There's something deeply satisfying about homemade bread, and this almond flour version brings all that comfort while keeping things gluten-free and low-carb. Perfect for sandwiches, toast, or simply enjoyed warm from the oven with a pat of butter, this nutrient-rich bread offers a moist, tender crumb and subtle nutty flavor.
Ingredients
- 2½ cups blanched almond flour
- 4 large eggs, at room temperature
- ¼ cup melted butter or coconut oil
- 1½ teaspoons baking powder
- ½ teaspoon sea salt
- 1 tablespoon honey (optional)
- 1 teaspoon apple cider vinegar
- ¼ cup warm water
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together the almond flour, baking powder, and salt until well combined and free of lumps.
- In a separate medium bowl, beat the eggs until light and frothy. Add the melted butter (or coconut oil), honey if using, apple cider vinegar, and warm water. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until you have a smooth, thick batter. Be careful not to overmix.
- Transfer the batter to your prepared loaf pan, smoothing the top with a spatula. Optionally, sprinkle some sliced almonds on top for decoration.
- Bake for 45-50 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely.
Storage and Serving
Store your almond flour bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also slice and freeze it for up to 3 months – just place parchment paper between slices for easy separation.
Recipe Notes
- Make sure to use blanched almond flour, not almond meal. The finer texture of blanched almond flour creates a better crumb structure.
- Room-temperature eggs will incorporate better into the batter and help create a more uniform texture.
- The apple cider vinegar reacts with the baking powder to help the bread rise and create a better texture.
- If your bread starts browning too quickly on top, tent it with aluminum foil for the remainder of the baking time.
This bread is not only delicious but also packed with protein and healthy fats from the almonds. It's perfect for those following gluten-free, grain-free, or low-carb diets, while still providing that satisfying bread experience we all love.
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