Simple Bread
Update: Please see my updated Gluten Free Bread recipe!
We spent New Year’s in the mountains and partied a bit too hard with our friends Peter and Patrice. Though I did not drink a drop of alcohol, I somehow ended up with a contact hangover. Everyone around me was imbibing and I must have become intoxicated by association.
As part of my “post holiday” status, I will be baking and sharing recipes that are not dessert until the urge to bake sweets returns. Of late, several people have asked me for my gluten free bread recipe. I am satisfied with it, though not thrilled. It seems though, that so many people are in need of a quick and easy gluten free bread that it is time to divulge mine. May be good for hangovers.
Simple Bread
- 2 ½ cups blanched almond flour
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 3 eggs
- 1 tablespoon agave nectar
- ½ teaspoon apple cider vinegar
- In a large bowl, combine almond flour, salt and baking soda
- In a medium bowl, whisk the eggs, then add agave and vinegar
- Stir wet ingredients into dry
- Scoop batter into a well greased 6.5 x 4 inch baby loaf pan
- Bake at 300° for 45-55 minutes on bottom rack of oven; until a knife comes out clean
- Cool and serve
Makes 1 loaf (about 12 slices)
This low carb, high protein, gluten free bread is a cinch to make. It is especially tasty toasted with a smear of creamy roasted almond butter
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Thanks for this bread recipe. I will give it a try especially since I am avoiding yeast right now. I make a yeast free foccacia from the almond meal but a slice of bread appeals. And thanks for the print this addition in order to print the recipes easier.
Someone told me that if you are trying to avoid yeast or have candida that you should also avoid fermented products like vinegar
My doctor told me the same thing. I wonder if substituting lemon juice for vinegar would work…
I use lemon (and some ground flax) and it works beautifully.
I also sometimes add sunflower seeds, other nut meals or use duck eggs in place of chicken eggs. love it for the candida.
In answer to the yeast question, yes you can have vinegar as long as it is apple cider vinegar which is not from a grain and is not fermented the way grains are. It has the ‘Mother’ which is a natural fermenting process that actually helps with leaky gut/candida issues. I use Bragg’s apple cider vinegar for marinades, salad dressings, etc. and am going to try it in Elana’s simple bread recipe. Hope this clears up your dilemma.
Is there some liquid missing in the basic bread recipe? I had to add another 2 eggs and about 1 cup of water. It’s baking now. What did I do wrong?
I made this bread & took it out of the oven just now.& it looks okay but the top is really brown while the inside still looks a little gooey…plus it didnt rise at all!suggestions? I did substitute reg salt for the celtic salt soo maybe that was it
I have tried the almond bread and found the dough heavy and lacking in moisture. Is it alright to add some water to the dough?
Also found that the bread did not raise from the form that I put into the pan. Any suggestions?
I agree. I will add, make sure your apple cider vinegar is unpasteurized and unfiltered. This pure apple cider vinegar is unique from other types of vinegar in that it is alkaline forming in the body….so good for you! Can’t wait to try this recipe
What about when you make your own from wine?
You can have Braggs apple cider vinegar…which has “the mother” in it. Which are good beneficial bacterial.
I made this bread this past week and substituted lemon juice for the vinegar as I, too, am avoiding fermented foods. It worked great.
The exception is if it’s APPLE CIDER vinegar (raw, organic…Bragg’s is good.) as opposed to white vinegar. :) (I just went to a candida workshop. And it is a STRICT diet!)
Hi M- I haven’t tried the Bob’s Red Mill brand; it retails for close to $15 per pound, whereas the Honeyville sells online for $6.29 per pound inclusive of shipping.
I really like Honeyville, though please let me know what you think of Bob’s Red Mill if that is what you are using.
Elana
Hi Elena, I was wondering what site I can shop for the Almond Meal flour. I just recently found out I have Celiac Disease and I am having a hard time finding resonable prices online, I have no clue where to even begin. My local stores do not carry much GF products as I live in the country in a small town. I cannot find GF flour anywhere here in my town. Any help would be so greatly appreciative!! Thank you and have a blessed week !!
Ashley King
the link to the almond flour she recommends is in the recipe… there’s also a list on the ingredients page
if you have a trader joe’s near you, they sell almond meal at a very reasonable price. where can i find apple cider vinegar made with the ‘mother’? not all are.
Try http://www.nuts.com for all sorts of gluten free stuff you can buy online.
I have read somewhere Bob’s Red Mill has never worked for Elana or her recipes…
Is the Honeywell brand of blanched almond flour better than the Bob’s Red Mill variety?
I think it is WAY better!
My husband always complains about how many carbs are consumed when I make bread, so this really caught my attention. I’ll have to give it a try!!
Is yeast gluten free?
Is ordinary bread made with yeast and say almond flour bad for gluten sensitivity?
This site looks wonderful, I am new today to it.
Helen,
Sometimes yeast is grown on wheat bread, making it contain gluten. It’s best to purchase GF yeast.
Jacqueline
Hi Helen-
I don’t cook with yeast as I don’t have the patience for the rising time. I do know that there is GF yeast available as many GF bakers use it in their breads. I think if you could use a GF yeast with almond flour that would be ok. Though I’m not sure how it would taste as I haven’t tried this before.
I hope this helps to answer your questions.
Elana
In my experience, using yeast with GF flours yields a rough, crumby result. I have a recipe with yeast that uses unsweetened gelatin, Sure-Jell and the expensive but very cool xanthan gum – and the gum is the charm. It provides the little pockets for the yeast to grow in.
Hi Elana-I love the recipe for this beautiful bread,i cant wait to try it.I live in Australia and our oven degrees are different from yours-the highest our ovens go are 270 degrees-what would be your advice for the degree and time i should use,thank you.
I also want to thank you for your beautiful almond milk recipe-my little girl cant have any diary and it was so hard getting her off normal milk but with your almond milk its has been great-im going to try your cashew milk next…thanks Elana….from mell
hi mel, i think she might be saying its 300 degrees farenheit which is what they use in america. in australia we use celcius so 300 degrees ferenheit is about 150 degrees celcius. hope it helps and i hope its right because im just about to put it in the oven at 150 degrees celcius. please be right. pray for me everyone.
My mother-in-law has recently been baking “friendship bread”. For those who are not familiar with this bread, IT TAKES 10 DAYS TO MAKE :). She insist I take a starter, but I politely declined. The ingredients are lengthy and I do not care to indulge on the majority of the ingredients listed.
I decided to make SIMPLE Friendship BREAD. I took this recipe and incorporated 1/4 c. agave and 1 tsp. cinnamon. There was just as much love put into this recipe as its counterpart, and I enjoyed all 12 slices with no remorse.
Courtney-
What can I say other than that you leave the greatest comments and they make me laugh out of sheer happiness for you (and of course your spunky writing style puts a huge smile on my face too).
You have become so confident and creative in the kitchen it is fantastic! I love this adaptation of the simple bread and will try it out myself.
Thanks,
Elana
Hi Elana, I love your site. I tried the bread and while it’s tasty, it doesn’t look like yours. Mine is brown in color, not golden. Did I do something wrong? I followed your recipe (it really is easy to make). I plan on making your Blueberry Muffins and Chocolate Chip cookies this week-end. Thanks, Elana. Your site is awesome!!
Mel- Per your question, I have added an “International” section to my FAQ’s which will provide you with a link that converts Celsius to Fahrenheit. I think this will help! Let me know how it goes.
