Easy Almond Flour Bread (Gluten-Free, Dairy-Free)
This delicious and easy almond flour bread comes together in under an hour, no yeast or rising time required. A perfect low carb bread for breakfast, tea, or anytime you want bread. Sweetened with a hint of honey, it’s also gluten-free, dairy-free, grain-free, Keto and Paleo, but no one would care! Make this easy quick bread recipe today – your family will be asking for seconds!
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My Love for Homemade Bread
If you’ve been following this blog for a while, you’ll know how much I love homemade bread. In fact, over the last few years I’ve been experimenting with plenty of recipes and I’ve made so many different types of bread.
Mostly, I’ve made plenty of yeast bread – from this fluffy gluten-free white bread (that’s become a huge hit at home), to soft buckwheat bread, to soft gluten-free dinner rolls, to this gorgeous rosemary focaccia bread, and even this delicious gluten-free pizza crust.
Quick Bread for an Easy Loaf Anytime
While baking bread and watching the yeast work its magic as the dough miraculously doubles in size is usually very therapeutic for me, there are days when I’ve either:
(1) run out of yeast; or
(2) don’t have the time or patience to wait for the bread dough to rise.
On those days, I turn to baking a loaf of quick bread (which doesn’t include yeast and instead uses baking powder for leavening). A few favorite quick bread recipes on the blog include our easy honey oat bread, and this absolute best gluten-free banana bread.
The Best Low Carb Bread
I also get that while bread plays an essential role in our lives (I mean, I wouldn’t be able to live without bread!), there are days when low-carb breads would definitely be welcome.
Especially if you’re diabetic or insulin-resistant (and can’t risk your blood sugar spiking after just a few slices of bread), or simply prefer not to have to breathe in and hold your breath just to be able to pull on your favorite pair of high-waisted jeans.
I get it. And that’s why you’re gonna love this low-carb almond flour bread recipe. It’s the perfect low carb alternative to regular bread.
Why This Recipe Works:
- Simple Ingredients: The main ingredients required for this easy almond bread recipe are easy accessible at the local grocery store (nothing fancy required!).
- Easy to Make: No yeast, kneading or rising time required, this recipe for almond flour bread uses baking powder as a leavening agent to help the bread rise. All you need is just 10 minutes of hands-on time, and then let the oven do the work – you can make an entire loaf from scratch in just 50 minutes!
- Low Carb & Protein-Rich: Instead of using a traditional wheat flour or gluten-free all purpose flour blend, this quick almond flour bread is made with a base of finely ground blanched almond flour and shredded coconut, resulting in a perfect low carb bread recipe that is has a cake-like/typical quick-bread texture. This quick almond bread is also high in protein thanks to the almond flour and the eggs, and it will keep you full for hours.
- Tender, Moist and Fluffy: Eggs play an essential role in this recipe to bind the ingredients together in this low carb loaf, give the batter rise, and gives it a soft, moist and fluffy texture! Say goodbye to dry, cardboard-like bread forever!
- Totally Gluten-Free, Dairy-Free, Low-Carb & Paleo: Most importantly, this recipe for almond flour bread is totally gluten-free, dairy-free, Paleo, and can also be made Whole30 (if you leave out the honey). This means that even those who have Celiac disease or have gluten or lactose intolerances, or simply on a Keto diet, Paleo diet or low-carb diet can still enjoy it without any worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free almond flour bread recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Ingredient Notes/Substitutes:
- Coconut Oil: I always prefer to use refined coconut oil because it has a neutral taste (as opposed to extra virgin coconut oil that has a more pronounced coconut flavor and smell). You can also use another vegetable oil (such as olive oil, avocado oil, sunflower oil etc). Alternatively, if you are not lactose-intolerant, feel free to use butter or ghee in equal amounts.
- Honey: I’ve used just a bit of honey in this recipe to lend a little sweetness to the bread. You can also use agave nectar or maple syrup if you prefer. Alternatively, if you don’t want any sweetener at all, you can leave out the honey completely.
- Apple Cider Vinegar: In this case, the apple cider vinegar combines with the baking powder to leaven the bread and help it to rise (once baked, the bread is almost double in size compared to the size of the batter before baking). If you don’t have ACV, you can use white wine vinegar too.
- Eggs: In this case, eggs play a fundamental role in this recipe, and since 8 whole eggs are required, I wouldn’t recommend substituting all of them. If you want to use less yolks, simply replace the egg yolks with egg whites instead. If you wish the reduce the number of eggs used, you could possibly replace 3 to 4 eggs with aquafaba or an egg-replacer.
