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    Home » Almond Flour Recipes

    The Perfect Almond Flour Bread Recipe

    Jump to Recipe
    by Elizabeth Rider147 Comments

    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

    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.
    • Can 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. In general, almond flour is good for you!
    • Can I use a different flour in this recipe? 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.

    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.

    Eggs

    Yes, this version of almond flour bread needs eggs to rise. I'm working on an egg-free version, so subscribe to my email list or Youtube Channel to get that soon.

    This almond flour bread recipe does not taste like eggs! I prefer the eggs in this recipe because they add even more protein to keep me full.

    Ground Flax Seeds

    I add ground flax to this recipe to increase the nutrition and texture. However, you can replace the ground flax seeds with an equal amount more almond flour if you prefer.

    Ask your local store to start carrying these ingredients if you have trouble locating them. You can also find them online.

    Honey

    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.

    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.

    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

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    Almond Flour Bread Recipe

    Almond Flour Bread Recipe

    ★★★★★ 4.6 from 23 reviews
    • Author: Elizabeth Rider
    • Prep Time: 15 mins
    • Cook Time: 1 hour
    • Total Time: 1 hour 15 mins
    • Yield: 10 slices 1x
    Print Recipe
    Pin Recipe

    Description

    This almond flour bread recipe is a top Google Search and Youtube Search result for a reason! Combining almond flour with a few simple ingredients turns into a wonderful gluten-free almond flour bread. Make this almond flour bread recipe exactly as written for the best results.


    Ingredients

    Scale

    Dry ingredients

    • 2 ¼ cups almond flour, blanched
    • ¼ cup ground flaxseed
    • ½ teaspoon baking soda
    • ½ teaspoon fine texture sea salt (such as Real Salt)

    Wet ingredients

    • 5 large eggs (or 4 jumbo eggs)
    • 1 tablespoon 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

    1. Preheat the oven to 350°F.
    2. Grease a 9×5 loaf 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.


    Nutrition

    • Calories: 110

    Did you make this recipe?

    Tag @elizabeth_rider on Instagram

    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.

    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.

    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) 

    More Almond Flour Recipes

    • Incredible Almond Flour Scones Recipe (GF)
    • Amazing 1-Bowl Carrot Cake Loaf Recipe
    • To-Die-For Rosemary & Thyme Cracker Recipe (Gluten-Free)
    • Browned Butter Pumpkin Cookies (Perfect for Holidays!)

    Reader Interactions

    Comments

    1. Indrani

      January 26, 2023 at 6:52 pm

      I just made this , I halved the recipe because I wanted to make sure I didn t waste the ingredients. Turned out amazing, I am type 2 diabetic and will be making this often. Thank You

      ★★★★★

      Reply
    2. Loredana

      January 23, 2023 at 6:31 pm

      Hi!
      I tried this recipe with almond meal (even if it is not recommended). I did not add the flax seeds. Instead of extravirgin olive oil, I used sunflower oil and instead of apple cider vinegar, I just used regular white vinegar. I did not add the honey just because I did not want to have any kind of sugar in my bread.
      The bread came out just like in your picture, the texture is great!
      My point is, you don't have to stick to the exactly same ingredient as described here and you can always substitute with what you have at that moment.
      Also a food processor is helpfull but mine is too small and therefore I mixed everything by hand.
      Thank you for the recipe!

      Reply
    3. Jenny Foreman

      January 20, 2023 at 6:09 pm

      Hi! I can't wait to try this recipe in my bread machine. What size loaf does this recipe make please?

      Reply
    4. S. Cartia

      December 09, 2022 at 6:06 pm

      Not tried this recipe yet but, have you ever tried separating the eggs, whipping the whites, and folding them into the dough batter? I am going to try it to see if it makes any difference in "fluffy" texture but thought, you may have tried this in creating this recipe and I was curious about the result.

      I have a recipe for carrot cake that uses almond flour and the "rise" you get with that is much more than you would expect for a traditional carrot cake. Less dense, more fluff.

      Reply
      • Dave

        December 18, 2022 at 3:56 am

        I myself wouldn't recommend it, and if your using a 9 x 5 loaf pan, double the recipe.
        This recipe is not for a 9 x 5 pan (not even close), and I'm assuming Elizabeth would have realized that if she ever tried making it.
        I responded to Elizabeth with this observation, and she immediately deleted it.
        So, try the recipe as written, and good luck. Elizabeth is no baker.

        ★★

        Reply
    5. pk

      December 05, 2022 at 4:15 am

      Hi Elizabeth, how would you make this in breadmachine? thx.

      Reply
      • Elizabeth Rider

        December 06, 2022 at 6:57 pm

        This one can't be made in a bread machine. Bread machines are for yeast-based breads. ~E

        Reply
    6. Terry

      November 21, 2022 at 6:04 pm

      Is there any reason why I shouldn’t substitute dried herbs for fresh?

