A couple months ago, a sweet friend invited me to join their newly formed Ladies Supper Club. Um, YES, please and thank you!! It was a gorgeous, late summer evening with some lovely ladies and some seriously over the top deliciousness. And doesn’t my new friend set the most beautiful table?! My contribution was a chilled Sevillan style Gazpacho, but we are here today to sing the praises of that loaf of Almond Flour Bread you see tucked back at the end of the table. One of my new foodie friends has a gluten issue, so she made this Almond Bread. And holy smokes, it was amazing. Nutty, moist and comforting in a way that only homemade baked goods can be. I almost cried. As I’ve mentioned once or twice around these parts, Alan’s diabetes diagnosis axed pretty much all bread at our table. And boy, do I miss it. But honestly, as much as I’ve used almond milk as a low sugar substitute in cooking lately, (like in our smoothies) it hadn’t occurred to me to try Almond Flour for baking. (hand slap to forehead) Geez.
Almond flour, in addition to having a delightful nutty flavor, has roughly one quarter as many carbs as regular flour and is gluten free. And it’s so easy to substitute in your baking as it’s just a one-to-one ratio. AND, if your issue happens to be gluten, not carbs, you can use it for a multitude of baked sweets. Win-Win-Win!
And how gorgeous are these eggs? I have another friend, (who coincidentally is joining our ladies supper club) whose 5 year old son sells their farm fresh eggs at their shop in town. It’s the cutest thing. And a good thing too, as this bread that I can’t stop making calls for EIGHT eggs, so thank goodness I have a source. 😉 The eggs, along with a generous amount of olive oil, create an amazing consistency for your almond flour bread.
Not only is the almond bread nutty and delicious, it is stupid easy to make. Back in our carboholic days, my go-to bread was a homemade Ciabatta. First because I adore it and second, because I do not adore the whole kneading-of-the-dough, let-it-rise, punch-it-down, repeat, labor intensive process. Truthfully, I do sort of enjoy it, I just don’t have that kind of time. And Ciabatta doesn’t require it. So, the fact that this Almond Flour Bread dough comes together as more of a batter and there is no kneading involved is an added bonus for me.
There is some flaxseed meal in there for added texture, flavor and some omega-3 goodness. And, oh, here is my baking tip of the day for quick breads – my preferred method to combine dry ingredients is a whisk. It incorporates everything really well and breaks up any clumps in the almond flour. Combine your dry stuff first and then you can use the same whisk for your wet ingredients , therefore eliminating excess dirty dishes. It’s the little things.
See, same whisk. And if you find yourself, like me, shopping at the last minute at your adorable, yet somewhat limited selection neighborhood market, you can sub pretty much any nut-milk. Who even knew macadamia milk was a thing? But it worked great and they get bonus points for the adorable packaging.
Another genius trick that came straight from the original recipe- cut a sheet of parchment paper lengthwise in a 5-inch wide piece. Lay it into your baking dish with the long ends hanging off the ends. These function as perfect handles to transfer the bread to the cooling rack.
Who knew I would ever use a meat thermometer to cook bread? There are a lot of eggs in there, so we need to make sure the almond bread cooks all the way through. If you have a meat thermometer just stick it in the bread when you think it’s close and monitor until the internal temp is between 206-208 degrees Fahrenheit. If you don’t, a full hour in the oven should do it. Watch for the top to turn a beautiful golden brown.
Isn’t it pretty???!!!
Transfer to a cooling rack using your handy dandy parchment paper handles and allow to cool completely before slicing.
Welcome back to my dinner table, you gorgeous loaf, you. Dipped in my favorite olive oil, this has been a beautiful companion to many a main dish over the last month. Whether you’re living with diabetes, embracing a low carb lifestyle, you have a gluten intolerance, or maybe you are simply a lover of a good (and easy) homemade loaf, you are going to adore this almond flour bread. And if gluten is your issue, I highly encourage you to check out the magazine Simply Gluten Free, which is where my friend discovered this delightful recipe. Does anyone out there have any other low carb bread recipes they would share with the class? Drop ’em in the comments, cause I would love to try them!
Almond Flour Bread
- 3 Cups Almond Flour
- 2/3 Cup Flaxseed Meal
- 1 Tablespoon plus 1 Teaspoon Baking Powder
- 1 Teaspoon fine Sea Salt
- 1 Teaspoon Garlic Powder
- 1/4 Teaspoon Onion Powder
- 8 Large Eggs
- 1/2 Cup Unsweetened Almond Milk (or unsweetened nut milk)
- 1/4 Cup plus 1 Tablespoon Olive Oil
- Preheat oven to 350 degrees F
- Line a 9x5 baking pan with a 5 inch wide piece of parchment paper, leaving long ends hanging over the ends.
- Mix together dry ingredients in a large mixing bowl- Almond Flour, Flaxseed Meal, Baking Powder, Onion and Garlic Powders, salt. Set aside
- In a small mixing bowl, beat eggs until yolks and whites are completely incorporated
- Add Almond Milk and Olive Oil to eggs and whisk to combine.
- Add wet ingredients to dry and combine to form a batter
- Pour batter into prepared baking pan.
- Bake for 50-60 minutes until an instant read thermometer reads 206-208 degrees.
- Allow to cool in pan 10 minutes.
- Transfer to cooling rack (using the parchment paper "handles")
- Cool completely before slicing