Janie -As long as it wasn’t burned and it tasted good, then I think it’s ok. Maybe your oven is a little hotter and browned the outside of the bread. Some of the “golden” tones in the photo above are from the reflection of the silver background onto the bread. I hope this helps :-)
Hi Elana
Can either white or brown rice flour be used in the place of the almond flour for the bread?? I am allergic to wheat (gluten) and looking for all kinds of baking goodies to make. Thanks for your site its wonderful. Am from South Africa and some of the ingredients are not easily available here.
Christa,
This is indeed a frequently asked question; please see my FAQ’s for the answer.
Elana
Hi Elana….I was wondering if you have any recipes for bread that has no dairy,gluten,eggs,rice,almonds or soya in it as iv just found out that my 3 year old daughter is allergic to these things and many more.
My life is so full on at the moment trying to find things for my little girl to eat,its very hard-on top of all that my daughter cant have her almond milk anymore(your recipe)and she loved it so much-i cant find any milk substitute for her.
I would be very grateful for any help,thank you from mell
Hi Mell,
I’m replacing eggs in this recipe with milled flax seeds and water. It’s in the oven right now so lets see how it goes.
By the way Elana I love your site, its changing my life, lost 10 lbs already. Thank you so much.
Can she have coconut milk? It’s quite tasty and has lots of good for you stuff in it.
Mell,
This is the only bread recipe I have. It does have almond flour and eggs as these are essential ingredients in the majority of my baked goods.
You may want to post your question in the forums to see if any of my other readers have any suggestions or solutions for you.
You can also just try searching google as well.
Elana
My granddaughter is unable to have almonds, what flour would you substitute?
You might Try hazelnut flour. I used that in place of almond flour in Elana’s carrot cake recipe, and it turned out great. (It was Bob’s Red Mill–their hazelnut flour seems finer and fluffier than their almond flour.)
Diane,
I only use almond flour and sometimes coconut flour in my recipes. I have only used almond flour for my bread recipe. So, I wouldn’t know what you could substitute.
I address substitutions on my FAQ page.
You can also post your question in the forums.
Elana
I am enjoying looking at all the recipes that you have put together. I have been instructed by my Dr. to avoid gluten… The problem that i am finding is that most recipes that are gluten free have nuts. Which i am highly allergic to. Any suggestions?
Dawn,
You could try my recipes with coconut flour in them. Also, about 50% of my recipes are nut free.
Take a look at my salad, chicken and beverage recipes too. Or just browse around my site, I’m sure you’ll find something that can work for you.
Thanks,
Elana
How much coconut flour?? I tried this (same amount as almond flour) and it didn’t work.. thanks
To the individual using coconut flour for which the recipe did not work: (sorry I’ve lost the comment I was on)
Generally gluten-free flours are not interchangable 1:1. Elana has made this recipe to work with almond flour. That is not to say it won’t work with coconut flour, but you will have to change the amounts(Gluten-free flours have different densities) or add another flour to it (I find the best results come from a mixture of flours). In which case you will be making an entirely different bread.
Thank you Elana for this recipe. I tried the Simple Bread recipe last week with fantastic results! Although I used a larger pan than the recipe calls for, and ended up with a slightly ‘smaller’ loaf, I was quite pleased. The best part? It stayed much fresher, much longer than most bread recipes I’ve tried in the past. It sat on my kitchen counter wrapped in tin foil for about a week and was lovely until the last slice. I’m going to try doubling the recipe and baking one large loaf. I’ll post my results as soon as I do. Lovely site, Thanks again.
Dear Lani,
Thanks for stopping by and for your wonderful feedback. I hope you will let us know how this turns out when you double the recipe.
Thanks,
Elana
Hi!
I’ve been reading all over the place and realized that gluten causes my horribly horrible eczema… so I’m attempting to cut it out of my diet… problem is, I loooove baking.
I went out and bought the whole, tapioca/rice/potato flour and mixed it all up with some guar gum in an attempt to make some muffins. It went.. well.. not horribly wrong, they’re edible… but not “right”
They’re “heavy” and quite chewy. Looking at your picture, the bread looks like it would be pretty light and similar to normal gluten filled breads.
Does using almond and coconut flour eliminate this “heavy” chewyness?
Thanks :)
Hi Amanda,
Since I haven’t eaten the type of gluten free food you mention above in over a decade, I’m probably not the one to answer your question. You could try my forums section where you might get a better answer. Sorry I can’t be of more help.
Elana
Elana,
My Mom made your carrot cake for my daughter and everyone enjoyed it. My daughter was so excited as she has not had cake in over a year! I would like to make your bread recipe for her, but she cannot have vinegar. I may try it with lemon juice to see how this will work. We have not been able to find any kind of bread she can have as everything we find in the store has something she cannot eat in the ingredients. If this works she will be very happy again.
Thank you for sharing your receipes.
Debbie Wulff
Dear Debbie,
Thanks for your comment, so glad that your daughter enjoyed the carrot cake. Let me know how the experiment with the bread turns out (replacing vinegar with lemon juice). I don’t think that substitution will be a problem, though am not sure since I haven’t tried it myself.
Take Care,
Elana
I tried this bread last night and I like it a lot! It was yummy straight out of the oven with a little butter and agave. I had a slice today with peanut butter and jam and it was still moist and yummy! I am thinking I want to make french toast with this bread and see how it turns out. Thanks for the recipe!
Jenni,
Thanks for your comment, glad you liked the bread.
Elana
I tried Honeywell almond flour and it was great! It is like a night and day difference between Bob Mills and Honeywell. I had several failed recipes using Bob Mills because it is just too coarse. I made pancakes and pound cake with Honeywell and the pancakes looked and tasted like regular pancakes! The pound cake was a little different than a regular wheat flour one, maybe a little more dense and not quite as absorbent but, it was still very close. I was impressed. Thanks Elana for telling us about it and for recipes and…for everything!
Penny
The differences between Honeyville ***blanched*** almond flour and other almond (really MEAL rather than) “flour” is considerable. Most don’t like the recipes made with the course, gritty texture meal, (i.e. Bob’s Red Mill, for one) but really like how the Honeyville Blanched Almond Flour recipes turn out. Amazon.com sells the Honeyville and I can get it shipped to Alaska. Honeyville Farms sells their products…the Blanched Almond Flour…right up to a 25# bag and will ship to anywhere in the US contiguous states (not Alaska and Hawaii).
It’s 10 days since I made this loaf for the first time and now I’ve doubled the recipe. I can safely say that it works beautifully as a ‘double size’ loaf. I’ve just pulled it out of the oven and sliced into the middle (after letting it cool, of course!) and it’s perfectly done. I did leave it in for 80 minutes, so I hope that is helpful for those trying to double this loaf. I’m sensing french toast for breakfast…
I would love to know what size pan you used when doubling the recipe?
Lani,
Thanks for sharing! What size pan did you use for the double recipe? And did you bake it on the middle rack in your oven?
Thanks,
Penny
Penny -I’m glad that the recipes are turning out for you; yes, they work well with a finely ground almond flour such as Honeyville.
Lani -Thanks for your report on doubling the size of this recipe!
Hi:
I am looking for a gluten free way to make a substitute 3/4 white – 1/4 wheat dough that is organic and gluten free.
