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!
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?
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?
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?
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:
Almond Flour Bread
- 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
- 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.