Gluten-Free Honey Almond Flour Bread
A quick bread that comes together in less than an hour. A nutty, gluten-free loaf for beginners.
Ingredients
- 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, for Sprinkling on Top (1 Tablespoon)
- 7 Grams Almond Extract (1 Teaspoon)
Instructions
- Preheat oven to 300° Fahrenheit (148° 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). Add almond extract if using.
- 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 of the batter. Sprinkle slivered almonds over the top, if using.
- Bake for 33 to 35 minutes. The internal temperature of the bread should read between 200° and 205° Fahrenheit (93° and 95°Celsius).
Notes
Due to the nature of gluten-free almond flour recipes, this bread can be a bit dense and crumbly. I love it this way for snacking on, but I can see it being frustrating if you want to make toast. This recipe doesn't rise much in the oven, so you can double the recipe and still bake it in an 8-inch by 4-inch bread pan for heftier slices. It will need to bake a bit longer to compensate for the extra dough.