Grain-free Almond Flour Bread

June 24, 2012 update: I now make this grain-free sandwich bread from Against All Grain and really prefer it. All of that stuff I say in the second paragraph about the texture being really different is still true and I will only eat it toasted, but I like it better. Slice it really thin, toast it, and then let it sit in the toaster for a few minutes. It’ll get crispy and then it’s almost as good as the “real” stuff. :)

First of all, congratulations to Dawn who won the giveaway! Thanks to everyone who entered. I’m just sorry that I don’t have more pans to give away!

When I started baking with almond flour, I thought most things came out a bit… nasty. This bread is not nasty. Although I’d prefer to stuff my face with croissants (yes, they count as bread) or a nice white sourdough, I’ll stick with this bread for now. It’s texture is incredibly difficult to describe, but I can say this: don’t expect fluffy. Don’t even expect typical bread. It’s different. If you haven’t baked with almond flour before, I recommend starting with another recipe to see if you even like almond flour baked goods. I’ll be posting some almond flour blueberry lemon muffins soon which I think will be a good intro to almond flour!


I think it’s way better toasted. But then the almonds fall down into the toaster and then start burning and then you have a little brown burned area on the cabinet above your toaster. 


Or just don’t be stupid like I was. You should slightly press the almonds into the batter. I was so worried about them being pretty, I just sprinkled them on and left it at that.


Don’t like flax? Neither do I. You can leave out the flax and just use more almond flour. 

What I like about this bread compared to normal bread is that it’s super quick. Before I started making this, I was making German Vollkornbrot, which is dark, heavy and dense whole rye sourdough. I thought about sharing that recipe but I doubt anyone would make it because whole rye and rye chops are so expensive in most countries. In Germany, whole rye, whole spelt and whole wheat are all the same price (.89/kg at Kaufland, Germans!) which makes it reasonable.

And it’s such a long process. You have to make a sourdough starter and keep it going until you want to actually make the bread and that process is spread out over two days. And the Vollkornbrot from bakeries, which are everywhere around here, is only 1.99 per kilo and tastes better than homemade, making it nonsensical to make. So no Vollkornbrot for you. Unless someone’s interested!

Ingredients:

  • 205 grams (~2 1/4 cups) blanched almond flour* (the brand Honeyville is recommended)
  • 1/4 cup (40 grams) ground flax seed
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 large eggs
  • 1 tablespoon honey
  • 1/2 teaspoon apple cider vinegar
  • sliced almonds, optional
*To measure almond flour, I pour the flour into the measuring cup (or spoon it in) and then level it with a spoon.

Directions:

Preheat your oven to 300°F / 150°C and grease a 6.5 x 4″ pan. Combine the almond flour, flax seed, salt and baking soda in a large bowl. In a separate medium bowl, whisk the eggs, and then add the honey and apple cider vinegar. Stir the wet ingredients into dry and mix only until combined. Scoop batter into the pan and bake for about 20 – 25 minutes (the original recipe says 45-55 minutes, but mine takes about 20 for some reason – if you’re nervous about it being done, don’t hesitate to cut into the middle) or until a knife comes out clean. Yields about 12 small slices.

German bakers: I use Suntree gemahlen Kalifornische Mandelkern from Kaufland. They come in little 59 cent 100 gram bags. I’ve seen this brand elsewhere. I don’t know if other brands work so I’m sticking with this one!

Adapted from: Simple Bread from Elana’s Pantry
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34 comments on “Grain-free Almond Flour Bread” — Add one!

  • Evy says
    June 27, 2014 @ 3:30 pm

    No doubt almond flour are too much costly but you can make it by own at home by using the grinder and the flour mill very quickly and it will save efforts and money too.

    Reply
    • Erin replies to Evy
      July 1, 2014 @ 12:14 pm

      Thanks for the tip! :)

      Reply
  • beth says
    May 8, 2013 @ 9:59 pm

    i got this recipe from elana’s pantry and i make it every week…love it…it’s kinda like a pound cake. sometimes i throw in a banana and walnuts for fun….

    Reply
    • Erin replies to beth
      May 9, 2013 @ 3:42 pm

      I’m surprised that throwing in a banana works! It’s really such a finicky recipe. So great job experimenting! :)

      Reply
  • Kim says
    January 28, 2013 @ 1:50 am

    This is the first bread I've tried with Almond flour, we have been gluten free for two years. Never had an issue with flat bread, until now. I had high hopes since this is the first almond flour recipe that doesn't also require another flour. I had the same issue with very thick batter. Mine took nearly 40 minutes to cook through :-( And I have to say it tastes pretty bad. Not the worst GF bread I've tried, but I won't try it again.

    Reply
  • Anonymous says
    December 9, 2012 @ 7:11 pm

    I am trying this recipe right now. I only had bread pans so I doubled the recipe to get a decent sized loaf. Hoping it turns out. I am going to check it at 25 minutes but it might take longer since it is doubled.

