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Any healing or weight loss diet based on real food is likely going to cause you to cut wheat and grains from your diet. GAPS is no exception.
However, with a small child in the house and a “meat and potatoes” kind of husband, I needed to find something that would help us ease the transition from “standard American eating” to GAPS.
Normally, I make einkorn sandwich bread from scratch, so we were already used to homemade bread versus store bought – which was a blessing!
We actually found that this almond flour bread recipe had a very similar texture to the homemade einkorn bread we were used to eating! It did crumble a little more easily, but if you toast it first, it stays together perfectly for sandwiches!
Almond Flour Bread Recipe
With just a few ingredients, this paleo bread is super easy to throw together! We make about 2 loaves a week max during transition, then cut back to maybe 2 per month after that.
It has really helped our son with converting to Full GAPS to be able to have this bread with grass-fed butter and some fruit in the morning!
RELATED: Chocolate Chip Almond Butter Cookies
Almond Flour Bread - Paleo, GAPS, Keto
Ingredients
- 5 cups Almond Flour, fine
- 10 Eggs
- 2 Tbsp Butter, room temperature
- 1 Tbsp Honey (optional)
- 2 Tbsp Apple Cider Vinegar
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
Instructions
- Preheat oven to 350°.
- Combine all ingredients in a food processor and pulse until well combined. Scrape down the sides and run for a few seconds.
- Pour batter into a greased 9x5-inch bread pan. Bake for 35-45 minutes or until toothpick comes out clean.
- Allow to cool for 30 minutes before removing from pan. Cut when cool.
Almond Flour Bread Nutritional Information
This nutritional card has been updated to show a more accurate carb, calorie, fat, and protein count per slice!
Almond Flour Bread FAQ
Can you make this recipe without a food processor?
Yes! I have just found that it’s a little fluffier and not as dense when you make it with the food processor. However, you can mix it by hand or in a mixer, if needed.
Can I use something other than eggs?
While I have not tried it, you can make gelatin eggs or flax eggs as a replacement and try that instead.
How do I store this almond bread?
We store it on the counter at room temperature for up to 5 days. Wrap it in a towel to keep it from getting hard, but that’s it!
How long does it last?
This almond bread will last at room temperature for about 5 days, depending on the humidity level. In the fridge it will last for about 10 days, and it will freeze for about 6 months!
How to I freeze and thaw this almond bread?
To freeze, simply place in a freezer save container and place in the freezer for up to 6 months. To thaw, bring it to room temperature slowly on the counter.
If you are going to eat it right away (individual muffins or slices), you can place it on a tray in the oven at 350° for about 15 minutes to warm and thaw.
Do you have nutrition facts for this bread? I made it yesterday and it came out really good.
Hi Andrea, I’m glad it turned out well! I have updated the post with the nutritional information using the products I prefer. However, you might need to confirm the ingredients you use, because almond flour carbs can vary by brand. It’s odd to me that it can vary, but it does! :-) Thanks for letting me know you enjoyed the bread!
Just finished making this bread – I followed directions to a T – after cooling and shaking out of pan the bread completely fell apart (dog enjoyed what fell on the floor) and was very doughy in the middle so threw it into a baking dish and baked another 30 minutes. Bread has a good flavor but definitely needs more baking time. Would not recommend this recipe to anyone without adustments.
Hi Evelyn, I’m sorry to hear that! I do wonder what could have happened :-( Others have made the recipe without issues, and I have been making it weekly for almost 3 years.
Maybe an oven temperature test would be good? I know some ovens run low and others run hot. I have tested mine and it does run true to the setting.
My mother in law’s oven is consistently 25 degrees cooler. Just an idea!
I will try this at a higher temp too because I had the same problems and I keep an oven thermometer so I know it wasn’t that.
What can I use instead of apple cider vinegar?
Hi Linda, you can use white vinegar instead. But it needs to be something to react with the baking soda.
With 10 eggs in the batter does it taste really eggy. I can’t stand the taste of eggs at all. Is there a way that i can use less or something in place of the eggs altogether? I’m on a gluten free diet and i would rather make my own bread instead of spending between $4 to $8 for a small loaf. Thanks.
Hi Debi! I definitely agree with you, I can’t stand eggy bread. To me, this bread doesn’t taste at all eggy and just tastes like a good gluten free bread. I hope you get to try it! Let me know what you think!
This recipe is literally the only bread recipe that actually turned out like, you know, BREAD! I can’t tell you how much I appreciate stumbling across it. Thank you!
Yay! I’m so happy to hear that! I agree, of course! I’m glad you enjoyed it!