Almond Flour Bread
This Almond Flour Bread is an easy, low-carb bread. We loved lightly toasting slices of this bread with a bit of butter and jam!
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My love for the kitchen started with bread. Just 4 simple ingredients (salt, water, yeast and flour) is all it takes to create delicious loaves of bread. And those loaves rarely last more than a few hours in our house. A loaf of fresh homemade Italian bread with some good Italian olive oil for dipping? That’s a pure thing of beauty! That love for baking bread has extended into pretty much every other area of cooking and baking now. I love taking a new ingredient and playing around with how to cook it. I may only do it once, but I still like trying it out. Call it kitchen fascination.
So the other day when one of Laura’s coworkers mentioned almond flour, I was intrigued. Laura’s coworkers have shared some excellent recipes and cooking tips with me over the years, but almond flour was a new one. This coworker has a gluten-sensitivity, so she can’t eat traditional bread made with wheat flour. That’s when we got to talking about almond flour bread, and I asked if she would share her recipe. I was curious. I wanted to try out this gluten-free bread.
What is Almond Flour?
What is Almond Flour?Almond flour is simply ground almonds. The almonds are finely ground, and the resulting mixture reminds me of cornmeal. It’s coarser than wheat flour, but it’s definitely still flour. But always check the package. The only ingredient listed should be almonds. Almond flour is also sometimes called almond meal. As long as the only ingredient is almonds, then it’s the same thing.
Can you substitute Wheat Flour with Almond Flour?
Can you substitute Wheat Flour with Almond Flour?In general, no. The two flours are very different, and they will behave differently in the oven. If a recipe only calls for a small amount of flour (less than 1/4 cup), then you can probably replace it without noticing. But aside from that, I’d stick with recipes that are specifically designed for almond flour. For instance, this almond flour bread recipe doesn’t include yeast. Instead, this bread gets its structure from whipped egg whites. (In that way, it’s similar to angel food cake.)
What does Almond Flour Bread taste like?
What does Almond Flour Bread taste like?Almond flour tastes like ground almonds. No surprise there. After all, that’s exactly what it is. Is this almond flour bread similar to ‘regular’ wheat bread? No. Do I still like traditional bread more? Yes. But then again I love wheat flour bread. But for someone living with gluten-sensitivities, then I can see how this bread would be reminiscent of traditional bread. I found that lightly toasting slices of this almond flour bread with a bit of butter and jam led to an incredibly tasty snack!
I appreciate Laura’s coworker sharing this recipe with me. Will I be baking loaves of this almond flour bread regularly? Probably not. But did we enjoy this loaf? Absolutely. I enjoy playing with different ingredients and trying different recipes, so this was a fun project for me. The mere fact that you can get a loaf of bread made from ground nuts is pretty incredible!
Have you ever tried baking with almond flour? I’m curious to find more recipes now! If you make a loaf of this almond flour bread, swing back by and leave a comment! Or snap a photo and tag me on Instagram (@Spicedblog). Happy baking, my friends!
Looking for more homemade bread recipes? Check out some of my favorites:
Cheesy Spinach and Sundried Tomato Focaccia
French Peasant Bread
Cheese Stuffed Jalapeno Cornbread
Homemade Italian Bread
Goat Cheese and Tomato Focaccia
Almond Flour Bread
Ingredients
- 5 large eggs separated
- 2¼ cups almond flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup applesauce
- 1 Tbsp honey
- 2½ Tbsp olive oil
Instructions
- Preheat oven to 350°F.
- Line a standard loaf pan with parchment paper; set pan aside.
- Using an electric mixer, whisk the egg whites until soft peaks form (~4-5 minutes on medium speed); set egg whites aside.
- Using a large mixing bowl, add remaining ingredients (egg yolks, almond flour, baking powder, salt, applesauce, honey and olive oil). Stir until well combined.
- Fold the whipped egg whites into the batter.
- Transfer batter into prepared loaf pan.
- Bake for 48-50 minutes, or until a toothpick inserted into bread comes out clean.
- Let bread cool in pan for 10 minutes before transferring to a cooling rack. Let bread cool completely before slicing.
I’m so with you when it comes to baking bread! Nothing makes me feel quite so much like a magician than bread baking. I’ve never tried it with almond flour though! I’m sending this recipe to my mom, since she can eat all of the ingredients and I know she misses bread after going gluten-free. Have a great weekend, David!