    Reply
    • Erin replies to Anonymous
      December 9, 2012 @ 8:39 pm

      I hope it works out! I haven't tried doubling it so I'm a little worried about it not getting done. Let me know how it goes. :)

      Reply
  • Anonymous says
    December 2, 2012 @ 5:45 pm

    I am not a bread making or baker at all! I just finished making this recipe and I absolutely love it and it came out perfect! I did not add the flax seeds. I did 2.5 cups almond flour that I milled myself. Then added 1/2 slivered toasted almonds to the batter and baked it. I baked it in a small bread loaf pan for 25 minutes at 300 degrees. Simply amazing! Next I am going to try to add chopped dates, 1 banana and 1 more tbsp honey for more of a desert bread. WOW! Thanks so much for sharing your almond flour bread recipe. So easy for someone who doesn't know how to bake.

    Reply
    • Erin replies to Anonymous
      December 2, 2012 @ 8:21 pm

      I'm so happy you liked it! And for someone who doesn't know how to bake to have a mill is amazing. Good for you. :) Your future additions sound lovely! Thank you so much for your feedback. I really appreciate it. :) And make sure you try it toasted – so much better!

      Reply
  • Erin says
    July 24, 2012 @ 10:30 pm

    Hi anon! I live in Germany and didn't have a problem finding this pan, but if I were you, I'd use a similar sized pan and adjust the baking time. I did some googling just now and couldn't find it anywhere. It seems to be discontinued.

    Or you could try out the bread I linked to at the top of the post. It's now my favorite. :) Good luck!

    Reply
  • Anonymous says
    July 24, 2012 @ 12:42 am

    Where do you find a 6.5 x 4 inch pan? I've looked everywhere, both online and in stores.

    Reply
  • Erin says
    June 6, 2012 @ 9:29 pm

    Chung-Ah – Sorry I didn't see your comment until now! And obsessed with almond flour?! That's a new one but way healthier than chocolate and sweets, right? :)

    Carolyn – Recently I discovered it's even better if you cut really thin slices and toast it. Then it gets crunchy like normal bread. Yum!

    Reply
  • Carolyn says
    June 6, 2012 @ 8:35 pm

    I love almond flour and almond flour bread. I think you're right, it's almost better toasted…but even untoasted, it makes such filling, delicious bread. Slathered with butter, I love it!

    Reply
  • Chung-Ah | Damn Delicious says
    April 3, 2012 @ 6:43 am

    I'm obsessed with almond flour so this bread is just screaming out to me!

    Reply
  • naturalnoshing says
    April 3, 2012 @ 1:17 am

    I guess Blogger doesn't like me but I'm sure glad you do! :) I'll make sure to be good and stick to the recipe!
    BTW I nominated your for the Versatile Blogger Award in case you want to check it out:
    http://naturalnoshing.wordpress.com/2012/04/02/versatile-blogger-award/

    Reply
  • Erin says
    April 2, 2012 @ 4:42 pm

    Missy – Thank goodness! I was so worried after your last comment that I thought that it had turned out horribly and that you were being too nice to tell me. I'm so happy you enjoyed it! I think mine might have looked like it had some volume because of the shape of my pan, but maybe not. I'll go check out your jam now. Thanks for linking to me. :)

    Reply
  • Missy says
    April 2, 2012 @ 4:01 pm

    The bread was really delicious and actually had a great texture, but it was just really flat if that makes sense. Your picture looks like the loaf was tall in volume, but mine was really short, but it was super delicious, and I made a blackberry basil jam to spread on it, and included a link to your bread in my blog post. Check it out!
    http://www.afarmerscookingjourney.blogspot.com

    Reply
  • Erin says
    April 1, 2012 @ 8:25 pm

    Nora – Your last few comments have shown up as spam and they're the only comments I've ever had marked as spam. Haha. I don't know what it is that Blogger doesn't like about your comments. I like them though! And I'm happy you're familiar with the texture. I don't want anyone to be disappointed!

    And today I made this again adding 1 tablespoon of cinnamon and 1/2 cup of raisins. Yuck. This recipe is finicky. Don't get creative, people! It'll probably fail and that's a lot of wasted almond flour. Maybe it would have been better with some more sweetener, but the weird thing was that the texture was all messed up from just 1 tablespoon of cinnamon.

    Reply
  • naturalnoshing says
    April 1, 2012 @ 7:51 pm

    Oh yes, I am familiar with grain-free and gluten free bread textures – don't you worry! Gluten free bread is usually pretty dense and better toasted so I am 100% on board with this one! :)
    Aren't most things better slathered with nut butter?!? In my case, it's typically the case haha. I bet Nutella rocks on this bread!

