Gluten Free Almond Flour Sandwich Bread
I love this gluten free bread. It really tastes like bread but is free of gluten and is so easy to make. No yeast, no rising, no gluten. You can make your own almond flour from pulverizing soaked and dehydrated almonds or you can order it online. I found this recipe from Elana’s Pantry. She has many great recipes using almond flour. Sometimes I change some of the ingredients in her recipes to use ones I like better. My favorite source for almond flour is Benefit Your Life.
Gluten Free Almond Flour Sandwich Bread
Recipe Type: Baked Good
Author:
Prep time:
Cook time:
Total time:
Serves: Makes 1 medium sized loaf
Adapted from Elana’s Pantry
Ingredients
- 2 cups blanched almond flour
- 2 tablespoons coconut flour
- ¼ cup flax seed meal
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 5 eggs
- 1 teaspoon honey or coconut nectar or yacon syrup
- 1 tablespoon coconut oil, melted butter, melted ghee or olive oil
- 1 teaspoon apple cider vinegar or lemon juice
Instructions
- In a medium bowl, combine almond flour, coconut flour, flax meal, salt and baking soda.
- In a larger bowl, whisk together eggs, oil, honey and vinegar.
- Mix wet ingredients into dry.
- Pour batter into a well greased 7.5″ x 3.5″ loaf pan
- Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean.
- Cool and serve
Notes
This loaf yields a medium size slice, not as big as a regular slice, though is very filling, so I’m always sure to slice it thinly, as not to overload on bread.[br][br]Storage: Wrap the bread in a paper towel and then seal it in a Ziploc bag; stored this way it can keep for several days refrigerated.
[…] leave a link to her creation in the Whole Foods comments section. I simply subbed the bread for a gluten free almond flour bread (with egg replacer), which was so easy to make and worked out great in the […]
Thanks for the link to my site!
Fabulous, what a web site it is! This web site gives helpful facts to us, keep it up.
This recipe looks great. However, I don’t have any arrowroot powder on hand; is there something else I can substitute for this? Must the arrowroot powder be included? Thanks!
Yes, you could use coconut flour instead.
Wondering if will be fine if no coconut powder I’d used?
Hi TJ,
I am not sure how this will work as I haven’t tried it. There is something about the coconut flour that acts as a binder. If you try it, please report back!
[…] The recipe is borrowed from The Barefoot Cook […]
Enjoy!
This bread was so easy and so good! I finally found a bread in can make and eat that is simple. Thank you so much! God bless you! It tastes wonderful!
So glad to hear this!! Happy bread making!! xo and God Bless You too! Amanda
Hi,
I made this bread yesterday and followed the recipe but it baked for 50 minutes. At 30 it cracked but was not ready and I had to cover it to prevent drying but it still turned out dry.
Any idea what went wrong?
Thank you!
A couple of troubleshooting tips: what is the true temperature of your oven? Do you have an oven thermometer? Most ovens are off for 25-50 degrees. You can buy an oven thermometer for $5 to know the true temperature of your oven. Also, if you loaf pan is very narrow and the batter came up pretty high in the pan, that could cause it to cook longer. It is important to mix the wet into the dry and make sure everything is well mixed. I am sorry for your trouble. Sometimes mine cracks too but it still is good inside. Feel free to write back for more troubleshooting help. Thanks and good luck! Amanda
ok the recipe says to add the wet into the dry and you said to make
sure you put the dry to the wet so which one is it???
Hi Carol, If you sign up for my email list, I will make sure to send you notices anytime I have upcoming classes or events. The sign up is on my homepage.
Oops, sorry! Mix the wet into the dry.
I really want to try this bread because I cannot do the full coconut flour bread recipes cuz they require too many eggs (8). I’m not allergic to eggs, just don’t like it when ALL I taste is egg. This is perfect cuz I love almond flour & you said you can substitute coconut flour for the arrowroot?? Don’t have to add more eggs because of the coconut substitution? Also, I cannot find that size pan no matter where I have looked. Could I use my normal loaf pan (8.5 x 6)? Thanks!
Hi Linda,
Forgive the delay, I am out of the country and don’t have much email access. You don’t need to have the perfect size loaf pan to make this bread. Use what you have. Yes, you can use coconut flour for arrowroot as a substitution. No, you don’t need more eggs. Also, just pay attention to the baking time and check it with a toothpic 10 min before its supposed to be done. Enjoy and let us know how it comes out.
