Almond Flour Bread Recipe
User Reviews
4.9
Almond Flour Bread Recipe
Description
The Almond Flour Bread Recipe combines wet ingredients like eggs, vegetable oil, apple cider vinegar, and maple syrup with dry ingredients including almond flour, ground flaxseed, baking soda, baking powder, and salt. These components come together to form a smooth batter that bakes into a tender, slightly dense loaf with a golden crust. The apple cider vinegar reacts with baking soda to aid rising, while flaxseed helps with texture and structure. This bread does not rely on wheat flour, making it suitable for those avoiding grains.
Its flavor is mildly nutty and slightly sweet from the maple syrup, with a moist crumb from the oil and eggs. The method involves careful emulsification of the wet ingredients and gentle mixing with dry ingredients to ensure the best texture. Baking occurs in a greased loaf pan at 350 degrees Fahrenheit until a toothpick comes out clean.
Once baked and cooled, the bread is ready for slicing and can be used just like traditional bread for sandwiches or as toast. It stores well at room temperature for a few days and can be frozen for longer storage, making it a practical option for meal prep or quick breakfasts.
Adjustments include optional substitutions for baking powder to accommodate paleo preferences, and a note that flaxseed provides better bread structure than chia seeds. Proper mixing of wet ingredients until emulsified is key to achieving the right texture.
Ingredients
Wet Ingredients:
- 5 Tablespoons vegetable oil 70 grams; plus more for greasing; grapeseed oil used but olive oil would also work
- 2 egg room temperature, large
- 3 egg room temperature, large, whites
- 1 Tablespoon apple cider vinegar 15 grams
- 1 Tablespoon maple syrup 21 grams; or honey
Dry Ingredients:
- 2 cups blanched almond flour 224 grams
- ¼ cup ground flaxseed 28g
- ¾ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt fine sea salt
Instructions
- Preheat the oven to 350 degrees F. Grease an 8X4 (or 9 x 5-inch) loaf pan with 1 teaspoon vegetable oil.
- In a medium bowl, whisk together the oil, eggs, egg whites, apple cider vinegar and maple syrup until emulsified*
- In a large bowl, whisk together the almond flour, ground flaxseed, baking soda, baking powder and salt. Make a slight well in the dry ingredients and mix in the egg mixture until just combined.
- Transfer to the prepared loaf pan and smooth the top. Bake 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
Notes
- Mix wet ingredients thoroughly until emulsified to ensure proper bread texture.
- For a paleo-friendly version, substitute baking powder with baking soda and cream of tartar in specified amounts.
- Ground flaxseed is recommended over chia seeds for better rise and bread shape.
- Store the bread in an airtight container for up to 3 days at room temperature, or up to a week in the refrigerator.
- Slice and freeze the bread for up to 3 months; toast slices directly from the freezer without thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 348mg | 15% |
| Potassium | 74mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 59IU | 1% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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