Discover the wholesome goodness of our Almond Flour Bread recipes. Made with almond flour, this bread offers a gluten-free alternative that’s perfect for those seeking a nutritious and flavorful option. The nutty richness of almond flour creates a deliciously satisfying loaf, whether you’re following a gluten-free lifestyle or simply looking for a tasty twist on traditional bread.
Our easy-to-follow recipes cater to both novice and experienced bakers, ensuring a moist and tender texture with each slice. Elevate your sandwich experience or enjoy a slice with your favorite toppings. Almond Flour Bread is a versatile and delicious addition to your baking repertoire.
Experience the delightful combination of nutty flavor and gluten-free goodness with our Almond Flour Bread recipes. Whether toasted, used for sandwiches, or enjoyed on its own, this bread is a wholesome and flavorful choice for any occasion.
Almond Flour Bread Recipe | S2Recipes
Details Almond Flour Bread Recipes
Prep Time: 10 mins
Cook Time: 40 mins
Additional Time: 10 mins
Total Time: 1 hr
Servings: 8
Yield: 1 (8 x 4-inch) loaf
Ingredients For Almond Flour Bread Recipes
1 ½ cups almond flour
⅓ cup flaxseed meal
4 large eggs
¼ cup unsweetened almond milk
2 tablespoons olive oil
2 teaspoons baking powder
½ teaspoon salt
Instructions: Almond Flour Bread Recipes
Step 1: Gather all ingredients.
Step 2: Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4-inch loaf pan, or line with parchment paper.
Step 3: Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until a soft dough forms.
Step 4: Transfer to the prepared loaf pan.
Step 5: Bake in the preheated oven until golden brown on top, about 40 minutes. Cool in the loaf pan for 10 minutes before transferring to a wire rack to cool completely.
Never have I made a bread that was so horrible- it doesn't really rise, it is so dense that it resembles a brick, and the flavor just wasn't there. I was very disappointed because I had to go buy some of these ingredients since they aren't something I keep on the shelf, money wasted. I followed the recipe to the letter and it even looked exactly like the pictures as I went along, but the end result is something my family hopes to never experience again.
A very good alternative for people who cannot eat wheat flour. It's difficult to find any recipe without sugar, so this one is a plus for diabetics.
It’s so delicious
I made this today (half recipe as it was just for me) and it came out amazing. I'm struggling to save some for tomorrow. I added a teeny bit of pure monk fruit sweetener, but not enough to make it sweet. I put seeds on top, also. When I cut it, I slathered it with ghee. So delicious.
I think it’s a good starter recipe. I used muffin tins instead of a loaf pan. I decreased the eggs to 2 eggs as I found 4 to be too eggy. Instead of flaxseed, I used chia seeds as they were what I had in my pantry. I also increased the almond milk to 1/2 cup. I also added blueberries for added sweetness and well, blueberry muffins are my favorite. This was a good food prep recipe and I’m glad I found it.
Did not taste good to me.
I absolutely loved it.I did modify the recipe albeit slightly by adding almond essence, everything but the bagel seasoning and whisking the eggs thoroughly without the milk before adding to the other combined ingredients.But other than that, I did a faithful representation of the recipe as is.The loaf remained soft and bouncy after cooking and I did not have the crumbly texture that some others have had.Will make it again
Super simple and excellent result. Toasts well even though the loaf size is more like a dessert bread (think banana bread or pound cake size).
The loaf baked up moist and nicely browned. It does have a slight eggy taste, as do all almond flour bread recipes. It is bland, which the addition of herbs, grated cheese or more salt may address. Flat loaves could be the result of old baking powder or too large a loaf pan. I will try the recipe using apple cider to compare .