So I was right there with ya on the almond flour, Kelsie. I knew it existed, but I hadn’t played around with it very much. After a conversation with one of Laura’s coworkers, I knew I needed to try it out! It’s quite a fun one. This bread isn’t a sandwich bread at all, though. Rather, we enjoyed toasting the slices with a bit of butter and jam. So tasty! Thanks so much, my friend, and I hope your Monday is off to a great start so far!
I’m not much of a bread baker because we have such great bakeries in our town and my husband and I have different taste when it comes to bread. I do love baking cakes with ground almonds and your bread looks delicious and gives me a low carb option. Thank you and have a great weekend.
When you have great bakeries in town, then I totally understand why you wouldn’t bake much at home. But I still find baking bread to be so therapeutic and downright fun. The almond flour bread here is a different twist, but it was fun learning about this gluten-free option. I hope you had a great weekend, Gerlinde…thanks so much! 🙂
This is a lovely quick bread! I just used almond meal to make a cookie last night with my grand daughter. Meh. Just not really a cookie, but she liked it. But this bread is almost like a cake, and I can imagine a toasted slice for sure!
I’m gonna say that you nailed the description here, Mimi. This bread is more cakelike. It’s not really bread, but it sure did taste good when we toasted it with a bit of jam. 🙂
Boy are we on the same wavelength, David! I’ve been cooking almond flour muffins for 2 days!! Now I need to try this bread!!
2 days of almond flour muffins!? Now that’s some serious muffin baking! I hope you’re going to post your adventures soon. 🙂 I enjoyed playing with almond flour here. It was an ingredient I wasn’t too familiar with, and the bread itself was quite tasty toasted with jam. Thanks so much, my friend!
I love almond flour and always have it in the house. One of my boys has Celiac Disease, so I’m often using it and other GF flours in my baking. I’ll give this bread a try — sounds delicious toasted with butter and jam!
Interesting! So I found this bread to be quite tasty. For me, it didn’t replace traditional bread as I found this one to be more ‘cakelike’ than ‘breadlike.’ But we still toasted it with jam, and it was delicious that way! Thanks so much, Valentina!
I’ve made an almond flour cake that was absolutely delicious. Your bread does sound like it would be good toasted with your morning coffee or tea.
You know, this almond flour bread probably belongs closer to cake than bread. It wasn’t sweet enough to be cake, but I could see playing with this recipe a bit and ending up with an almond flour cake. I enjoyed experimenting with a different ingredient here. I still love my wheat flour, but it’s always fun to mix things up a bit. Thanks so much, Karen!
Nothing quite as wonderful as the smell of baked bread – even more so when you are the one who has baked said bread – eh?! David, I have grown to love the texture and taste of bread and baked treats made with almond flour or pistachio flour for that matter (we made a gluten free version of an old pistachio rosewater cake recipe, this Christmas). The texture of this looks wonderful, David!
I couldn’t agree more, Shashi! And I’d add that nothing is more relaxing than making homemade bread. Ok, well maybe laying on the couch is more relaxing…but making homemade bread is still fun! Almond flour bread does indeed have a different texture, but we didn’t mind it. It won’t replace sandwich bread, but it sure was tasty when we buttered it and added some jam – grape jam for me! 🙂 Hope your 2019 is off to a great start, my friend!
I use almond flour pretty often when I bake, and while I agree with you that it does not taste like traditional flour, it’s an awesome substitute to include in gluten free recipes, and fun to try in things. I like bread of all kinds! Though I agree that my favorite is definitely gluten-filled bread 🙂
Yes! I agree that bread of all types is amazing. I had fun playing with almond flour, and this bread is quite tasty. It can’t replace sandwich bread, but it was really good when we toasted it up! Thanks so much, Nicole! 🙂
I love homebaked bread, but I don’t do it too often; not because I’m afraid of working with dough but because I’m afraid I will finish up a freshly baked loaf within 10 minutes…all by myself. Very dangerous! And my compliments on this almond bread. Indeed I wouldn’t have thought it’s gluten free because the texture looks fluffy and delicate. Somehow it reminds me the texture of a pound or similar cake.
