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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! Follow my detailed recipe notes and step-by-step photos below to guide you to the perfect loaf of almond flour bread!
Ingredients
- Blanched Almond Flour: Base that gives structure to the bread. You can use store-bought or homemade almond flour!
- Tapioca Flour: Binds the bread and gives it a nice chew.
- Flaxseed Meal: Stabilizes the bread and adds a nutty taste.
- Baking Soda: Helps the bread to rise.
- Aluminum-Free Baking Powder: Avoids adding a metallic taste to the bread while also helping it rise. You can use regular baking powder if that’s what you have.
- Kosher Salt: Enhances the natural flavors.
- Eggs: Brings the batter together and adds moisture.
- Unsweetened Applesauce: Adds moisture and a touch of sweetness. Unsweetened pumpkin puree or a mashed banana can be used instead, but they’ll slightly alter the flavor.
- Olive Oil: Adds fat to help keep it moist and tender.
- Water: For extra moisture.
- Honey: Adds a touch of sweetness.
- Apple Cider Vinegar: Helps to kickstart the leavening process so it doesn’t turn out too dense. You can also use lemon juice as a substitute.
Tips and Suggestions
- Add 1 cup of chopped nuts, seeds, dried fruits, and even a few tablespoons of your favorite herbs to the batter before baking for extra flavor!
- Let your loaf cool in the pan for at least 10 minutes before removing it. Doing this allows the bread to set and makes it easier to transfer to a cooling rack without breaking.
- Mix the dry ingredients in one bowl and the wet in another before combining. This way, you can ensure that all the ingredients are evenly incorporated without overmixing the batter.
Why Is My Bread Not Rising As Much As Traditional Bread?
Almond flour bread won’t rise as much as wheat flour breads because it lacks gluten, which provides elasticity and helps bread rise. This recipe uses eggs and leavening agents to help give it some lift.
Can I Make This Recipe Egg Free?
Eggs are a key ingredient for binding and providing structure in this recipe. Using egg substitutes like chia or flax eggs will results in a different texture.
Is This Bread Suitable for a Keto Diet?
Almond flour is commonly used in keto diets, but since this recipe includes tapioca flour and honey, it may not be strictly keto-friendly. Please check your dietary guidelines.
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.
More Almond Flour Recipes to Try!
- Almond Flour Banana Bread
- Almond Flour Cake
- Almond Flour Pizza
- Almond Flour Pumpkin Bread
- Almond Flour Brownies
Almond Flour Bread
Ingredients
- 2 cups blanched almond flour
- ¾ cup tapioca flour
- 2 tablespoons flaxseed meal
- ¾ teaspoon baking soda
- ¾ teaspoon aluminum free baking powder
- ½ teaspoon kosher salt
- 3 large eggs, whisked
- ¼ cup unsweetened applesauce
- ¼ cup olive oil
- ¼ cup water
- 1 tablespoon honey
- ½ tablespoon 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.
- To store: Store almond flour bread tightly wrapped in plastic wrap at room temperature for up to 4 days or in the refrigerator for up to 1 week.
- To freeze: Freeze almond flour bread cut into individual slices tightly wrapped in plastic wrap for up to 3 months.
- 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
Preheat oven to 350°F. Lightly grease an 8×4-inch loaf pan and line with parchment paper. In a large bowl, whisk together 2 cups blanched almond flour, ¾ cup tapioca flour, 2 tablespoons flaxseed meal, ¾ teaspoon baking soda, ¾ teaspoon baking powder, and ½ teaspoon salt.
In a separate bowl, whisk together 3 large eggs, ¼ cup unsweetened applesauce, ¼ cup olive oil, ¼ cup water, 1 tablespoon honey, and ½ tablespoon 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.
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.