Almond flour bread is a healthy alternative to wheat bread. Because it’s grain-free, this recipe fits perfectly into gluten free, paleo, keto, and low-carb diets.
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Have you been eating grain-free for a while? If so, there’s a good chance that you’ve made almond flour recipes. However, not everyone knows the ins and outs of this low carb flour.
Before I explain how to make almond flour bread, I’ll answer a few commonly asked questions about the flour.
What is almond flour?
Almond flour, which also goes by the labels “almond meal”, “almond powder”, or “ground almonds”, is made from blanched (skinned) almonds. The almonds are ground down to a fine powder until it is the consistency of regular all-purpose flour).
Almond flour has a slightly sweet, nutty taste that is delicious in baked goods. It works well in keto pancakes, muffins, and this almond flour bread recipe.
Can I substitute almond flour for all-purpose flour?
As is the case with many other substitutions in baking, substituting almond flour for all-purpose flour can be done. However, it isn’t a simple cup-for-cup replacement.
Almond flour generally needs more binding ingredients (like eggs) than all-purpose flour. As a result, you may need to experiment to see how almond flour can be substituted into your recipe. An easy alternative is to find a recipe from someone who has already calculated the substitution.
Hello, my almond flour bread recipe. We’re talking about you!
Can I make almond flour to use in the bread recipe?
Yes! As a matter of fact, it’s very easy to make. One cup of almonds will produce approximately one cup of almond flour, so it’s best to buy almonds in bulk. Almonds come with the skin on or off (blanched). If the almonds you buy are not blanched, keep in mind that the texture of the flour will be more coarse.
Process the almonds in a food processor, pulsing one cup of nuts at a time for a minute or so. Or you can use a high-speed blender. Just don’t process too much or you’ll end up with homemade almond butter!
Blender Instructions:
- Place one cup of raw almonds into your blender. Blend on high for about 1 minute, watching the texture. When it looks like a fine powder, stop blending.
- Be very careful that you don’t overblend the almonds as that will turn them into almond butter instead.
Whichever method you use, don’t process more than one cup of almonds at a time. Otherwise, it will be more difficult to form a consistent powder.
If you notice any large clumps in the flour, run it through a sieve to separate the clumps.
How long will homemade flour stay fresh?
It should be stored in a well-sealed container and kept in a cool, dark place. Homemade almond flour should keep well for several months if properly stored.
If you prefer, you can also store the flour in a refrigerator or a freezer. Keeping it cold or frozen will help prevent the processed almonds from turning rancid.
How to make bread with almond flour
My paleo almond flour bread is a super easy recipe that uses only 6 everyday ingredients:
- Blanched almond flour
- Baking soda
- Salt
- Coconut Oil
- Eggs
- Apple Cider Vinegar
The process for making the bread is really simple. You just combine the dry ingredients and wet ingredients separately. Then the dry ingredients are combined with the wet ingredients. It couldn’t be easier!
In fact, this low carb bread recipe is probably the easiest keto bread you will ever make. And it doesn’t have an egg taste like so many others.
How should I store the paleo bread?
After you make the recipe, you can store low-carb almond flour bread for one to two days at room temperature. Just be sure to cover it well with plastic wrap or keep it in a bread container. You can also store it in a refrigerator. If you store it in a fridge, it should stay delicious for up to one week.
You can even make several loaves at once for future use. Just wrap the keto breads tightly in parchment paper and store them in the freezer.
If you do make multiple loaves, slice the bread before you put them in the freezer. That way, you can easily grab only the number of slices desired later.
Frozen almond flour bread can be kept in the freezer for two to three months. So don’t make any more than you can use within 3 months.
Other low carb recipes with almond meal
This almond flour bread recipe is just one way to use finely ground blanched almonds. If you want to try other recipes, check out the following:
- Keto Almond Flour Waffles
- Almond Flour Biscuits – Paleo Low Carb
- Low Carb Tortillas Almond Flour Keto Wraps
- Paleo Cupcakes with Almond Flour
Almond Flour Bread
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Ingredients
- 2 cups blanched almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil melted if needed to liquify
- 4 large eggs at room temperature
- 1 teaspoon apple cider vinegar preferably raw unfiltered
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Preheat oven to 325°F. Grease an 8×4-inch loaf pan or line with parchment paper.
- Combine the almond flour, baking soda, and salt in medium bowl. Set aside.
- In large bowl, whisk together coconut oil, eggs, and apple cider. Add the almond flour mixture and stir just until combined. Spread into prepared loaf pan.
- Bake for 40-45 minutes or until bread is golden and toothpick inserted near center comes out clean.
- Allow to cool on wire rack for at least 15 minutes before removing from pan. Then cool completely. Can be wrapped and stored at room temperature for up to 2 days or refrigerated for up to a week. For longer storage, freeze for up to 3 months.
Notes
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar foods that taste like high carb favorites!
