Citric Acid Free Classic Almond Flour Bread

Homemade bread can feel like a minefield when you're avoiding citric acid, since it hides in so many commercial loaves as a preservative or dough conditioner. This almond flour loaf sidesteps all of that with a short, straightforward ingredient list you can verify yourself before anything hits the bowl. Blanched almond flour gives the crumb a tender, slightly nutty richness that makes each slice genuinely satisfying — not a compromise, but a real loaf worth baking. The lift comes from baking powder, baking soda, and a splash of apple cider vinegar working together, so the texture is surprisingly airy for a grain-free bread. A little honey rounds out the flavor just enough to keep it from tasting flat, while melted butter adds that subtle richness you want in every bite. The parchment overhang trick makes removal effortless, and letting it cool fully before slicing is the one step you really don't want to skip — the crumb sets beautifully and holds together cleanly. Whether you're toasting it, layering it with your favorite toppings, or just eating it warm off the rack, this is the kind of loaf that earns a permanent spot in your weekly rotation.

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