Easy + Gluten-Free Almond Flour Bread Recipe

Almond Flour Bread Recipe

This almond flour bread recipe is easily 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 trying it out, you can expect results that look and taste professional.

A big issue with many gluten-free loaves of bread is that they are highly processed and not much better for you than most wheat bread. Even without gluten, these highly processed breads may still trigger inflammation or digestive distress.

After playing around with almond flour bread recipes for a few weeks, I’m really happy with this recipe. It’s similar to the texture of banana bread—thick, dense, and ultra-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 are basically 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.

My 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, so it’s pointless to add. 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.

almond flour bread recipe Elizabeth Rider

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
  • Honey
  • 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

almond flour bread recipe elizabeth rider

Recipe Notes

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.

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Almond Flour Bread Recipe

Easy Almond Flour Bread Recipe (Gluten-Free)

  • Author: Elizabeth Rider
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 10 slices 1x



Dry ingredients

  • 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)

Wet ingredients

  • 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


  1. Preheat oven to 350°F.
  2. Grease a 9×5 loaf pan (AKA bread pan). You can use parchment paper if you like.
  3. In a food processor, combine the dry ingredients.
  4. Pulse them until well combined—about 10 pulses.
  5. Add the wet ingredients and mix until well combined—about 20 seconds. Remember to scrape down the edges.
  6. Add the optional fresh herbs.
  7. 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.
  8. Pour dough into your prepared loaf pan. There should be enough to fill the pan about halfway up.
  9. 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.
  10. Remove from oven. Let it cool in the pan for 30 minutes to room temperature before serving.


  • Calories: 110

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  1. Anita says:

    Where can I find the full nutritional for this recipe, all I find is calories

  2. Tiffany says:

    Can I omit the flax seeds?

  3. Gerry says:

    Can this be mixed by hand? Or would using vitamix by pulsing and then mixing at low speed be better? Interested in making this and don’t have a food processor. Sorry if this is duplicate message, technical issues.

    • Hi! Yes, you can definitely mix this by hand. Mix until smooth with a wooden spoon or silicone spatula. Then proceed as the recipe is written. ~E

      • Gerry Pierre says:

        Thanks so much for your grace, I noticed later that you had that in the post. This came out quite nicely. This is my first time baking bread, as I’m experimenting with Gluten-free. The texture will take some getting used to and I’m glad to practice 🙂
        It has a nice flavor, and will work well as a vehicle for hummus or to dip in soups. Thank you for an easy to follow recipe that taste good too!

  4. Dallas E O'Neal says:

    how do you store it? refrigerate?

    • Almond flour bread will keep at room temperature up to 3 days. After that, you can store it in the refrigerator for an additional 3 days if needed. It’s ok to freeze, but it’s much better fresh.

  5. Nini says:

    I took a risk making this recipe in my bread maker and it worked perfectly using the gluten free program option. Took it out 20 min Early and it was perfect and tasty. Thanks a bunch.

  6. Nini says:

    I wish this recipe could be catered to making it in a bread maker.

  7. Michael Musgrove says:

    I’ve tried various almond flour breads recently. WOW!! Yours has the very best texture. Myonly problem with it is that a slice is so tiny.
    So even though you say don’t try it, I doubled the recipe with a couple of changes. Rather than 10 eggs I did 4 eggs and made up the remainder in egg whites.
    50 minutes in a 9.5 by 4.5 inch aluminum pan got it baked.
    Great results! Thanks!

  8. T Pomeroy says:

    How did u get this to come out at 110 calories for 10 slices? I substituted the honey for sugar free maple syrup, one egg with the equivalent of egg substitute and changed from 10 slices to 12. It still came out to 174 calories, and 2.1 net carbs in Carb Manager tracker .

  9. Victoria Shorter says:

    Of all gluten free bread I have tried, this is the best. I sliced mine finely and got a little over 20 servings which toasted beautifully. Ive tried with butter and honey but just butter is just as delicious. Thank you!

  10. Sherri Spichiger says:

    Does anyone know how many carbs per slice this bread has? My son was recently diagnosed as Type 1 diabetic and he loves bread so I’m looking for a low carb option.

  11. TC says:

    Also, for those who wish the slices were bigger, I’ve seen the suggestion to cut a larger section of the loaf off, then put it up on its cut edge and cut the slices from there.

  12. TC says:

    Made this Bread today!! Quick and Easy (cups not ounces). No yeast and almond flour is a bonus for keeping carbs down. But 5 eggs? Will it taste “eggy”? NO. I have tried so many almond recipes that tasted “eggy”. Another bonus – no guar gums which can sometimes cause digestive problems. Good job! Next time I will add the herbs.

  13. Marisa Pellegrini says:

    Hello Elizabeth I made your almond bread and it was fantastic!! The best ever!!