- Shredded Coconut: Make sure to use unsweetened shredded coconut (the more finely shredded the better). If you want to use coconut flour instead, use only 2/3 cup coconut flour as coconut flour absorbs a lot more moisture than shredded coconut.
- Almond Flour: I used blanched almond flour in this recipe, but you can also make your own homemade almond meal. Just bear in mind that almond meal will result in a darker bread since almond meal includes the reddish-brown almond skins.
- Baking Powder: Since this almond bread recipe does not use yeast, the only leavening agent is baking powder, which is essential for creating a fluffy final texture, so make sure you include it! If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.
No Almond Flour? Make Your Own Almond Meal in 5 Minutes!
If you don’t have access to almond flour, or prefer not to buy it because it can get pricy, don’t worry!
You can simply replace the almond flour by making your own finely ground almonds (almond meal) at home! All you need is whole almonds, 5 minutes, a high-speed blender or food processor, and a fine-mesh sieve.
Go check out my tutorial for making your own homemade almond meal.
How to Make Almond Flour Bread (Step by Step):
1. Preheat and Grease
Preheat oven to 300F (150C), adjust baking rack to the middle position, and grease an 8″ x 4″ loaf pan.
(You may also line with loaf pan with parchment paper if you prefer for easier removal of the loaf once baked).
2. Whisk Oil, Honey and ACV
In a large mixing bowl, whisk melted coconut oil with honey and apple cider vinegar.
3. Add Eggs
Add the beaten large eggs and whisk well until you get a homogeneous yellow mixture.
4. Prepare Batter
Add the dry ingredients (unsweetened shredded coconut, almond flour, salt and baking powder) to the bowl with the wet ingredients, whisking well until you get a liquid batter.
(Don’t worry if the batter seems too liquid, it’s actually meant to be that way!).
5. Transfer Batter to Pan and Bake
Pour batter into the prepared loaf pan, and bake for 40 to 45 minutes, until golden brown on top and a toothpick inserted in the middle comes out clean.
6. Let Cool
Allow the almond flour bread to cool for at least 10 to 15 minutes in the pan, before running a butter knife or a spatula around the edges and removing the loaf from the pan. Finally, allow the gluten-free almond bread to finish cooling to room temperature on a wire rack.
7. Slice and Enjoy!
Slice into the cooled coconut almond bread and enjoy!
Dish by Dish Tips/Tricks:
- Use a Metal Loaf Pan: I highly recommend using a metal loaf pan to ensure that this almond flour quick bread gets nicely browned on all sides (using a glass or ceramic pan may result in the sides and bottom being soggy instead of golden brown and crispy).
- Make Buns: If you want to make small buns instead of a whole loaf, simply divide the batter between the cavities of a standard muffin mold. Bake at 300F for 20 to 25 minutes until the muffin buns are golden brown on top and a toothpick inserted in the middle comes out clean.
- Make Your Own Almond Meal: If you don’t have blanched almond flour on hand, but do have whole almonds, you can make your own homemade almond meal in just 5 minutes!
- Optional Add-Ins: You can easily jazz up this basic almond flour bread by adding chopped nuts, raisins, chocolate chips, flax seeds or chia seeds if you like.
Recipe FAQs:
To store, wrap the cooled almond flour bread in plastic wrap or place it in an airtight container and then store in the refrigerator for up to 5 days.
To freeze, wrap the cooled almond bread in plastic wrap and place it in the freezer for up to 3 months. Let the frozen loaf thaw overnight in the refrigerator before warming it up slightly in the oven and then slicing.
Yes you may. Just bear in mind that almond meal will result in a darker bread since almond meal includes the reddish-brown almond skins, while blanched almond flour does not.
Yes, almond flour will rise with baking powder. However, given that almond flour is denser compared to normal flour, having a larger proportion of liquids/moisture in the batter (eggs in this case) will help the almond bread acquire a lighter and fluffier texture.