      Reply
    7. Marcia

      November 15, 2022 at 2:01 pm

      Mixed wet ingredients and beat the eggs well before I added the dry ingredients. Only took 22 minutes to cook. Is more rough than the picture. The picture above looks exactly like Banana bread but not almond bread. I will let my keto and gluten free kids try it. It looks great.

      ★★★★

      Reply
    8. Mari

      November 05, 2022 at 7:28 pm

      I likes it but our favorite is still the Simple Mills artisan bread mix. I wish I could make something similar to that from scratch because it's so expensive. Also, for some reason my bread was so much darker on the inside and the flax was so much more noticeable. Yours looks almost like regular white bread in the picture.

      Reply
      • Mark rawson

        December 27, 2022 at 9:29 pm

        Was trying to make a hard hogie roll by using yeast and almond flour. Thanks for letting me know that will not work. Any ideas on how to make a nice philly cheesesteak roll. Soft inside and hard on the outside.

        Reply
    9. Lisa

      September 03, 2022 at 2:19 am

      for the bread i made with kirkland almond flour and TA ground flax seeds, i used my Myfitnesspal to get the calculations:
      186 calories| for 1/12 of a loaf
      6 grams of carbs
      15 grams fat
      7 grams protein
      3 grams of fibre
      2 grams of sugar.

      Reply
    10. Kelsey

      August 23, 2022 at 7:27 pm

      Has anyone else had a problem with this recipe not rising more than two inches once fully baked? The taste is fantastic but I would like the bread to rise more. Any tips? Thank you!!

      ★★★★

      Reply
      • Breanna

        November 10, 2022 at 5:16 pm

        Your baking soda may be too old.
        How to Do a Baking Soda Test
        Place 1/4 teaspoon baking soda in a cup and add 2 teaspoons vinegar. Just like baking powder, if baking soda doesn’t bubble, it’s old and should be replaced.
        How to Do a Baking Powder Test
        Place 1 teaspoon baking powder in a cup and add 1/3 cup hot tap water. If it starts to bubble, it’s good to go. If not, add it to your grocery list.

        Reply
        • Kiana

          November 13, 2022 at 3:06 am

          I made this with brand new baking soda and it still did not rise. Any other suggestions?

          ★★★★

          Reply
          • MelissaP

            December 03, 2022 at 5:40 am

            Mine came out the same. But if you look at the pictures in her recipe, the slice is about 2 inches tall. I think that's the way it's supposed to be. Not sure why it's recommended for sandwiches.

            ★★★★

            Reply
            • Sadia khan

              January 27, 2023 at 4:07 pm

              I added 1/2 tsp baking soda plus 1/4 cup yogurt
              Further I added 1/2 tsp baking powder
              1/4 cup psyllium Husk
              Reduce almond flour to 1 & 3/4 cup
              2 tbsp crushed and crushed flex seed

              Then make a with rest of ingredients it’s best

    11. Anita

      March 23, 2022 at 12:12 pm

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

      Reply
    12. Tiffany

      March 03, 2022 at 3:51 pm

      Can I omit the flax seeds?

      ★★★★★

      Reply
      • Rachel

        October 21, 2022 at 12:18 am

        Can I used ground almonds instead of almond flour?

        Reply
        • Breanna

          November 10, 2022 at 5:10 pm

          No, she explains it in a note below the recipe:
          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.

          Reply
          • Davo

            December 18, 2022 at 4:54 am

            No Breanna,
            Almond flour can be made with skins on, or off. White almond flour is made with blanched, not balanced almonds. They boiled to remove the skins, and then ground.
            Some of out here really know how to cook/bake, and are looking for useful information, not that info provided by someone running a side-hustle who does not know of what they speak.
            Do your homework, or sideline this one, would you?
            Looking forward to getting deleted again, but could you cease and desist at this?
            Many thanks from all us real cooks!

            ★★★★★

            Reply
    13. Gerry

      February 12, 2022 at 12:59 am

      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.

      Reply
      • Elizabeth Rider

        February 13, 2022 at 5:41 pm

        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

        Reply
        • Gerry Pierre

          March 01, 2022 at 2:05 am

          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!

          ★★★★

          Reply
        • Olga

          September 21, 2022 at 5:57 pm

          Thank you
          Super easy

          ★★★★★

          Reply
    14. Dallas E O'Neal

      November 11, 2021 at 10:23 am

      how do you store it? refrigerate?

      Reply
      • Elizabeth Rider

        November 13, 2021 at 9:32 pm

        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.

        Reply
    15. Nini

      November 05, 2021 at 4:10 pm

      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.

      Reply
      • Kate

        January 13, 2022 at 1:12 pm

        I would like to try this recipe in my bread maker, too. What order did you put in the ingredients? Thanks!

        Reply
    16. Nini

      November 05, 2021 at 11:08 am

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

      Reply
    17. Michael Musgrove

      October 01, 2021 at 12:01 am

      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!

      Reply
      • Kathy

        March 09, 2022 at 8:25 pm

        So you use a total of 8 eggs and made up the difference in egg whites

        Reply
    18. T Pomeroy

      July 31, 2021 at 4:13 pm

      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 .

