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| Almond Flour Bread |
If you asked me about a week ago, I would have said no, too, but in my quest to cook a completely homemade meal from scratch for a Food Revolution Day brunch, I set out for the perfect recipe. I wanted something easy, gluten free, and of course, tasty!
So I found a great recipe on Elana's Pantry and tweaked it a bit, and can now make my own bread! How cool is that?
The best part? It's actually super simple!
Savory Almond Flour Bread
40 minutes to make // Yields: 12 small slices
Ingredients
Almond Flour/Meal* (2 1/4 cups)
Ground Flax Seed (1/4 cup)
Salt (1/4 teaspoon)
Baking Soda (1-1/2 tsp.)
Eggs (3 large)
Honey (1 tbs.)
Apple Cider Vinegar (1 tbs.)
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Instructions
1- Preheat oven to 300°F and use grease a 6.5 x 4" pan.
2- Combine the almond flour, flax seed, salt and baking soda in a large bowl.
3- In a separate medium bowl, whisk the eggs, and then add honey and apple cider vinegar.
4- Stir the wet ingredients into dry and mix only until combined.
5- Pour batter into a 6.5" x 4" loaf pan pan and bake for about 25-30 minutes or until a knife comes out clean.
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*This can be bought in most supermarkets, although you can also make your own! Simply use a Vitamix or food processor to grind blanched almonds into a fine powder.
This is exactly what I was looking for. Thanks!
ReplyDeleteAwesome! Glad you found it useful!
DeleteJust made this. Exactly as the recipe is printed here. Mine was a disaster. Baked it for 15 minutes longer until it was dark brown, but inside was gooey.......:(
ReplyDeleteHi Lynn!
DeleteThanks for reading my blog and trying this recipe...I'm sorry to hear that it didn't work out for you! I've used this recipe numerous times and it has always come out just fine, so let's try and figure out what went wrong!
What type of almond meal did you use? I have a feeling the culprit may be almond meal that wasn't ground fine enough, and the particle size was too big. If you ground it yourself, this is totally possible, but even store bought brands like Bob's Red Mill sometimes has larger particles. You can either sift them out, or crush them further with a spice grinder or mortar and pestle.
What happens when the almond meal particles are too big, there is less surface area for the other ingredients to interact with, so you end up with a soggy mess. Do you think that could have been the problem?
How or what would you add or admit using Bob's Red mill almond flour? I looked at Elana's Pantry Choc. chip cookies and she said don't use this brand because it does not turn out. I just bought 25 lbs of the flour not long ago and I'm panicking.
DeleteI love Bob's Red Mill almond flour. It does better for bread. I tried the Honeyville and didn't like the texture as well. I use Honeyville for cookies but Bobs is best for a better crumb for bread and cakes.
DeleteThanks for the tip, Terri!!
DeleteDo you think this would work without the flax?
ReplyDeleteHi Amanda! I think so. I would use this recipe here to be safe: http://www.elanaspantry.com/simple-bread/
DeleteLet me know how it turns out!
I just made this and OH MY GOSH!!! This stuff is wonderful. Almost dangerous because you want to keep eating more. Love it! Thank you so much.
ReplyDeleteAwesome! So glad you liked it!!
DeleteThanks for the great recipe. I only had a 9 inch loaf pan and by using a slightly shorter baking time (only by a minute or two) it turned out really well. I'd say it's a little finer than a cornbread, but it holds together perfectly fine. I think some currants or raisins will really make it pop next time. This time, it's pairing with chili.
ReplyDeleteMmmmm good idea! Pairing with chili sounds delicious, since the bread is savory.
Deletesimply cannot wait to try this. I will let you know how it goes.
ReplyDeleteI tried this recipe and it turned out great! Lovely recipe. Loaf was a bit short but will just double ingredients next time. Also noticed it was a bit bittersweet when first baked but later became quite sweet. Very nice with melted butter on top :)
ReplyDeletei would like to try this recipe using my bread machine, any idea which setting i should have it set to? the options are:
ReplyDeletebasic
rapid
sweet
french
cake
whole wheat
dough
bake
thanks!
Hi there! Glad you want to try this recipe! I've never used a bread machine, so I'm not 100% certain, but my guess would be whole wheat, as that would be a little heartier. This bread is dense.
DeleteGive it a try and let me know how it comes out!
also, is chia seed an okay substitute for flax seed?
ReplyDeleteOoo talk about a superfood bread! I'm not sure that chia would be a good substitute for the flour in this case, as I have never personally used it in baking. You could of course experiment and report back here.
DeleteIn this particular recipe, the flax is used to thin out the almond flour. If you were to replace the flax with chia seeds, make sure they are ground into a powder. Another option, that sounds appealing to me, is to use the flax, and then also use the whole chia seeds, so it's an almond-chia bread. Either way, let us know what you end up doing!
I just made this today. Used a standard 9" loaf pan and cooked it for 35 min. I did put foil over it for about 10 min so it wouldn't burn. It turned out fantastic. I'm so excited I can't even tell you. SOOOO much cheaper than store bought gluten free loaves.
ReplyDeleteSo glad you liked it!!! It's so simple to make yet so satisfying.
DeleteHi I can't wait to try this! I was just wondering how many carbs/ calories are there in a serving?
ReplyDeleteHi annie!
DeleteI just entered the recipe onto myfitnesspal, and here are the results:
If you cut the loaf into 12 slices, each slice has 155 calories and 8 grams of carbs.
The calories are coming from the almond flour, though, which as you know is just ground almonds, and almonds are high in fat/calories, but they are good fats and nutrient-dense calories, so I wouldn't write it off because of that. Each slice is very satisfying, so you can make do with just one.
Let me know if you try it!
can you make this with out the honey or agave Nectar?? I am on a sugar and yeast free diet and that is the only thing in the recipe i can't have.
ReplyDeleteHi Kathryn. The honey is for just a dab of sweetness, so you should be able to do with out. Let me know how it goes!
DeleteI just made this but substituted 1.5 teaspoons of Montreal Steak Seasoning for the salt in the recipe and added a big handful of sunflower seeds. It is absolutely delicious. I can't leave it alone. It came out very dense with an interesting flavor that is not at all sweet. I haven't tried toasting it yet, but it can be sliced very thin and I was thinking of toasting some thin slices in the oven which I hope may result in something crunchy and cracker-like. Thank you for this recipe!
ReplyDeleteGlad you liked it, Annie! What a great idea to add the steak seasoning and the sunflower seeds. I'll have to try it!
DeleteExcellent recipe! I used to only bake once a year for a cookie party, so I'm very inexperienced. Thank you so much for this! It was easy and we're really enjoying the bread. I'm going to double up the recipe next time so we get nice big slices in my 9" loaf pan.
ReplyDeleteThank you, I'm so happy you enjoyed it! It's so simple to make, but you're right, is a little on the small side, so doubling up is a good idea. Thanks for letting me know you tried it!
DeleteHi Maria,
ReplyDeleteDo you have any suggestions on how to make this loaf without eggs? Ever experimented with an egg substitute that will still make a fluffy loaf?
Hi Linda,
DeleteWhile I haven't tried an egg replacer in this particular recipe, I have used a mixture of flax and water as an egg replacer in other recipes, and have always liked it.
Whisk together 1 tbs flax seed meal + 3 tbs water per egg required, and then let sit for about 5 minutes until it becomes thick, like an egg.
Just a note, this recipe makes a bread that is a bit more dense, rather than fluffy.
If you do try that flax in this recipe, let me know how it comes out!