Almond Flour Bread
Updated
This easy recipe for almond flour bread is moist, tender, and full of flavor. It’s also high in protein, lower in carbs, and naturally gluten-free, grain-free, and dairy-free! I kept the recipe simple by using a few gluten-free pantry staples and no fancy equipment or techniques—you only need two bowls and a loaf pan to make it! I like to enjoy this bread with a generous helping of butter, but it’s just as delicious on its own.
Almond Flour Bread Recipe
This recipe is made differently than our traditional gluten-free bread because it’s sweetened with applesauce and honey and made with a blend of almond flour, tapioca flour, and flaxseed meal. The almond flour gives the loaf a delicious, dense texture and mild nutty flavor, while the other ingredients make this bread flavorful and healthy.
Almond Flour Bread
Ingredients
- 2 cups blanched almond flour
- ¾ cup tapioca flour
- 2 tbsp flaxseed meal
- ¾ tsp baking soda
- ¾ tsp aluminum free baking powder
- ½ tsp kosher salt
- 3 large eggs, whisked
- ¼ cup unsweetened applesauce
- ¼ cup olive oil
- ¼ cup water
- 1 tbsp honey
- ½ tbsp apple cider vinegar
Instructions
- Preheat oven to 350°F. Lightly grease an 8×4-inch loaf pan and line with parchment paper.
- In a large bowl, whisk together the almond flour, tapioca flour, flaxseed meal, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the eggs, applesauce, olive oil, water, honey, and apple cider vinegar.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Unsweetened pumpkin puree or mashed banana can be used as substitutes for applesauce, but they will slightly alter the flavor.
- You can add 1 cup of chopped nuts, seeds, dried fruits, or a few tablespoons of herbs to the batter before baking for additional flavor and texture.
- Mama says, “Make sure to always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Almond Flour Bread Step-by-Step
Gather the ingredients: Gather all the ingredients together. Preheat oven to 350°F and lightly grease an 8×4-inch loaf pan and line with parchment paper.
Combine the dry ingredients: In a large bowl, whisk together 2 cups blanched almond flour, ¾ cup tapioca flour, 2 tbsp flaxseed meal, ¾ tsp baking soda, ¾ tsp baking powder, and ½ tsp salt.
Combine the wet ingredients: In a separate bowl, whisk together 3 large eggs, ¼ cup unsweetened applesauce, ¼ cup olive oil, ¼ cup water, 1 tbsp honey, and ½ tbsp apple cider vinegar.
Combine the wet and dry: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fill the loaf pan: Pour the batter into the prepared loaf pan.
Bake and cool: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve and enjoy: Slice and serve for sandwiches or toast. Enjoy!
Serving Suggestions
I love serving this almond flour bread toasted with a pat of butter or a drizzle of honey. It’s also great with nut butter for a quick breakfast or snack. Sometimes I’ll use it as a base for avocado toast or even turn it into a sandwich when I want something a little heartier.
Tips and Suggestions
- Let the bread cool in the pan for at least 10 minutes after baking. This helps it set and makes transferring to a cooling rack much easier without breaking.
- Combine dry ingredients in one bowl and wet ingredients in another before mixing them together. This helps prevent overmixing and ensures everything is evenly incorporated.
- Almond flour bread won’t rise as much as traditional wheat bread because it lacks gluten. The eggs and leavening agents in this recipe help give it some lift, but a flatter loaf is totally normal.
- Eggs are essential for structure and binding in this recipe. While you can try chia or flax eggs, the texture will be noticeably different.
- Almond flour is keto-friendly, but this recipe includes tapioca flour and honey, which may not fit strict keto guidelines. Always double-check based on your dietary needs.
Storage Instructions
This bread can be stored in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. It can also be sliced and frozen for up to 3 months.
Very easy to make, and it is delicious i had it for breakfast with feta and apricot jam. This recepie is keeper and next time I am going to add nuts and seeds to it.
This recipe looks healthy and delicious. I only need to get some apple sauce and I’m baking this almond bread over the weekend. Everything today is with AP flour/white flour, which I don’t use. Thank you for this recipe👍👍.
Where do you get Tapioca flour? Don’t think I have ever seen it ?
Beverly in Mississippi
Hi Beverly! Bob’s Red Mill is a popular brand of tapioca flour. I would try searching to see if any stores near you carry it or if you can order it online.