Shellfish 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 moment without any of the usual grain-based fuss. Blanched almond flour gives the crumb a tender, slightly nutty richness that pairs beautifully with the subtle tang from apple cider vinegar and a whisper of honey. Eggs and melted butter do the heavy lifting here, binding everything together into a thick batter that bakes up firm, sliceable, and genuinely delicious. The parchment sling is a smart touch — it makes lifting the loaf out of the pan effortless and keeps the crust intact. Waiting the full 20 minutes before slicing is worth every second, since the crumb continues to set as it cools and you'll get clean, even slices instead of a crumbly mess. Whether you're toasting it for breakfast or using it as a base for a hearty sandwich, this loaf holds its own against anything you'd find at a bakery.
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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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