Almond flour packs a protein punch. Make this paleo almond flour bread recipe and enjoy it for breakfast or lunch. It's soft in texture and delicious in taste. You won't miss the gluten!
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.
Notes
Store leftover bread in a sealed container for up to 3 days. Toast bread before enjoying for maximum texture enjoyment.Please note this bread does not contain yeast, but the eggs and apple cider vinegar are essential ingredients that cannot be substituted. I used Honeyville Blanched Almond Flour and have not tested this recipe with any other brand.