Easy Almond Flour Bread (Gluten-Free & Low-Carb)
These almond flour pancakes are light, fluffy, and perfect for a gluten-free breakfast. With simple ingredients like almond flour and eggs, they’re a nutritious option that’s both savory and satisfying, especially when flavored with a hint of garlic powder.
Ingredients
- 2 cups almond flour make sure it’s blanched for a smoother texture
- 4 large eggs
- 1/4 cup melted coconut oil or olive oil
- 1/4 cup unsweetened almond milk or any milk of your choice
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp garlic powder optional, for added flavor
- 1 tsp apple cider vinegar helps with rising
- 1/4 tsp xanthan gum optional, for better texture
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or lightly grease it with oil to prevent the bread from sticking.
Step 2: Combine Wet Ingredients
- In a medium-sized bowl, whisk together the eggs, melted coconut oil, almond milk, and apple cider vinegar. Make sure the wet ingredients are well combined and smooth.
Step 3: Mix Dry Ingredients
- In another bowl, mix the almond flour, baking powder, salt, garlic powder (if using), and xanthan gum (if using). These dry ingredients will provide the structure and texture needed for the bread.
Step 4: Combine Wet and Dry Ingredients
- Slowly add the dry ingredients to the wet ingredients, stirring until the mixture is well combined. The batter should be thick but smooth. If you find the batter too thick, you can add a little more almond milk to adjust the consistency.
Step 5: Bake the Bread
- Pour the batter into the prepared loaf pan and use a spatula to spread it evenly. Place the loaf pan in the oven and bake for 30 to 35 minutes, or until the top of the bread is golden brown, and a toothpick inserted into the center comes out clean.
Step 6: Cool and Slice
- Once the bread is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove the bread from the pan and transfer it to a cooling rack. Allow it to cool completely before slicing. This ensures the texture is perfect and prevents it from falling apart.
Notes
Use Blanched Almond Flour: For a finer, lighter texture, be sure to use blanched almond flour, which is made from almonds with the skins removed.
Add Seeds for Extra Crunch: If you like a little extra texture, try adding chia seeds, flaxseeds, or sunflower seeds to the dough before baking.
Storage: Almond flour bread can be stored at room temperature for up to 3 days. For longer storage, slice the bread and store it in an airtight container in the fridge for up to a week. You can also freeze slices of bread for up to 2 months.
Make It Your Own: Feel free to experiment with different flavor variations! Add herbs like rosemary or thyme for a savory twist, or sweeten the bread with a bit of cinnamon and vanilla extract.