Gluten Free Almond Flour Sandwich Bread

Gluten-Free-Almond-Flour-Bread

(adapted from Elana’s Pantry)

I love this gluten free bread. It really tastes like bread but is free of gluten and is so easy to make. No yeast, no rising, no gluten.  You can make your own almond flour from pulverizing soaked and dehydrated almonds or you can order it online. I found this recipe from Elana’s Pantry. She has many great recipes using almond flour. Sometimes I change some of the ingredients in her recipes to use ones I like better. My favorite source for almond flour is Benefit Your Life.

4.0 from 1 reviews

Gluten Free Almond Flour Sandwich Bread
Author: 
Recipe type: Baked Good
Prep time: 
Cook time: 
Total time: 
Serves: Makes 1 medium sized loaf
 
Adapted from Elana’s Pantry
Ingredients
  • 2 cups blanched almond flour
  • 2 tablespoons coconut flour
  • ¼ cup flax seed meal
  • ½ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • 5 eggs
  • 1 teaspoon honey or coconut nectar or yacon syrup
  • 1 tablespoon coconut oil, melted butter, melted ghee or olive oil
  • 1 teaspoon apple cider vinegar or lemon juice
Instructions
  1. In a medium bowl, combine almond flour, coconut flour, flax meal, salt and baking soda.
  2. In a larger bowl, whisk together eggs, oil, honey and vinegar.
  3. Mix wet ingredients into dry.
  4. Pour batter into a well greased 7.5″ x 3.5″ loaf pan
  5. Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean.
  6. Cool and serve
Notes
This loaf yields a medium size slice, not as big as a regular slice, though is very filling, so I’m always sure to slice it thinly, as not to overload on bread.

Storage: Wrap the bread in a paper towel and then seal it in a Ziploc bag; stored this way it can keep for several days refrigerated.

 

{ 36 comments… read them below or add one }

Everyday Paleo January 16, 2013 at 12:58 pm

Fabulous, what a web site it is! This web site gives helpful facts to us, keep it up.

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Kay February 22, 2013 at 11:37 pm

This recipe looks great. However, I don’t have any arrowroot powder on hand; is there something else I can substitute for this? Must the arrowroot powder be included? Thanks!

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Amanda March 1, 2013 at 11:37 am

Yes, you could use coconut flour instead.

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Viki March 7, 2013 at 8:49 am

Hi,
I made this bread yesterday and followed the recipe but it baked for 50 minutes. At 30 it cracked but was not ready and I had to cover it to prevent drying but it still turned out dry.
Any idea what went wrong?
Thank you!

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Amanda March 7, 2013 at 3:09 pm

A couple of troubleshooting tips: what is the true temperature of your oven? Do you have an oven thermometer? Most ovens are off for 25-50 degrees. You can buy an oven thermometer for $5 to know the true temperature of your oven. Also, if you loaf pan is very narrow and the batter came up pretty high in the pan, that could cause it to cook longer. It is important to mix the wet into the dry and make sure everything is well mixed. I am sorry for your trouble. Sometimes mine cracks too but it still is good inside. Feel free to write back for more troubleshooting help. Thanks and good luck! Amanda

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Carol March 16, 2013 at 4:59 pm

ok the recipe says to add the wet into the dry and you said to make
sure you put the dry to the wet so which one is it???

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Amanda April 3, 2013 at 12:02 am

Hi Carol, If you sign up for my email list, I will make sure to send you notices anytime I have upcoming classes or events. The sign up is on my homepage.

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Amanda April 4, 2013 at 12:33 pm

Oops, sorry! Mix the wet into the dry.

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Linda Jardee April 7, 2013 at 8:31 pm

I really want to try this bread because I cannot do the full coconut flour bread recipes cuz they require too many eggs (8). I’m not allergic to eggs, just don’t like it when ALL I taste is egg. This is perfect cuz I love almond flour & you said you can substitute coconut flour for the arrowroot?? Don’t have to add more eggs because of the coconut substitution? Also, I cannot find that size pan no matter where I have looked. Could I use my normal loaf pan (8.5 x 6)? Thanks!

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Amanda April 9, 2013 at 6:10 am

Hi Linda,

Forgive the delay, I am out of the country and don’t have much email access. You don’t need to have the perfect size loaf pan to make this bread. Use what you have. Yes, you can use coconut flour for arrowroot as a substitution. No, you don’t need more eggs. Also, just pay attention to the baking time and check it with a toothpic 10 min before its supposed to be done. Enjoy and let us know how it comes out.

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Noor June 7, 2013 at 12:11 am

This recipe seems like it could work out well. Only thing is, since I don’t have arrowroot powder but do have tapioca starch/flour, I am hoping to substitute with tapioca. Have you ever tried doing that? How did it turn out? I do also have coconut flour but I keep hearing about how tapioca and arrowroot are pretty substitutable for each other.

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Amanda June 8, 2013 at 5:39 pm

I do not know as I have never made this bread with Tapioca flour. It will likely work though. If you try it, please let me know how it turns out. Thanks, Amanda

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Tiffany June 19, 2013 at 2:23 pm

I just made this bread and everything is good but ut doesnt look lime the picture you have up my bread didn’t rise that much and I noticed with most gluten free flours that I use dont seem to rise like regular bread is there a way besides yeast for it to rise more?