This recipe seems like it could work out well. Only thing is, since I don’t have arrowroot powder but do have tapioca starch/flour, I am hoping to substitute with tapioca. Have you ever tried doing that? How did it turn out? I do also have coconut flour but I keep hearing about how tapioca and arrowroot are pretty substitutable for each other.
I do not know as I have never made this bread with Tapioca flour. It will likely work though. If you try it, please let me know how it turns out. Thanks, Amanda
I just made this bread and everything is good but ut doesnt look lime the picture you have up my bread didn’t rise that much and I noticed with most gluten free flours that I use dont seem to rise like regular bread is there a way besides yeast for it to rise more?
Hi Tiffany,
Yes, almond flour recipes don’t rise as much as regular flour as they don’t have the gluten. I have never used yeast in almond flour so don’t really know how that would work. I have a feeling it would not go over so well. If you try it, please report back. Sometimes this bread is more successful in a more narrow bread pan. That can make a diffidence. Let me know what happens with the yeast! Thanks for writing. Amanda
You cannot successfully substitute coconut flour for the arrowroot. I find it hard to be believe you would recommend it had you tried it. It makes a dense, crumbly and unappetizing bread like puck. I just wasted a lot of expensive ingredients to find that out the hard way. 🙁
Sorry you had such a bad experience. I am not saying you can generally sub coconut flour for arrowroot but in this bread, yes. I have only had good results with this bread. Did you follow the recipe?
I followed your recipe exactly and subbed coconut flour for the arrowroot. It was inedible.
I am sorry for your trouble. I have updated this recipe. The updated version works great!
I am vegan. What can I use to substitute for the eggs?
You can use a flax meal substitute which is 1 tablespoon ground flax seed mixed with 3 Tablespoons of hot water. Mix together well and let sit for a few minutes until it thickens.
This recipe makes 1 eggs worth, but it can be easily made into a larger quantity using the 1:3 ratio- for example, 1 cup ground flax seeds and 3 cups water (that would make 16 eggs worth) and will keep in the fridge for about 2 weeks.
Amanda,
What is the consistency of the batter after blended? I made a similar almond meal bread recipe this weekend (not yours) and the batter prebaked was very crumble, like cookie dough. Clearly that was not going to make bread so I added water until it reached a bread batter consistency. The bread is ok, but very dense. I want to try your recipe but want to know the consistency so I know I made it correctly!
Hi Ashley,
I know the consistency you speak of. Basically, you can add a little more water and get this batter to smooth out. The batter from my recipe should be thick like muffin or a quick bread batter. Thick but not too think. It should pour into the pan. Let us know how it works out. Good luck!
I made this bread and it did not rise at all. Consequently, it’s really dense. I love the flavor though, so I’d love to figure out if it is supposed to rise even a little. Any tips? Thanks:)
Hi Katya, This bread will never resemble a light, fluffy loaf. It will always be dense but should rise somewhat. The baking soda and eggs cause it to rise. Did you include those ingredients?
Do you have nutrition info for this bread? Does it slice nicely for sandwiches?
No, sorry, I do not have nutrition info for this bread. It is full of plenty of protein and good fat, but that is all I know. Yes, it does slice nicely but is not as light and fluffy as regular sandwich bread. It will be a rather dense sandwich.
Thanks for sharing this recipe! Love it. I have shared it many times on my Facebook wall with links to your site. It does turn a bit dry though…nothing some butter or ghee cannot take care of. Wonder if I can add some milk to it to keep it moist…
This will blow your mind !
1/2 tsp.Xanthium gum
1Tbs.Citric Acid ( fruit Fresh) same thing if that’s all you can find .i buy online
1Tbs.Powered Egg whites
I worked for years trying to make nut flours rise & finally have come up with the magic answer ! Lastly, Always Lastly! Enough Club Soda to get the right consistency. Do Not Over Mix! This stuff if done correctly will be at full rise before putting in the oven. After you have added all ingredients you want , fold in the Club Soda, the reaction with the Citric Acid will make it rise before baking !
Jill,
I’m excited to try this! Thanks for sharing!
~Amanda
[…] https://amandalove.com/gluten-free-almond-flour-sandwich-bread/ […]
I love the almond flour sandwich bread! It has a mildly sweet pleasant flavor and I found it to be less dense than other gluten free breads. It turned out great following the exact recipe. Thank you for this recipe, we’re really enjoying it!
Thanks, Katie! So happy you are enjoying it!
Just made this and I am really pleased with the outcome. Feels like it’s a blank slate for any type of bread you wanted to make, garlic, cheese, jalapeño, fruit…possibilities are endless! Thanks for a great recipe.
