If you’re looking for a simple, wholesome bread that fits a gluten-free lifestyle, this Almond Flour Bread might be your new favorite. It’s perfect for toasting, sandwiches, or just enjoying with a slather of butter.
Almond flour is the star of this recipe, providing a moist texture and nutty flavor. It’s a great alternative to traditional wheat flour. Coconut flour complements the almond flour by adding a bit more structure to the bread. Unsweetened almond milk keeps the bread dairy-free while adding moisture. The eggs help bind everything together, ensuring the bread holds its shape. Melted coconut oil adds richness and a subtle sweetness. Apple cider vinegar reacts with the baking soda to help the bread rise. Baking soda is our leavening agent, giving the bread a nice lift. A touch of salt balances the flavors. Finally, honey is optional, for a hint of sweetness if you like.
This Almond Flour Bread is versatile. Try it toasted with a spread of avocado and a sprinkle of sea salt for a savory twist. For something sweet, add a smear of almond butter and a drizzle of honey. It’s also great as a base for open-faced sandwiches or alongside a hearty soup.
First, preheat your oven to 350°F and line a loaf pan with parchment paper, making sure it hangs over the sides a bit for easy removal later. In a large mixing bowl, whisk together your dry ingredients: the almond flour, coconut flour, baking soda, and salt. You want these well combined so you don’t get any clumps.
In another bowl, beat the eggs until the yolks and whites are fully mixed. Add your almond milk, melted coconut oil, apple cider vinegar, and honey (if you’re using it) to the eggs. Stir this mixture until everything is well combined.
Now, gradually add the wet ingredients to the dry ingredients, stirring continuously. You’re aiming for a smooth batter, so take your time to avoid any lumps. Once mixed, pour the batter into your prepared loaf pan, smoothing the top with a spatula to ensure it bakes evenly.
Place the pan in your preheated oven and bake for 40-45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. After baking, let the bread cool completely in the pan before slicing. This helps it firm up and makes slicing much easier.
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