Low Sodium Gluten-Free Almond Bread
Discover the perfect blend of health-conscious baking with this Low Sodium Gluten-Free Almond Bread recipe! Packed with wholesome ingredients like almond flour, ground flaxseed, and unsweetened almond milk, this bread is a delicious alternative to traditional loaves. With just a hint of natural sweetness from honey and a touch of apple cider vinegar for balance, each slice is moist, nutty, and ideal for those seeking low sodium and gluten-free options. Ready in about an hour, this bread features xanthan gum for a sturdy yet tender texture, making it versatile for sandwiches, breakfast spreads, or snack time. Easy to prepare and suitable for multiple dietary needs, this recipe transforms classic bread into a healthier, guilt-free indulgence.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 teaspoon Baking powder (low sodium)
- 3 large Eggs
- 0.5 cup Almond milk (unsweetened)
- 0.25 cup Olive oil
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Honey
- 0.25 cup Ground flaxseed
- 0.5 teaspoon Xanthan gum
Instructions
Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper, allowing some excess to hang over the sides for easy removal.
In a large mixing bowl, combine almond flour, baking powder, ground flaxseed, and xanthan gum. Stir well to ensure these dry ingredients are mixed through evenly.
In a separate bowl, whisk together the eggs, almond milk, olive oil, apple cider vinegar, and honey until the mixture is smooth and well combined.
Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until you achieve a consistent batter without lumps.
Spoon the batter into the prepared loaf pan. Use the back of a spoon or a spatula to smooth out the top of the batter evenly across the pan.
Place the loaf pan in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire rack to cool completely.
Slice the almond bread once fully cooled, and enjoy it as a nutritious, low sodium gluten-free option for breakfast, sandwiches, or snacks.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.5 g | 222% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 350 mg | 15% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 24.7 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 759 mg | 58% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 421 mg | 9% | |
*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.
