I’m excited to share with you my new almond flour bread recipe just in time for back-to-school!
As you might know, I’m not a huge bread person anymore. I lost my love of bread not long after going gluten-free. The gluten-free stuff just isn’t the same. I actually contemplated about whether or not I should break up with bread altogether.
While I rarely eat bread, I do enjoy a piece or two every now and then. I’m human.
Instead of opting for the traditional gluten-free breads made with white and brown rice flours, I decided to experiment with almond flour in my gluten-free bread-making endeavors. Almond flour is naturally gluten-free, high in protein, fiber and healthy fats, and it is completely grain-free so it’s widely used in paleo and low-carb recipes.
I also like almond flour because of it’s texture. It delivers a moist and spongy texture in baked goods, mimicking gluten well. Furthermore, almond flour doesn’t have a nutty taste either, so even if you don’t like the taste of almonds, you just might like almond flour. (Coconut flour, on the other hand, tastes quite coconut-ty.) I discuss the benefits of almond flour baking in this article.
I know I’m going on and on about almond flour. As you can tell, I really love it and use it a lot, so I can’t help but gush.
Most importantly, I wanted to share with you an almond flour bread recipe Honeyville sponsored me to create for its blog, In the Kitchen with Honeyville. Please note that this post and giveaway are sponsored by Honeyville, and this post contains affiliate links.
Back-to-School Almond Flour Bread
With my kids back in school, I wanted to create a bread they could enjoy as a quick breakfast. I’m not a huge bagel or toast-for-breakfast kinda person because I know that while bread will fill my kids’ tummies, it will leave them hungry an hour later. I also want bread that offers them with a stable blood sugar to ensure they get through their morning classes without hearing the dreaded tummy growl.
Almond flour bread to the rescue! It helps maintain your blood sugar longer because it isn’t filled with white grains that convert to sugar quickly in your body. I know almond flour bread will sustain them until lunch.
What I love about almond flour bread is how easy it is to make.
All you have to do is combine all the ingredients together, put the dough in a loaf pan and then bake the mixture. There’s no kneading to develop the gluten (there is no gluten) and there’s no waiting for the bread to rise (there is no yeast). The eggs help give the almond flour bread its rise.
Honeyville Almond Flour, in particular, is my go-to almond flour because it offers up a nice texture and no grainy after taste. I get a beautiful bake each and every time!
I have to share this next photo with you. Look at what this bread looks like when I cut into it. This beautiful slice of bread is ready to be smeared with butter, cream cheese, jelly, mashed avocado or just enjoyed plain for breakfast.
The almond flour bread also could be used to make peanut butter and jelly or turkey and cheese sandwiches for lunch (which I do). It’s super versatile and your kids will love it – my son gobbled it up!
If you want to make this almond flour bread yourself, I highly recommend purchasing Honeyville Almond Flour, which you can do so at the Honeyville online store. Honeyville will give you the best texture almond flour around – and the most flour for the buck too!
Gluten-Free Almond Flour Bread
- 1 1/2 cups Honeyville blanched almond flour
- 3/4 cup tapioca flour
- 1/4 cup ground flaxseed
- 1/2 tsp. Kosher salt
- 1/2 tsp. baking soda
- 4 large eggs
- 1 Tbsp. raw honey
- 1 tsp. apple cider vinegar
Preheat oven to 350 degrees.
Grease an 8" x 4" loaf pan - set aside.
In a large bowl, combine almond flour, tapioca flour, flaxseeds, salt and baking soda. Combine well.
Using your spoon, push the dry ingredients to the side of the bowl, leaving a valley in the middle of the ingredients.
Add the eggs, honey and vinegar into the valley and beat well with your fork.
As you beat the wet ingredients, gently begin to incorporate the dry ingredients until everything is well combined. You may switch to a spoon midway through mixing.
Add batter to loaf pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Cool, slice and enjoy with a pat of butter or your favorite condiment.