Simple Almond Flour Bread

This simple almond flour bread has a neutral taste, making it the perfect choice for savory or sweet toppings.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 30

Rest time 30

Total Time 1 10

Servings slices

Calories 131kcal

Preheat your oven to 350°F. Grease an 8-inch loaf pan (a 9-inch pan will be too big). For easy removal, you can line the pan with parchment paper with an overhang.
In a medium bowl, whisk the eggs. Whisk in the coconut oil, vinegar, salt, almond flour, and baking soda.
Transfer the batter to the prepared pan. Smooth the top out with a spatula.
Bake until the bread is golden brown and set, and a toothpick inserted in its center comes out clean, 30-40 minutes. (See notes below).
Cool for 10 minutes in the pan on a wire rack before gently releasing the bread. Carefully run a knife along the edges if needed. Cool the bread to room temperature for about 20 more minutes before slicing and serving.

I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so 1.75 cups weigh 7 ounces. It's best to measure almond flour by weight and not by volume.
Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of fresh, gluten-free baking powder instead of baking soda and omit the vinegar. The crust will not brown as much if using baking powder.
You can use melted butter instead of coconut oil.
How long you need to bake the bread depends on your oven. When I started making this recipe, I used an old oven and baked it for 45 minutes. I have since moved, and it only takes 30 minutes in my new oven. Oven temperatures vary, so start checking after 30 minutes.
A few readers wrote to me over the years saying that their bread came out with a green tint. This is a harmless reaction between almond flour and baking soda. To prevent it from happening, replace the baking soda with 2 teaspoons of aluminum-free baking powder and omit the vinegar.
Once completely cool, you can place the bread in an airtight container or in a large resealable bag and store it in the fridge for up to five days. It also freezes well. I slice it, wrap each slice individually in plastic wrap, then put all the slices in a freezer bag. When ready to eat, I briefly heat a slice in the microwave or toast it.
Like most keto breads, this bread improves dramatically when toasted and buttered.