Almond Flour Bread Recipe (Low Carb) - iFoodReal.com (2024)

This Almond Flour Bread Recipe is easy to make, yeast free, light, moist and crusty. Paleo, low carb, gluten free bread for sandwiches, toast, and dipping!

I love moisture almond flour gives baked goods! This almond flour banana bread, almond flour cornbread and almond flour zucchini bread are in our regular rotation!

This year I’ve set aside my obsession with sweet almond flour recipes for savory delights like almond flour pizza crust and this delicious almond flour bread recipe!

Gluten free, low carb bread recipe that requires no special tools or ingredients (I’m looking at you psyllium husk!), yet makes a wonderful, sturdy sandwich bread!

Why You’ll Love This Recipe

• Pantry friendly: Requires just 7 pantry ingredients, including salt and oil.
• Nutritious: Including tons of protein, heart healthy fats, fiber, antioxidants, and several vitamins and minerals. It will help keep you satiated for longer.
• Diet friendly: Gluten free, dairy free, vegetarian, grain free, low carb, and easily keto, paleo and whole30 (with tweaks).
• Fuss free: Unlike yeast bread, this almond flour bread recipe requires no resting, kneading, or shaping.
• Cost saving: More budget friendly than buying most gluten-free options at a grocery store.
• Versatile: Mildly sweet and neutral, perfect for sweet and savory uses.
• Freezer friendly: Meal prep for up to a week in the fridge or 3 months in the freezer.

Ingredients for Almond Flour Bread Recipe

To make this bread with almond flour you will just need 7 simple ingredients, including salt.

• Almond flour: Use homemade almond flour or store bought super fine almond flour. Avoid almond meal (ground almonds with the skin on), which would be grittier and drier.
• Eggs: Use 5 large eggs. I don’t recommend attempting the recipe with flax egg or chia seed egg, as they don’t have as much structure.
• Apple cider vinegar: Will react with the baking soda for lift. Other vinegar like white vinegar or white wine vinegar will work but avoid balsamic vinegar.
• Sweetener: I use honey but maple syrup, agave, or other liquid sweeteners would also work and add depth without making the bread overly sweet. Sugar free syrup should also work to reduce carbs further or make a paleo almond bread.
• Oil: I use olive oil although any neutral cooking oil like avocado oil, grapeseed oil or refined coconut oil will work.
• Baking soda: To provide lift and texture to the gluten free bread.
• Salt: Just a pinch to enhance the various flavors.

You’ll also need more oil or cooking spray (I use Misto) to grease the baking tin.

How to Make Almond Flour Bread

Here is a quick overview how to make almond flour bread. Feel free to scroll for full recipe card with measurements below.

• Prep: First, preheat the oven to 350 F and line a 9×5-inch loaf pan with parchment paper with slightly overhanging flaps. Spray with cooking spray and set aside.
• Combine the dry ingredients: In a large bowl, combine the almond flour, baking soda, and salt, then whisk well. Set aside.
• Mix the almond flour batter: In a separate small bowl, combine eggs, honey, olive oil, and vinegar, then whisk thoroughly. Then transfer that to the dry ingredients and mix with a spatula until you have a thick batter. There’s no need to worry about overworking this gluten free batter, so mix it until it’s completely smooth.

• Bake the almond flour bread: Pour the batter into the prepared loaf pan and level with a spatula. Then bake on the middle rack for 30-35 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out dry.
• Cool and slice: Remove the almond bread from the loaf pan and transfer to a wire rack to cool for at least 30 minutes. Finally, slice with a serrated knife and enjoy!

Tips for Best Results

• Measure the flour correctly: Use the spoon and level method, spooning it into your measuring cup and levelling with the back of a knife rather than scooping the cup directly into your bag of flour.
• Bake immediately after mixing: Once the vinegar and baking soda combine, the reaction happens immediately and should be transferred to the oven as soon as possible for the best texture and lift.
• Baking timesvary: All ovens vary and bake differently, it is especially noticeable with almond flour recipes because it browns quickly. Times between my house and studio ovens vary. I recommend checking the bread at 30 minutes, and every few minutes after.
• If the bread is browning too quickly: Almond flour is known to brown quickly. If you find it’s the case, tent it loosely with foil for the rest of the baking time.
• Allow bread to cool: Almond flour bread will be very tender and crumbly directly out of the oven. Allowing it to cool is critical to get it to the perfect slicing consistency.
• Use the toothpick test: Almond flour browns quicker than regular flour, while the middle may still be underdone. So test with a toothpick and use foil over the bread if it’s browning too quickly.

Variations

I tend to leave this almond bread recipe plain to use it as an all-purpose wheat bread replacement. However, there are several ways you could add more flavor.

• Dried herbs: Add 1-2 teaspoons of dried herbs such as Italian seasoning, oregano, basil, thyme, rosemary, or garlic powder. Red pepper flakes could also work but less of amount.
• Cheese: For a subtle cheesy flavor, add just 1/4 cup of shredded mature cheddar or similar strong flavored cheese.
• Jalapeño cheddar: Along with the above, fold in some finely diced fresh jalapenos or pickled jalapeños to taste.
• Mediterranean: Use dried herbs with finely chopped sun-dried tomatoes and black olives, a few spoonfuls of each.
• Sweet: For a sweet almond flour bread recipe, add some vanilla extract or cinnamon to the bread and increase the sweetener slightly.
• Seeds: For added crunch and nutrients, add a few spoonfuls of a seed blend to the batter or sprinkle them over the top (soaked in water first for the latter, so they don’t burn in the oven).
• Paleo or keto bread: Make sure to either use a sugar free sweetener or omit it entirely.

How to Serve Almond Flour Bread

Enjoy this almond bread like you would any other, including:

• Toast: Spread with all your favorite toppings like butter, jam, almond butter or peanut butter, cream cheese, homemade Nutella etc. It works well with avocado toast too!
• To make sandwiches: Sweet or savory. Let me know in the comments what your favorite flavor combinations are! Healthy chicken salad or healthy tuna salad on top of this bread would make a great healthy lunch.
• For dipping: Perfect for mopping up soups and stews.

Let me know in the comments what your favorite ways to enjoy this almond flour bread are!

How to Store

Make ahead: Prepare the batter (minus the baking soda and vinegar) 1-2 days in advance and store it covered in the refrigerator. Remove it from the fridge 30 minutes before baking, then fold in the baking soda and vinegar and bake immediately!

Store: You can store any leftover almond bread wrapped in parchment paper at room temperature for 3 days or in the refrigerator for 6-7 days. Don’t wrap it in plastic wrap, or place in plastic bag or airtight container because bread will become soggy.

Freeze: It’s best to leave the loaf whole to retain moisture although you can slice it if preferred, with parchment paper between each slice. Place it in a gallon sized Ziplock, squeezing out all excess air. Freeze for up to 3 months.

To thaw, allow it to sit on the counter for several hours, or leave it in the refrigerator overnight.

FAQs

More Almond Flour Recipes to Try

• Almond flour cinnamon bread
• Almond flour pumpkin bread
• Almond flour banana muffins
• Healthy lemon poppy seed bread
• Healthy lemon zucchini bread

You may also love this collection of recipes with almond flour!