Paleo Classic Almond Flour Bread

Total time1 hr 10 min

Prep time10 min

Cook time40 min

Blanched almond flour forms the entire base of this loaf, giving it a naturally dense, satisfying crumb without a trace of grain in sight. Eggs bind everything into a smooth, thick batter, while a touch of honey and a splash of apple cider vinegar work together to give the crumb some lift and a subtle tang. The result bakes up deep golden on top and firm at the center, with a texture that sets beautifully as it cools — sliceable, sturdy, and ready for toasting or sandwich duty. This one is a genuinely solid pick for a Paleo kitchen, since it delivers real bread texture using only almond flour as its structural backbone. Keep it around for busy mornings or anytime you want something that feels like real bread again.

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Ingredients

10 servings

3 cups blanched almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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1 tsp baking powder
½ tsp baking soda
½ tsp fine salt
4 large eggs
¼ cup unsalted butter, melted and cooled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp apple cider vinegar
1 tsp honey

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides to use as handles.
2
Whisk together the almond flour, baking powder, baking soda, and salt in a large mixing bowl until evenly combined with no visible lumps.

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