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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.
I’m sorry to hear that Emma. Not every recipe is for everyone, of course.
We sure like, as have many other people who have tried and reviewed it on this site.
I have tried a few recipes recently that I really didn’t like plain (coconut flour bread recipes), and ended up making grilled cheese with them… turned out great and didn’t waste the ingredients!
Might try that, it will change the flavor enough after pan frying in butter that you might enjoy it more!
5 stars! This is fantastic. I didn’t know what to expect because I’ve never made low carb bread but it’s so easy and delicious!!! Thanks!
Whoo hoo! I’m so glad Tara! ???
How many loaves does this make? With almond flour costing 9.99 a bag, looks like two to 3 cups in a bag, 10 eggs? Looks like one expensive loaf… help
Hi Cherylin! Sorry for the late reply! We’ve been enjoying the holidays and I’m just now getting back to comments :-)
It does make one loaf. You’ll use a little more than 1 pound of almond flour. It’s definitely not an everyday recipe if you’re on a budget, but it’s one of our favorites for bread while doing keto or gaps/paleo!
You can cut the recipe in half and make a smaller loaf. It’s very filling and would give you a chance to try the bread without the cost. Just a thought!
WITH 5 CUPS OF ALMOND FLOUR IT ONLY MAKES 1 LOAF? AND COULD YOU USE HALF ALMOND AND HALF COCONUT FLOUR TO MAKE THIS BREAD.
Hi Cheryl, yes that’s correct :-) The difference in this loaf and others is that it makes a full height loaf. The others you’ll find online that use 2-3 cups of flour result in a loaf that is only about 1.5-2 inches tall.
That’s why I suggested maybe doing half a recipe to see if you like it. It will be a half height loaf, which is what other recipes yield too.
We prefer the full size loaf and just not making it as often.
As for coconut, no it doesn’t work as a replacement for almond flour due to the liquid absorbing rate of the two flours.
But hopefully you’ll be able to try a half recipe with the almond flour alone to see what you think :-)
Happy New Year!
I just pulled mine out of the oven after baking the bread for about 40 minutes, but the inside doesn’t seem fully cooked. I tasted it and it tastes great, but it’s still pretty mushy inside. Is there a trick to cooking the middle evenly? Thank you!!