th, 2018 at 8:01 pm

Do you have a recipe for a gluten free oatmeal bread made with almond flour?
Susan Sandes Chase
January 7th, 2018 at 8:02 pm

Do you have a recipe for a gluten free oatmeal bread with almond flour?
Elizabeth Rider
January 10th, 2018 at 7:40 pm

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
Claire
January 14th, 2018 at 3:53 am

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!!!
Deb Kearney
January 14th, 2018 at 8:03 pm

Anyone know how would you convert this to a yeasted bread?
Kim scharff
January 19th, 2018 at 1:17 pm

Would you please give a single serving explanation of nutritional info- fat, carb – for those of us who have diabetes. Many thanks, kim
Elizabeth Rider
January 25th, 2018 at 9:14 pm

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
Retta
February 17th, 2018 at 12:56 am

Hi, trying this tonight. Thank you. Have you considered using Xanthum Gum instead of the eggs? I’ve read that works.
rasheeda
March 4th, 2018 at 8:46 pm

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
Alexandria Perel
April 8th, 2018 at 4:17 pm

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.
Barbara T Memmott
April 12th, 2018 at 4:10 pm

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
Jeanette McQueeney
April 16th, 2018 at 12:11 pm

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!
Janis
April 19th, 2018 at 3:21 pm

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!!
Elizabeth Rider
April 23rd, 2018 at 9:01 pm

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
Martin Nicolaus
April 20th, 2018 at 6:09 pm

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.
Elizabeth Rider
April 23rd, 2018 at 8:59 pm

How wonderful! Thanks for sharing and stopping by to comment 🙂 ~E
Jo palmer
April 22nd, 2018 at 5:33 pm

Can this recipe be used for a bread machine?
Elizabeth Rider
April 23rd, 2018 at 8:58 pm

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.
Amanda Miller
August 27th, 2018 at 8:41 pm

If you use the cake setting, it works. I just did it and it turned out wonderful!
Elizabeth Rider
August 28th, 2018 at 5:56 pm

Amanda, thanks! Good to know 🙂 ~E
mark sutherland
May 7th, 2018 at 11:26 pm

Wow! I just made this and it’s really good! I can have avocado toast again! Thanks!
Elizabeth Rider
May 8th, 2018 at 9:57 pm

Glad to hear it! 🙂 ~E
Steven Becker
May 28th, 2018 at 1:43 pm

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?
Elizabeth Rider
June 5th, 2018 at 1:55 am

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
Jenny J.
December 10th, 2018 at 10:51 pm

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…
Karen Smith
September 6th, 2018 at 11:56 pm

What is the carb count in the bread?
Elizabeth Rider
September 7th, 2018 at 1:34 am

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
Anne Ambuhl
September 28th, 2018 at 10:41 pm

Nutrition information please?
Specifically carbs.
And if diabetic and honey omitted, how much erythritol or similar in its place?
Elizabeth Rider
October 2nd, 2018 at 9:00 pm

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.
Amy Radcliffe~Schembechler
January 19th, 2019 at 7:18 pm

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!
Maria
December 8th, 2018 at 2:10 pm

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??
Elizabeth Rider
December 9th, 2018 at 5:29 pm

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.
Jenny J.
December 10th, 2018 at 10:37 pm

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”!
Aaron Goldsmith
December 29th, 2018 at 10:22 pm

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!
Aaron Goldsmith
December 29th, 2018 at 10:23 pm

Also, I was wondering if adding some carbonated water into the batter mix would help with the ‘rising’? Thanks again!
Elizabeth Rider
December 30th, 2018 at 6:05 pm

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
Elizabeth Rider
December 30th, 2018 at 6:04 pm

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
Barry
January 5th, 2019 at 4:50 pm

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.
Susan
February 15th, 2019 at 11:23 pm

Barry, I mixed the wet and dry separately, then added the wet to the dry. It works just the same.
Amy Radcliffe~Schembechler
January 19th, 2019 at 7:07 pm

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!
Valentina Ghica
March 23rd, 2019 at 3:15 pm

Hi, Elizabeth. I am trying to make this recipe but the middle is always moist and runny. What am I doing wrong?
Elizabeth Rider
March 23rd, 2019 at 7:47 pm

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
Janice parra
August 23rd, 2019 at 2:26 am

Hi! Do I need to use the food
Processor? Can I hand mix it?
Elizabeth Rider
August 31st, 2019 at 4:38 pm

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
Fuji Sushi
October 24th, 2019 at 6:43 am

Great and awesome recipes, looks so delicious.
Ichi Tokyo
November 1st, 2019 at 7:03 am

Awesome recipes. Fast and Easy to try to make delicious meals.
Jane
November 20th, 2019 at 1:42 pm

I make this bread every week – I substitute one of the eggs with 1/4 cup canned pumpkin = delicious!