Seed Oil Free Classic Almond Flour Bread
There's something deeply satisfying about a loaf of bread that slices cleanly, toasts beautifully, and doesn't rely on a single drop of industrial vegetable or seed oil to get there. This one is built on blanched almond flour, eggs, and melted butter — wholesome fats that actually belong in your kitchen. The apple cider vinegar works with the baking soda to give the loaf a gentle lift, while the touch of honey rounds out the flavor without making it sweet. What you end up with is a dense, golden-topped loaf with a tender crumb that holds together well enough for sandwiches, avocado toast, or just a thick slice with more butter. Most store-bought "clean" breads are sneaky about their oils, hiding canola or sunflower in the fine print — baking this yourself means you know exactly what went in. The parchment sling trick makes getting it out of the pan effortless, and letting it cool fully before slicing is the one step worth being patient about.
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Learn more →Ingredients
10 servings
- 3 cups blanched almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 4 large eggs
- ¼ cup unsalted butter, melted and cooled
- 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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