Glad you liked it and yes, it is a blank slate and you can add just about anything to it – sweet or savory! Enjoy…
[…] Gluten free almond flour sandwich bread – amanda love […]
Tried this and it came out great. Will try adding some different flavors n ingredients
Yay!! Thanks for letting me know and please update us with your additions.
Blessings, Amanda
Hi – I made this recipe and loved the bread the first two days that I had it – delicious! The third day, however, I cut myself a piece and saw these spiderweb like strings every time I took a bite. I’m guessing it was the coconut oil, but it was really creeping me out. Have you ever experienced this? Could it be because I didn’t refrigerate the loaf of bread? Would appreciate any feedback, because I really liked this recipe and am just not sure if these “strings” are normal, or if something went wrong…Thanks!
Hi Anna, That does sound disturbing to be sure! I have never experienced that, but I do keep my bread in the fridge to keep it fresh and since it has eggs in it. I would suggest trying that the next time. The other thing is your ingredients. If you had any ingredients that were old, that could also have been the culprit. Hope you try it again and please do let us know if your problem is resolved by keeping it in the fridge. Thanks for writing! Amanda
Okay. So I made the recipe EXACTLY…My bread did only came out to about 1 1/2″ thick. Why…oh Why?????
My guess is you used a baking pan that was too wide? It is not the tallest bread, but it will be much taller if you use a very narrow bread loaf pan such as what is suggested in the recipe: 7.5″ x 3.5″
If you are up for trying it again, I think the most narrow pan size you can find will do the trick.
I can’t have flax or chia seed meal. What can I sub with?
Instead of flax or chia, I would suggest trying 1/4 cup arrowroot flour. I have never tried making this bread exactly with that combination of ingredients, but I suspect it would still work. If you do try it, please let me know.
This morning I made this recipe and modified it to be biscuits. I added rosemary and some onion/garlic powder, then spooned about 12 biscuits onto a cookie sheet and baked for 15 minutes. They came out great for my brunch group!! I received complements and requests for seconds! Thanks so much for the recipe 🙂
Oh, nice!! What a good idea. Thanks for sharing!! I will definitely have to try that. There is also a great recipe for real buttery biscuits on my site too!! Thanks for sharing.
I see that the recipe has been updated. Can I add back the arrowroot along w the coconut flour?
I made this tonight and it was delicious! I made mine in an 8×5 loaf pan and it made a short loaf but I expected as much. Great texture and flavor.
Hi Corrine,
Great, glad you loved this recipe. It’s a good one! xo, Amanda
Hi, I just made this and it was much more dense than pictured. The finished loaf was less than 2 inches high. It tastes fine. I’m wondering if because I’m at sea level, if I need to change anything to get the bread to look like the picture. Thanks!
Hi Devon, I would recommend making this bread in a very narrow loaf pan so it rises higher. It won’t be as high as regular loafs, but should be at least 4-5 inches high. Let me know what happens if you try it again! Amanda
Hi! I read the recipe and I’m looking forward to trying it out. The only problem is that I recently found that I can’t eat coconut in any form. Can I use anything to substitute the coconut flour and have it turn out well?
Hi Althea,
You can also use cassava or arrowroot flour. Let me know how it turns out! Enjoy! Amanda
Hello! I just made this bread it is great!! I am on a low carb diet and gluten free, so this was a treasure to find!! Do you think adding zucchini would work? Also, I was wondering if it could basically have herbs and garlic added to give it some variation? I feel like it is a great base for many flavors especially when I’m starting to add more carbs into my diet!
HI, I have never added zucchini to this bread so I don’t know how that would work. But, yes, it is great with different herbs and spices. One thing I love to do is make it with olive oil instead of coconut oil and then add rosemary. It tastes kind of like a focaccia and is so good! Let me know if you try the zucchini bread. xo, Amanda
[…] https://amandalove.com/gluten-free-almond-flour-sandwich-bread/ […]
Can I use a different type of salt? And can I substitute something for coconut flour? Also, does this bread freeze well?
Rebecca,
Yes, you can use whatever salt you like. You can use arrowroot flour instead of coconut. And yes, the bread freezes well. Just wrap it really well. I wrap it in parchment paper first and then put in a large freezer safe ziplock sealed tightly. Good luck, Amanda
Wow! This recipe is amazing!! Just what u needed to fill the bread craving. I used whole flaxseed instead of the meal and it came out great. Lovely texture and smells beautiful!