Other Almond Flour Recipes to Make:
- Savory Almond Flour Crackers (Gluten-Free, Dairy-Free)
- Almond Flour Graham Crackers (Gluten-Free, Dairy-Free)
- Almond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)
- Almond Flour Thumbprint Cookies (Gluten-Free, Dairy-Free)
Other Gluten-Free Quick Breads You’ll Love:
- Low Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)
- Fluffy Low Carb Buns (Gluten-Free, Dairy-Free, Paleo)
- Easy Honey Oat Bread (Gluten-Free, Dairy-Free)
- Easy Gluten-Free Naan Bread (No-Yeast, Dairy-Free)
- Gluten-Free No Knead Bread (Dairy-Free)
- Flaxseed Coconut Bread (Gluten-Free, Dairy-Free)
- The Best Gluten-Free Banana Bread (Dairy-Free)
- Amazing Gluten-Free Sandwich Bread
Bake a Loaf of Gluten-Free Bread Today:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Easy Almond Flour Bread (Gluten-Free, Dairy-Free)
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
This delicious almond flour bread recipe comes together in under an hour, no yeast or rising time required, and is a perfect low carb bread for breakfast, tea, or anytime you want bread. Sweetened with a hint of honey, it’s also gluten-free, dairy-free, grain-free and Paleo, but no one would care!
Ingredients
- 1/2 cup + 2 tablespoon coconut oil, melted and cooled
- 1 tablespoon honey
- 1 1/2 teaspoons apple cider vinegar
- 8 large eggs, beaten
- 1 cup unsweetened shredded coconut
- 1 1/4 cup blanched almond flour (or almond meal)
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
Instructions
- Preheat and Grease: Preheat oven to 300F (150C), adjust baking rack to the middle position, and grease a 8″ x 4″ loaf pan.
- Whisk Oil, Honey and ACV: In a large mixing bowl, whisk melted coconut oil with honey and apple cider vinegar.
- Add Eggs: Add the beaten eggs and whisk well until you get a homogeneous yellow mixture.
- Prepare Batter: Add the unsweetened shredded coconut, almond flour, salt and baking powder, whisking well until you get a liquid batter (don’t worry if the batter seems too liquid, it’s meant to be that way).
- Transfer Batter to Pan and Bake: Pour batter into the prepared loaf pan, and bake for 40 to 45 minutes, until golden brown on top and a toothpick inserted in the middle comes out clean.
- Let Cool: Allow the almond flour bread to cool for at least 10 to 15 minutes in the pan, before running a butter knife or a spatula around the edges and removing the loaf from the pan.
- Slice and Eat: Slice into the loaf and enjoy!
Notes
Coconut Oil: I always prefer to use refined coconut oil because it has a neutral taste (as opposed to extra virgin coconut oil that has a more pronounced coconut flavor and smell). You can also use another vegetable oil (such as olive oil, avocado oil, sunflower oil etc). Alternatively, if you are not lactose-intolerant, feel free to use butter or ghee in equal amounts.
Honey: I’ve used just a bit of honey in this recipe to lend a little sweetness to the bread. You can also use agave nectar or maple syrup if you prefer. Alternatively, if you don’t want any sweetener at all, you can leave out the honey completely.
Apple Cider Vinegar: In this case, the apple cider vinegar combines with the baking powder to leaven the bread and help it to rise (once baked, the bread is almost double in size compared to the size of the batter before baking). If you don’t have ACV, you can use white wine vinegar too.
Eggs: In this case, eggs play a fundamental role in this recipe, and since 8 eggs are required, I wouldn’t recommend substituting all of them. If you want to use less yolks, simply replace the egg yolks with egg whites instead. If you wish the reduce the number of eggs used, you could possibly replace 3 to 4 eggs with aquafaba or an egg-replacer.
Shredded Coconut: Make sure to use unsweetened shredded coconut (the more finely shredded the better). If you want to use coconut flour instead, use only 2/3 cup coconut flour as coconut flour absorbs a lot more moisture than shredded coconut.
Almond Flour: I used blanched almond flour in this recipe, but you can also make your own homemade almond meal. Just bear in mind that almond meal will result in a darker bread since almond meal includes the reddish-brown almond skins.
Baking Powder: Since this almond flour bread does not use yeast, the only leavening agent is baking powder, which is essential for creating a fluffy final texture, so make sure you include it! If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.
Storing: To store, wrap the cooled almond bread in plastic wrap or place it in an airtight container and then store in the refrigerator for up to 5 days.
Freezing: To freeze, wrap the cooled almond flour bread in plastic wrap and freeze for up to 3 months. Let the frozen loaf thaw overnight in the refrigerator before warming it up slightly in the oven and then slicing.
This post was originally published in April 2014, but has since been republished to include newer photos, step-by-step process shots, clearer instructions and ingredient notes. The recipe has been tweaked slightly to make it dairy-free as well.
