Tulo

Grain-Free Almond Flour Bread Recipe

Almond flour has no gluten to build structure, so psyllium husk powder stands in for it, absorbing liquid and gelling into a stretchy binder that traps air from the whisked eggs. The result is a loaf that actually slices cleanly instead of crumbling apart like most flourless quick breads.

Prep
15 min
Cook
45 min
Total
75 min
Servings
12

Ingredients

Servings12
  • 2 1/2 cups blanched almond flour
  • 5 large large eggs
  • 2 tbsp psyllium husk powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tbsp apple cider vinegar
  • 3 tbsp olive oil

Nutrition per serving

Calories
197
Protein
8g
Carbs
6g
Fat
17g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving overhang on the two long sides.
  2. 2In a large bowl, whisk the eggs vigorously until frothy, pale, and roughly doubled in volume, about 1 minute.
  3. 3Whisk the olive oil and apple cider vinegar into the eggs until combined.
  4. 4In a separate bowl, stir together the almond flour, psyllium husk powder, baking soda, and salt, breaking up any clumps.
  5. 5Add the dry ingredients to the egg mixture and stir with a spatula until a thick, uniform batter forms with no dry streaks.
  6. 6Let the batter sit for 5 minutes; it will thicken noticeably as the psyllium husk absorbs the liquid.
  7. 7Scrape the batter into the prepared pan and smooth the top with a wet spatula.
  8. 8Bake for 40-50 minutes, until the top is deep golden brown, the loaf sounds hollow when tapped, and a toothpick inserted in the center comes out clean.
  9. 9Cool in the pan for 15 minutes, then lift out by the parchment overhang onto a wire rack and cool completely, at least 1 hour, before slicing.

Tips & variations

  • Use finely ground blanched almond flour, not almond meal made with the skins on; almond meal is coarser and makes the loaf noticeably denser and grittier.
  • Ground flaxseed can replace the psyllium husk in a pinch, but the loaf will rise less and have a slightly heavier, more cake-like crumb.
  • Stir in 2-3 tablespoons of sunflower or pumpkin seeds for a heartier, more rustic loaf.
  • A tablespoon of honey or maple syrup added with the wet ingredients gives a faint sweetness that pairs well with nut butter or jam.

Storage & reheating

Store the fully cooled loaf in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week, since almond flour breads mold faster than wheat bread. For longer storage, slice and freeze in a single layer, then transfer to a freezer bag for up to 3 months; toast slices straight from frozen.

Tips from the Tulo kitchen

  • Weigh the almond flour rather than scooping it with a measuring cup; packed almond flour can throw off the liquid ratio enough to leave the center gummy.
  • If the top browns too quickly before the center sets, tent the loaf loosely with foil for the last 10-15 minutes of baking.

FAQ

Why is the inside of my grain-free bread gummy?

This is almost always underbaking or slicing before the loaf has fully cooled; grain-free crumb continues to set as it cools, and cutting into a warm loaf can look raw even when it's fully baked through.

Can I substitute coconut flour for the almond flour?

Not in equal amounts. Coconut flour absorbs far more liquid than almond flour, so a direct swap will produce a dry, dense brick; coconut flour recipes typically use only a quarter to a third as much flour plus extra eggs.

Is this bread keto-friendly?

Yes. It's made entirely from almond flour and eggs with no wheat, rice, or other grain, so it's naturally low in carbohydrates and suitable for most keto and paleo diets.

Can I leave out the psyllium husk?

It can be omitted, but the loaf will be noticeably more crumbly and won't hold together well for sandwich-style slices; it's the main reason this bread slices cleanly instead of falling apart like a typical flourless quick bread.

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