The dough is used to make fruit squares for my toddler. I have found all the gluten free flours; the ones that sound similar to what I need are not organic. The organic gluten free flours seem too light… I am looking for a firm dough base. Thanks.
Dear JoAnn,
As you can see, I use almond flour and coconut flour in my recipes; It sounds as though you are using a wide array of flours with which I am not familiar.
Further, I experiment 5 to 10 times to come up with each dish and do not have a simple substitution formula that would answer your question.
Your best bet would be to post your query in the forums –there are many experienced gluten free foodies there who might be able to help you. Sorry I cannot be of more assistance.
Best,
Elana
Hi, and thanks for your reply.
I don’t use a wide array of flour… simply 1/2 organic white and 1/2 organic wheat.
I found a gluten free flour today at Whole Foods that seems to be a simply prepared mixture, unlike others which use a “wide array” of gluten free flours and other ingredients.
Thanks for attempting to help.
Jo Ann
Dear Elana,
Do you use this bread for bread crumbs in recipes? I come across recipes that sound good that require bread crumbs (ex. Parmesan Chicken) but I wanted to see if you have already tried this. I apologize if you have already answered my question somewhere else on your site. I just didn’t see anything in my search. Thank you!
Jenni
Dear Jenni,
Thanks for your comment. I haven’t used this bread for breadcrumbs and am not sure how it would work. If you do try it out, I hope you’ll stop back by and let us know your results.
Thanks Again,
Elana
Where did I go wrong? I used the brand of almond flour you suggest and followed your instructions but my bread did not rise a bit. It is the size of biscotti. It tastes good, a bit dry, but I smoothered honey on a piece and it’s good but it is so tiny. HELP……..thanks!!!!!!
Dear Hannah,
Thanks for writing to me with your baking frustration. To get to the bottom of this type of matter takes a little detective work. Can you let me know the following regarding the bread:
Bread is fussy, substituting or leaving out even one ingredient could ruin your loaf.
Thanks,
Elana
1) honeywell
2) sea salt
3) yes
4) yes, wholesome raw agave
5) yes, braggs
6) That I would need to check on.
Thanks for investigating for me.
This bread looks delicious, I’m gonna give it a try…I think it could also be interesting to experiment with different nut flours too.
I have 2 questions though:
1/Why the use of apple cider vinegar or lemon juice (I know a lot of GF baking recipes have these but I always wondered why)?
2/Do you think it’d work with coconut flour as well? I have some at home but don’t really know what to do with it and I’ve been looking for a coconut flour bread recipe that doesn’t use too many eggs.
Thanks ;).
Alchemille,
Here are the answers to your questions:
1) The acid (of vinegar or lemon juice) activates the properties in the baking soda; this is what makes the bread rise.
2) Almond flour and coconut flour are NOT interchangeable –at least according to my experiments; if you find they are let us know :-)
Elana
I have made some interesting breads using other flours. I have gotten the recipes on the celiac.com site. One of the breads, flaxmeal skillet bread uses brown rice flour, potato starch xanthum gum, sea salt. The other recipe that I have made is a recipe for a bread machine, which I just got. It also uses brown rice flour, tapioca flour, corn flour(I use corn meal) and flaxseed flour (I use ground flaxseed). I like this bread because it has the texture that I used to find in multigrain breads. Though it calls for 1/2 cup of powdered skim milk powder, I am lactose intolerant and I omitted it and it still tasted good.
If you are unable to find this site, let me know and I can pull up the recipe and forward it to you.
judy d -Thanks for all of your great ideas.
Hi Elana,
I love your recipes! I just made cupcakes using your coconut flour chocolate cake recipe w/ vegan chocolate frosting and they turned out beautifully! My kids loved them too and this thrills me because I am the only one in my family who is wheat/gluten intolerant and I am tired of making separate desserts for me. ;o)
Have you ever made chocolate chip cookies with coconut flour? I made them with your almond flour recipe and loved them but I am curious about coconut flour too.
Thanks
Mari
Mari,
Thanks for your comment; yes, isn’t it easier when the entire family can all partake in one dish, instead of making separate things for the different dietary needs?
I haven’t made chocolate chip cookies with coconut flour. I’ll probably attempt to do so at some point. If you do try, let us know how they turn out.
Thanks,
Elana
I just tried this recipe using my own almond flour that I made from almond-milk leavings. (I dry it out in a dehydrator, then run through a food processor, then sift and toss what doesn’t go through the sifter after to iterations of this process.) The other ingredients were exactly as in the recipe. The bread came out in chunks.
questions:
1) Am I supposed to knead the bread into one chunk? The bread came out in about 3 chunks.
2) Has anyone else had this problem?
3) Do you think an extra egg might help? I’m guessing my almond flour is particularly dry as I’ve squeezed out a lot of the goodness into the almond-milk (your recipe).
Any thoughts??
Thanks
Ruth
Hi Ruth,
I think your best bet is to reformulate the entire recipe if you are going to change the main ingredient. I don’t think this recipe would work with almond-milk leavings and is probably why it came out in chunks.
Hope this helps and you may want to post a topic in the forums on cooking with almond milk leavings –some people may have recipes or good ideas for using this ingredient.
Elana
I’ve ordered 10 pounds of your favorite brand of blanched almond flour, and I’ll make a batch with that for comparison. My homemade almond-milk-leaving flour *is* blanched almond flour. Once the Honeywell blanched almond flour arrives, I’ll be able to compare. The taste of the bread with my home-made flour was delicious, so I’m looking forward to it!!
Thanks
Ruth
Ruth,
Yes, blanched almonds are good; however, almond flour is made from a whole almond, whereas you are basically defatting and deflavoring the almond (in making the almond milk) and using the almond fiber.
Using almond fiber to replace almond flour is analogous to having a recipe that calls for a whole peeled orange, and instead of using the entire orange, juicing it and using the pulp for the recipe minus the juice. You get the idea :-)
Anyway, I still think it’s great to use the almond fiber after making the milk, I just think if you’re using it, you will need to significantly alter my recipes since you are using a very a different main ingredient than the recipe actually calls for.
Good Luck,
Elana
You wrote
“In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet.”
Would it be too personal to ask what kind of symptoms you guys had..I had health issues when I was little I think due to allergies and now my 2 year doesn’t seem to be as healthy as I would want for how well we eat. Now we are on a DF and GF diet. I just can’t figure out if it’s these two things that bother us..Thanks Christin
christin,
I had an array of symptoms. If there is suspicion of celiac it makes sense to do a celiac panel blood test before going on a GF diet. If that comes back negative, you can do genotyping just to be certain.
Elana
Elana,
On the Honeyville page of Amazon.com was this comment about the Honeyville product:
“I purchased this flour a few weeks ago and just baked with it the first time yesterday. I was very satisfied with the taste and texture of it. However, I cannot tolerate gluten or rice and after eating some of what I had baked, I had an allergic reaction. I called the company and they could not tell me anything in regards to their mills nor if there could be any cross-contamination. The lady on the phone seemed to think that the mills are shared equipment and that no precautions are taken to avoid cross-contamination. If you’re buying it for low-carb prep only, it should be a good flour at a great deal. Please beware if you are using it to avoid gluten or other allergenic grains!”
I’d like to know your thoughts about this. Thank you.
Rachel
Rachel,
Please see my FAQ regarding this issue.
Thanks,
Elana
Ruth,
I do the same as you with the almond milk remains, waste not want not and it still is a source of fibre which we need.