      Reply
    19. Victoria Shorter

      July 22, 2021 at 9:46 pm

      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!

      ★★★★★

      Reply
      • Elizabeth Rider

        July 24, 2021 at 9:14 pm

        So happy to hear it! Thanks for stopping by to let us know 🙂 ~E

        Reply
      • Elizabeth Rider

        July 26, 2021 at 1:45 pm

        Hi Victoria, So happy to hear it! I love this one, too. Thanks for stopping by to comment. ~E

        Reply
      • Wanda

        November 12, 2022 at 3:44 am

        Do you think it would work well for avocado toast?

        Reply
    20. Sherri Spichiger

      May 11, 2021 at 3:51 pm

      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.

      Reply
    21. TC

      April 01, 2021 at 12:05 am

      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.

      ★★★★★

      Reply
    22. TC

      March 31, 2021 at 11:57 pm

      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.

      ★★★★★

      Reply
    23. Marisa Pellegrini

      March 29, 2021 at 10:28 pm

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

      Reply
    24. Cris

      March 17, 2021 at 7:40 pm

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

      Reply
      • Elizabeth Rider

        March 19, 2021 at 8:26 pm

        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

        Reply
    25. Jeannie Fountain

      February 27, 2021 at 4:13 pm

      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.

      Reply
    26. Valerie

      February 18, 2021 at 12:18 am

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

      ★★★★

      Reply
      • elizabeth

        May 11, 2021 at 11:14 pm

        i'm going to try substituting with flax i'll let you know! i can't have eggs

        Reply
    27. Precious De Guzman

      January 21, 2021 at 2:04 am

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

      Reply
      • Elizabeth Rider

        January 21, 2021 at 3:10 pm

        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

        Reply
        • Sheralynn

          January 25, 2021 at 11:49 pm

          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.

          Reply
          • Elizabeth Rider

            January 26, 2021 at 5:16 pm

            Hi Sheralynn, I don't have a bread maker and don't recommend one for this recipe. I use a 9x5 loaf pan in the oven and it's perfect every time. ~E

            Reply
        • rolls?

          September 11, 2022 at 4:45 pm

          can this recipe be used to shape/make rolls instead of a loaf?

          Reply
          • Elizabeth Rider

            September 13, 2022 at 10:57 pm

            Hi, no, this recipe cannot be used for rolls. From a science of cooking perspective, it's more of a batter than a dough (bakes more like a savory cake with a batter but eats like a bread) so you might be able to make muffins with it that are like rolls, but not use it as a dough to shape rolls. ~E

            Reply
    28. Leslie

      December 13, 2020 at 10:09 am

      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?

      Reply
    29. Jean

      November 14, 2020 at 7:43 pm

      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!

      Reply
    30. Sneha

      October 01, 2020 at 2:18 am

      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.

      ★★★★★

      Reply
    31. Beverly

      September 23, 2020 at 3:02 pm

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

      ★★★★★

      Reply
      • Lexi

        November 29, 2020 at 6:22 pm

        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!

        ★★★★★

        Reply
    32. Sue

      June 17, 2020 at 8:25 pm

      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.

      ★★★★★

      Reply
      • Carla Bahena Huante

        June 25, 2020 at 1:04 am

        Hello I am wondering if this could work for a sandwich

        Reply
        • Elizabeth Rider

          June 25, 2020 at 6:12 pm

          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

          Reply
          • Carla Bahena Huante

            June 30, 2020 at 1:05 pm

            Thank you 😊

            Reply
          • Sandy

            July 03, 2021 at 2:08 am

            Hi there, I'm looking for a candida friendly bread recipe so I can't use honey. Can applesauce be substituted? I've done that in other recipes.

            Reply
    33. Yovanki

      June 05, 2020 at 9:30 pm

      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?

      ★★★★★

      Reply
      • Elizabeth Rider

        June 05, 2020 at 9:42 pm

        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

        Reply
    34. Melissa from South Africa

      May 18, 2020 at 3:19 pm

      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 !

      ★★★★★

      Reply
    35. Sue

      May 11, 2020 at 10:07 pm

      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.

      Reply
      • Elizabeth Rider

        May 12, 2020 at 1:43 am

        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

        Reply
        • Sue

          June 17, 2020 at 8:23 pm

          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.

          ★★★★★

          Reply
    36. Precious

      May 09, 2020 at 4:27 am

      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.

      ★★★★★

      Reply
      • Elizabeth Rider

        May 10, 2020 at 9:55 pm

        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

        Reply
    37. Mary

      March 13, 2020 at 7:43 am

      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:(

      Reply
      • Timothy Dodson

        November 12, 2022 at 11:31 pm

        First loaf today, looking for low carb bread to assist in type I DM diet. Excellent bread substitute & easy to make. Hand mixed and used psyllium husk powder I had on hand in place of flax seed

        ★★★★★

        Reply
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