If you love baking with almond flour, you’ll love baking this gluten- and dairy-free paleo almond flour bread recipe. It bakes up moist and fluffy, and works well as a sandwich bread or toasted for breakfast. This post contains affiliate links. Please see my disclosures.
I love this almond flour bread recipe and I hope you do too.
As you might know, I’m not a huge gluten-free bread person, although I do love bread. I definitely enjoyed more than my share of bread back in the day — in my pre-celiac disease years — but bread just isn’t the same without the gluten.
Occasionally I enjoy a slice of Canyon Bakehouse bread, one of the few gluten-free bread brands I enjoy. And I have created a delicious and easy gluten-free sandwich bread recipe, which I make often and love.
However, I also enjoy baking with nutrient-dense almond flour. I wanted to create a completely paleo sandwich bread recipe to enjoy myself, and to share with you too.
About Almond Flour
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 like almond flour because of its texture. It delivers a moist and spongy texture in baked goods, mimicking the texture of gluten well.
Furthermore, almond flour doesn’t have a nutty taste, 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.)
How to Make Paleo Almond Flour Bread
Here’s what you need to do to make this delicious paleo almond flour bread recipe in three easy steps:
Step #1: Gather Ingredients
The first step is to gather all the ingredients you need to make this recipe. You’ll notice that it only requires a few simple ingredients, no yeast, and easy-to-find pantry staples.
I recommend using Honeyville blanched almond flour. It is the only almond flour I have used to test this recipe.
- 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
Step #2: Prepare the Batter
To prepare the bread batter, whisk together your almond flour, tapioca flour, flaxseeds, salt and baking soda in a large bowl.
Create a valley in the center of the dry ingredients and add the eggs, honey and vinegar to the valley. Using a fork, beat the wet ingredients together.
As you beat the wet ingredients, slowly begin to incorporate the dry ingredients until the batter is well combined. Switch to mixing with a spoon midway through until all the ingredients are mixed together well.
You’ll notice that there’s no kneading, which is typically required to develop the gluten (there is no gluten) in bread recipes. Also, you don’t have to wait for the bread to rise before baking because there’s no yeast. The eggs help the batter rise.
Step #3: Bake
Add bread batter to standard sized (8 x 4 x 2.5 in) greased loaf pan and bake for 30 minutes in a 350º F preheated oven.
The bread is done when a toothpick inserted in the center comes out clean and the top is nice and browned.
Allow the bread to slightly cool before removing from the loaf pan, then slice and enjoy it with a pat of butter or your favorite condiment.
Wrap unused portion of bread in plastic wrap and enjoy it over the next few days. The bread comes back to life when toasted, and toasting is my preferred way to enjoy this recipe.
This next photo is what the bread looks like when you cut into it. It’s so beautiful! Light and fluffy with plenty of that doughy texture you miss and love.
How long does the bread last? Store the almond flour bread in a sealed container or zip top bag on your counter. It tastes best fresh, but can be enjoyed for up to 3 days. Be sure to toast the bread before enjoying for the best taste and texture.
Do I have to use eggs? Yes, eggs are essential to this recipe because they give the bread rise. There is no yeast. If you can’t eat eggs, this recipe isn’t for you.
Can I use a different sweetener if I don’t like or use honey? Yes, try maple syrup as a simple swap. A little sweetener will ensure this recipe has a good taste.
Why did you use apple cider vinegar? ACV is known to give strength and structure to dough, resulting in a more springy product and better rise. Because this recipe does not contain gluten or yeast, ACV is essential. ACV is shelf stable and lasts for years. So purchase a bottle and you can use it for many years.
Try these delicious gluten-free recipes on for size:
Gluten-Free Bread Recipe Using 1:1 Gluten-Free Flour: This is a family favorite recipe. This bread bakes up quick and easy every time.
5-Ingredient Gluten-Free Bagels: I love these bagels, and they taste similar to the bagels you remember eating before you ditched gluten.
Gluten-Free Chocolate Chip Cookies Made with Almond Flour and Monk Fruit: These are delicious, moist cookies that you’ll never forget.
Gluten-Free Almond Flour Pumpkin Cupcakes: These moist cupcakes are just what the almond flour doctor ordered. Enjoy!
Paleo Almond Flour Bread
- Preheat oven to 350º F. Grease a standard sized loaf pan (8-1/2 x 4-1/2 in) and set aside.
- In a large bowl, whisk together almond flour, tapioca flour, flaxseeds, salt and baking soda.
- Create a well in the center of the dry ingredients, then add the eggs, honey and vinegar to the well. Using a fork, beat the eggs, honey and vinegar together, then slowly begin to incorporate the dry ingredients as you go along until the dry and wet ingredients are well combined. Switch to using a spoon once ingredients are near combined.
- Add batter to loaf pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean and the top is lightly browned.
- Allow bread to slightly cool before removing to a wire rack to complete cooling. Slice and enjoy with a pat of butter or your favorite condiment. This bread tastes best toasted.