Simple Almond Flour Bread
User Reviews
4.9
Simple Almond Flour Bread
Description
This bread uses blanched superfine almond flour and eggs as the base with refined coconut oil providing neutral fat, apple cider vinegar to assist rising, kosher salt for seasoning, and baking soda as a leavening agent. Whisking these together produces a smooth batter poured into an 8-inch loaf pan, then baked at 350°F for 30–40 minutes until a toothpick tests clean and the crust is golden.
The bread offers a soft interior and a light crust, with texture and flavor influenced by the choice of fat and leavening. Refined coconut oil keeps flavor neutral, making the bread versatile for sweet or savory toppings. The notes suggest weighing almond flour due to variability and mention that baking time depends on oven variations.
Once cooled, the bread can be stored in an airtight container in the fridge for several days or frozen in slices. Toasting improves flavor and texture. Adjusting leavening agents may prevent green tinting caused by almond flour reactions.
Ingredients
- 5 egg large
- 5 tablespoons refined coconut oil gently melted in the microwave; 2.5 ounces
- 1 teaspoon apple cider vinegar don't skip - helps the bread rise
- ¼ teaspoon kosher salt or a pinch of any other salt, Diamond Crystal brand
- 1 ¾ cup almond flour blanched, super-fine; 7 ounces
- ½ teaspoon baking soda see note below
Instructions
- Preheat your oven to 350°F. Grease an 8-inch loaf pan (a 9-inch pan will be too big). For easy removal, you can line the pan with parchment paper with an overhang.
- In a medium bowl, whisk the eggs. Whisk in the coconut oil, vinegar, salt, almond flour, and baking soda.
- Transfer the batter to the prepared pan. Smooth the top out with a spatula.
- Bake until the bread is golden brown and set, and a toothpick inserted in its center comes out clean, 30-40 minutes. (See notes below).
- Cool for 10 minutes in the pan on a wire rack before gently releasing the bread. Carefully run a knife along the edges if needed. Cool the bread to room temperature for about 20 more minutes before slicing and serving.
Notes
- Measure almond flour by weight for accuracy due to variability in volume measures.
- Refined coconut oil gives a neutral flavor; virgin coconut oil or butter provide different flavor profiles.
- Oven temperatures vary; start checking bread doneness at 30 minutes with a toothpick test.
- To prevent a green tint caused by baking soda and almond flour reactions, replace baking soda with aluminum-free baking powder and omit vinegar.
- Store cooled bread in an airtight container refrigerated up to five days or freeze in individually wrapped slices.
- Toasting enhances bread flavor and texture significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 131kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Sodium | 83mg | 3% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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