Gluten-Free Almond Flour Bread
This Gluten-Free Almond Flour Bread is a soft, moist, and delicious alternative to traditional wheat bread. Made with almond flour, it's naturally gluten-free, low in carbs, and packed with healthy fats. Whether you enjoy it for sandwiches, toast, or on its own, this bread is easy to make and perfect for anyone looking for a gluten-free option.
Equipment
- 1 9x5-inch loaf pan
- 1 Mixing Bowl (for wet ingredients)
- 1 Mixing Bowl (for dry ingredients)
- 1 Whisk or hand mixer
- 1 measuring spoons
- 1 Measuring cups
- 1 Parchment paper (optional)
- 1 Oven (for baking)
Ingredients
- 2 cups Almond flour
- 1 ½ teaspoons Baking powder
- ¼ teaspoon Salt
- 3 large Eggs
- ¼ cup Olive oil or melted butter
- 2 tablespoons Honey or maple syrup
Instructions
- Preheat the oven to 350°F (175°C) and grease or line your loaf pan with parchment paper.
- Mix the wet ingredients: In a large bowl, whisk together the eggs, olive oil (or melted butter), and honey or maple syrup until smooth.
- Mix the dry ingredients: In another bowl, combine the almond flour, baking powder, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined.
- Transfer the batter to your prepared loaf pan and smooth the top evenly.
- Bake for 30-40 minutes or until the bread is golden and a toothpick inserted comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices.
- Moisture: If your batter seems too thick, add a little bit of water or almond milk to reach the right consistency.
- Customization: Feel free to add seeds, nuts, or herbs for extra flavor and texture. Adjust the sweetness by adding more honey or maple syrup if desired.