    Reply
  • Erin says
    March 31, 2012 @ 11:23 pm

    Nora – Thanks! If you do make it, please keep an open mind. But then again, I guess you already do. You know that it won't be like real fluffy yeasty bread. It's good toasted, though. And slathered with nut butter. Yum! And thanks for the picture comment. And all your comments tonight. They made me so happy. :)

    Reply
  • Nora @ Natural Noshing says
    March 31, 2012 @ 10:31 pm

    PS Love your photo up there! :) too cute

    Reply
  • Nora @ Natural Noshing says
    March 31, 2012 @ 10:30 pm

    Flawless! This bread seriously looks perfect…fantastic job with this recipe! Looks like you are getting pretty comfortable with this grain-free thing :) CONGRATS! It's not the easiest feat so props to you my dear! I might just have to make this tomorrow…no really, it's calling my name nice and loud!

    Reply
  • Erin says
    March 31, 2012 @ 9:49 pm

    Dawn – It's really much better toasted! The texture is way better that way. It doesn't compare to real bread, but it's basically made up of almonds and eggs, so I'm not complaining. :) I hope it turns out okay for you. I was worried about posting this recipe because of the large amount of almond flour (and it seems like Elana's recipes don't come out well with non-Honeyville almond flour but I've had no problems). But then again, I don't know what almond flour baked goods are supposed to taste like. I've only had what I've made with the almond flour I have access to over here! Good luck with it. And I'm looking forward to seeing some double chocolate donuts. :)

    Reply
  • Dawn says
    March 31, 2012 @ 7:58 pm

    MMMM, this looks tasty! I've made Elana's simple muffins before, a fairly close approximation of the bread recipe, and I like it, especially with some chocolate chips in the batter. I do use stevia instead of honey, but I bet the honey is tasty. I think I'll try out this recipe next week. And Maybe I'll toast it in the oven, slice by slice. Because I bet it would be great toasted.

    And thank you for the donut pan!! I will make donuts as soon as it comes in the mail, so be on the lookout! I'm thinking double chocolate, but I always am. LOL

    Reply
  • Erin says
    March 31, 2012 @ 6:35 pm

    Hi Missy – You can see the original here. I'm afraid that I didn't leave out any ingredients. You can read the reviews there and although they're mostly positive, I see one like yours (that it's too thick) but unfortunately they never received an answer. I'm so sorry that yours didn't come out. Like I said in the post, it's not like "normal" bread but it shouldn't be like a damp biscuit. I hope it's not as bad as it appears! Sorry again if it doesn't come out. :(

    Reply
  • Missy says
    March 31, 2012 @ 6:22 pm

    I just made this bread, and the batter was very thick, by any chance did you forget an ingredient like oil or some other liquid? Mine is in the oven now and it is not going to be like bread, more like dump biscuit texture..

    Reply
  • Erin says
    March 30, 2012 @ 5:23 pm

    Miryam – Is it expensive? That stinks. Here it's 5.90EUR/kilo. I guess that's pretty okay. I've updated my post to mention that the blueberry lemon muffins would probably be better than this if you're not familiar with all almond flour baked goods. I think you'd like them! They're super healthy and not at all funky. :)

    Reply
  • eatgood4life.blogspot.com says
    March 30, 2012 @ 5:15 pm

    Wow, this bread looks awesome. I hardly bake with almond flour it is so expensive although I actually prefer it. Those lemon blueberry muffins with almond flour sound really good :-) Can't wait for that!! Maybe then I will go to the store and get some almond flour :-)

    Reply
    • Kristi replies to eatgood4life.blogspot.com
      January 16, 2013 @ 12:30 am

      It's much cheaper to make your own! I found success with buying blanched sliced Almonds, no salt and using the pulse mode on my blender. I love baking with it and you can save a lot that way! :)

      Reply
  • Erin says
    March 30, 2012 @ 7:24 am

    Rachel – Thanks! And I agree, chocolate hazelnut spread makes everything look and taste better. :)

    Becca – I know it's weird but you can't taste it. I wouldn't say it's like pound cake though. I think pound cake is more velvet-y.

    Amanda – I have some almond flour lemon blueberry muffins coming up that I wanted to post first, but I didn't since I posted lemon blueberry donuts two posts ago. Watch out for the muffins! They're even yummier. :) I'll try to find some golden flax because I would definitely prefer a milder taste. Thanks for the tip!

    Caroline – Hey there! Thank you Caroline. :)

    Reply
  • Caroline @ chocolate & carrots says
    March 29, 2012 @ 11:15 pm

    This bread looks wonderful Erin! :D

    Reply
  • Amanda @ Thinly Sliced Cucumber says
    March 29, 2012 @ 10:09 pm

    I've never used almond flour before but I'm totally going to try it now. Maybe some raisins would lighten the texture up a bit? Also I've had good luck using the golden flax instead of the black- seems it has a more mild flavor. Not sure if you can find it where you are but would be worth looking for. I put it in my morning smoothies and even my husband doesn't know it's there :)

    Reply
  • Becca says
    March 29, 2012 @ 9:40 pm

    I've never heard of putting apple cider vinegar into bread batter before. Sounds interesting. And from what I can see in the pictures, you're right about the texture of the bread. To me the texture resembles a really dense pound cake

    Reply
  • Rachel @ Baked by Rachel says
    March 29, 2012 @ 9:33 pm

    This looks so good, especially slathered in spread :)

    Reply

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