Haha! I totally understand your concerns there, Ben. Homemade bread is a dangerous thing to keep around the house. I’m usually pretty good with it…unless I’m hungry, and then all bets are off! You’re indeed right that the texture of this almond flour bread is more aligned with cake than say sandwich bread. It’s definitely still bread, though. We loved eating this one toasted with butter and jelly! I hope 2019 is off to a great start for you, my friend!
Generally, we buy bread from the bakery. So never got a chance to bake bread. But when it comes to the Low Carb Diet, I find it very difficult to find low carb bread in the bakery shop. Because this recipe of yours uses almond flour, I will bake for sure. My hubby is planning to do a low carb diet, I think I will bake it for him. Thanks for this wonderful recipe, David. 🙂
You are definitely right that low-carb bread is difficult to find. We have a couple options here, but there aren’t many. So this bread is quite tasty, but it won’t replace sandwich bread. The texture is a bit more cake-like, and we enjoyed slicing this bread and toasting with butter and jam. The flavor is great, though! Thanks so much, Puja!
I love almond flour and have baked with in on numerous occasions. Cakes, though – never breads. Almond flour won’t give you the kind of rise you can get with flour; it’s always going to wind up with a certain density to it – which can be really delicious in a cake. Especially a chocolate cake. It can be ultra-moist and have a certain heft to it. Plus, being made of nuts, it’s really filling and satisfying. I’ve never baked a gluten-free bread, but I do love to experiment with adding things like almond flour to a wheat- or white-flour bread. It can add a really nice nutty quality, and breads with added nut flour almost always make fantastic toast.
You know, I think you nailed it here, Jeff. This bread didn’t have the rise that I often associate with traditional flour breads. Sure enough, the resulting bread was a bit more cake-like. We still enjoyed it, though…it just wasn’t something I could use for, say, sandwiches.
I like where you’re going with adding almond flour to a traditional wheat bread. That flavor could be fun. Or the dessert angle works well, too. Hmmm. Now I want to get back in the kitchen and play around some more. Maybe in the new house…
I am all over this recipe! I cook and bake with a lot of different GF flours, but surprisingly, have never made my own bread! I totally have to make this; it looks heavenly! Pass me the butter! 😉
Hey Sherri! I was actually thinking about you when I was mixing up this bread batter. I know you’re all in on the GF flours. I like to dabble with them from time to time, and I wanted to try this recipe out as a friend shared it with us. It’s pretty tasty! It won’t replace sandwich bread, but it is quite amazing when toasted with butter and jam. Give it a shot and let me know what you think! 🙂
I am vegan, and my family don’t eat egg,is there a substitute I can use instead of eggs.
Hmmm, that’s a good question, Mode. I haven’t experimented with vegan baking very much, but I have seen that apple sauce is a good replacement. I’ve also seen other folks use chia seeds and/or arrowroot powder as an egg replacement. I can’t say what would happen in this recipe, though, as I haven’t tried it myself. If you do try it out with an egg replacement, let me know how it works? Happy baking!
Like yourself David, I like to make all my own breads and experiment with new ones too. I’ve never baked with almond flour before so I’m intrigued. I’ve added this to my list of recipes to try in 2019! Thanks and hope you guys are well. 😀
Yes, you should totally add almond flour to the list of ingredients to play with this year, Neil! It’s made entirely from ground almonds…how cool is that!? This bread won’t replace sandwich bread (at least for me), but it sure is tasty when you toast it lightly with a bit of butter and jam! Cheers!
The bread was delicious. I would recommend it to anybody who needs to be on a low carb diet. Just so you know it makes great French toast.
Thank you so much for stopping back by and leaving a comment, Jane! I really appreciate it. Also, I’ll have to make another loaf soon to try it out as French toast. 🙂
This is good! We made it 4x in the past month. Tastes great esp for a diabetic here. Last time we replaced honey with stevia.
Hey Mike! Thanks so much for stopping by and leaving a comment. I truly appreciate it, and I’m so glad you enjoy this bread. Good tip on the honey to stevia, too. Cheers, and happy baking, my friend!
Wow!!!! This is the BEST EVER Almond Gluten free bread I have made. Only 1 TBSP of honey for sweetness too which is great for me. Very easy to make also. I will be making this over and over! Thanks.
Hey Joanne! I’m so glad you enjoyed this almond bread. 🙂 And, yes, it’s not too sweet at all. I really appreciate you taking the time to leave a comment. Happy baking!