So glad you like it. It is a delicious bread, indeed! xo, amanda love
I would really like to make your sandwich bread idea . But after mixing everything the batter was dry like cornmeal . I don’t know how this could make bread. so I halfed it added water and i’m baking I think this will be a big mess .
The wet ingredients were 5 eggs, 1 tea coconut nector, 1 tea coconut oli, 1 tea apple cider vinegar
need your help – dry – 41/2 cups flour salt ,soda — not enough wet to make a batter — can you help me
Hi Melody, I don’t think you read the recipe correctly as the almond flour is only 2 cups, not 4.5. That is the biggest thing that will make this bread off. Try again with the proper ratios and ingredient amounts and it will work. Let me know. Thanks!
I made the recipe but it was dry . should it be dry. I added water before cooking . The recipe said you pour it into the pan
my mixture would not pour. I used 2 cup almond flour and 2 cup coconut flour like the recipe says … look forward to hearing back from you .. Melody
Hi Melody, Sorry the recipe didn’t work. The recipe says 2 tablespoons coconut flour, not 2 cups. That is why it is so dry. Hope you will try it again. Best of luck! Amanda
Can you substitute egg whites for whole eggs?
Hi Cynthia,
You can but it might not taste quite as good. Please let us know how it turns out.
Amanda
Looking for a healthier GF bread for my daughter and found your website. Is there an alternate for the flax seeds? My daughter is allergic to them. Thank you!
Hi Maureen, You can use Chia seeds. Treat them exactly like the flax in the recipe. Please let me know how it turns out! Amanda
How many carbs is one slice of this bread?
Hi Susan, I don’t know but you are welcome to input everything yourself and get that info. I don’t count calories, carbs, etc. Myfitnesspal.com maybe? I know there are other carb apps that can help too. Good luck!
I made this bread today, and it was a good substitute for regular wheat bread for those who can’t eat it. It has a thick consistency. I lined my 23.5×13.3×6.9 cm bread pan with parchment paper and just pushed the thick dough to one end to make the loaf thicker. The dough stayed in place fine, and resulted in a regular-shaped loaf. I will definitely be making this again. It is even forgiving; I forgot to add most of the apple cider vinegar and coconut oil because I misread the recipe and thought it said 1 teaspoon for each, instead of one tablespoon. I added the other two teaspoons of coconut oil and apple cider vinegar after putting the wet into the dry, and it turned out fine. I did warm the coconut oil to make it liquid before adding it to the recipe, which I think was an important step.
Hi Kimberly, Thanks for your feedback. Yes, I do need to edit the recipe to make sure to let folks know to add liquid (warmed) coconut oil, not solid. Good point. Glad this worked for you! Thanks for sharing, Amanda
Can you make this in a bread machine
I have no idea as I don’t use a bread machine. If you try it please let us know how it works out.
Did you try this in a bread machine? I was hoping to see a reply for this question because I too wanted to know if it worked.
I haven’t tried this in a bread machine because I don’t have one. Almond flour doesn’t have gluten though so not sure how it would work but I really don’t know as I am not experienced with bread machines.
I have tried this recipe twice, and both times, the result has been a mess. The inside is moist to the point of being soggy, and the outside is brown almost to the point of being burnt. The only thing I am doing differently is using a vegan egg substitute. Please help!
Hi Adam, I am sorry the bread didn’t work out for you. Egg substitutes don’t always work out. I have only made this with real eggs so I don’t have experience making it with egg substitute. I can say that it works with eggs though as I have made many loaves. I will suggest maybe you try making the bread into muffins at lower heat for less time and see if you can make it work. Or try a different egg substitute or else try with eggs if you can eat them.
Will you please let me know if you try again?
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Glad you enjoy, thanks for sharing! Amanda
Does this make a decent sandwich bread that doesn’t crumble when making sandwiches in advance?
It will never be as non-crumbly (for lack of a better word) as a glutinous bread but it works pretty well. It resembles the texture of a softer more moist bread like a pumpkin bread. Please try it and let us know how it turns out!
i made it just as the recipe stated but, it did not rise, now my pans were a big bigger than what was called for , i wonder is that the reason? i’m new to this gluten free
Hi Diiane, Since this is not your typical gluten bread that develops air between the grains, it does not rise like a typical bread. It will, however, rise if you follow the directions exactly. Did you use all of the eggs and baking soda specified? Use a more narrow pan next time and see if that makes a difference. It is great bread but you may have to tinker with it a bit. Hope this helps and please report back! Amanda
This is the BEST almond flour bread I’ve ever had. No modifications! Perfect as is!
Wonderful, I am so glad to hear!!