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    Home » Breads

    Almond Flour Bread

    Published: Aug 22, 2011 · Updated: Jul 20, 2016 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarian

    I assume that most low carbers still have a hankering for bread.   I have to still walk past the bread section in Spinneys and try not to look at their olive bread for fear of sobbing loudly.   I found a great recipe that has worked out really well as a replacement and now I can walk smugly past the bread section in the supermarket.    It is great with cashew nut hummus too.  And we now have a bread to dip into soups! Woohoo!   I make the almond flour by grinding almonds in a food processor....plain almonds and those with the skin still on both work well for this bread recipe.

    INGREDIENTS

    3 ½ cups almond flour

    3 eggs

    ¼ cup melted butter

    1 tspn baking soda

    1 cup natural yoghurt

    ¼ tspn salt

    METHOD

    1. Preheat the oven to 180C/350F degrees.
    2. Grease the insides of a loaf tin with butter.
    3. Put all the ingredients into a bowl and mix well.  Or throw it into a food processor.
    4. Put the dough mix into the loaf tin and bake for 45 minutes.
    5. Cool in the pan, remove, eat and enjoy!

    Nutrition: Per slice (10 slices) : 275 Calories; 24g Fat; 10g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carb

    « Coconut Flour Pancakes
    Almond Flour Mini Donuts »

    Reader Interactions

    Comments

    1. Bill

      July 12, 2020 at 8:48 am

      Can this be done in a bread machine? If so, what settings?

      Reply
      • Angela Coleby

        July 12, 2020 at 2:55 pm

        I've not tried it to be honest.

        Reply
    2. Jennie

      October 06, 2017 at 4:36 pm

      your picture seems to have green bits in it.....was it that ? I am wondering about adding zucchini ( what do you call it? halloumi or something like that ?)

      hahahahhaa

      Reply
      • Angela Coleby

        October 06, 2017 at 4:55 pm

        I had added some chopped nuts. You certainly could add some zucchini!

        Reply
    3. Peter

      December 25, 2016 at 7:45 pm

      Great to finally find a simple low card bread!!

      Reply
      • Angela Coleby

        December 25, 2016 at 7:47 pm

        Huzzah!!

        Reply
    4. ARGYRO

      September 07, 2015 at 11:29 am

      Ok. thanks Diva!

      Reply
    5. ARGYRO

      September 01, 2015 at 9:22 am

      Just baked a loaf, it is delicious. Ate it with a lovely chia raspberry jam from Madeleine Shaw's book GET THE GLOW and they matched perfectly. Just a question! I remember making this bread a couple of months ago, didn't the recipe contain flaxseed meal as well or am I confused with some other similar recipe?

      Reply
      • Divalicious

        September 07, 2015 at 9:41 am

        I think that it might be another recipe but you could always add flaxseed meal to this bread!

        Reply
    6. Jess

      August 02, 2012 at 3:14 pm

      Hi Angie, I have baked it for extra 45mins and it is a nice loaf with a crispy crust 🙂 My first "bread". The taste is good and reminds me of a cake loaf, one slice and it is very filling. I wonder if this almond bread (and the others in the bread section) freezes well or kept in the fridge for a long time? Many thanks!

      Reply
      • Divalicious

        August 05, 2012 at 10:23 am

        Yah! So glad it worked out good for you and that you like it! I think it will keep for about 3-5 days in the fridge but not too sure about freezing it though as I have not tried it.

        Reply
        • Jess

          August 11, 2012 at 2:26 pm

          Your recipe for the bread is freezable! Yippee! 🙂 I sliced them & cling-wrapped them as a loaf. They froze beautifully without changing shape & taste or sticking together. I placed the frozen slices directly on a sandwich grill to create those pretty lines (I like them better when warm) and they tasted delicious! Now I can try other bread loaves without fearing I have to finish them in a short time. Thank you so much! 🙂

          Reply
          • Divalicious

            August 11, 2012 at 2:48 pm

            Fantastic!

            Reply
    7. hotshot bald cop

      September 05, 2011 at 1:47 am

      My thoughts precisely!

      Reply
    8. hotshot bald cop

      August 30, 2011 at 12:31 pm

      Do actually assume this is true?

      Reply
      • Angie C

        August 31, 2011 at 7:21 pm

        Yes..easy to make and yummy to eat.

        Reply
        • Jess

          August 02, 2012 at 12:44 pm

          I have just tried this bread but it is very wet in the middle, how do i prevent it?

          Reply
          • Divalicious

            August 02, 2012 at 12:58 pm

            Hi Jess,
            Perhaps the oven temperature may need adjusting..turn it up a little higher. I do find that the temperatures of ovens can vary slightly at times. Or cook it for a bit longer. Cover the top with foil to stop it burning and bake for another 10-15 minutes, checking it from time to time. Good luck on the next attempt!

            Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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