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.
Marie Strafaci says
Hi Victoria, I love this recipe. It’s so simple and tastes delish. I’ve been looking for something like this for a while. Can you please tell me which brand of almond flour you use. My nutritional facts came out much different than yours. Both my carbs and calories came out much higher. I would like to come closer to your numbers so, any info would be appreciated. Thanks again for your wonderful and tasty recipe.
Marie
Victoria says
Hi Marie! I honestly don’t remember which brand we were using at the time this post was created. Right now we are using Nature’s Eats Almond Flour.
It’s so weird to me that different almond flours have different carbs counts… why?! Oh well, I know that Thrive Market almond flour is really low carb: https://thrivemarket.com/p/thrive-market-almond-flour
Hopefully that will help!
JJ says
Unfortunately, I had the same results as another person. Bread would not cook. I had to leave it in almost an hour and 20 minutes. Considering I bake all the time, new recipes, etc and don’t have large fluctuations in baking time, I don’t think it my oven. I did make one substitution. I used coconut oil for the butter. Used Bob’s Superfine Almond Flour and a glass bread pan. Hope this helps.
Victoria says
Hi JJ, I’m so sorry to hear that! I’ve been trying to replicate the issue, but I can’t seem to :-( I’ll try to find a glass bread pan to try and see if I can make it happen.
That’s always so frustrating, especially since almond flour isn’t cheap! <3 I'm sorry that happened, hopefully I'll be able to figure out why and how to fix it!
Valerie James says
I think the calorie difference is due to the online calorie calculator they used. Pen and paper give the result of 300+ calories and at least 20G of fat, with any almond Flour. The automated calculator tried to convince me that 28 grams is 1 cup. Nope. 28 grams is 4 T of Bobs red mill. I think the calculator doesn’t do conversions well. I’d question any recipe nutrition information using the Very Well Fit online calculator.
Victoria says
Hi Valerie! You’re right, it’s definitely not perfect, and the calories are WAY off! But for most people on the Keto Diet, they don’t look at calories… the carbs, protein, and fat were all within a -/+ 10% margin of error based on the products I used in this recipe.
As a result, I felt comfortable adding it to the post :-)
I do take care to double check the calculator against the actual products I use so make sure it’s “close enough”. I am always on the lookout for a better one so that I can embed the information for my readers. If you hear of one, or find one, I’d love to know about it!
Thank you so much!
Victoria says
Hi again! I think I’ve finally found a great recipe card creator! It allowed me to put it all custom fields, so I was able to figure the information out by hand and just manually insert it! Whoo hoo!
Please see the post for the updated nutritional information :-)
Lorna says
Does this bread rise or are the slices (height) very small?
Victoria says
Hi Lorna! The bread does rise and is the size of a regular loaf in height. I use a regular bread pan and it fills it nicely with a rounded top.
Kikati22 says
Excellent! I followed the recipe and it was a success. I baked the bread for 45 minutes at 200°C. as at altitude. It is moist and doesn’t taste eggy. Merci!
Victoria says
I’m so glad to hear that! Enjoy!!
Jasmine says
Can I use coconut or olive oil in place of butter? Cmpa household here!
Victoria says
Hi Jasmine! I would use solid coconut oil before trying EVOO. Should be ok!