Gluten Free Bread with Almond Flour
Discover the ultimate recipe for **Gluten Free Bread with Almond Flour**, a wholesome and delicious alternative to traditional bread that’s perfect for those avoiding gluten! Made with nutrient-rich almond flour, this bread boasts a soft, tender crumb enhanced by the richness of Greek yogurt (or a dairy-free alternative) and the slight tang of apple cider vinegar. It’s quick to prepare, requiring just 10 minutes of prep time, and bakes to golden perfection in under 35 minutes. A touch of optional honey adds a subtle sweetness, making it versatile enough for both savory and sweet toppings. Whether enjoyed fresh or toasted, this bread is perfect as a base for sandwiches, breakfast spreads, or a snack on its own. Plus, it stores beautifully, so you can savor it all week long. Gluten-free, grain-free, and packed with flavor, this homemade bread is bound to become a go-to staple in your kitchen!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 4 large Eggs
- 0.5 cups Plain Greek yogurt (or dairy-free yogurt for a dairy-free option)
- 1 tablespoons Honey (optional, for a touch of sweetness)
- 1 teaspoons Apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan (approximately 8.5x4.5 inches) with parchment paper or lightly grease it with oil.
In a medium mixing bowl, combine the almond flour, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
In a separate large bowl, whisk together the eggs, Greek yogurt, honey (if using), and apple cider vinegar until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until a thick batter forms. Make sure there are no lumps.
Pour the batter into the prepared loaf pan, spreading it out evenly with the back of a spoon or spatula.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Afterward, transfer it to a wire rack to cool completely before slicing.
Slice and serve as desired. This bread pairs well with butter, jam, nut butter, or as a base for sandwiches.
Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze individual slices for longer storage.
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 235 mg | 10% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 260 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
