Almond Flour Bread Recipe

Ingredients

• 70 g (5 tablespoons), plus extra for greasingvegetable oil (grapeseed or olive oil)
• 2 large, at room temperatureeggs
• 3 large, at room temperatureegg whites
• 15 g (1 tablespoon)apple cider vinegar
• 21 g (1 tablespoon)maple syrup or honey
• 224 g (2 cups)blanched almond flour
• 28 g (¼ cup)ground flaxseed
• ¾ teaspoonbaking soda
• 1 teaspoonbaking powder
• ½ teaspoonfine sea salt
• 1 teaspoonvegetable oil, for greasing the tin

Instructions

1. 1

   Prepare the tin

   Heat the oven to 175°C (350°F). Grease an 20 × 10 cm (8 × 4-inch) or 23 × 13 cm (9 × 5-inch) loaf tin with 1 teaspoon of vegetable oil.

2. 2

   Whisk wet ingredients

   In a medium bowl, whisk the oil, eggs, egg whites, apple cider vinegar and maple syrup until emulsified.

3. 3

   Combine the mixtures

   In a large bowl, whisk together the almond flour, ground flaxseed, baking soda, baking powder and salt. Make a small well in the dry ingredients, add the egg mixture and stir until just combined.

4. 4

   Bake the loaf

   Transfer the batter to the prepared tin and smooth the top. Bake for 35 minutes, or until golden brown and a toothpick inserted in the centre comes out clean.

5. 5

   Cool before slicing

   Leave the loaf in the tin for 15 minutes, then move it to a cooling rack and let it cool completely.

What is almond flour bread?

Almond flour bread is a quick loaf made without wheat flour or yeast. This American-style version relies on eggs, baking powder and baking soda for structure and lift, rather than a lengthy rise.

Blanched almond flour gives it a fine, mild base, while ground flaxseed adds body. The result is a loaf suited to toast or sandwiches, though it will be more delicate than a wheat-based bread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 288 calories, 9g protein, 9g carbs, 26g fat.

The almond flour and oil provide most of the fat, while the eggs and egg whites contribute protein. Almond flour, flaxseed and the small amount of maple syrup or honey supply the carbohydrates. Pair a slice with vegetables and a protein-rich topping, such as eggs, to make a more balanced meal.

Choosing the ingredients

Almond flour: Use blanched almond flour, which is made from almonds without their skins and has a finer texture than many coarse almond meals. That helps the crumb stay more even.

Flaxseed: Ground flaxseed absorbs moisture and helps give the batter structure. Make sure it is ground rather than whole for this recipe.

Oil and eggs: The oil contributes moisture, while the eggs and egg whites help bind the loaf. Room-temperature eggs are easier to whisk smoothly into the oil.

Getting the batter right

Emulsify: Whisk the oil and other wet ingredients until they look evenly blended, rather than separated. This helps distribute the oil through the batter.

Mix gently: Make a small well in the dry ingredients, then stir in the wet mixture only until combined. Overmixing is unnecessary and can make the loaf denser.

How to judge doneness

Look for a golden-brown top and insert a toothpick into the centre of the loaf. It should come out clean when the bread is baked through.

The loaf needs time to set after baking. Let it stand in the tin for 15 minutes before transferring it to a rack, then wait until completely cool before slicing.

Tin size and timing

The recipe allows an 20 × 10 cm (8 × 4-inch) or 23 × 13 cm (9 × 5-inch) tin. A wider tin will make a flatter loaf, so check the centre for doneness at the stated baking time.

Allow for both the 35-minute bake and the cooling time when planning to serve it. Cutting while warm can make this tender loaf crumble.

Serving ideas

Toast slices and serve them with eggs, avocado or nut butter for breakfast. The loaf can also be used for sandwiches once it has cooled completely.

Because the crumb is delicate, cut even slices with a sharp serrated knife and use a gentle sawing motion.

Recipe notes & tips

• Bring the eggs to room temperature before mixing for an easier-to-blend batter.
• Whisk the dry ingredients thoroughly so the raising agents are evenly distributed.
• Use blanched almond flour rather than a coarse almond meal for a finer crumb.
• Check the centre with a toothpick at 35 minutes and bake until it comes out clean.
• Cool the loaf completely before slicing to help it hold together.
• Use a serrated knife and a light sawing motion for neat slices.

Variations

• Swap the sweetener: Use honey instead of maple syrup as listed in the recipe.
• Change the oil: Use olive oil in place of grapeseed oil if you prefer its flavour.
• Toast the slices: Toast cooled slices before serving for a crisper surface.
• Make smaller slices: Cut thinner pieces for toast or a lighter serving.
• Serve savoury: Top slices with eggs or avocado for a savoury breakfast.

Common mistakes to avoid

• Using coarse almond meal: It can make the crumb less fine; choose blanched almond flour.
• Skipping the emulsifying: Whisk the wet mixture until evenly blended so the oil is distributed.
• Overmixing the batter: Stir only until the wet and dry ingredients are just combined.
• Taking it out too soon: Check the centre with a toothpick and bake until it comes out clean.
• Slicing while warm: Let the loaf cool completely on a rack so it is less likely to crumble.
• Filling an ungreased tin: Grease the loaf tin with 1 teaspoon of vegetable oil before adding batter.

How to store

Once completely cool, store the loaf in an airtight container in the fridge and use within 4 days. Reheat slices in a toaster or warm them briefly in the oven.

Frequently asked questions