Adapted from: Nourished and Nurtured
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Disappointed! Mine turned out like a brick, the dough was quite dry but thought I’d stick with the recipe as listed to give it a try. I also used a regular sized loaf pan as there were no specifications on the size here, but a smaller pan would’ve been better.
Hi Marni, I’m sorry the bread didn’t turn out well for you. Often times, the results vary depending on the brand of almond flour and coconut flour used; the type of oven (electric or gas), and humidity in the air (seasons can affect how moist or dry the bread turns out).
My dough is dry as can be! Any suggestions on how to soften to make it pour instead of clump?
Hi Jill, that’s weird… Maybe you could add in a bit more liquid (milk, oil or egg)..That should help. It could be that your coconut flour absorbs alot more moisture than normal. Hope that helps!
I’m curious. Does including 9 x large similar colour photos of the one loaf with the recipe make it taste better?
Hi, looks yummy. What size loaf pan are you using?
Hi Michele, thanks for dropping by! I’m using a medium-sized loaf pan here (i.e. NOT the large one)
Hi Felicia,
I am actually from Buenos Aires but have been living in New York for 5 years now. I just came accross this recipe of yours and was wondering if you think it would be ok to replace the butter for coconut oil. I don’t do butter so I am looking for an alternative. Thx so much! Love that you love my city so much!
Hey Julieta!! So nice to meet you! You can definitely replace the butter for coconut oil! 🙂 Let me know how the bread turns out! Thanks for stopping by!
Thanks so much Felicia!! You need a lot of imagination to make these recipes in Buenos Aires: coconut flour, almond flour…so many things are so hard to find there or even inexistent! Love to have found your blog! i’ll let you know how the bread comes out. It looks delicious!!
Julieta, most of these things can be found in Barrio Chino, thankfully! But still can’t find coconut flour. I used to grind my own almonds to make almond meal…then i found pre-made almond flour in Casa China in Barrio Chino! No turning back!
That’s awesome Felicia!! I will tell my friends about Casa China then. Thank you so much!!
Hi Felicia, where do you get coconut flour in Buenos Aires? Thanks!
Hi Carolina, I actually use dessicated coconut (coco rallado) to replace coconut flour (since I haven’t been able to find coconut flour here) and the substitution usually works!
Hi Felicia! Great tip, thank you sooo much! I go to the US at least twice a year and try to stock up, but when I ran out, I’m lost, as I haven’t been able to find it here either. I do the same with almonds :). The tip about the Casa China is also very useful. Thank you again for sharing!!
You’re most welcome Carolina! At least you get to go to the US twice a year to be able to stock up! But in the meanwhile, Barrio Chino should be able to meet most of your needs; if not you can try dieteticas!
Hi!
I just found your website and am thrilled. I am following a candida diet at the moment. Do you think this recipe will work if I switch the honey for stevia and the butter for coconut oil? Thanks!
Hi Kristen! Thanks for your note! I don’t see a reason why it shouldn’t work with these substitutions! Let me know how it goes!
Hi, can I replace the apple cider vinigar for white vinigar?
Hey Maria! I’m not sure, maybe you can substitute it with half the amount white vinegar and half the amount water. Let me know if it works out?
Hi, the bread is in the oven. I hope it turnes out like it is suppose to. I measured everything exactly, and the batter was to thick, I added a little almond, coconut milk to thin it out. I didn’t put 3/4 of a cup of the coconut flour because it started getting thick at 1/2 cup.
Hi Cecilia! I hope the bread turns out well too!! Please let me know, and if possible send me a pic to see how it turned out! You’re right, coconut flour may be different in many places, and I’m glad you stopped at 1/2 cup. Crossing my fingers – this is one of my favorite grain-free bread recipes and I really hope you like it! The other one that you might like is this flax almond bread (https://www.dishbydish.net/2014/05/01/grain-free-flax-almond-bread/).
Love,
felicia
I left it in 10 min. longer and it turned out fine. I better get an oven thermometer and make sure it’s 300˚. I don’t like using plastic though and I don’t have a glass container the right size, so I wrapped it in unbleached parchment paper, so that could be interesting too!
: ) Thanks for replying and for your recipe and help!!!
Yay!! so glad the bread turned out fine! I hope you liked it? I use a gas oven too and it can be quite frustrating when you never know for sure what the temperature is (especially if the flame varies a lot!). Oh p.s. just so you know, I have another recipe for grain-free flax almond bread coming up soon! It’s more savory than this coconut almond bread, so it’s great with sandwiches etc! Stay tuned!! 🙂 Sending love!