  14. Cris says:

    What can i substitute for apple cider vinegar for this recipe? Or can i omit it?;)

    • Hi Cris, the apple cider vinegar (ACV) can’t be substituted here because it’s the acid that activates the baking soda and makes this bread rise. I used ACV here for it’s mild flavor. You could try regular white vinegar, but it may be too strong of a flavor. ~E

  15. Jeannie Fountain says:

    So far this recipe is quick and easy. It’s baking right now and smells Devine. I was planning to use a bread maker as well but with no yeast it’s pointless. Smells better from the oven. Can’t wait to try it for lunch. It’s cooling now. Watched a documentary on Wheat and what it’s doing to our bodies. Just need bread to make a quick sandwich on busy weekends. Hopefully it’ll go well with chicken salad.

  16. Valerie says:

    Could eggs be substituted with more flax seed gel egg or chia seed egg gel replaced?

  17. Precious De Guzman says:

    Hi! Can I use a bread maker for this recipe? 🙂

    • Hi Precious, no, this will not work in a breadmaker because there isn’t any yeast in it 🙂 I suggest following the recipe exactly as written for the best results. ~E

      • Sheralynn says:

        You can use it in a bread maker if your bread maker has a quick cycle on it. My bread maker says to use “quick” cycle for breads that call for baking powder instead of yeast.

  18. Leslie says:

    I’m not worried about gluten either as someone commented ? I can’t find flax seed is the flax seed used for extra crunch and nutrition? Or is it a must use ingredient?

  19. Jean says:

    I’ve mad this bread about 4 times and I love it! Due to reactivated Epstein Barr virus, I am gluten free. I haven’t eaten bread in over a year and half because I also have a sensitivity to yeast. This really works well for me. I substituted the honey for 1 T of maple syrup and I was using blanched almond flour until I discovered Bob’s Red Mill whole almond flour. The whole almond flour makes it even tastier! Thanks for all the great recipes, Elizabeth!

  20. Sneha says:

    AMAZING. super firm. i replaced flaxseeds with chia seeds. only took 22ish minutes to bake. might add more sweetener next time for a sweeter version.

  21. Beverly says:

    Super easy to make. The bread turned out perfect and delicious! Thank you for the recipe.

    • Lexi says:

      Incredibly easy to make and tastes delicious! It was even toddler approved and my 3.5 year old ate two slices! We made the plain version but next time may try to herb version as well. Even my husband who does not have to eat gluten free said it was good. He also LOVES bread so that is high praise indeed!

  22. Sue says:

    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.

    • Carla Bahena Huante says:

      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

  23. Yovanki says:

    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

  24. Melissa from South Africa says:

    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 !

  25. Sue says:

    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

      • Sue says:

        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.

  26. Precious says:

    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

  27. Mary says:

    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:(

  28. Joan Del Monti says:

    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!

  29. Jane says:

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

  30. Ichi Tokyo says:

    Awesome recipes. Fast and Easy to try to make delicious meals.

  31. Fuji Sushi says:

    Great and awesome recipes, looks so delicious.

  32. Janice parra says:

    Hi! Do I need to use the food
    Processor? Can I hand mix it?

  33. Valentina Ghica says:

    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

  34. Amy Radcliffe~Schembechler says:

    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!

  35. Barry says:

    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.

  36. Aaron Goldsmith says:

    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!

  37. Jenny J. says:

    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”!

  38. Maria says:

    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??

  39. Anne Ambuhl says:

    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.

      • Amy Radcliffe~Schembechler says:

        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!

  40. Karen Smith says:

    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

  41. Steven Becker says:

    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

    • Jenny J. says:

      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…

  42. mark sutherland says:

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

  43. Jo palmer says:

    Can this recipe be used for a bread machine?

  44. Martin Nicolaus says:

    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.

  45. Janis says:

    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

  46. Jeanette McQueeney says:

    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!

  47. Barbara T Memmott says:

    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

  48. Alexandria Perel says:

    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.

  49. rasheeda says:

    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

  50. Retta says:

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

  51. Kim scharff says:

    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

  52. Deb Kearney says:

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

  53. Claire says:

    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!!!

  54. Susan Sandes Chase says:

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

  55. Susan Sandes Chase says:

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

  56. TRISH VANLITH says:

    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!

  57. Mary T Horgan-Scheible says:

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

  58. Carol Rozell says:

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

  59. Fran says:

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

  60. Mallory Bean says:

    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!

  61. Donna G. says:

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

  62. 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!

  63. ashley says:

    is this meant to be sandwhich bread or breakfast bread?

  64. Theresia Andrews-Maas says:

    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!

  65. Trisha says:

    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!

  66. jayeS says:

    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.

  67. susie says:

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

  68. Liz Merry says:

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

  69. Diagnosis my RIGHT! says:

    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.

  70. Camila says:

    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.

  71. Bonnie Bateman Marzano says:

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

  72. Dee says:

    How long does this keep? Any tips on the best way to store it to preserve its freshness?

    • rosiedisposition says:

      wrap in foil tightly – toast before eating for the best quality. it can be frozen if you’re willing to sacrifice texture!

  73. Richard Mawby says:

    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?

  74. Sparksie says:

    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?

  75. Julie Boyer says:

    Looks delicious! And I love my pasture raised eggs 🙂

  76. diane says:

    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!

  77. Darcie says:

    simple and delicious! I definitely recommend the herbs too 🙂

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Instead of prescribing what I think you should do, I help you find what works for you.

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