Thursday, April 29, 2010

Almond Bread

Almond Bread - adapted from Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free

This bread holds together surprisingly well for slicing and toasting, and considering it is made almost entirely from almond flour, it is not a heavy bread.

3 cups whole almond flour (almond meal)
1/4 cup tapioca starch
2 +1/4 tsp gluten free baking powder
1/2 tsp baking soda
1/2 tsp salt

3 large eggs
1/2 cup unsweetened apple sauce
2 tbsp olive oil
1 tbsp honey or sugar (optional)

Preheat oven to 325. Grease and dust a loaf pan, I use a glass loaf pan with olive oil and tapioca starch.

Sift the almond flour and remove any large pieces. Sift again, this time with tapioca starch, baking powder, baking soda, and salt. Stir the mixture with a whisk to ensure it is completely combined.

In a separate bowl, mix eggs, apple sauce, olive oil and sugar (or honey)

Mix wet and dry ingredients together until there are no lumps, but don't over-mix. Pour into the prepared loaf pan and smooth the top (with wet hands if necessary). Bake for about 40 -45 minutes, rotating the pan half way through baking. If it is browning too fast after 20 minutes, lower the temperature to around 300 or lower. It will be ready when a toothpick inserted in the center comes out clean.


  1. This looks pretty good, I have a daughter on a Candida elimination diet with no eggs allowed either, so I can try with an egg substitute and some Stevia - I haven't tried to make bread for her yet.
    What size glass pan did you use?

  2. I used a glass 1.5 litre loaf pan, 22 X 11 X 6 cm. Good luck, and let me know how it goes for you.