The only recipe on this site I have had any sucsess using that is this one, http://www.elanaspantry.com/desserts/dairy-free-gluten-free-chocolate-chip-cookies/
I used 2 cups dehydrated almond milk pulp and half a cup finely ground almonds.
Subbed grape seed oil for coconut oil (was out of grape seed) but otherwise used the same recipe. They where not the same but came out fine.
For others its grinding almonds with a pestle and mortar for me, wish I could get almond flour of the right consistency shipped here :/ The recipes are too good not to make.
I made this for Thanksgiving with about half a cup of raisins and a bunch of cinnanmon. And when it was almost done baking I drizzled it with agave syrup. It was so good!!
Kitty -Thanks for your helpful comment.
christin -Great comment and fabulous improvement to my recipe. Thanks for sharing!
hello elena,
i just love your site and have a child who is mildly autistic, and of course, gluten, dairy, soy, nut free and lately have also tried him on the corn and phosprous free diet which seems to have really helped but is very restrictive eg no tapioca, rice, arrowroot, tree nuts and soy. The other challenge is that I live in Spain and can only get millet, brown rice, buckwheat,amaranth (he can have tapioca in small quantities only,)is there a biscuit (his favourite is banana) and he likes it hard and bread recipe you can give me, if you could I would love it.
Kind regards
Michelle
michelle,
Thanks for your comment; your son is lucky to have such a thorough and diligent mother. Given that I bake primarily with nut flour, I’m not sure that I can help you with your biscuit request. Your best bet is probably to go to the forums; there are many helpful people over there who have great ideas for nut free recipes. Alternatively, take a look at the coconut flour recipes on my website.
Elana
i just made this wonderful bread for the first time. i have been gluten free for 1.5 years and now am cutting out flour as well (all that rice flour & tapioca flour after going gluten free never sat with me well either). i just used whole raw almonds that i chopped finely in my cuisinart and the bread came out great. thank you so much, i really love your site!
judy,
Thanks for stopping by and for letting us know this worked with the chopped almonds.
Elana
Hi Elena
I decided to give your recipe a go as now my son’s diet has changed to scd but he cant have egg yolks, so I made the bread and it tastes great but didnt rise, what am I doing wrong?
michelle
michelle,
Thanks for your comment; this bread definitely won’t rise without the egg yolks.
Elana
I was just about to make this when I noticed that the recipe calls for a 6 by 3 inch pan! I do not have one, I have a 9 by 5. What should I do?
I had the same issue when I made this bread for the first time. I made an extra 1/2 of the recipe (so I used one and a half times all the ingredients) and put it in my normal loaf pan. I kept the cooking time the same. The bread turned out GREAT! It is nice that it is a little bigger too as it will last a little longer than a smaller loaf.
I make this all the time and I don’t have a 6×3″ pain either. I’ve divided it up and baked it in small Pyrex bowls and I’ve baked it in a larger pan and flattened it out some. With my experimentation, I like it best when it’s done, I cut it into 1 inch wide strips and bake a little longer until it gets a little more well done and tastes like Biscotti. I love this stuff. I put Sunbutter and fruit spread on it and that’s my breakfast!
I made this in my 9×5″ pan for 45 min and it turned out wonderful! Its so easy and tasty. Its the best gluten free bread I’ve made. I just wish I knew the nutrition facts.
I would also like to know nutrition information, especially Calories. Thank you.
Valen & Rachel B,
Elana addresses the nutrition issue in her FAQs.
I went to the link, Elana, but none of the breads on the bread list matched this one. Is there another place I can find nutrition information for Simple Bread?
Thank you so much for a simple good receipe I can make without having to buy a machine. I am just starting to explore gluten free products and I don’t have a lot of time to spend looking for recipes or lengthy processing . This sounds like a great place to start. Thanks, again. Sincerely, Mary
this is the most wonderful bread, I have made it without the egg yolk as I know it has gluten in it and my son is on a gluten free diet, please advise if this is correct? anyway, i double the amount and it works really well. I also add a banana and some cocunut and it still tastes great, but I do reduce the number of eggs by 1 and as my son does not eat a lot of sweet things this works well and what is more is that it is so natural, no oil butter etc….he loves it and so do I……..thanks Elena great recipe
Egg yolks do NOT have gluten!! Eggs are totally gluten free and the yolk of pastured eggs is extremely nutritious, especially for kids!
Rachel -If you go to the link provided in my FAQ’s and follow the provided directions, you can get nutrition for just about anything.
Mary -Thanks for your comment. You seem to really get the point of my site. I try to stay away from fancy equipment and keep the recipes as simple as I can. Nice to hear from you and hope you’ll be back :-)
michelle -So glad you like this recipe and great adaptations! To find out more about gluten, I would recommend starting a discussion topic in the forums.
I substituted the agave with raw honey, added 1 tablespoon coconut oil, 1 cup diced dried apricots,and served it with an all natural apricot spread on top. Simply delicious simple bread!
Gail -Thanks for your comment! Great substitutions :-)
Is there anyway to figure out the total carbs per serving?
danielle -Great question, please see my faq’s for that answer.
This recipe is Specific Carb. Diet legal if you sub the baking powder for soda and use honey in place of agave. The new bread recipe is not legal. So I still love this recipe!
Have you tried coconut flour? I LOVE it!!
just made simple bread and tasted a slice with some butter and cinnamon and was tasty. i am taking the loaf on a missions trip for i am not sure what i will be able to eat. i also packed almond butter and now the cinnamon. i think i might add some cinnamon next time to the batter. thanks for the great recipes.
Im following low carb – grain free way of eating.
My occasional slip offs were always with bread! Well, not anymore :))
This bread is simply delicious. I would never believe it is made without flour should I not bake it myself!
I used finely grounded walnuts and flax 1:1 and substituted agave for honey, but it worked perfectly.
I love your site and thank you for all the great recipes!!! :)
I am unable to have any type of sugar products, and I was wondering if there is anyway to make this a sugar free recipe. HELP!!! I need my bread!
Hi Elana,
I made this bread over the weekend.
Sadly I didn’t have blanched almond flour and was too lazy to go to the store to get some so I substituted with a mix of Buckwheat and Sorgham instead.
I’m not really sure what happened – the “batter” wasn’t batter at all – it was most definitely dough – which was a bit heavy.
I put it in my pan and baked it for 30 minutes and it came out fine, if a little bit dense.
I’m wondering if the buckwheat/sorgham combo is more dense than blanched almond flour?
I’m excited to try this again with the right kind of flour but in the event I don’t have it, can you please recommend an appropriate substitute (aside from rice, please)? Maybe quinoa might work nicely? I guess I”ll have to try!
This bread is yummy — so much better than those frozen rice breads! Thanks Elana, you are my new hero.
Has anyone used liquid stevia in place of agave nectar in Elana’s GF Simple Bread? If yes, how many drops? I use NOW Brand liquid stevia and there is no bitter aftertaste.
Hello! This is the first time I am writing, though I have enjoyed your emails and recipes for awhile. My husband is “wheat sensitive”. If he has too much wheat it affects his respiratory. Anyway, when I saw this simple bread recipe, I decided to try it with some almond four and some spelt. (Hubby can use spelt w/o problem) It was so delicious, I will try it again. Thanks so much for all the recipes.
