Almond Flour Loaf Bread

Many people miss sandwich bread when they cannot eat grains or gluten. This high-protein sandwich bread is supplemented with ground flaxseeds.

Serves: 8Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy

Serves: 8


  • 1 1⁄2 cups blanched almond flour
  • 3⁄4 cup arrowroot starch or tapioca starch
  • 1⁄4 cup ground flaxseeds
  • 1⁄2 tsp. sea salt
  • 1⁄2 tsp. baking soda
  • 4 large eggs
  • 1 tsp. honey
  • 1 tsp. apple cider vinegar


  • Preheat the oven to 350°F. Grease a loaf pan generously with nonstick cooking spray and set aside.
  • In a medium mixing bowl, whisk the almond flour, arrowroot starch, flaxseeds, sea salt, and baking soda.
  • In a smaller bowl, whisk the eggs, honey, and vinegar.
  • Pour the wet ingredients into dry ingredients and stir until you have a wet batter. Pour the batter into the loaf pan. Bake for 30 to 35 minutes until a toothpick inserted into the middle of the loaf comes out clean.
  • Allow the bread to cool in pan for 5 minutes and then move to a wire rack to cool completely. Wait until bread has cooled completely before slicing with a sharp, serrated bread knife.