Honey Almond Flour Bread (Gluten Free)

In a rush? You can skip straight to the Honey Almond Flour Bread Recipe at my Tumblr or you can jump to my Just the Basics section!

My rice flour bread recipe has been fairly popular on Pinterest lately. As a gluten-free quick bread, it’s a tasty choice for beginning bakers as well as those trying to keep whole wheat and all-purpose flours out of their diet.

It’s been two years since my last gluten-free bread recipe, so I figured my site was overdue for another one.

Today I’m proud to post my latest bread recipe: Honey Almond Flour Bread.

While this recipe is not a great choice for those with nut allergies or those eating a vegan diet, it is an excellent option if you want a high-protein loaf that doesn’t incorporate yeast or gluten.

As a quick bread, honey almond bread relies on baking soda (in combination with apple cider vinegar) to give the loaf lift. For a fluffier texture, this recipe involves whisking egg whites until they form peaks.

I especially love the light sweet flavor the honey gives to this almond bread recipe. With a smidge of butter or jam, honey almond sandwich bread makes for amazing breakfast.

And the best part about this recipe? You can make the entire loaf in less than an hour. No rise time needed. Just mix and bake.

Time

Prep time:  15 Minutes
Rise time: None
Cook time:  33 to 35 Minutes
Total time: 48 to 50 Minutes

Ingredients

Ready to make some almond sandwich bread? Here are the ingredients you’ll need to have on hand:

• 280 Grams Almond Flour (2 1/2 Cups)*
• 2.5 Grams Baking Soda (1/2 Teaspoon)
• 3 Grams Salt (1/2 Teaspoon)
• 3 Large Eggs, Separated
• 42 Grams Honey (2 Tablespoons)
• 2.4 Grams Apple Cider Vinegar or Lemon Juice (1/2 Teaspoon)

Optional:

• 7 Grams Slivered Almonds (1 Tablespoon) for Topping
• 7 Grams Almond Extract (1 Teaspoon) for Stronger Almond Flavor

*For a lighter loaf, used blanched almond flour. For a darker loaf, use coarse almond meal or a mix of flour and meal.

Additional Equipment

Gluten-free honey almond bread requires a few basic kitchen essentials to make:

• Mixing Bowls, Cups, Spoons
• Kitchen Scale
• 8-Inch by 4-Inch Baking Pan
• Electric Hand Mixer
• Wire Cooling Rack
• Oven Mitts
• Probe Thermometer

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Instructions

Have your ingredients? Got your kitchen utensils ready? Let’s get baking!

Preheat the oven to 300 degrees Fahrenheit (148 degrees Celsius) and place the rack on the bottommost setting.

In a large mixing bowl, sift together the dry ingredients: flour, baking soda, and salt.

In a smaller mixing bowl, whisk the wet ingredients together: egg yolks, honey, and apple cider vinegar (or lemon juice). If using almond extract, add it here.

In a medium mixing bowl, use an electric hand mixer to beat the egg whites until soft peaks form.

Gently fold the wet ingredients into the dry ingredients, and slowly add in the egg whites. Mix until fully incorporated.

Pour the batter into a lightly greased 8-inch by 4-inch loaf pan. Wet the back of a spatula with water and level the tops and corners. Sprinkle with slivered almonds, if using.

Bake for 33 to 35 minutes. The top should have a nice golden brown color. If you have a probe thermometer, the internal temperature of the bread should read between 200 and 205 degrees Fahrenheit (93 and 96 degrees Celsius).

Let the bread cool in the pan for 15 minutes on a wire rack.

Use a butter knife to loosen the loaf from the pan and transfer to the wire rack to finish cooling. Let the bread cool completely before slicing and serving.

Store your honey almond flour bread at room temperature in a plastic bag for up to 5 days.

Just the Basics

Secrets to Success

I’ve been learning how to make macarons for fun, so I’ve become more familiar with almond flour and egg whites. Whisking egg whites until they form soft peaks puts more air into the batter so the bread comes out lighter and fluffier.

If you’re not sure how long to whisk your egg whites, here’s a quick tip. First the egg whites won’t seem to whisk at all, and then they’ll turn kind of foamy. After a few minutes, the foam will thicken. When your beater leaves small trails in the egg whites, you’re ready to to fold them into the rest of the bread batter.

On a side note, if you’re using slivered almonds on top of your loaf, you may want to consider lining your bread pan with parchment paper. The bread batter is heavy, and the almonds tend to sit on top rather than baking into the crust.

The first time I made this honey almond flour bread, all my almond slivers fell off as soon as I tilted the bread out of the pan. With a bit of parchment paper, I would have been able to lift the entire loaf out without scattering almonds everywhere.

Nutritional Information

Honey almond flour bread is a tasty, healthy recipe that’s high in protein and fiber. However, it’s key ingredient (almonds) tends to be high in calories. If you’re watching your weight, don’t forget to take a look at the nutritional information.

I cut my loaf into about 10 slices, though I could see this loaf potentially going up to 12 slices if you have a steady hand. Larger or smaller slices will affect your nutritional information per serving, so plan your meals accordingly.

Did You Try It?

I love making new bread recipes, but I know I’m no expert. This recipe definitely has some room for improvement, and your input could help me make it even better. If you have suggestions, share them in the comments section below!