Hi Elana,
I follow, not only a gluten free diet, but a completely starch free one. Your site and recipes have been a very welcome break from the half-dozen coconut flour recipes I’ve been using to get my breadlike fix. Awesome collection.
I just made the Simple Bread and it turned out tasty but in poor form. I followed your instructions but my loaf came out about an inch high and super dense. Any idea what I might have done wrong?
Thanks,
Chris
what size loaf pan did you use?
I tried this recipe this afternoon, but instead of using blanched almond flour, I used the remnants from the several batches of almond milk I’ve made in the last 10 days! After straining the milk, I take the solids, break them up onto a baking sheet, bake at very low heat until dry, then blend into powder. When I had enough for the 2.5 cups of flour you call for, I finally tried the recipe.
My results were not too bad! Like another reader above, my loaf was dark on the inside and the outside, not light like in your picture. Also, I didn’t have the special pan you use, so I just shaped it into an oval loaf and baked in a larger pyrex pan. The dough was fairly dry, in that I couldn’t just mix with a spoon … I had to roll up my sleeves and mix and knead with my hands, like regular glutinous bread.
Thanks for all the great recipes Elana!
Hi Jen,
Two really important keys in this recipe is using a small loaf pan (I use glass) and cooking on the bottom rack. I use VCO (virgin coconut oil) to grease the pan.
And also the 300 degrees. I forgot to decrease the temp once (automatically starts at 350) and the bread did get really dark. Another time, forgot to put on the bottom rack. Dark that time too.
The batter should stir fairly easily with a wooden spoon. You might need to add less flour or more moisture. This time I was slowly measuring the vinegar over the bowl and a little extra went in… I think it helped the bread to rise a bit higher.
Right out of the oven, I take the loaf out and wrap in paper towel while cooling… After it’s cooled, leave the paper towel on, put into a plastic bag and store in the frig.
Hope these tips help.
Fran
This Bread is fantastic! This is the 3rd of your bread recipes I’ve tried. The other two (the one from the cookbook & the GF Bread 2.0) both had very distinct flavors and while I enjoyed them and my son didn’t mind them, my hubby wasn’t a fan. This one was most favorable to us all & easy to boot! Thank you, thank you, thank you for all you do Elana! You’ve made my life simpler!!!
Wondering if this bread will work with a bigger loaf pan than the suggested size in the cookbook? My son’s only complaint is that the bread is so small. He’s a growing boy so I’m having to make him two sandwiches right now with the bread being the size it is after slicing. I could double the recipe if I knew it would work in another pan…suggestions???
I don’t have the small bread pan. Can I make this bread in a 7 X 4 pan? My little 7 year old can’t have gluten and he desperately misses bread. My heart breaks for him when he sees his sisters eat good old fashioned PB&J…would this bread work as sandwich bread? He has sensory issues and I am afraid the flax in your sandwich bread would bother him….help :-)
Hi Elana. I wanted to try this recipe right away, so I purchased the Bob’s Red Mill Almond Flour/Meal at Whole Foods. I used Himalayan salt and maple syrup as substitutes. The bread was absolutely delicious. Thanks for this wonderful recipe.
so i just made this bread tonight and it turned out wonderfully!!! thank you so much. i love to cook and bake but am a total novice when it comes to organic cooking and shopping for ingrediants. this recipe was great. the 2 pickiest eaters (my husband and my 3 yr old) loved it.
if you or anyone out there have any tips for me on how to make organic cooking easier and cheaper feel free to comment! thanks again and i can’t wait to try more recipes!!
Hi, can you make this bread in a bread machine. What would be the settings if you can.
Hi! I LOVE bread and would like to make this recipe however I’m having trouble finding a 6.5 x 4 inch loaf pan. Is there another size loaf pan you recommend using?
I am very excited about your Simple Bread and am going to make it this weekend. I was wondering if Stevia could be substitued for the Agave Nectar? Also, would the liquid or powder Stevia be best?
thanks!! julie
Elana, this bread and your blog is a godsend for gluten-free fiends! I am currently off yeast too, and its IMPOSSIBLE to find bread in the stores without it. Thank you!
Dear Elana,
I just wanted to know if any of your recipes work with a bread machine?
Wow, this looks really yummy. I really want to make this but I don’t have a loaf pan yet. My parents say that they are going to buy me one. Thank you for posting this Elana.
How do you double the recipe? I would like a taller loaf. I like this bread better than your more recent one. Also, I cooked mine for only 25 minutes and it came out perfect this time.
I’ve just tried Elana’s simple bread recipe and it’s been such a boon to realise that there are ways of eating wheat and gluten free that taste so good! So much better than buying processed gluten-free breads, I am now an almond flour (as we say in the UK) convert!
As I didn’t have flax, I substituted it with a little rice flour and it seemed to work fine.
Thank you, Elana for providing people with recipes that acutally work!
This is my first time posting although I have enjoyed your blog for a while now and have your cook book!! I’ve made this bread recipe and love it but with 6 of us we need a bigger loaf. What would happen if I doubled this recipe and used a larger loaf pan?? Would it work??
Thank you
Julie
my 17 month old son has just been diagnosed with lots of allergys/intolerances.
Not only casein free, sugar free, and wheat/gluten free, but many of the substitutions are out of the question now.
He cannot have any sugar and has an intolerance to agave nectar, honey, and stevia, etc. Is there ANY sweetener out their that I can use in baking so I can make him food that he can enjoy with the rest of the family
You might try Xylitol (a sugar alcohol). Check to make sure it’s high quality (usually higher priced varieties) as the lower grades can cause intestinal disturbances.
Well, I’m getting used to baking with almond flour and coconut flour and have had success with some of your yummy recipes. But I tried this bread today and while it tasted good it was really flat and barely rose… I know my pan was larger and I’m sure that was part of it, but I am also at about 8,000 feet elevation. I’m wondering how I could alter the recipe to help the bread rise a bit more. Additional eggs maybe? More baking soda? But usually I DECREASE the leavening ingredients up here! Hmmm… Any suggestions would be most welcome!
Hi Helyn,
Thanks for your comment. I’ve baked this bread up in the mountains at around 8,000 feet and it is not affected by altitude. It is not a bread that will rise a lot (given that there is no yeast in it), it’s a quick bread. If you use a larger pan you’ll get a flatter loaf. If you use a smaller pan, you’ll get a taller loaf. Either way, if you use the recommended pan above, it will seem that the bread “rises.”
Let me know how it goes if you try it again.
Thanks,
Elana
Thanks for the reply, Elana! I am going to try it again but doubling the recipe since I don’t have a smaller loaf pan. I’ll let you know how it turns out… after I do the “rye” bread! That’s been on my list to try for a few weeks now and I finally bought some caraway seeds. I must say I am absolutely LOVING baking with these ingredients, especially the almond and coconut flours. I’ve used agave for a long time so that was an easy ingredient to incorporate into the new routine. And also just recently bought a lot of grapeseed oil. It’s so versatile! Great for stir-frying, too. Thanks again for all you do! I am a happy baker and my tummy is even happier. What a WIN to know I can enjoy all these goodies without the dreaded WHEAT!
Best,
Helyn
Hi, My Husband made the mistake and ordered the regular almond meal flour from Honeyville instead of the blanched flour. Also, instead of agave syrup, I used a cup of Organic zero sugar and my bread turned out great, a tad short but great otherwise. The loaf went from 0 – 60 (meaning it only lasted an hour between the two of us)!
