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From the Kitchen: Almond Flour Bread {Gluten-Free}

March 21, 2012

So, I began to explain that Evan and I have embarked on a new eating adventure here…a lifestyle change, really. We’ve made the educated, well-researched decision to cut out processed foods, grains, refined sugars and dairy wherever possible. It’s been the norm that about 90% of our meals are prepared at home, made of organic, all natural, and mostly raw ingredients. Our energy and spirits are up, our waistlines have trimmed down and a little over a month into it, we’re really starting to feel like this is not just a diet, but our diet. To curb some of my carboholic cravings, I’ve been making this delicious, buttery (although there is NO butter), and gluten-free almond flour bread. It’s truly scrumptious and has been making our morning coffee and tea a lot more enjoyable. Recipe after the jump! xoxo!

Gluten-Free Almond Flour Bread (adapted from Elena’s Pantry)

Makes 1- 9×5 inch loaf

Ingredients

  • 1 ½ cups almond flour
  • 1/4 cup flaxseed meal
  • ¼ teaspoon sea salt
  • 1 ½ teaspoons baking soda
  • 5 eggs
  • ¼ cup olive oil (or coconut oil if you have it)
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar

Directions

  1. Place almond flour, flax, salt and baking soda in a food processor and pulse
  2. Pulse in eggs, oil, honey and vinegar
  3. Pour batter into a greased 9×5 inch loaf pan
  4. Bake at 350° for 30 minutes
  5. Cool and serve
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17 Comments leave one →
  1. March 21, 2012 6:34 am

    Great post and images. I’ve been eating this bread for years and LOVE it. Hope you continue to enjoy your new path of eating!

    • love and cupcakes permalink*
      March 21, 2012 8:24 am

      Thank you, Holly! I appreciate the encouragement. So far, so good. We’re really enjoying all of the health benefits.

  2. Elaine permalink
    April 23, 2012 4:12 pm

    Can we replace the apple cider vinegar and honey with anything else? Both these are on my allergy list :(

    • love and cupcakes permalink*
      April 23, 2012 4:42 pm

      If you’re allergic to all vinegars, you can substitute a little lemon juice for the apple cider vinegar (otherwise, you can just use white vinegar) and the honey is just a sweetener so any sugar/maple syrup/agave nectar should work or you can omit it all together. Here’s a link of ingredient substitutions I found on the Joy of Baking: http://www.joyofbaking.com/IngredientSubstitution.html….I hope this helps!! Would love to know if this recipe works out with substitutes :)

  3. Jodene permalink
    August 22, 2012 10:20 am

    I made this bread last night! I followed the recipe exactly except I didn’t use the honey, I didn’t substitute anything for it, I just took it out.
    Firstly, my house smelled AMAZING while it was baking. Now keep in mind, it’s not bread, it’s almost bread…it’s a bit more moist and chewy than bread, tastes a little eggy but not bad at all. It’s definitely worth having if you can’t have bread in your diet and you really miss it.
    It’s great for mopping up the remains of a fried egg!! Think I’m going to toast some and smother it with butter and marmite!

  4. August 28, 2012 7:42 am

    If you want to make this vegan, could you use chia seed or flax seed gel as a replacement?

    • love and cupcakes permalink*
      August 28, 2012 9:00 pm

      Hi Connie,
      Do you mean to replace the eggs? I’m not 100% sure, I’ve never used an egg replacement but I found this link: http://www.pioneerthinking.com/cooking/solutions/eggsub.html

      I hope it helps! Looks useful, I may experiment with some of these egg substitutes. Thanks for your question, I’d love to know if you try the recipe with an egg substitute!

      • August 29, 2012 7:20 am

        Thanks!!! I’ll let you know how it works. :) I love the thought that you can make a bread that you POUR rather than knead and get all messy!!! :)

  5. Jaynie Lamb permalink
    October 26, 2012 2:17 pm

    I just made this and it is so yummy!! I used olive oil /butter combo and I added 2 tablespoons organic molasses and 2 more tabl organic honey. I would like it to be taller so next time I will double the recipe. I also added about 2 tbs chia seed. It is a dense bread with fiber and texture that reminds me of german bread. :)

  6. Tim permalink
    January 13, 2013 12:15 pm

    Mine tastes fishy! What did I do wrong?

    • love and cupcakes permalink*
      January 13, 2013 12:48 pm

      Fishy?! Oh my goodness, that does not sound awesome. I really can’t say what went wrong. This seems to be a hit or miss recipe with most. I think there are often expectations for this gluten-free version of bread to taste and act like typical sandwich bread and unfortunately, it won’t ever fully replace the real deal. The only thing I can think to advise, is to use fresh ingredients. Always. Ingredients like baking soda do go stale, so it’s important to replace baking materials when needed. I’m sorry I can’t be more help. We truly love this bread and have made it several times over. I do hope you’ll give it another shot! Good luck!

    • Susan permalink
      January 20, 2014 9:23 am

      Flax seeds taste and smell fishy to some people. Some are more sensitive to it than others.

  7. dixgid permalink
    February 4, 2013 12:38 pm

    Wow. I just recently had to go to non-sugar diet which includes not foods that turn into sugar after you eat them. I made your bread today and I could literally live off of this stuff!!!! I did alter it though, I only had 4 eggs, added 1/4 cup whole flax seeds, a hand full of dry oats and a handful of chopped pecans, I also don’t own a food processor so I just used my hand mixer. It was a little dry but when I topped with butter, OMG!! Thanks so much.

  8. jennifermaltby permalink
    January 27, 2015 8:20 am

    We LOVE this recipe! I make a double batch and divide among 4 mini loaf pans. One of the best paleo breads I’ve tried! Thank you!

Trackbacks

  1. From the Kitchen: Banana Muffins {Gluten-Free} « {love+cupcakes} Blog
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  3. {Tasty Tuesday} Almond Bread | Nacho Average Runner

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