Hi Felicia – just making it this a.m. It’s been in the oven for 55 min. Is it still kinda jiggly even though it’s done? The toothpick comes out clean. I ended up getting some more eggs! lol I like pasture eggs and can’t get them here, so just went ahead with the organic ones until I can get to Whole Foods. So I don’t know if the flax would work yet or not. I have some though, so I need to try it next time!
Hi Pam, hmm, it shouldn’t be jiggly, not if you followed the recipe. After its done, i.e. the toothpick comes out clean when inserted in the middle, let it sit a while before you try to remove it from the pan. If jiggly, let it bake a bit more in the oven (could be that the temp is too low or sth if you use a gas oven). So nervious! I hope it comes out well!
wait, I only have three pasture eggs right now, so I’ll have to replace five! Hope it works!
Hey Pam! How did it go in the end? Did the egg replacement work?
is there a way to make this with less eggs? thank you!
Hi Pam! I think you could try using 1 tablespoon of ground flax seeds + 3 tablespoons of water for each egg you would like to replace. I wouldn’t suggest that you replace all the eggs though, as the eggs are quite essential in holding this bread together. Let me know if you finally make it and if the replacement works! xoxo, felicia
thank you! I’ll try it with the flax meal for one egg! thank you and I’ll let you know!
I have both almond meal (from Trader Joe’s, coarse and unblanched) and almond flour (from Honeyville, fine and blanched). I have to ask which would be better for this recipe because although you did write almond meal, some people use Bob’s (which says on the package that it is both) or use the term interchangeably. Thanks for your help and for posting this recipe!
Hi Nel, I say almond meal because I use raw almonds whole and grind them directly in my food processor (unblanched). I’ve tried to make my almond meal as fine as possible (by sifting it before using it) but I’m pretty sure it will not be as fine as the one from Honeyville. I suppose both Trader Joe’s or Honeyville will work ok, just that trader Joe’s may give you a crumb that’s coarser and more like mine, and that from Honeyville will produce a much finer crumb. Both should work just fine, it ultimately depends on how you like your crumb.
Hopw this helps! Let me know if you eventually make this bread! And thanks for dropping by and reading!
felicia
Getting my almond meal ground finely enough to resemble “flour” has been one of my biggest challenges :). I make almond milk, then use the loftover pulp as flour. I dehydrate it either in the oven @ a very low temp or in my dehydrator. Once its super crumbly-dry, I run it through the food processor, then my coffee grinder….still isn’t anywhere near as fine as store-bought 🙁 That being said, I’m just THRILLED with the fun of learning all this…thanks for your hard work, and sharing it! 🙂
Hey Kate! I do a simpler version to get my almond meal – just process whole almonds in the blender/processor – then pass the almond meal through a fine mesh sieve to make sure only the fine parts pass through, and then return the coarser parts back to the processor and process again. Definitely not as fine as store-bought, but definitely cheaper I think! And, best of all, you make it whenever you need it!
Felicia, I loved reading about your encounter with Reuben and Joyce, Kaya toast, and your self proclaimed status of Ambassador! Methinks you would make a wonderful Ambassador, my friend! You not only have the charm, but the kindness and richness of spirit! I definitely have to look into cutting wheat and gluten from my diet. My tummy has been giving me a lot of trouble lately and I think having difficulty digesting wheat might be one of the causes. I love your voice in this post and those photos! Ah, just lovely, chica! Abrazos! 🙂
Bella! You are absolutely the sweetest and your comment just made my weekend! Thank you for always reading my dear friend!! You know what, about the indigestion issues – I seriously think wheat may have a part to play since it’s practically in all our foods! Try eliminating wheat and gluten for one week (just one week) and see if it helps!! The effects are pretty immediate espeically if you have bad digestion problems!! And let me know if it does help you feel better! Besos!!
I am amazed at your resolve to stay gluten and grain free as much as possible.
I am also trying to do likewise and you know what? I will be following closely on your recipe blog posts to adopt some of your receipes as my alternative options for meal ideas.
I just love the idea that you do the research (hard work) and offer to your readers the solutions 🙂 Keep them coming….
Hi Felicia, Thanks a million and lots of love from all of us here in Singapore for being the “unofficial ambassodor” for our Country Singapore! 🙂 🙂
Mummy, I think that’s amazing!!! So glad you’ve gotten on board the grain-free journey too! Let’s gain back health (and reduce medications) dish by dish!! Sending love from the unofficial SG embassy in BA!!