Can I substitute honey for Agave? Where do you buy the almond flour? I just grounded some walmart almonds.
I made this with Almond flour that I made in my coffe grinder. It was good except mine is much darker.
The recipe uses “blanched” (skinless) almonds, so whole almonds would make a darker bread. I’ve also found that agave makes the crust a lot darker, even almost burnt sometimes.
You can find blanched almond flour online, at health food stores and at some grocery stores that have a natural food section.
Elana
My son (15) has been making this recipe for his lunch, he is rather disappointed though as it is not rising. Now the problem could be that we are using a normal loaf tin as I have not yet been able to source your little tin (we are in Australia). Have you any suggestions as to why else it may not be rising?
I’ve just ordered your book and are eagerly looking forward to its arrival.
This bread does not have yeast and so it tends not to “rise.” To get the proper size loaf it is thus key to use the pan recommended above; sorry I don’t have a better solution than this. If you come up with one, please let us know :-)
I made this bread and I just LOVE IT! I know this is a low carb bread but does anyone know the exact carb count?
Thanks Dee :-)
Please see this FAQ regarding nutritional info: http://www.elanaspantry.com/frequently-asked-questions/#4otheringredients
Thank you Elana for a wonderful recipe. I tried this with few changes since I’m a vegetarian, I added two bananas and 1 stick of butter instead of 3 eggs. It came out good but little darker though. Thanks once again.
I have been doubling this recipe and using a larger loaf pan. Perfect! It lasts a long time in the fridge, too. Thanks, Elana!!!
Hi Elana,
Can you substitute another type of flour for the almond flour? I ask because I am allergic to almonds.
Love your site!
I’ve seen a few comments about where to get almond flour. My family has been on SCD fro two years, and get all out flour from lucy’s kitchen shop http://www.lucyskitchenshp.com
You can get it in bulk 25 lbs at a great rate. Not to mending it is finely ground producing the best breads and muffins. Check it out..
http://www.lucyskitchenshop.com
Thank you so much for this bread recipe!!! I absolutely LOVE it!! I am obsessed with your website. My family laughs at me because i try a new one of your recipes pretty much every week :) THANK YOU ELANA!
I’m looking for a pound cake recipe. Do you think this recipe could be converted to pound cake? If so, can you let me know how? Thanks! I love your recipes!
Hi. Michael here. My wife & I have been eating almond meal bread now for a month, per a diet we’re on. Love it! I had this question: Could I mix a bag of Trader’s Joe’s almond MEAL with a bag of Trader Joe’s almond FLOUR, add the other ingredients necessary for both, and hopefully make a less “crumbly”, bigger loaf of bread? Would it work?
Gratefully,
Michael
Hi michael,
Welcome :-)
I think your idea above sounds like a reasonable experiment; I haven’t tried it myself so not sure if it would work though. If you do try, will you please stop back by and let us know how it goes?
Thanks,
Elana
I was so excited to get bread back since going Paleo with this recipe! I used a half cup flaxseed meal with two cups almond meal in place of the almond flour. Also, I had to use raw honey because I didn’t have any agave nectar on hand and I was desperate to try this. Thank you so much – it turned out beautifully in a slightly smaller loaf pan.
Hi Elana
I’m going on a wheat/yeast and gluten free diet and saw your delicous recipes however I live in South Africa and am struggling to get hold of almond flour here have you had any else enquire about where too find almond flour in South Africa and if so, where would I be able to find it?
thanks
Tish,
You can purchase Honeyville almond flour on Amazon (they ship to South Africa).
Elana
Elana,
Thank you, thank you, thank you! We just had our first sandwiches in 6 months. I have one very happy little boy. I was hoping for a decent bread substitute, but what we got was some really good bread! I can’t wait to go on a picnic!
My little guy is very unhappy about having to be gf, but I’ve ordered your cupcake book and we are going to make an adventure out of trying every single recipe. Thank you for sharing your talent!!
Oh, and I didn’t have the small sized pan yet so I used my regular loaf pan, but made a wall with aluminum foil to hold the dough in the narrower size. It worked perfectly.
Is there any way to add fiber to Gluten Free BReads and get a good result? I’d love to find a gluten free bread recipe that has fiber! What would happen if I added some to the recipe here? I think you’d have to add a lot to make enough to get a few grams per slice, but that would certainly change the consistency…I’d love to see a discussion on this. Thanks. I cant wait to try these recipes!
Can you use sea salt instead of cetlic salt?? Thanks for the recipe looking forward to trying it!!
I added a tablespoon of caraway seeds and it tastes just like rye bread!
I made this bread last night! It is so yummy. I appreciate your blog very much Elana! I just used a regular loaf pan though so the pieces are smaller but they are perfect for breakfast! Thanks Elana!
Just wondering if stevia or xylitol can be substituted for the agave. And if yes if you think I should add a little liquid also.
Just so some of you know…mine cooked after 20 minutes. Make sure you check your bread after 20 minutes with a knife to see if it has cooked…if you go 40+ min it might end up dark brown instead of golden color
Elana- thank you so much! I am obsessed with your website.
I just made this bread tonight but changed it a bit…and it is delicious!
Instead of the agave I used silan (date honey), instead of the apple cider vinegar I used red wine vinegar and when I was mixing at the end I added fresh dill.
As a student I do not have the luxury of a full oven, so I baked it in a toaster oven at 150 F for 40 minutes. It came out perfectly!
Very delicious, very forgiving recipe, excellent crumb. I doubled it and didn’t have some things on hand, so this is what I ended up using:
4 cups Bob’s Red Mill blanched almond flour (wrong brand! I know!)
1 cup dehydrated almond pulp (from almond milk)
1 teaspoon sea salt
1 teaspoon baking soda
6 pasture raised eggs
1 tablespoon agave nectar (didn’t double it)
1½ teaspoon apple cider vinegar (tripled it)
baked to perfection at 65 minutes.
We’ve been eating this all week for sandwiches, toast, sopping up some good olive oil, and with soup. The texture was a lot like corn bread using the mix of pulp & bob’s red mill. Will need to try the brand of almond flour you recommend next time…and maybe find a smaller loaf pan. 6 eggs is a lot of eggs!!
This is my favorite bread! I actually use only 2 cups almond flour, then put 1/2 cup finely shredded organic coconut and it makes it even mote tasty!
I have to be low carb AND gluten free. can you list the carbs in, for instance, the almond meal bread – per slice of 12.? thanks
I love to visit your site because all recipes I have tried and enjoyed eating these all. Thanks for sharing this one.
I tried this recipe using Bob’s Red Mill (I’m new to the GF baking thing, so I wanted to try that before investing in a large quantity). I made rolls rather than bread and they were delicious. I just had to bake them for 24 minutes on 300 F rather than the time in the directions.
Thank you Elana! I love your blog!
Hi Elana,
I loved your almond flour recipes, and have your book, but unfortunately I have become allergic to tree nuts!! I am stuck – gluten is out – and so I have been baking a little with coconut flour. I recently bought Omega Nutrition’s pumpkin seed protein powder. I would love it if you could offer some healthy breads/muffins with this ingredient.