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Amanda June 28, 2013 at 7:27 pm

Hi Tiffany,

Yes, almond flour recipes don’t rise as much as regular flour as they don’t have the gluten. I have never used yeast in almond flour so don’t really know how that would work. I have a feeling it would not go over so well. If you try it, please report back. Sometimes this bread is more successful in a more narrow bread pan. That can make a diffidence. Let me know what happens with the yeast! Thanks for writing. Amanda

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Candice August 7, 2013 at 2:52 pm

You cannot successfully substitute coconut flour for the arrowroot. I find it hard to be believe you would recommend it had you tried it. It makes a dense, crumbly and unappetizing bread like puck. I just wasted a lot of expensive ingredients to find that out the hard way. :(

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Amanda August 19, 2013 at 2:05 pm

Sorry you had such a bad experience. I am not saying you can generally sub coconut flour for arrowroot but in this bread, yes. I have only had good results with this bread. Did you follow the recipe?

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Candice August 24, 2013 at 2:00 pm

I followed your recipe exactly and subbed coconut flour for the arrowroot. It was inedible.

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Amanda August 27, 2013 at 1:58 pm

I am sorry for your trouble. I have updated this recipe. The updated version works great!

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Jan September 1, 2013 at 8:05 am

I am vegan. What can I use to substitute for the eggs?

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Amanda September 10, 2013 at 12:20 pm

You can use a flax meal substitute which is 1 tablespoon ground flax seed mixed with 3 Tablespoons of hot water. Mix together well and let sit for a few minutes until it thickens.

This recipe makes 1 eggs worth, but it can be easily made into a larger quantity using the 1:3 ratio- for example, 1 cup ground flax seeds and 3 cups water (that would make 16 eggs worth) and will keep in the fridge for about 2 weeks.

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Ashley October 8, 2013 at 9:19 am

Amanda,
What is the consistency of the batter after blended? I made a similar almond meal bread recipe this weekend (not yours) and the batter prebaked was very crumble, like cookie dough. Clearly that was not going to make bread so I added water until it reached a bread batter consistency. The bread is ok, but very dense. I want to try your recipe but want to know the consistency so I know I made it correctly!

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Amanda October 8, 2013 at 2:27 pm

Hi Ashley,

I know the consistency you speak of. Basically, you can add a little more water and get this batter to smooth out. The batter from my recipe should be thick like muffin or a quick bread batter. Thick but not too think. It should pour into the pan. Let us know how it works out. Good luck!

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Katya October 12, 2013 at 7:10 pm

I made this bread and it did not rise at all. Consequently, it’s really dense. I love the flavor though, so I’d love to figure out if it is supposed to rise even a little. Any tips? Thanks:)

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Amanda October 13, 2013 at 9:20 pm

Hi Katya, This bread will never resemble a light, fluffy loaf. It will always be dense but should rise somewhat. The baking soda and eggs cause it to rise. Did you include those ingredients?

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Jean October 21, 2013 at 9:50 pm

Do you have nutrition info for this bread? Does it slice nicely for sandwiches?

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Amanda October 22, 2013 at 12:53 pm

No, sorry, I do not have nutrition info for this bread. It is full of plenty of protein and good fat, but that is all I know. Yes, it does slice nicely but is not as light and fluffy as regular sandwich bread. It will be a rather dense sandwich.

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Jean October 27, 2013 at 3:11 pm

Thanks anyway, Amanda. I was hoping for a carb count, but it sounds so delicious I think I’ll give it a try anyway!

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Amanda March 18, 2014 at 6:49 pm

I don’t do carb and calorie info but I know it is pretty low carb as it is made with almond flour. Check out http://www.myfitnesspal.com to plug in the recipe and find out the carb info.

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sugurjar December 9, 2013 at 10:33 pm

Thanks for sharing this recipe! Love it. I have shared it many times on my Facebook wall with links to your site. It does turn a bit dry though…nothing some butter or ghee cannot take care of. Wonder if I can add some milk to it to keep it moist…

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Amanda March 18, 2014 at 6:54 pm

Hi there,

If your chicken is turning out dry, then you are likely baking it too long as it should be very moist. Thanks for sharing on FB! Amanda

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Mary February 26, 2014 at 3:37 pm

Hey I was wondering if I can use regular almond flour, because I do not have blanched almond flour?

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Amanda March 18, 2014 at 6:22 pm

Yes, you can. It just won’t be as smooth but it will still work.

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Michelle Lang March 7, 2014 at 9:50 am

Most of your comments refer to arrowroot but I don’t see that anywhere in the recipe. Did I miss something?
This is yummy bread! Especially when I haven’t had bread in a while! !

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Amanda March 18, 2014 at 6:56 pm

I used arrowroot previously in the recipe but have since changed it to eliminate arrowroot. Glad you like the bread!!

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Amanda April 11, 2012 at 12:36 pm

Thanks for the link to my site!

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Amanda March 1, 2013 at 11:38 am

Enjoy!

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