his delicious gluten-free almond bread is soft, slightly nutty, and incredibly easy to make. Made primarily with almond flour, it’s a wholesome, low-carb, and protein-rich bread that’s perfect for breakfast, sandwiches, or as a snack. Best of all, it’s naturally gluten-free and grain-free—ideal for those following a gluten-free, keto, or paleo lifestyle.
Ingredients:
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2 cups almond flour (blanched and finely ground)
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4 large eggs
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¼ cup unsweetened almond milk (or water)
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2 tbsp olive oil or melted coconut oil
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1 tsp baking powder (gluten-free)
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½ tsp sea salt
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1 tbsp apple cider vinegar (helps it rise)
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Optional: 1 tsp honey or maple syrup for a hint of sweetness
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Instructions:
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Preheat oven to 350°F (175°C). Grease or line a small loaf pan with parchment paper.
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In a large bowl, whisk eggs until fluffy.
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Add almond milk, oil, apple cider vinegar, and optional sweetener. Mix until well combined.
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In a separate bowl, combine almond flour, baking powder, and salt.
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Add dry ingredients to the wet mixture and stir until a thick batter forms.
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Pour batter into the prepared loaf pan and smooth the top.
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Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
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Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Tips:
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Store in an airtight container for up to 4 days or freeze slices for longer storage.
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Great toasted with butter, nut butter, or avocado.
Would you like a savory herb version or a sweet cinnamon swirl variation of this bread?
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