Thanks,
Lorna Murphy
Bellingham, WA
Hi,
I am having a problem finding 6.5 x 4 pans. Do you have any suggestions?
just made this today, swapping agave with maple syrup. i’ve never made bread before, only tons of cakes n cookies n everything unhealthy, so i wasnt sure what the consistency of the batter should be – mine was on the thick side, not runny at all. had to be spooned into the tin. as for my verdict – while the taste is fine, nutty as others have commented, the texture is far too thick and dry for me. so dry in fact that i worry it will crumble into my hand at any time (it has behaved itself so far)…i smeared some salted butter on a slice, and the taste was acceptable, but the texture needs to be much lighter and softer. i wont be making this recipe again, in fact i am wondering how on earth im going to get through the entire loaf by myself before it goes bad (family are die-hard wheaties). just looking at how heavy it is fills me up. oh well, the search for great almond bread continues.
I made a version of this (added vanilla extract and dried blueberries, and traded half the almond flour for garbanzo/fava bean flour) and it was delicious! A lot like the (Irish) soda bread I grew up with.
I LOVE your website, even though I’m not gluten free. I’ve been making a lot of stuff at home lately – using and tweaking many of your recipes – and I’m trying to find/adapt a recipe for sourdough bread. I’m working with whole wheat flour – but I wondered if you’d tried this at all?
It’s my first foray into using yeast and starters, and it’s been messy but fun. I’d love love LOVE to see (like your “rye” bread) and try what you can do to capture that delicious sourdough flavor!
I have tried many recipes for a simple bread, and I find this one to be perfect. It’s a great, neutral platform that can be used in many ways. I put it in the toaster oven with a little ghee, honey and cinnamon to make cinnamon toast; I spread a little ghee, salt, garlic powder and then sprinkle herbes de provence to make savory toast, and for a good lunch, I also add some tomato slices, Tonnino yellowfin tuna and raw manchego cheese for an open melt. This Thanksgiving, I’m going to add poultry herbs to the dough for two loaves, then make bread crumbs out of them for my stuffing.
So Im new to gluten free cooking/baking and this bread seemed easy enough that I wouldn’t mess it up. Boy was I wrong. My first mistake was using an all purpose gf flour because I didnt have almond flour. Second mistake was pouring the wet mix into the dry. I was left with a hunk of semi wet mostly dry chunky unappetizing dough mixture. I had to laugh at my self a little. In order to save my hunk of dough and not start over I poured in about 1/4 cup organic soy milk and my mixture came back to life! And the bread was delicious. Thanks for the recipe and I hope my tip will help anyone who decides to subsitute out the almond flour =)
The comment above was actually supposed to be for the bread 2.0 but i suppose it can go either way =)
can you send a link to the size pan you use? i can’t seem to find one with the dimensions you mention, 6.5 x 4. thanks!
This is my first attempt at a gluten-free recipe. I’m a bit leary though because I was not able to “scoop” batter into my pan. Instead, I used my hands to shape it into a roll and press it into the baby loaf pan. I read that another person had the same situation, but added more eggs. Did I do something wrong? I have to wait 45 minutes before seeing what comes out. Thanks. ~Brenda
my flour isnt blanched and it has most of the fat in almonds removed.. should i make a significant difference in the recipe? i already tried sweets and it worked perfectly
my flour isnt blanched and it has most of the fat in almonds removed.. should it make a significant difference in the proportions of the recipe? i already tried cooking muffins with it and it worked perfectly
Elana, I love your site. Thank you for sharing!
I love this bread recipe but I add raisins and cinnamon to jazz it up.
Keep up the good work!
Elana,
i was so excited to find your recipe. I actually liked the ingredients you used and decided to try. Unfortunately, i had just less than 1/2 teaspoon of baking soda, and added some baking powder. The color looks great, but i have this taste of the soda. I was wondering what taste should be.
sincerely,
Irina G.
Very yummy! Has a corn-bread (without the grittiness) or pound cake (without the sweetness) sorta consistency. I ate it with chili in lieu of corn bread. When my husband took his first bite, he said, “Mmmmmm.” Followed the recipe exactly, using Honeyville brand flour. I also used the Magic Line 7.5 x 3.5 size loaf pan, and baked for 55 minutes. Thank you so much for sharing! We are happy to eat bread while on a low-carb, gluten-free diet.
This is a great recipe that I began to make bread every week. My husband and I love it. Thank you!
Thanks for sharing this recipe! It’s yummy as is and stands up well to modifications. It’s the best grain-free recipe I’ve tried. And like the above commenters, mine takes nowhere near 45 – 55 minutes. Start checking it at 20 or even 15 minutes!
Elena, what a “find” to come across your blog — and gluten-free recipes! I have just purchased my very first bag of fava bean and garbanzo flour, and am eager to test it to make bread in my bread machine, with yeast. Who knows? It might work. Experimentation is the mother of … something, I guess. I’m not necessarily aspiring to a gluten-free lifestyle, but rather to a healthy lifestyle, as written about in my own blog. And, since I am a lover of Indian breads, I am also eager to try any and all of those. Thanks for your recipes! Yael
Thank you for the recipe, I am definitely going to try it but I want to know if I can use almond meal instead of blanched almond flour. Would they turn out to be the same product?
I used the almond flour I ground from the almond meal by product of my almond milk. That is: soak almonds, rinse and blend with water, strain through grain bag, reserve milk and almond meal. Heat almond meal in oven on low heat to dry thoroughly. Then process into flour in a coffee grinder. I followed the recipe here with the addition of a few sliced kalamata olives and finely snipped fresh rosemary. However the “batter” was not batter like. It all stuck together into a small loaf and is in the oven now. Im wondering if the flour I used is too dense causing my batter to be on the dry side. Let you know how it turns out.
like some others wonder..me too i wonder..isnt there any liquid in receipe?like milk or water??will it work with just vinegar and eggs??also could i sub the soda with baking powder??how much?thank you
I made this bread last night. It was really good, but has the consistency of something like banana bread. Is yours like that? It looks a lot more fluffy in the picture then mine does. Thanks!
This was delicious. I needed a simple bread that I can make often. A little small but I guess I can add my other ingredients to make it a larger loaf. Thank you
I just made these, but instead of making a loaf of bread I did drop biscuits. I added probably 1/4-1/3c of coconut milk, cooked at 300F on the bottom shelf as instructed for 25 minutes. I can’t even tell that they’re paleo! Thanks so much for the recipe, Elana!
This is a great idea! Thanks for sharing.
This is my favorite all purpose bread! I had my first sandwich since going grain free and it was heavenly! I did double the recipe to use a larger pan. I had to bake it for 65 minutes. Instead of agave, I used 1/2 tbsp honey and stevia. So happy to have bread in the house. Thanks Elana, for your delicious and healthy recipes!
Your Simple Bread recipe seems to be missing an ingredient. I mixed the flour,eggs, baking soda, acv, salt and agave nectar, but the batter is the consistency of pastry dough. Please help. Thanks.
I had the same problem! Ended up like breadcrumbs…
Hey just curious, I’m new to being gluten free by choice. Wondering what acv is?
Excited to get baking. Thanks
Erin
I love this bread!! I’m not strictly gluten-free but have been making small changes since reading the book called Wheat Belly. This bread is a bit dense and reminds me of the bread my grandmother used to make called “English Muffin Bread”. I can see it being great toasted but I just ate it straight from the oven, after spreading on some ghee (but butter would be good too!) and it just melted in my mouth. The edges of the bread can be a little dry but I actually like that consistency. Just don’t choke on it!! Thanks Elena!
