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Looking for a delicious, gluten-free bread option? This Almond Flour Bread Recipe is a game-changer. It's simple to make, packed with flavor, and perfect for sandwiches or toast. With just a few ingredients like almond flour, coconut oil, and eggs, you can whip up a loaf that's both healthy and satisfying. Let's dive in and get baking!
Almond Flour Bread Recipe
Ingredients:
- 2 cups almond flour
- 1/4 cup melted coconut oil
- 4 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the almond flour, baking soda, and salt.
- In another bowl, beat the eggs and then add the melted coconut oil.
- Combine the wet and dry ingredients and mix until smooth.
- Pour the batter into a greased loaf pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool before slicing.
What You Will Need
Read more: Flour Tortillas Recipe
What you will need to make almond flour bread
- Almond flour: Provides a nutty flavor and gluten-free base, making the bread dense and moist.
- Coconut oil: Adds moisture and a subtle coconut taste, keeping the bread tender.
- Eggs: Bind the ingredients together and give the bread structure.
- Baking soda: Helps the bread rise, giving it a light and airy texture.
Tools and Instruments Needed
What tools/instruments will be needed to make Almond Flour Bread Recipe
- Mixing bowl: Essential for combining dry and wet ingredients smoothly, ensuring an even batter.
- Whisk: Helps blend the almond flour, baking soda, and salt thoroughly.
- Loaf pan: Shapes the batter into a perfect loaf while baking.
- Oven: Bakes the bread to the right texture and doneness.
- Toothpick: Checks if the bread is fully baked by inserting into the center.
Almond Flour Bread Recipe
This is a simple and delicious almond flour bread recipe, perfect for those on a gluten-free diet.
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Ingredients:
Main Ingredients
- 2 cups Almond Flour
- 1/4 cup Coconut Oil melted
- 4 Eggs large
- 1 tsp Baking Soda
- 1/2 tsp Salt
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the almond flour, baking soda, and salt.
- In another bowl, beat the eggs and then add the melted coconut oil.
- Combine the wet and dry ingredients and mix until smooth.
- Pour the batter into a greased loaf pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool before slicing.
Notes:
This bread is great for sandwiches or as a snack with some butter.
Nutrition value:
Calories: 220kcalCarbohydrates: 6gProtein: 8gFat: 18gSaturated Fat: 5gCholesterol: 93mgSodium: 210mgPotassium: 60mgFiber: 3gSugar: 1gVitamin A: 90IUCalcium: 60mgIron: 1.5mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the batter as directed.
- Pour into a greased loaf pan.
- Cover with plastic wrap.
- Store in the fridge for up to 24 hours.
- Bake when ready.
Freezing Instructions
- Bake the bread completely.
- Let it cool fully.
- Wrap tightly in plastic wrap.
- Place in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Warm in the oven before serving.
Using almond flour in bread recipes not only makes it gluten-free but also adds a subtle nutty flavor that pairs well with both sweet and savory toppings.
Frequently Asked Questions
FAQ:
Can I substitute almond flour with another type of flour?
You can try using coconut flour, but you'll need to adjust the liquid ingredients since coconut flour absorbs more moisture.
How should I store the almond flour bread?
Store it in an airtight container at room temperature for up to three days or in the fridge for up to a week.
Can I add any mix-ins to this bread?
Absolutely! Nuts, seeds, or dried fruit can be great additions.
Is this bread gluten-free?
Yes, almond flour is naturally gluten-free, making this bread a good option for those avoiding gluten.
Can I freeze the bread?
Yes, slice it first, then wrap each slice in plastic wrap and store in a freezer bag for up to three months.
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