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Paleo Almond Flour Bread (2)

Paleo Almond Flour Bread Recipe

This Paleo Almond Flour Bread is soft, moist, and perfectly sliceable with a light nutty flavor. It’s completely grain-free, gluten-free, and made without yeast. Quick to prepare and ideal for sandwiches, toast, or snacking. A simple, healthy bread option that doesn’t compromise on taste.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 people
Course: Bread
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 large eggs
  • 1/4 cup melted coconut oil
  • 1 tablespoon honey optional
  • 1 teaspoon apple cider vinegar

Method
 

  1. Preheat oven to 350°F (175°C) and line or grease a loaf pan.
  2. In a large bowl, whisk almond flour, coconut flour, baking soda, and salt.
  3. In another bowl, beat eggs and mix with melted coconut oil, honey, and apple cider vinegar.
  4. Combine wet and dry ingredients and stir until fully blended.
  5. Pour batter into prepared loaf pan and smooth the top evenly.
  6. Bake for 35–45 minutes until a toothpick inserted in the center comes out clean.
  7. Allow bread to cool completely before slicing and serving.

Notes

Use fine blanched almond flour for the best texture.
Do not overmix the batter to avoid dense bread.
Let the bread cool fully to prevent crumbling.
Store in an airtight container for up to 4 days or freeze sliced for longer storage.
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