The Perfect Almond Flour Bread Recipe

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ELIZABETH

I'm a Certified Health Coach, longtime blogger, and host of Elizabeth Eats on YouTube. In addition to writing recipes (I love to eat!), I'm a strong believer that life is too short to settle for anything less than living your best life.

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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.)

If you like this almond flour bread recipe, check out my other delicious almond flour recipes here.

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 in 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

More Almond Flour Recipes:

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Almond Flour Bread Recipe

Almond Flour Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 77 reviews
  • Author: Elizabeth Rider
  • Prep Time: 15 mins
  • Cook Time: 30-40 minutes
  • Total Time: 45-55 minutes
  • Yield: 10 slices 1x

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

Units Scale

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 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

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:

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  1. Alan Dee says:

    Hi , great recipe , any advice why mine bakes with the top crust separating from the body ? (Substituting baking powder for the baking soda and cutting honey / vinegar to half .






  2. Elizabeth Segovia says:

    Can I use duck eggs??






    • Hi! I haven’t tried it but I’d suspect it would work. Let us know if you try it! Thanks! 🙂 ~E

      • Elizabeth Segovia says:

        I used 4 duck eggs and this bread is very good.. I made strawberry jam and toasted a slice the next day with breakfast .. put some butter and jam and I litterally feel like I’m eating normal bread!!






  3. Marianne Prins says:

    I loved the almond bread. I made it egg free using
    aquafaba -3Tbsp for each egg. I made the recipe 1 1/2 times for a bit larger loaf.
    It is incredible.






  4. Kate says:

    Hi Elizabeth,

    You mention in the ingredients description that honey is used to activate the baking soda because it is acidic. But there is a tablespoon of vinegar in the recipe. That is more than enough to activate the baking soda (baking science) ! You could use any other sweetener without any problem at all for this particular recipe.






  5. Martha says:

    2nd attempt at baking a loaf. 1st loaf, BURNED because in the summary of the prep and bake time… it says 15 mins prep but 1 HOUR for baking time!!!!! All the way last in the last sentence of the recipe it says bake 30-35 mins. Thanks for the wasted ingredients and effort. Maybe proofread before publishing?

    • Read beforeyoubake says:

      That mistake is all on you, you should read the entire directions BEFORE you actually bake. Just saying,

      • Martha says:

        So, you’re saying Ihave a responsibility to read the recipe, but you have zero responsibility for writing correct directions. Got it.

        • nothanks says:

          Technically, if you had read the whole directions, it would have been correct. There’s no baker on earth that’ll tell you to NOT read the recipe all the way through before baking.

  6. Wnnie says:

    In the introduction to the recipe, it says that the eggs, baking soda, and baking powder make it rise. Then, in the recipe, you don’t want include Baking Powder at all . So, my loaf did not rise at all. I’m going to try again tomorrow. How much Baking Powder does the recipe call for?

    • Hi Winnie, there is no baking powder in this recipe. I see where the confusion is. The commentary says that eggs, baking soda and baking powder can make almond flour rise (it’s a general comment). The recipe in the recipe card is correct. Your baking soda may have expired. Or, if you let the batter rest too long the baking soda can deactivate. ~E

  7. Liz says:

    Pop up adverts made it impossible to read this recipe. The page jumped all over the place. I gave up in frustration!

    • Pam George says:

      This recipe is so easy and delicious. Follow it once and the ads won’t bother you. Or simply click out if then. Seriously you must try it.

  8. Rachel says:

    Okie dokie… I’m going to make a loaf for a dietarily-challenged best bud. After reading the fabulous comments, I’m thinking of trying to ‘lighten’ the result by whipping the egg whites to a soft-peak before combining, perhaps as the final element. Whattaya think?

  9. Nur says:

    Hi, initially my bread turned out really well, these days it’s been sinking from the Center once it’s baked, I can’t figure out what I’m doing wrong. Do you have an recommendations?

  10. Kathrina says:

    Tastes extremely eggy

  11. Indrani says:

    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






  12. Loredana says:

    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!

  13. Jenny Foreman says:

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

  14. S. Cartia says:

    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.

    • Dave says:

      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.






  15. pk says:

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

  16. Terry says:

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

  17. Marcia says:

    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.






  18. Mari says:

    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.

    • Mark rawson says:

      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.

  19. Lisa says:

    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.

  20. Kelsey says:

    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!!






    • Breanna says:

      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.

      • Kiana says:

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






        • MelissaP says:

          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.






          • Sadia khan says:

            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

      • Robert Sole says:

        Baking soda, no matter how old, will always be basic (on the pH scale) and will always react with an acid like vinegar to produce bubbles. So your test is useless.

    • smiley396 says:

      Same here. I am watching for answers.

    • Peg says:

      Yes Kelsey, my 1st attempt at this recipe, I added 1/2 tsp of Baking powder for extra rise & 1 tbsp of Psyllium to achieve “glutenous” texture, didn’t add herbs or honey, as I wanted to see a regular loaf outcome, was surprised by it’s lovely spongey texture & not surprised by the extra rise. My preference wouldn’t be to make this on a regular basis as it does taste over eggy however it’s super for a quick loaf. I bake bread primarily in a bread machine with yeast, I 1st load the batter & put on Dough setting because it gives it 30 min to rise, at beep I switch to Bake setting for an hour!
      Footnote: Most of these posts are very respectful and should remain that way, there are a few who really love to be condescending so just put them in the recycle bin!






  21. Anita says:

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

  22. Tiffany says:

    Can I omit the flax seeds?






    • Rachel says:

      Can I used ground almonds instead of almond flour?

      • Breanna says:

        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.

        • Davo says:

          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!






  23. 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!






      • Olga says:

        Thank you
        Super easy






  24. 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.

  25. 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.

    • Kate says:

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

    • smiley396 says:

      Nini, I am thinking of using the bread maker also. How tall was your bread? DId it get to sandwich bread height or was it like two inches tall?

  26. Nini says:

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

  27. 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!

  28. 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 .

  29. 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!






  30. 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.

  31. 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.






  32. 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.






  33. Marisa Pellegrini says:

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

  34. 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

  35. 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.

  36. Valerie says:

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






  37. 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.

        • Hi Sheralynn, I don’t have a bread maker and don’t recommend one for this recipe. I use a 9×5 loaf pan in the oven and it’s perfect every time. ~E

          • smiley396 says:

            I saw some people saying the loaves were about two inches high? How did your load turn out? Was it tall enough for regular sandwiches?

      • rolls? says:

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

        • 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

  38. 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?

  39. 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!

  40. 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.






  41. 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!






  42. 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

  43. 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

  44. 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 !






  45. 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.






  46. 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

  47. 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:(

    • Timothy Dodson says:

      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






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