Best 6 Almond Flour Bread Recipes

ALMOND FLOUR BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan lightly.
• Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until smooth dough forms. Transfer to prepared loaf pan.
• Bake in preheated oven until top is golden brown, about 40 minutes. Cool in loaf pan 10 minutes before transferring to a wire rack to cool completely.

ALMOND FLOUR BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk almond flour, chia seeds, baking powder and salt. In another bowl, whisk eggs, almond milk and melted butter; stir into dry ingredients just until moistened. Pour into a parchment-lined 8x4-in. loaf pan., Bake until a toothpick inserted in center comes out clean and top is golden brown, 25-30 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely.

ALMOND FLOUR BANANA BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Prepare a bread pan with cooking spray.
• Mix eggs and vinegar together in a bowl; add bananas, coconut oil, honey, and vanilla extract and stir until blended.
• Sift flour, cinnamon, baking powder, nutmeg and salt together in a large bowl; stir into banana mixture until well blended. Pour batter into prepared bread pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

PROTIEN BREAD - ALMOND & COCONUT FLOUR + PEA PROTEIN

Steps:

• Preheat oven to 375 degrees and use spray oil to grease a standard loaf pan.
• Whisk together almond flour, coconut flour, flaxseed meal, salt, baking soda, xathan gum, and pea protein in a bowl. .
• Add in milk, liquid egg whites, and vinegar until it's about the consistency of thick pancake batter. (You can add a little more coconut milk if necessary).
• Pour batter into the prepared loaf pan and bake for 30 to 40 minutes or until the top is golden brown and a toothpick in the center comes out clean.
• Makes one 24oz loaf, 8 servings. Total Calories in the entire loaf: 1226.
• Per 3oz slice (8 slices): Calories: 153 Fat: 10 Sat. Fat: 2 Carbs: 5 Fiber: 3 Sugar: .7 Protein: 13 Sodium: 394.

OLIVE OIL BANANA BREAD WITH ALMOND FLOUR

Steps:

• Place dates in a bowl and cover with hot water; soak until soft, about 20 minutes.
• In the meantime, combine ground almonds, 1 teaspoon cinnamon, 1 teaspoon nutmeg, baking soda, baking powder, and salt; stir until combined. Mash 5 bananas in a large bowl; add remaining cinnamon and nutmeg. Reserve remaining banana.
• Preheat the oven to 325 degrees F (165 degrees C). Line a loaf pan with parchment paper.
• Mix olive oil into the bowl with the bananas using an electric mixer until fully incorporated. Beat in egg yolks one at a time. Add vanilla extract and continue whisking until combined.
• Check dates for softness. Drain and transfer to a food processor; pulse until a paste forms. Add paste to banana mixture until fully incorporated.
• Beat egg whites in a bowl until they form soft peaks. Fold into the bowl with the banana batter. Slice remaining banana into coins and fold in. Transfer batter to the prepared pan.
• Bake in the preheated oven until a skewer inserted into the center comes out clean, about 40 minutes. Remove from oven and allow to cool 30 minutes before removing from pan and slicing.

GLUTEN FREE BREAD (WITH ALMOND FLOUR)

Steps:

• In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda.
• In a larger bowl, blend eggs 3-5 minutes until frothy.
• Stir agave and vinegar into eggs.
• Mix dry ingredients into wet.
• Pour batter into a greased medium sized loaf pan.
• Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean.
• Cool and serve.