Black Pepper Free Classic Almond Flour Bread

There is something deeply satisfying about pulling a golden, fragrant loaf out of the oven, and this almond flour version delivers that reward without a single grind of black pepper getting in the way. For anyone managing a sensitivity to that spice, bread can be a surprisingly tricky category — many store-bought and bakery loaves sneak it into seasoned varieties, and cross-contact on shared equipment is a real concern. This recipe keeps things clean and simple, relying on blanched almond flour, eggs, melted butter, a touch of honey, and apple cider vinegar to build structure and a subtle, pleasant tang. The vinegar reacts with the baking soda to give the loaf a gentle lift, so you get a proper crumb without any wheat flour or questionable additives. The top bakes to a deep, gorgeous golden brown, and the inside firms up beautifully as it cools — patience before slicing is genuinely rewarded here. It slices well for sandwiches, toasts up beautifully with a little butter, or just works as a satisfying snack on its own.

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