I bought your book and am very excited about trying some of the recipes, especially the bread and the cracker. I don’t have the size pan you suggested in the book for the bread but have the mini loaf pans and I am going to try those.
My son has EE and has a myriad of allergies. I am wondering if anyone has successfully substituted the eggs in this recipe with either applesauce or something else? I would love to make him my own bread since the ones they sell at the store leave a lot to be desired.
I’ve just finished a slice of this bread, with one modification–a half-cup buckwheat flour subbed for an equal equal amo of honey bhave stevia…anyway, it is perfect and deliciousmuchlighter and tastier than the teff bread (my previous favorite) I was buying from a local GF bakery. A versatile recipe to work with and easy to slice.
I tried this bread last night and despite the warnings against using other flours, I used spelt flour instead of the almond flour. I assumed that 2 dry flours couldn’t be THAT much different but the spelt must be more absorbent than the almond flour because my first red flag was that the “batter” was very dry. I formed it into a loaf shape and stuck it in the oven anyway and in the end it did turn out into a form of bread but it was much more dense than I would like and had a corn-meal texture. It may have turned out better with something wet added to it like a few mashed bananas or some pumpkin. The recipe was simple so thank you for that and I learned my lesson to do my research about flour substitutions in the future haha.
I made these with maple syrup and put them in greased muffin tins as I don’t have a mini loaf pan. Cooked for 15 mins and were delicious.
I tried to make this bread tonight and followed the recipe precisely. The eggs, apple cider vinegar and agave seemed like it was too little wet ingredients? Anyhow, I ended up with glorified breadcrumbs. If someone could help me out, that would be great.
Again, yes, I followed the recipe precisely.
Thanks, Tara.
I think the recipe is wrong
You must use yeast for the bread to rise properly
Love this bread!!! Question though! If I wanted to double the recipe to make a larger loaf, how long would I need to bake this?
Thanks for the great recipe!
made a batch last night- did not rise very much at all but still baked. Had one fresh slice and have woken up with my grain eating family having eaten ALL BUT 2 SLICES; something must have gone right!
Love your site, so inspirational
p.s, it was sitting right next to freshly (not gf ) baked cake & cornbread !
Dear Elana,
I am starting to eat Paleo and find that many recipes ask for “BLANCHED” almond flour as opposed to simply Almon flour.
I may be wrong but as I understand it you should blanch the almonds before making them flour. Is that the only difference? If it is then the only difference would be the color?
I am asking because at least where I live, in Hungary, the price difference between almond flour and blanched almond flour is HUGE, so if the results are basically the same (except for the color) I’d much rather use regular almond flour.
Thank you!
Can you use this recipe in the bread machine?
Well, I made my first loaf of paleo bread with almond flour. WE LOVE IT! I can’t wait to make more and more of your recipes! It wouldn’t surprise me in the least if I end up buying your cookbooks! : )
This bread is really tasty and both myself and my husband love it! Could you please provide the calorie content ?
Sincerely
Dee
hi – tried this out and it worked well – for those in Uk/ using 300 as stated in recipe is about 160. thank you – joe
Hello,
I just made my first loaf of Almond Bread with your recipe. Thank you so much. How did you get your loaf to come out so white inside and can it be made highger for a full slice of breat. It does taste incredible. Thanks again. Rose
Hi, tried the recipe, there will be no rise in the bread, well not bread if it does not rise. So it should be called short bread. Also. you can make your own almond flour sing simply a coffee grinder and whole almonds. Qd
I love this recipe! It really is simple and quick and best of all…it tastes like ‘real’ bread. Often gluten free bread just isn’t quite right.This mix is more of an ‘egg’ bread, but I took the basic recipe and with some variations this makes the perfect fluffy, light bread. Even non-celiacs think it is just great bread for sandwiches and etc.
I’ve used a 50/50 split between ALMOND and TAPIOCA flour/starch. This made the bread light and fluffy nearly like ‘regular’ sandwich bread.
I also used a split between ALMOND (1cup), TAPIOCA (1cup) and WHITE RICE flour (1/2 cup). This also gave me a ‘springy’ bread, less of an ‘egg bread’. This also rose in the oven just a bit (many GF breads I’ve made don’t rise at all even during baking). This one rose just a little, maybe about 1/2 inch.
Batter can be a bit runny.
Bread lasted at least a week on the dounter in a ziplock bag, but after a week it was a bit weathered. Now I put the batter in the fridge and make it as needed. The batter lasts a week easily in the fridge, I’ve always used it up after 5-10 days so I don’t know if it will last longer than that or not.
I was worried about the vinegar since that makes me sick but it didn’t bother my tummy at all.
This bread is very filling when eaten so it is very easy to fill up on bread. It is very moist, not at all crumbly. In fact I ‘tear it’ like you would when feeding the birds or something. It actualy tears whereas many GF breads just do not tear, to say the least.
As a side note…I’ve leard almond and tapico mix also make a great sub when making regular old chocolate chip cookies. I just followed the recipe on the back of the chocolate chip bag but I used a 50/50 alomond/tapioca flour mix instead of regular flour, then I used 1 stick of butter because when I used 2 the batter was very runny, but for people who like cripsy cookies then two sticks would be fine. I like cakey cookies so I only used 1 stick of butter. Otherwise even non-celiacs didn’t really notice a difference. Once I asked they said if they paid attention there was ‘something’ different but only if they were looking for it and even then they couldnt’ tell me what, but it clearly didn’t keep them from eating the entire 3 batches! :)
Also, I used Bob’s red mill for the tapioca flour/starch and usually I used bob’s for the almond but I made the rice myself (blender) and made the almond twice when I ran out of flour. I didn’t blanch them, I just took regular unsalted almonds tossed them in the blender and let it go. I over blended and the flour was a bit of a ‘meal’ which did make for a runnier batter but it was still better than any other GF recipe I’ve tried.
I also use millet flour sometimes and that works well for me.
Buckwheat works well but has a very distinct flavor that I did not like at all.
Sorghum works fine, but also has a flavor that I didn’t like.
Oat also works well, adds a but of a ‘whole wheat’ flavor or a ‘whole grain’ flavor. It is cheap and I just toss regular oatmeal in the blender so it is easy to have it on hand.
Almond, millet and tapioca are my go to flours.
I avoid gums and use flax, an extra egg or chia seeds mixed with boiling water then add the ‘slurry’.
For brownies I just use melted chocolate and melted butter with some corn starch. I found various recipies on line for that method. It makes a rich brownie but very good and fudgy. I used one from David Lebovitz’s website but Ghiradelli has one too.
I followed this recipe and my bread did not fluff at all! I used almond meal from my left overs of making almond milk (dehydrated it and ground it first obviously). It came out the same way that I put it in…about an inch thick! What went wrong?! Please help! !
Are you sure this is healthy? It’s way too delicsious..surely it can’t be! I made it last night, super easy, not many ingredients so its affordable to make. So yummy with avocado, banana, or argave on top. Does this bread contain gluten or anything els that I should e staying away from on an alkaline diet? I used almond meal not pulp not sure what the difference is
Thank you so much for this recipe. I love the simplicity of it. It takes me 5 minutes to put together and get in the oven. I don’t think I would make bread as often if not for this amazing recipe. My family thanks you too :)
I love your recipes! Whenever I bake a loaf of any of your bread recipes, I always have a “crown” on the top! I use the magic line loaf pan and follow all directions, but this happens every time. Any idea why?